Salt & Lavender logo
menu icon
search icon
×

Creamy Bacon Chicken

Published: / Updated: / 437 Comments

This post may contain affiliate links. Please see my affiliate disclosure for more details.

Jump to Recipe Print Recipe

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!

creamy bacon chicken in a cast iron skillet

I probably don't have to sell you too hard, but chicken with bacon and cream is a great combo! The chicken is pan-fried to a golden brown on the outside and when you bite into it, it melts in your mouth. And the bacon... well it makes everything even better. 😉

When you want comfort food, this is your dish. 

chicken with a creamy bacon sauce in a cast iron pan

My sister (the vegetarian) actually came up with the idea for this recipe. She's like "Is it true that I can't find a creamy bacon chicken recipe on your site?" And I was like "hmmm.... there's a creamy chicken bacon gnocchi recipe on my site, but you're right". And so this was born. This recipe is straight out of the Salt & Lavender playbook... I have a lot of creamy chicken recipes. I list them at the bottom of the post if you want to take a look. 

How to make chicken with a creamy bacon sauce

  1. Fry the bacon pieces until crispy then take them out of the pan;
  2. Cook your flour-coated chicken cutlets in the remaining bacon fat until they're golden on the outside;
  3. Add the chicken broth, lemon juice, and butter to the pan and let it cook until it's noticeably reduced;
  4. Pour the cream into the pan, add the chicken and bacon back in, and continue cooking for another 5 minutes. I like to add a sprinkling of fresh parsley, but that's totally optional. Full ingredients & instructions are in the recipe card below.

In order to prevent the bacon cream sauce from tasting too cloying and one-dimensional, I added a touch of lemon juice. The garlic powder added to the chicken at the beginning of the recipe also gives the sauce more depth of flavor. And browning the chicken in the bacon grease makes it extra tasty. Of course. 

closeup of bacon chicken

What kind of chicken to use? 

I used boneless, skinless chicken breasts that I butterflied and then cut in half. I find that cutting the chicken this way helps it stay tender and it also cooks faster. You could try chicken thighs or bone-in chicken breasts, but you will have to adjust the cooking time as needed.

Can I substitute the cream for something else?

I always get this question on my cream-based recipes, and the answer really depends on your goals for the dish. I always recommend using heavy cream because the taste, richness, and texture just can't be substituted in my opinion, and it's also less likely to curdle/separate. Half-and-half or milk will make the sauce end up thinner/more watery, and you may need to make some tweaks like adding more flour or reducing the sauce for longer. Coconut milk/cream will give it a coconutty flavor, and other potential substitutes (sour cream, Greek yogurt, dairy-free options, etc.) could work for you if you've tried similar tweaks before, but the taste will definitely be different from the original recipe. 

What to serve with creamy bacon chicken?

This dish is quite rich, so I definitely recommend some veggies (try my Easy Roasted Green Beans) or a salad on the side. The sauce is scrumptious over potatoes (try these roasted red potatoes or mashed potatoes), rice, or pasta. 

Other creamy chicken breast recipes you may like:

chicken breasts in creamy bacon sauce in a skillet

Will you make this chicken with a bacon cream sauce?

Questions? Drop me a comment below.

closeup of bacon chicken

Creamy Bacon Chicken

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!
4.9 from 132 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4
Calories 506 kcal

Ingredients
 

  • 6 strips bacon cut into small pieces
  • 2 large chicken breasts cut in half lengthwise
  • 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

Instructions
 

  • 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'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.

Notes

  • I used my 10-1/4" Lodge cast iron skillet to make this recipe. Any skillet would work, though!
  • 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. Chicken is safe to eat at 165F (use an instant read meat thermometer to get perfectly cooked chicken every time).
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 506kcalCarbohydrates: 4gProtein: 30gFat: 41gSaturated Fat: 21gCholesterol: 183mgSodium: 505mgPotassium: 552mgSugar: 1gVitamin A: 996IUVitamin C: 4mgCalcium: 44mgIron: 1mg
Keyword creamy bacon chicken
Author Natasha Bull
«
»

Loved this recipe? Share it:

Reader Interactions

Comments

    Leave a Reply

    Your email address will not be published.

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Jules says

    5 stars
    Even the chicken haters in my family liked this one! Which means I absolutely loved it, and calling it my new comfort food.

    Reply

  2. Vic Hensley says

    5 stars
    I’ve made this a few times. My family really digs it! Add some pasta and/or zuk, broc, mushrooms to make it a meal.

    Reply

  3. Chelsea says

    Good recipe! I used panko instead of the flour and left the sauce on the side until serving so the chicken stays crispy. Thank you for dinner!

    Reply

  4. Janet says

    5 stars
    It turned out really good. I was a bit skeptical due to the amount of cream but it was creamy and tasty. I will make this again thank you for the recipe 😊

    Reply

  8. Jessop family says

    5 stars
    This is my family's favorite dish we added mushrooms & we make this at least 3 times a month lol.
    Very delicious

    Reply

  10. Zed says

    5 stars
    Absolutely Love your recipes especially this one. Beautiful combination of flavours.
    Absolutely hate your website. How many ads do you want to put on here… seriously…

    Reply

    • Miranda @ Salt & Lavender says

      Glad you're enjoying the recipes, Zed! You're supporting a small business and full-time hard work, so ads keep the completely free recipes coming for you.

      Reply

    • Natasha says

      I think that would work well. Just add it in towards the end of cooking time. Perhaps "tuck" it under the chicken so it wilts easier. Enjoy!

