Creamy Bacon Chicken

overhead shot of chicken breasts in creamy bacon sauce in skillet

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4.85 from 19 votes

These Creamy Bacon Chicken Breasts are dreamy, ultra creamy, quick and easy. Better still, it's all made in one pan!

Prep Time15

Cook Time20

Total Time35

Course: Dinner, Main Course

Cuisine: Western

Servings:

Author: Chris Collins

Cost: £2 / $2.50

Equipment

Sharp Knife & Chopping Board
Large Shallow Dish (for dredging chicken in flour)
Large Pan & Tongs
Wooden Spoon
Jug (for stock & Cream)

Ingredients

Chicken

2x 250g/9oz Chicken Breasts, brought close to room temp
35g / 1/4 cup Plain Flour
1 tsp Salt, plus more to taste if needed
1 tsp Black Pepper, plus more to taste if needed
1 tbsp Butter

Sauce

150g / 5oz Streaky Bacon, chopped (preferably thick-cut)
2 small Shallots, finely diced
2 cloves of Garlic, finely diced
180ml / 3/4 cup Chicken Stock
180ml / 3/4 cup Double/Heavy Cream
20g / 1/4 cup freshly grated Parmesan
2-3 sprigs of Fresh Thyme
1/2 - 1 tsp Fresh Lemon Juice (see notes)

Instructions

Add the bacon to a large pan over medium heat and fry until crispy with the fat rendered down (start with a dash of oil if needed). Remove the bacon and place to one side, leaving 1 tbsp fat behind (just eyeball it - top up with oil if needed).
Butterfly your chicken breasts right through the centre to make 4 even-sized breasts. In a large shallow dish, combine the flour, salt and pepper. One by one take a cutlet, coat it in the flour, give it a shake then place to one side.
Turn the pan heat up slightly to medium-high, then melt the butter in with the bacon fat. Add the chicken and fry both sides for a few minutes until golden on the outside and just about cooked through the centre. Remove from the pan and place on a plate to one side.
Lower the heat back to medium and fry the shallots in the leftover fat until soft and golden. Add the garlic and fry for 30 seconds or so, then add the stock and cream. Stir in the parmesan until it melts, then stir in the thyme and a gentle squeeze of lemon juice. Don't go overboard with the lemon, this is just to cut through the richness of the sauce.
Simmer for a few minutes until the sauce starts to thicken, then stir most of the bacon (save some to garnish) and any resting juices from the chicken. Check for seasoning then add the chicken and baste in the sauce to warm it back through.
Serve up with the extra crispy back then tuck in and enjoy.

Video

Notes

a) Chicken - I prefer chicken breasts for this recipe but you could use thighs if you fancy! In both cases it's important to bring close to room temp or the meat will seize up and dry out.

b) Lemon Juice - This is purely to cut through the richness of the sauce, not necessarily to add flavour. I find 1/2 - 1 tsp does the trick so you won't need much. If you don't find the sauce too rich at all you can leave this out!

c) Serving - This goes beautifully with either my Salt & Vinegar Potatoes or Lemon Potatoes, both are nice and vibrant/acidic which compliments this sauce really nicely. You could also use Roasted Baby Potatoes for something more herby (all Potato Recipes Here). I also serve with Garlic Green Beans but Roasted Broccolini also works well.

d) Calories - whole recipe divided by 4 (no sides).

Nutrition