Creamy Bacon Chicken: The creamy goodness is packed with flavor and it will quickly become a family favorite. Tender chicken fillets are smothered in a delicious creamy sauce and loaded with juicy bacon. This meal is ready in 30-minutes and it is all cooked in one pot, making it an easy weeknight dinner that the whole family will love.
You can serve this creamy concoction over pasta, rice, or even potatoes. It also works well with a side salad and some fresh bread.
You are sure to love this recipe and will want to make it regularly. Honestly, everything is better with bacon!
This is a fabulously simple recipe. The key, however, is to use bacon that has some fat on it. Don’t use turkey bacon, for example, because it lacks the fat needed to create the mouthwatering flavor of this recipe. The bacon should be cooked until it is nice and crisp before removing it from the pan and everything else gets fried up in the drippings so that you have a meal that is oozing with a salty, bacon flavor you are guaranteed to love.
Prep Time: 15 mins • Total Time: 35-40 mins • 4 Servings
For the chicken
- 6 slices bacon
- 2 large chicken breasts
- ¼ cup all-purpose flour
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup all-purpose flour 1 tbsp butter
For the Sauce
- 2 tbsp butter
- 1 onion finely chopped
- ½ tsp dried thyme
- ¾ cups chicken broth 1 ¼ cups heavy cream
- ½ tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
Prep time 30 mins
Start by chopping the bacon into small pieces.
In a large skillet over medium heat cook bacon for 8-10 minutes or until crispy.
Use a slotted spoon to remove the bacon from the pan and set it aside. Pat chicken breasts dry and lay them flat on a chopping board.
Use a large sharp knife to fillet the chicken by cutting down the center of the
breast and slicing them in half to create thin pieces. Add flour to a shallow dish.
Coat fillets on both sides with salt and pepper, then coat them lightly with
Add butter to the bacon fat and allow it to melt then add in the floured
Cook the chicken for 4 minutes per side, or until golden brown. Remove to a plate and tent with foil.
Create the sauce by turning the heat to low and adding butter and chopped onion to the pan.
Cook for 3-4 minutes until softened but not browned
Add 2 tbsp of the remaining flour to the onions and stir to coat. Slowly whisk in the chicken broth.
Scrape to ensure to get all the flavor up off the pan. Add in ¾ cups of crispy bacon and the dried thyme. Bring to a simmer and cook gently for a minute or two.
Add heavy cream, mustard, salt, and pepper to the pan and stir well.
Add the chicken and any juices back to the pan and simmer together for 4 minutes allowing the sauce to thicken and chicken to heat through.
Season as needed as serve topped with the remaining bacon.