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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!
This looks amazing! I was searching for a “nice” chicken recipe for my daughter’s birthday dinner this Sunday. She loves bacon so I knew this was the one!!
I’m thinking of preparing this in my Dutch oven so I can serve it straight from the pan. That should work as well I would think!
I think that would work great!! Hope it’s a hit! 🙂
Just made this, easy and absolutely delicious!! I made it with Gluten Free flour and you would never know!!! My whole family loved it as well!!
I’m so glad it was a hit, Alessandria!! 😀
This was superb!!! I chopped up the chicken into small pieces so it was easier for my partners lunch, doubled sauce and added mushrooms. (Served with Jasmine Rice)
My partner and I were gobsmacked at how tender the chicken was, simply mouthwateringly divine, he scored it a 10/10.
Will try more of your recipes for sure! 🖤
Aww I’m so happy to hear that!! 🙂
For the nutrition, how many servings is it for? This was a good start. I added more spices to the chicken and cream sauce. Everyone loved it. Thanks for receipt.
You’re welcome! It’s for 1 serving. Every one of my recipes lists the number of servings it makes, and the nutrition info is simply the total recipe calories divided by the number of servings listed (in this case I list 4 servings). 🙂
Great Recipe! I had leftover heavy cream and had found Turkey cutlets marked down. I also decided to use pre-cooked bacon. I crisped it up in a pan with a little olive oil and canola oil to have a fat to cook Turkey. I doubled the sauce and actually used juice of a half of a lemon. I cannot believe there was no added salt. The bacon added just enough. My daughter said we should use any leftover sauce should be used on a pizza. My happy full family says thank you for the recipe!
You’re very welcome, Kyra!! 🙂
love it! I did forget the flour so my cream did not thicken much but was still yummy! I made it with Cilantro and jasmine rice.
Glad you liked it!
I always made chicken without any sauce & looked around for a recipe to try. I made this last week, followed the recipe exactly & it was amazing.
I made it again the other day without bacon & instead of bacon fat, I used olive oil. Still amazing, but not as amazing with the bacon & its fat.
Either way, this was a huge hit in my house. I am glad this was the first recipe I tried, it will probably blow the others I try out of the water. Will be in my regular dinner rotation.
I’m thrilled to hear you liked it!! 🙂 Thanks so much for your review, and let me know if you try anything else!
Made this for dinner and is now one of our favorite chicken recipes. Easy and delicious!
Glad to hear it, Mary!! Thank you so much!
Loved it!
So did my husband ( who usually eats minimal chicken ) was ready for a second plate.
I served it over Jasmine rice.
I used a little more broth and cream to make sure I had enough sauce. Also, instead of opening a can of broth- I had some chicken soup ready, so I used that instead of plain broth. It was flavored a little more, not sure how much difference it made. I will make it again, and take a picture. Dinner was ready in 30 min.😋
I’m so happy you liked it!!
Amazing
Thank you, Lisa!