One Pan Creamy Bacon Chicken
User Reviews
4.8
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
586 kcal
-
Course
Main Course
-
Cuisine
Australian
One Pan Creamy Bacon Chicken
Description
One Pan Creamy Bacon Chicken is prepared by first crisping diced bacon in a skillet, using the rendered fat to brown flour-seasoned chicken breast fillets sliced into fillets. The technique ensures a flavorful base and tender chicken with a light crust.
The sauce combines butter sautéed onions and dried thyme with optional dry sherry, chicken broth, heavy cream, salt, pepper, and Dijon mustard, cooked in the same pan after the chicken is removed. This layering of flavors creates a creamy, slightly tangy sauce enriched with smoky bacon undertones.
This dish can be served with side vegetables, rice, or potatoes to complement the rich sauce and protein. The use of bacon fat for cooking adds depth, while the mustard provides a subtle sharpness to balance richness.
The notes recommend using bacon that renders enough fat (avoiding turkey bacon) and suggest substitutions such as boneless skinless chicken thighs for a different texture, alternative alcohols for sherry, and various types of mustard and onions. The process includes safe handling of flour coated on raw chicken, with leftovers of flour discarded after use.
Ingredients
For the chicken
- 6 lices Bacon (see note 1)
- 2 chicken breast see note 2
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon butter
For the Sauce
- 2 tablespoon butter
- 1 onion finely chopped (see note 3)
- ½ teaspoon thyme dried
- 2 tablespoon dry sherry see note 4, optional
- ¾ cups chicken broth or chicken stock
- 1 ¼ cups heavy cream
- ½ teaspoon Dijon mustard (see note 5)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Start with the bacon
- Chop the bacon into small dice.6 slices bacon
- Place a large skillet or frying pan over medium heat, add the bacon and cook for 8-10 minutes until crispy. Use a slotted spoon to remove the bacon from the pan, leaving behind the bacon fat/grease.
Prepare the chicken (while the bacon cooks)
- Pat the chicken breast dry to stop it sliding about the board.2 chicken breasts
- Lay the chicken breast flat on a chopping board.
- Use a large sharp knife to cut sideways through the breast.
- Continue to cut through the chicken breast, keeping the knife flat and parallel to the chopping board.
- Carefully cut through until you have two plump fillets. Repeat with the second chicken breast.
- If you find they are not an even thickness, you can use a meat mallet (or a heavy pan) to bash the plumper end down.
- Add the flour to a shallow dish.¼ cup all-purpose flour
- Season the chicken fillets on both sides with salt and pepper, then coat them lightly in the flour. (don't discard the flour yet)½ tsp salt½ tsp black pepper
To finish the dish
- Add the butter to the bacon fat and once melted, add the floured chicken fillets to the pan.1 tbsp butter
- Cook chicken for 4 minutes per side, until golden brown. Remove the fillets to a plate, tent with foil, and set aside.
To make the sauce
- Turn the heat down to low, add the butter and chopped onion to the pan. Cook for 3-4 minutes until they have softened but not browned. 2 tbsp butter1 onion
- Add two tablespoons of the remaining dredging flour to the onions and stir to coat. (see note 6)
- Slowly whisk in the chicken broth and sherry (if using). Scrape the bottom of the pan to ensure you get every bit of flavor up.¾ cups chicken broth/stock2 tbsp dry sherry – optional
- Add in ¾ of the crispy bacon and the dried thyme, then bring to a simmer and cook gently for a minute.½ tsp dried thyme
- Add the heavy cream, mustard, salt, and pepper to the pan and stir well.1 ¼ cups heavy cream½ tsp Dijon mustard¼ tsp salt¼ tsp black pepper
- Add the chicken back into the pan, plus any collected juices. Simmer together for another 4 minutes until the sauce has thickened, and the chicken is heated through.
- Season to taste and serve sprinkled with the remaining bacon.reamining crispy bacon
Notes
- Use bacon that renders sufficient fat for cooking; avoid turkey bacon for flavor reasons.
- Boneless, skinless chicken thighs can substitute chicken breasts, adjusting cooking time to 15–20 minutes.
- Dry sherry can be replaced with white wine or masala; omit if avoiding alcohol.
- Any onion variety can be used; two shallots are an acceptable substitute.
- The flour used to coat raw chicken is cooked in the pan and safe; discard any remaining unused flour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Calories | 586kcal | 29% |
| Carbohydrates | 18g | 6% |
| Protein | 33g | 66% |
| Fat | 53g | 82% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 219mg | 73% |
| Sodium | 912mg | 38% |
| Potassium | 617mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1393IU | 28% |
| Vitamin C | 4mg | 4% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
