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creamy bacon chicken recipe
Ben Carraoli

Creamy Bacon Chicken Recipe

If you're craving a rich and flavorful dinner that comes together in just 30 minutes, this Creamy Bacon Chicken recipe is a winner. It’s loaded with crispy bacon, juicy chicken, and a silky, creamy sauce that’s perfect for a cozy night in. Whether you're cooking for guests or just yourself, this dish is both quick and impressive.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Calories: 500
Ingredients Method

Ingredients
  

  • 6 strips bacon – Thick-cut bacon gives more texture and flavor. Cut it before cooking for easy frying.
  • 2 large chicken breasts – Cut in half lengthwise to make four thinner even pieces for faster cooking.
  • Flour for dredging – Helps the chicken brown better and gives the sauce a smooth body.
  • 1/4 teaspoon garlic powder – Adds a subtle depth of flavor without overpowering the creamy sauce.
  • Pepper to taste – Use freshly cracked black pepper for a slight kick.
  • 1/2 cup chicken broth – Deglazes the pan and builds the base of the sauce.
  • 1/2 teaspoon lemon juice – Adds brightness to cut through the richness of the cream.
  • 1 tablespoon butter – Gives the sauce a velvety finish.
  • 1 cup heavy/whipping cream – Creates that luxurious thick, and silky texture you want in a creamy dish.

Method
 

  1. Start by cutting the bacon into small pieces using kitchen shears or a sharp knife. Add them to a cold skillet and turn the heat to medium-high. Fry the bacon for about 10 minutes until it’s golden and crispy. Once done, transfer it to a paper towel-lined plate, but keep about 2 tablespoons of the bacon fat in the pan. This will add incredible flavor to the next steps.
  2. While the bacon is cooking, cut the chicken breasts in half lengthwise to make 4 thinner cutlets. Sprinkle each piece with garlic powder and pepper, then lightly coat them in flour. Place the chicken in the same skillet with the bacon fat and cook over medium-high heat for 4–5 minutes per side. If the oil starts to splatter too much, reduce the heat. Once they’re golden brown, remove the chicken and set aside.
  3. In the same skillet, pour in the chicken broth, lemon juice, and butter. Scrape the bottom of the pan to loosen all those flavorful bits. Let it bubble and reduce by half, which takes about 3–4 minutes. Once reduced, stir in the heavy cream. Let it simmer until it begins to thicken slightly. This step brings all the flavors together into a smooth, creamy base.
  4. Add the cooked chicken and crispy bacon back into the skillet with the cream sauce. Let everything cook together for about 5 more minutes, allowing the chicken to fully cook through and the sauce to thicken to your desired consistency. Spoon the sauce over the chicken to coat it well, then remove from heat and serve warm.