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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!
You may also like my Creamy Bacon Pork Chops or Creamy Bacon and Mushroom Pasta next.
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!
- An instant read thermometer is the best way to ensure chicken isn’t overcooked or undercooked. You want that perfect 165F.
- I like this butter dish to store my butter in since it has handy markings for measuring where to cut.
- This Le Creuset skillet is the one I use.
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.
Pro Tip
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. My Stick of Butter Rice is a fun way to change it up.
- 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.
More easy 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
Ingredients
- 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
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 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.
Notes
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
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!
My wife loves this recipe !!
Wonderful! Thanks, Vic!!
Made this and was shocked that my picky eater enjoyed it! We had this with rice and green beans. Delicious!
That’s wonderful, Lora! Thank you!
I have recently discovered your account on Instagram and have tried a few of your recipes and love all of them! This chicken and bacon is amazing and quick to make. I served it with pasta and everyone enjoyed it. 😋
I’m so glad you found me, Kari!! 😀 Thanks for your review. Let me know what else you try!
Every single person at the dinner table told me how they enjoyed this chicken! The kids and my husband were bargaining on how to split the extra piece of chicken I made. Will be adding this to our favorite meals list. We are dairy free here and added coconut heavy whipping cream and subbed avocado oil for the butter and it was stellar to us! Thank you xo
Love that!! You’re very welcome, Holly!! XO
This was just as simple as you said & such a rich, delicious recipe. Hubby loved it, especially on a weekday. We will be making this again. Thank you!
✨✨✨✨✨
You’re welcome!
This came together easy, and the whole family loved it. That is a blue moon event at my dinner table. I’m adding this to my favorites list.
Wonderful!! 😀 Thank you!
Delicious Comfort Food!
Thank you, Charlotte!! 😀
Another great, family-friendly recipe. My boys both asked for seconds and it was done in 30 minutes.
That’s awesome!! Thanks, Katie!!
Made this last night and it got rave reviews in my house. Served it over mashed potatoes with roasted green beans. I followed the recipe exactly other than I took a short cut and used “thin sliced chicken breasts” from my grocery store (they were thinner than if you split a large breast, but just cooked faster and worked out perfectly).
I just discovered your recipes and shopped for 4 of them yesterday…I am loving all the dinner inspiration you’re giving me in the new year! Thank you!
Fantastic! So glad it was a hit! I’m so happy you found me, and let me know what else you try, Lucy. 😀
Holy moly, this recipe is so simply but it yields a restaurant-like dish that is simply outstanding. I had mine on a bed of mashed Japanese sweet potatoes and it was a total hit. I assumed the salt was forgotten in the recipe so I did salt my chicken and you really don’t need to, as the salt from the bacon gives it all the salt it needs (that’s the only change I’ll make in the future, leave the salt out). Natasha, thank you so much for this incredible recipe, it’s going to be on permanent rotation at our house!
You are very welcome!! 😀 Thank you for your kind review, Dio!