Creamy Bacon Chicken

Creamy bacon chicken is the kind of cozy, rich skillet dinner that feels restaurant-level but is totally doable on a busy weeknight. Crispy bacon, golden pan-seared chicken, and a velvety cream sauce come together in one pan with just a handful of simple ingredients. The bacon drippings add tons of flavor, and a splash of lemon and chicken broth keeps the sauce from feeling too heavy. Serve it over pasta, rice, or mashed potatoes to soak up every drop of that creamy goodness. It’s quick, comforting, and guaranteed to be a new family favorite.

Ingredients

• 6 strips bacon, cut into small pieces
• 2 large chicken breasts, cut in half lengthwise (to make 4 cutlets)
• 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

Directions

1. Cut the bacon into small pieces, add to a skillet, and fry over medium-high heat until crispy, about 10 minutes.
2. Remove the bacon from the pan and set aside, leaving about 2 tablespoons of bacon fat in the skillet.
3. Slice the chicken breasts in half lengthwise to make 4 thinner cutlets, then sprinkle with garlic powder and pepper and dredge lightly in flour.
4. Add the chicken to the hot skillet and cook in the bacon fat over medium-high heat for 4–5 minutes per side, or until golden brown; remove and set aside.
5. Add the chicken broth, lemon juice, and butter to the skillet, stirring to scrape up any browned bits; let it bubble and reduce by about half, 3–4 minutes.
6. Stir in the heavy cream and bring just to a gentle bubble.
7. Return the chicken and cooked bacon to the skillet, simmer for about 5 minutes more, or until the chicken is cooked through and the sauce has thickened to your liking.
8. Taste and adjust seasoning if needed, then serve hot over pasta, rice, or potatoes.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 600 kcal | Servings: 4

Tips

For the best texture and flavor, don’t skip dredging the chicken in flour—it helps the cutlets brown nicely and slightly thickens the cream sauce as it simmers.

Store any leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in a skillet over low heat with a splash of broth or cream to loosen the sauce.

FAQ

Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work well; just cook a bit longer until they’re fully done.

Can I make this without bacon?
You can, but you’ll lose some of the smoky flavor—if skipping bacon, cook the chicken in butter and a little olive oil.

What can I serve with creamy bacon chicken?
It’s great over pasta, rice, mashed potatoes, or with a side of roasted veggies or a simple green salad.

Can I lighten up the sauce?
You can use half-and-half instead of heavy cream, but the sauce will be a bit thinner and less rich.

Can I add vegetables to the skillet?
Absolutely—mushrooms, spinach, or peas can be stirred into the sauce near the end of cooking for extra color and nutrition.