Creamy Bacon Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 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
Description
This recipe starts by cooking thick-cut bacon until crisp and setting it aside, reserving drippings to create a flavorful roux. Chicken breasts are sliced and pounded to an even half-inch thickness, then seasoned with salt, pepper, Italian seasoning, and lightly floured to develop a golden crust when seared in olive oil. The browning process adds rich flavor to the chicken and pan.
The sauce is prepared by combining chicken broth, bouillon, Worcestershire sauce, mustard powder, thyme, onion powder, heavy cream, garlic, and Parmesan cheese in the pan. The reserved bacon drippings are used to create a roux for thickening. The sauce simmers to blend flavors and develop creaminess, enriched further by the salty Parmesan and aromatic seasonings. Chopped crispy bacon is added back into the sauce to highlight its smoky notes.
This creamy, savory chicken dish pairs well with sides such as greens, beans, or mashed potatoes, providing a well-rounded meal. The sauce’s thickness and flavor make it suitable for spooning over the chicken or serving alongside. The chicken remains moist due to pounding and careful searing.
For best results, adjust the heat during searing to ensure even golden crust without burning. Storage advice includes refrigerating leftovers for up to 3 days or freezing for 3 months. The dish reheats well from frozen in the microwave or oven. Parmesan cheese can be substituted with Gruyere for a different flavor profile.
Ingredients
Sauce
- 2 ½ cups chicken broth
- ½ chicken bouillon cube
- 1 teaspoon Worcestershire sauce
- ½ teaspoon mustard powder
- ½ teaspoon thyme dried
- 1 teaspoon onion powder
- ½ cup heavy cream
Chicken
- 6 Bacon high quality, thick cut, strips
- 3-4 tablespoons olive oil
- 2 chicken breast large, boneless, skinless
- 2 teaspoons Italian seasoning
- salt
- black pepper
- 6 tablespoons flour divided in half
- 3 cloves garlic minced
- ½ cup Parmesan Cheese freshly grated
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
- Adjust cooking heat to promote an even, golden sear without burning the chicken.
- If chicken sticks to the pan, wait until it naturally releases to avoid tearing.
- Gruyere cheese can replace Parmesan for a mild variation, or omit cheese entirely if preferred.
- Low sodium chicken broth allows better control over saltiness; bouillon adds depth but can be omitted.
- Use more, smaller chicken breasts if needed to adjust portion sizes.
- Serve with greens, beans, or mashed potatoes to complement the creamy sauce.
- Store in an airtight container; keeps well refrigerated for 3 days or frozen for up to 3 months.
- Reheat leftovers gently in the microwave or oven to maintain texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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