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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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689 Comments

  1. Jason says:

    Thanks for sharing this recipe. I’ve been making it for Mt family for a while now since I saw this recipe and everyone destroys it! It’s amazing. Takes longer than said time only due to the fact that I cook a bunch of meat and bacon so we have leftovers. So bomb! Thanks again!

    1. Natasha says:

      You’re very welcome!!

  2. Margaret says:

    5 stars
    Oh my! That was fantastic. I was sure glad there were leftovers to take for lunch the next day. I cut each breast into quarters as we eat small portions at dinner and served over pearl couscous. I didn’t have any lemon juice, so I used some of the white wine I had opened. I think it accomplished the same thing. Will definitely make again. Thanks

    1. Natasha says:

      You’re very welcome, Margaret!

  3. Christine says:

    5 stars
    Good evening,
    I made this today and it was delicious! I also added fresh chopped garlic with the butter to roast it a bit before adding broth and creamer. It turned out amazing! Thank you

    1. Miranda @ Salt & Lavender says:

      It’s our pleasure! So happy you liked it, Christine.

  4. Ali says:

    5 stars
    I made this tonight and oh my itโ€™s amazing! I did add a small leek and a few mushrooms in it that I needed to use up, which Iโ€™m glad I did! Served it with mash potatoes. Iโ€™ll be making this again and again!

    1. Miranda @ Salt & Lavender says:

      Fantastic to hear, Ali!

  5. Becky Wendel says:

    5 stars
    This sauce is so tasty! Made according to the recipe, the lemon juice brightens the sauce, so donโ€™t skip.

    1. Natasha says:

      So glad you liked it, Becky!! Thanks for your review!

  6. Elaine says:

    Can’t wait to try this. My company doe not like veggies, but loves bacon and chicken
    so I will give it a try. Sounds easy enough.
    Thanks for posting it.
    Hope Egg noodles or rice will co well with this.
    A great guy….a picky eater.
    Thanks again, Natasha
    Elaine

    1. Natasha says:

      Enjoy, Elaine!! ๐Ÿ™‚

    2. Crystal says:

      5 stars
      I made this recipe exactly as I read and it turned out so good. It was delicious. My hubby loved it.

      1. Natasha says:

        Fantastic!! ๐Ÿ˜€

  7. Joyce says:

    So good and easy! Itโ€™s a perfect melody of flavor. I served it with pasta and asparagus.

    1. Natasha says:

      Thank you!! ๐Ÿ˜€

  8. Connie Hohreiter says:

    Always looking for more chicken recipes! Made this last night and wilted in a bag of baby spinach at the end. Serve with white rice. ๐Ÿ‘… yum

    1. Miranda @ Salt & Lavender says:

      Excellent! Thanks for giving it a try, Connie!

  9. Debbie says:

    5 stars
    Awesome chicken dish! So easy to make. I sautรฉd garlic in the bacon fat before adding the chicken, added extra flavour. Definitely on my make again list. Thanks for sharing the recipe ๐Ÿฅฐ

    1. Natasha says:

      Excellent! You’re very welcome.

  10. Dani says:

    5 stars
    We’ve made this twice in one week, cut chicken into smaller pieces to make it easier for my partners lunch. Chicken was the most tender I’ve ever had!

    Kiddos gave it an infinity out of infinity rating ๐Ÿ–ค

    1. Natasha says:

      That’s so nice to hear!! Thank you, Dani! ๐Ÿ™‚