creamy bacon chicken

This creamy bacon chicken recipe is a decadent and delicious dinner that&#x27;s easy enough for a weeknight and tasty enough for company. It&#x27;s ready in about 30 minutes!

Creamy Bacon Chicken

bacon

chicken breasts (cut in half lengthwise)

Flour (for dredging)

garlic powder

Pepper (to taste)

chicken broth

lemon juice

butter

heavy/whipping cream

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 set it aside. 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&#x27;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&#x27;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.

These Creamy Bacon Chicken Breasts are dreamy, ultra creamy, quick and easy. Better still, it&#039;s all made in one pan!

Chicken Breasts, (brought close

Thick Cut Bacon, (chopped)

Chicken Stock

Shallots, (finely diced)

Garlic, (finely diced)

Fresh Thyme,

tbsp Butter

tbsp Olive Oil

(plus

Prep

Butterfly your chicken breasts right through the centre to make 4 even sized breasts. Coat in 1/2 tsp salt and 1/4-1/2 tsp pepper and rub into the meat.

In a large pan over medium-high heat add 1 tbsp butter and 1 tbsp olive oil. Add chicken breasts and fry both sides until golden, with the centre cooked right through. Remove and place to one side.

Base

Lower heat to medium and add bacon. Fry until it turns nice and crispy. Drain excess fat if needed (a couple tsp worth is great for flavour, too much and the sauce will be greasy) and add in shallots. Continue frying until the shallots soften and begin to brown, then add garlic and fry for another 1-2mins.

Sauce

Pour in chicken stock and cream, then add thyme and give it a stir. Turn heat to low and gently simmer for 5mins, or until the sauce starts to thicken slightly. Stir in parmesan then add a very gentle squeeze of lemon juice and salt &amp; pepper to taste. Don&#039;t go overboard with the lemon, this is just to cut through the richness of the sauce. Give it a final stir and simmer for another couple of minutes until the sauce thickens.

Serve

Add in chicken breasts and baste in the sauce. Serve up and enjoy!

https://www.youtube.com/watch?v=xLDWvlPbEwo

These Creamy Bacon Chicken Breasts are dreamy, ultra creamy, quick and easy. Better still, it's all made in one pan!

CREAMY BACON CHICKEN | serves 4

FULL RECIPE POST: https://www.dontgobaconmyheart.co.uk/creamy-bacon-chicken/

INGREDIENTS

2 large Chicken Breasts, brought close to room temp (approx 9oz/250g each)
5oz / 150g Thick Cut Bacon, chopped
3/4 cup / 180ml Chicken Stock
3/4 cup / 180ml Heavy/Double Cream, at room temp
1/3 cup / 30g freshly grated Parmesan
2 Shallots, finely diced
2 cloves of Garlic, finely diced
2 sprigs of Fresh Thyme, or sub a pinch of dried thyme (no more than 1/4 tsp or it'll be too overpowering)
1 tbsp Butter
1 tbsp Olive Oil
1/2 - 1 tsp Fresh Lemon Juice, optional (see notes)
1/2 tsp Salt plus more to taste
1/4 - 1/2 tsp Black Pepper, plus more to taste

METHOD

Butterfly your chicken breasts right through the centre to make 4 even sized breasts. Coat in 1/2 tsp salt and 1/4-1/2 tsp pepper and rub into the meat.

In a large pan over medium-high heat add 1 tbsp butter and 1 tbsp olive oil. Add chicken breasts and fry both sides until golden, with the centre cooked right through. Remove and place to one side.

Lower heat to medium and add bacon. Fry until it turns nice and crispy. Drain excess fat if needed (a couple tsp worth is great for flavour, too much and the sauce will be greasy) and add in shallots. Continue frying until the shallots soften and begin to brown, then add garlic and fry for another 1-2mins.

Pour in chicken stock and cream, then add thyme and give it a stir. Turn heat to low and gently simmer for 5mins, or until the sauce starts to thicken slightly. Stir in parmesan then add a very gentle squeeze of lemon juice and salt & pepper to taste. Don't go overboard with the lemon, this is just to cut through the richness of the sauce. Give it a final stir and simmer for another couple of minutes until the sauce thickens.

Add in chicken breasts and baste in the sauce. Serve up and enjoy!

As always, for full nutrition, guidance and recipe notes head to the full blog post: https://www.dontgobaconmyheart.co.uk/creamy-bacon-chicken/

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See you next time :)

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Top 2 creamy bacon chicken recipes from across the web

The most viewed creamy bacon chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Creamy Bacon Chicken

Creamy Bacon Chicken

The most viewed creamy bacon chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine