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This creamy bacon chicken recipe is a decadent and delicious dinner that’s easy enough for a weeknight and tasty enough for company. It’s ready in about 30 minutes!

You may also like my Creamy Bacon Pork Chops or Creamy Bacon and Mushroom Pasta next.

a cast iron skillet with creamy bacon chicken

Why you’ll love it

I probably don’t have to convince you too much, but chicken with bacon and cream is a great combo! The chicken is pan-fried until golden brown on the outside. When you take a bite, it melts in your mouth. And the bacon… well, it makes everything even better.

My vegetarian sister actually came up with the idea for this creamy chicken recipe, and you’ll be glad she did. It’s simple comfort food with few ingredients, and the technique is really easy. The creamy bacon sauce is so good that family and friends will lick their plates clean!

What you’ll need

  • Bacon – the star of the sauce! We’re also browning the chicken in bacon grease to make it extra delicious.
  • Chicken – we’re using two chicken breasts cut lengthwise into four thinner cutlets. They stay more tender and cook faster this way.
  • Flour – for dredging and getting that gorgeous golden crust
  • Garlic powder and pepper – seasoning the cutlets directly infuses lots of savory flavor
  • Chicken broth – the base of the sauce
  • Lemon juice – a touch of brightness to balance out the sauce and make it less one-dimensional
  • Butter and heavy cream – this duo makes the sauce luxurious and buttery
ingredients for creamy bacon chicken in prep bowls

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

  • An instant read thermometer is the best way to ensure chicken isn’t overcooked or undercooked. You want that perfect 165F.
  • I like this butter dish to store my butter in since it has handy markings for measuring where to cut, and this airtight container is ideal for storing bacon.
  • This Le Creuset skillet is the one I use, and this Lodge skillet is a budget-friendly alternative.

How to make creamy bacon chicken

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

frying bacon in a skillet and then pan searing chicken

Cut up the bacon, and fry until crispy. Transfer to a paper towel lined plate, leaving behind some of the fat. Meanwhile, cut the chicken in half, then season with garlic powder and pepper. Dredge in flour. Brown the chicken, then transfer to a plate.

making the sauce for creamy bacon chicken in a skillet and returning the chicken

Add the broth, lemon, and butter to the skillet. Let it reduce by half. Stir in the cream. Once bubbling, return the chicken and bacon, and simmer until it’s cooked through and the sauce has thickened up as desired. Garnish with fresh parsley if you like.

Pro tip

Depending on how deep of a sear you get on the chicken, the sauce may be lighter or darker in color. That’s totally fine!

Substitutions and variations

  • I don’t recommend subbing the heavy cream for something with a lower fat content because the taste, richness, and texture just can’t be matched, and it’s also less likely to curdle. Half-and-half will yield a watery sauce, and coconut milk will alter the flavor.
  • You could try chicken thighs, but you will have to adjust the cooking time as needed. They may take a little longer.
  • Throw in a handful of spinach near the end of the cooking time for a pop of freshness!
closeup of creamy bacon chicken in a skillet

What to serve with bacon chicken

Leftovers and storage

  • If you have any leftovers, store them in an airtight container for 3-4 days in the fridge.
  • Reheat over a low heat (slowly) in a saucepan until warmed through.
  • I don’t recommend freezing creamy chicken recipes.
a plate with creamy bacon chicken, green beans, and mashed potatoes

If you made this chicken with a bacon cream sauce, please leave a star rating and review below! You can also tag me #saltandlavender on Instagram.

a cast iron skillet with creamy bacon chicken
4.93 from 232 votes

Creamy Bacon Chicken

This creamy bacon chicken recipe is a decadent and delicious dinner that's easy enough for a weeknight and tasty enough for company. It's ready in about 30 minutes!
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 4

Ingredients 

  • 6 strips bacon
  • 2 large chicken breasts
  • Flour for dredging
  • 1/4 teaspoon garlic powder
  • Pepper to taste
  • 1/2 cup chicken broth
  • 1/2 teaspoon lemon juice
  • 1 tablespoon butter
  • 1 cup heavy/whipping cream

Instructions 

  • Cut the bacon up and add it to a skillet (I use kitchen shears to make this job quick). Fry it over medium-high heat until crispy (about 10 mins). Once the bacon is done, take it out of the pan and transfer to a paper towel lined plate. Leave about 2 tablespoons of the bacon fat in the pan.
  • Meanwhile, prep your chicken (cut it in half lengthwise so you have 4 smaller cutlets). Sprinkle them with the garlic powder and pepper and then coat them in the flour. 
  • Add the chicken to the skillet and cook it in the remaining bacon fat over medium-high heat for 4-5 minutes/side or until it's golden. If it starts to splatter a lot, reduce the heat. Once the chicken is browned, take it out of the pan and set it aside.
  • Add the chicken broth, lemon juice, and butter to the pan. Let it bubble until it's reduced by half (about 3-4 minutes).
  • Stir in the cream and once it starts to bubble, add the chicken and bacon back into the pan. Cook for another 5 minutes or so until the chicken is fully cooked through and the sauce has reduced to your liking.

