Creamy Bacon Chicken
User Reviews
5.0
63 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
4 people
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Calories
428 kcal
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Course
Main Course
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Cuisine
American
Creamy Bacon Chicken
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This Creamy Bacon Chicken is an easy skillet meal that you can serve with mashed or baked potatoes and roasted green beans. Your family will love this cozy dinner recipe!
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Ingredients
Sauce
- 2 ½ cups chicken broth
- ½ chicken bouillon cube
- 1 teaspoon Worcestershire sauce
- ½ teaspoon mustard powder
- ½ teaspoon dried thyme
- 1 teaspoon onion powder
- ½ cup heavy cream
Chicken
- 6 strips thick cut bacon high quality
- 3-4 tablespoons olive oil
- 2 large boneless skinless chicken breasts
- 2 teaspoons Italian seasoning
- Salt/Pepper
- 6 tablespoons flour divided in half
- 3 cloves garlic minced
- ½ cup Parmesan Cheese freshly grated
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Instructions
Prep Work:
- Combine the sauce ingredients and set aside.
Prepare the Bacon:
- Cut bacon into thirds and cook in a large skillet over low heat until crispy on each side. Set aside on a paper towel lined plate. Reserve 3 Tablespoons clear drippings to make the roux. Roughly chop the bacon once cooled.
Prepare the Chicken:
- While the bacon cooks, slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick. Pat it dry.
- Season each side with salt, pepper, and Italian seasoning. Sprinkle with 3 tablespoons of flour and rub it over the surface of each side.
- Heat olive oil in a large, high-walled skillet over medium-high heat. Sear 2-3 pieces of chicken at a time for 4-5 minutes per side, until a golden crust has developed. Set aside. Wipe any black residue from the pan but leave the brown remnants as this will add flavor to the sauce.
Make the Sauce:
- Add the garlic and reserved bacon drippings to the same skillet that you cooked the chicken in. (Note: 3 tablespoons of butter can be used instead, or a combination of both if you don’t have enough drippings.) Use a silicone spatula to “clean” the bottom of the pot over medium heat for 1 minute.
- Whisk in the remaining 3 tablespoons of flour and stir continuously for 2 minutes.
- Add the sauce mixture in small splashes, stirring continuously. (If you add it too quickly, the roux will “break” and the sauce will be thin.)
- Bring the sauce to a boil, then reduce to a simmer. Let it simmer until it’s near your desired level of thickness.
- Reduce heat to low and stir in the parmesan cheese until smooth.
- Add the chicken back and spoon the sauce on top. Let it simmer for 5 minutes or so, uncovered.
- Top with chopped bacon and fresh parsley. Serve with mashed potatoes and roasted green beans.
Notes
- Pro Tips
- Tips For Searing the Chicken
- Storage
- Gruyere cheese can be used instead of Parmesan for a little gourmet flair. The cheese can also be left out completely if preferred.
- Consider using low sodium chicken broth to control the sodium content. You can also omit the bouillon but it does add a nice depth of flavor.
- If using smaller chicken breasts, consider using 3-4 instead of 2 large.
- Greens and Beans make a great side dish with this, along with homemade mashed potatoes!
- 📘 Find this recipe on page 101 of my 2nd cookbook, Let’s Eat!
- Adjust the heat up and down slightly throughout the cooking process for a nice even sear and golden color.
- I would rather cook chicken at a slightly lower temperature for a longer period of time than at a super high temperature that can cause burning and oil splatter.
- If the chicken is sticking to the pan, it's not ready to be moved and is still developing a crispy crust. Allow it to release on it's own to avoid tearing the surface of the chicken.
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- This meal does freeze well. I reheat from frozen in the microwave, you can also thaw overnight and reheat leftovers in a lightly greased, covered casserole dish at 350 ° for 20-25 minutes.
Nutrition Information
Show Details
Calories
428kcal
(21%)
Carbohydrates
16g
(5%)
Protein
24g
(48%)
Fat
29g
(45%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
107mg
(36%)
Sodium
1077mg
(45%)
Potassium
475mg
(14%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
596IU
(12%)
Vitamin C
12mg
(13%)
Calcium
207mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 16g | 5% |
| Protein | 24g | 48% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 1077mg | 45% |
| Potassium | 475mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 596IU | 12% |
| Vitamin C | 12mg | 13% |
| Calcium | 207mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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