Creamy Bacon Chicken – simple, delicious and ready in 30 minutes!
Chicken breasts are browned in bacon fat wrapping them in a delightful smokey flavor. Using thinner breast fillets minimizes the browning time and ensures the chicken stays tender. But the real story here is the sauce. How can you go wrong with both cream and bacon? While not the most low calorie of dishes, Creamy Bacon Chicken is a Keto friendly main course. It’s also a very family friendly dish that even the most picky eaters love.
Very few additional ingredients are required to pull this dish together. A huge plus in this era of hit and miss availability in the grocery aisles! For the chicken, just a sprinkle of garlic powder and a quick dredge in flour to give your chicken a golden brown exterior. Beyond the cream and bacon, all you need for the sauce is chicken broth (I recommend always keeping a jar of bouillon in the pantry) a bit of butter and a squeeze of lemon. Voila – sauce to die for!
Creamy Bacon Chicken Quick Tips
- If using 2 thick breasts, cut them in half lengthwise to make 4 thinner fillets. Starting with partially frozen chicken breasts makes them very easy to cut. The other option is to use 4 thinner fillets.
- If there’s a fair amount of “sludge” in the pan after browning the bacon, I like to pour the reserved fat into a container. Then I wipe out the sludge before adding the bacon fat back into the pan and proceeding with the recipe.
- Like most cream-based sauces, I recommend serving this dish immediately. That’s because the sauce separates fairly quickly (but it still tastes great.) This means it’s best to have your other side dishes ready before finishing the sauce.
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Creamy Bacon Chicken
Ingredients
- 6 strips bacon cut into small pieces
- 2 large chicken breasts cut in half lengthwise or 4 thinner breasts
- Flour for dredging
- 1/4 teaspoon garlic powder (I used garlic salt)
- Pepper to taste
- 1/2 cup chicken broth
- 1/2 teaspoon lemon juice
- 1 tablespoon butter
- 1 cup heavy/whipping cream
Instructions
- Fry bacon over medium-high heat until crispy (about 10 mins). Remove bacon and set aside. Leave about 2 tablespoons of bacon fat in the pan.
- If using 2 large chicken breast cut them in half lengthwise to make 4 thinner cutlets. Sprinkle breasts with garlic powder and pepper and then coat (dredge) them in flour.
- Add the chicken to the skillet and cook in remaining bacon fat over medium-high heat for 3-5 minutes/side or until it's golden. Once browned, remove chicken from pan. Note – I like to let the pan cool for just a minute before the next step.)
- Add the chicken broth, lemon juice, and butter to the pan. Cook until sauce starts to simmer, then reduce the sauce by half (about 3-4 minutes.)
- Stir in cream and bring to a simmer again. Add chicken and bacon back into pan. Cook for another 2-4 minutes, or until the chicken is fully cooked through and the sauce has thickened. Serve immediately.
Looks delicious! just a few ingredients for a quick and yummy meal. I love recipes that you can put together quickly and they taste like you have slaving away all day.
Exactly! This is one of those kind of recipes. š
I am drooling š