Notes

  • The 5 minutes of prep time is to cut up the bacon, and I count the rest of the prep time within cook time as it’s done while the bacon is cooking. 
  • I suggest using fairly large boneless/skinless chicken breasts for this recipe since we’re cutting them in half lengthwise. If you have smaller chicken breasts, use 4 of them and leave them intact.

Nutrition

Calories: 506kcal, Carbohydrates: 4g, Protein: 30g, Fat: 41g, Saturated Fat: 21g, Cholesterol: 183mg, Sodium: 505mg, Potassium: 552mg, Sugar: 1g, Vitamin A: 996IU, Vitamin C: 4mg, Calcium: 44mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

This recipe was originally published on July 31, 2019. It’s been updated with new photos and better instructions but is the same great recipe!


Hi! Iโ€™m Natasha.

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4.93 from 232 votes (6 ratings without comment)

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687 Comments

  1. Amber Azbill says:

    5 stars
    Fast and delicious!

    1. Natasha says:

      Thank you!! ๐Ÿ™‚

  2. Tonya says:

    5 stars
    Made this last night. After reading the Marsala suggestion, I added a splash of Sherry. This was really good~ and made your roasted potatoes to also pour the sauce over. Itโ€™s a keeper/thanks!

    1. Natasha says:

      So happy you liked it! Sherry would be a great addition mmm…

  3. Takiah says:

    I loved it…only I fried onions with the bacon. I love onions! Lol and I added fresh spinach at the end with a little red pepper…we like heat!!! My my son loved it… I even snuck in riced cauliflower instead of rice… definitely a keeper!!

    1. Natasha says:

      Love your changes! Sounds delicious and so happy you liked the recipe! โค๏ธ

  4. Regina says:

    5 stars
    I cooked this for lunch and it was so good. Made mashed potatoes and corn on cob and zucchini. We loved it.

    1. Natasha says:

      Awesome!! So glad you liked it. Now I’m craving mashed potatoes mmmm…

  5. Lorie Turpin says:

    I added some Marsala wine in the sauce and it was yummy!!!!

    1. Natasha says:

      Oooh good idea! Love marsala!

  6. Priscilla Leach says:

    5 stars
    This dish was fabulous! Brought back memories of my Grandmother’s Texas chicken fried steak. My guys loved it, and we agreed it was a keeper and it will be a great dish to serve for company. I will double the sauce next time. Yum!

    1. Natasha says:

      I am so glad to hear it!! ๐Ÿ™‚ Thanks for letting me know.

  7. Laurie says:

    It would be very helpful if the nutritional elements were shown.

    1. Natasha says:

      Hi Laurie! I’ve tested some of the nutrition calculators out there, and I’ve found them to be very inaccurate, unfortunately. A lot of the nutrition info on online recipes is way off, and I don’t want to add to the problem. I am not a trained nutritionist, so I don’t feel comfortable calculating anything beyond calories myself. Calories will vary depending on the ingredients you use. Plugging the exact weights/measurements of the actual ingredients you use into one of the free calculators out there should give you a good idea of the calories if that’s the main thing you’re looking for. Sorry about that!

  8. Mickie says:

    5 stars
    Made as directed, found it delicious and as you suggested, used the sauce over my side( had mashed potatoes).
    This is a keeper!!

    1. Natasha says:

      Wonderful! So happy it worked out! ๐Ÿ™‚

  9. Licy says:

    5 stars
    Made this for dinner. It was a huge hit with my guest. I try out new recipes on this person lol ww loved it so much I will be taking this recipe to work to feed the university president and his guests next week. Thanks for the great recipe!

    1. Natasha says:

      Awesome!! So pleased to hear it. ๐Ÿ™‚ Your comment made my day!

    2. Debbie says:

      5 stars
      Divine! Husband loved it. Ate seconds. So nice that it can be made gluten free without affecting flavor.

      1. Natasha says:

        Fantastic!! Thanks for letting me know! ๐Ÿ™‚

  10. Spencer Cundy says:

    4 stars
    This was dinner ladt night . It was cooked as per the receipie.
    I needed a slightly bigger pan as my two breast were huge cut into four servings. I butterlied them so to sit lower in the pan and cook more evenly.
    The chicken was served on creamy butterery Mash potatoes with steamed carrots peas and broccoli.
    With the bacon cream sause all over the Chicken.
    Was very yummy. No complaints from my wife either.

    1. Natasha says:

      So pleased you two liked it, Spencer!