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This creamy bacon chicken recipe is a decadent and delicious dinner that’s easy enough for a weeknight and tasty enough for company. It’s ready in about 30 minutes!
Why you’ll love it
I probably don’t have to convince you too much, but chicken with bacon and cream is a great combo! The chicken is pan-fried until golden brown on the outside. When you take a bite, it melts in your mouth. And the bacon… well, it makes everything even better.
My vegetarian sister actually came up with the idea for this creamy chicken recipe, and you’ll be glad she did. It’s simple comfort food with few ingredients, and the technique is really easy. The creamy bacon sauce is so good that family and friends will lick their plates clean!
What you’ll need
- Bacon – the star of the sauce! We’re also browning the chicken in bacon grease to make it extra delicious.
- Chicken – we’re using two chicken breasts cut lengthwise into four thinner cutlets. They stay more tender and cook faster this way.
- Flour – for dredging and getting that gorgeous golden crust
- Garlic powder and pepper – seasoning the cutlets directly infuses lots of savory flavor
- Chicken broth – the base of the sauce
- Lemon juice – a touch of brightness to balance out the sauce and make it less one-dimensional
- Butter and heavy cream – this duo makes the sauce luxurious and buttery
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
How to make creamy bacon chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut up the bacon, and fry until crispy. Transfer to a paper towel lined plate, leaving behind some of the fat. Meanwhile, cut the chicken in half, then season with garlic powder and pepper. Dredge in flour. Brown the chicken, then transfer to a plate.
Add the broth, lemon, and butter to the skillet. Let it reduce by half. Stir in the cream. Once bubbling, return the chicken and bacon, and simmer until it’s cooked through and the sauce has thickened up as desired. Garnish with fresh parsley if you like.
Depending on how deep of a sear you get on the chicken, the sauce may be lighter or darker in color. That’s totally fine!
Substitutions and variations
- I don’t recommend subbing the heavy cream for something with a lower fat content because the taste, richness, and texture just can’t be matched, and it’s also less likely to curdle. Half-and-half will yield a watery sauce, and coconut milk will alter the flavor.
- You could try chicken thighs, but you will have to adjust the cooking time as needed. They may take a little longer.
- Throw in a handful of spinach near the end of the cooking time for a pop of freshness!
What to serve with bacon chicken
- Complement this chicken with some vegetables to balance the creaminess. Try my Easy Roasted Green Beans or Easy Roasted Cauliflower.
- The sauce is scrumptious over a pile of Easy Garlic Mashed Potatoes or Roasted Red Potatoes. Pasta works too, as does rice.
- Craving a salad with it? My Homemade Italian Dressing is the perfect pairing.
Leftovers and storage
- If you have any leftovers, store them in an airtight container for 3-4 days in the fridge.
- Reheat over a low heat (slowly) in a saucepan until warmed through.
- I don’t recommend freezing creamy chicken recipes.
If you made this chicken with a bacon cream sauce, please leave a star rating and review below! You can also tag me #saltandlavender on Instagram.
Creamy Bacon Chicken
- 6 strips bacon
- 2 large chicken breasts
- 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
- 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 transfer to a paper towel lined plate. 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'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'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.
- The 5 minutes of prep time is to cut up the bacon, and I count the rest of the prep time within cook time as it’s done while the bacon is cooking.
- I suggest using fairly large boneless/skinless chicken breasts for this recipe since we’re cutting them in half lengthwise. If you have smaller chicken breasts, use 4 of them and leave them intact.
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on July 31, 2019. It’s been updated with new photos and better instructions but is the same great recipe!