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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.
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
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.
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.
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!
What to serve with bacon chicken
- Complement this chicken with some vegetables to balance the creaminess. Try my Easy Roasted Green Beans or Easy Roasted Cauliflower.
- The sauce is scrumptious over a pile of Easy Garlic Mashed Potatoes or Roasted Red Potatoes. Pasta works too, as does rice. My Stick of Butter Rice is a fun way to change it up.
- Craving a salad with it? My Homemade Italian Dressing is the perfect pairing.
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.
More easy chicken recipes
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.
Creamy Bacon Chicken
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
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.
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!
After trying several recipes on Pinterest I came across this one. I added a bit of Tony Chachere’s to the flour blend for an extra bit of zing. Then to thicken the sauce because I don’t actually measure, I added the flour mix which turned it into almost a gravy. My family LOVED it. Including my 10 year old sister who can’t stand most meals that I make. Thank you so much!
That’s awesome!! And Tony’s is great on everything!!
This has become a regular recipe in our family. My wife & children LOVE it! My brother in law comes over everytime I make it!! Thank You!
I love that!! 😀 Thanks for letting me know!
I make this tonight for dinner my hubby said It was ok but not great. Myself, I think it lacked flavor. If I make it again will at least add more garlic and black pepper ,touch of seasoning salt
and onions.
I am waiting for the day I can find a recipe of the net that does need something added to it lol
Sorry to hear that! Well… I have hundreds more to choose from on here. 🙂
This is by far the tastiest chicken recipe i have tried, and it’s so easy and quick! Will continue making this for sure. Made it with a side of quinoa 👌🏻
Fantastic!! Thanks, Dina!
Holy moly this was amazing. My husband, who rarely shows any excitement, actually said ‘wow!’ When he tasted this!
That’s awesome!! I’m so happy to hear that! 😀
Wonderful. Beings that I’m a retired chef, I added a teaspoon of dry mustard to blend in with lemon juice.
So glad you liked it, Ross! 🙂
Made this two days ago and have to say it was a massive hit. I used boneless chicken thighs instead of breast and did add some chopped onions in. But oh my days we couldn’t get enough of it. Definitely be making this again. Usually my lot are fussy, but no complaints at all for a change 👍
That’s so good to hear!! 🙂 It’s definitely a win when everyone eats the same dish haha.
This was absolutely delicious! I had 4 small boneless, skinless chicken breasts. I followed the recipe except I only cooked 4 pieces of bacon instead of 6. I also added a small onion and 1 teaspoon of minced garlic in the bacon grease. After onions were slightly tender I followed the directions. I made mashed potatoes with broccoli. Next time I will double the sauce. A definitely keeper. A must try. Sauce is perfect. Thanks
I’m so glad you enjoyed it!! Thank you for reviewing my recipe. 🙂
This was a great starter recipe not sure why there’s not more spices and herbs so I had to use my imagination I definitely read all the comments in Incorporated all of the suggestions such as adding onions and minced garlic before adding the chicken broth if you’re going to use this over pasta you definitely have to double or triple the sauce I added Rosemary, oregano, red crushed pepper flakes a Sprinkle of cayenne to the sauce and for the chicken I definitely seasoned the chicken breast with poultry seasoning and paprika.
Anyways with all those added things my picky hubby loved this dish and asked to keep it in the rotation.
Yup, you can definitely customize it to your own tastes. Many people enjoy the base recipe as-is too. 🙂
I think I will try this with pork chops! Maybe make extra cream sauce due to my family is very saucy!