Creamy Bacon Chicken
Creamy Bacon Chicken is a 30 minute meal featuring tender chicken breasts in a rich and smokey bacon cream sauce.
Servings: 4
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.
Notes
When using frozen chicken, they are easiest to cut while still partially frozen.
If there is a lot of "bacon sludge" in the pan, I like to pour off the reserved bacon fat into a small container and wipe out the skillet. Then I pour the reserved fat back into the pan and reheat it before browning the chicken. This optional step prevents the sauce from getting discolored.