      Reply

  12. Rachelle says

    I just have to say, I learned this recipe last year, now every time I say we’re having chicken for dinner, my two and 6 year olds BEG for this! So so good!

    Reply

  13. Debbie Ary says

    Made this last evening with tenderized chicken breasts, delicious! Served with jasmine rice and green beans . Yum!

    Reply

  14. Michelle says

    I am going to try it with Alfredo because I don’t have any heavy cream!
    I’m hoping it will be good!
    I will try it as the recipe calls for, just not tonight. 🤦🏼‍♀️

    Reply

    • Natasha says

      Hi Nicole! I'm so glad to hear that. 🙂 So, I can't think of an easy way to do this in the Crockpot with similar results. You'd have to fry the bacon and sear the chicken anyway (and that dirties up a skillet), then cooking it in the Crockpot after that would just overcook the chicken, and cream sauces don't really tend to do well in there either, unfortunately.

      Reply

      • Nicole says

        I was thinking it would be quite complicated, but wasn’t sure! I’m making this tonight and it sparked that question! Lol thank you 😊

        Reply

  16. Amy says

    5 stars
    Definitely my go to weeknight dish. I found this recipe a few months ago and I make it a few times a month. Ive made it for my family and friends too. Huge hit!

    Reply

  18. Keri Etherington says

    5 stars
    DELICIOUS. I will be making this again.! The whole fam loved it. Even my one and a half year old 🙂 Made with a side of uncle bens wild rice and brocoli.

    Reply

  20. Melanie says

    4 stars
    Very delicious! I would double the sauce next time. I also bribed my chicken in buttermilk before using it in this recipe. Very good!

    Reply

  23. Kim F says

    5 stars
    Made this for dinner tonight and it is delicious! Love the sauce. Will definitely make this again. Thank you for the recipe!

    Reply

  24. xtine says

    5 stars
    Kid approved. My kids are really picky but they liked this chicken... and that's saying something. Thank you for a go-to recipe.

    Reply

  25. Harriet says

    What do you do with the lemon juice? I didn’t see where you used it. Thanks, oh gosh never mind I’m sorry I see it.

    Reply

  27. Jeannette Nolasco says

    5 stars
    I tried out a variation of your yummy recipe and it was a huge hit! I started out with directions as listed but gradually deviated. I’m pretty bad at following recipes properly (which makes me a horrible baker). When my family asks me what I’m making for dinner, I tell them, I’m not sure yet what it’s gonna become. I made the bacon, set aside, let the chicken cook and get a little crispy edges (forgot to dip in flour) with juice from a whole lemon. Then added chopped white onions and minced garlic along with a ton of heavy cream instead of broth. I also threw in elbow macaroni I had separately boiled and added some red pepper flakes. I let it all cook down and served with broccoli. Huge hit! Flavorful without being too spicy for the kids.

    Reply

  29. Alyssa says

    5 stars
    This recipe was absolutely delicious! I really love that it’s a one pan dish and use up each part of every ingredient. I sautéed onion and mushrooms after I took my chicken out and before I added the broth, which made a great addition to the savory sauce. I put the chicken and sauce a top some cauliflower mashed potatoes and a side of garlic green beans. My boyfriend returned his clean plate in about 5 minutes 🤣 thank you for adding yet another staple to my weeknight recipes ❤️

    Reply

    • Stephanie says

      Super delicious and easy. 1 note... do not add salt. I made the mistake of seasoning chicken with salt and pepper and sauce was too salty. Still delicious tho.

      Reply

  31. Tracey Bruin says

    5 stars
    I found this recipe easy to follow. my family loved it.
    I gave leftovers to a friend. Now she wants the recipe. 😁

    Reply

  34. Anna Nana says

    5 stars
    Ok, I know I posted not long ago about this recipe but really You MUST TRY THE RECIPE. This is my FAVORITE chicken recipe. It has its own UNIQUE FLAVOR. I am making it again and again. My hubby really loves this recipe. Believe me, if he says that, it is a huge complement. I can not THANK YOU ENOUGH Natasha bc this has been the best so far that I have tried of other recipes on pinterest. It is not easy for me bc I am not computer savvy. Have a wonderful day. Sorry, just can't say enough about this recipe

    Reply

  36. Anna Nana says

    5 stars
    This recipe is AMAZING!! I love to cook and eat, so does hubby,lol. My kids are grown and out of the house so I definitely love trying new recipes. I totally agree about the cream. You can substitute the cream but it won't taste the same or have the same texture. You MUST TRY THIS RECIPE, YOU WILL NOT BE DISAPPOINTED. Thanks for the recipe. Have a wonderful day

    Reply

    • Natasha says

      Thank you so much!! I'm so glad you gave it a try and enjoyed it, Anna. Thanks for your kind review! 🙂

      Reply

  37. Ann Sabourin says

    This is a crowd pleaser for sure. I’ve also made it with boneless chicken thighs and I’ve cut up chicken breasts into chunks. Think the family likes the chunks the most!

    Reply

  38. Pam K says

    5 stars
    Easy to prepare and really yummy. I would serve this to any member of my family and all my friends.

    Reply

    • Natasha says

      Hi! You may want to read thru the comments to see if others have tried that. Regular flour helps thicken the sauce up a bit and creates a nice brown coating on the chicken. The almond flour won't help thicken the sauce, so you could probably leave it out (you may need to let the sauce reduce for longer prior to adding the chicken back to the pan). If you've had good results "browning" chicken with almond flour before, you could use it, but I haven't ever tried that myself.

      Reply