PREP TIME: 5 MINS | COOK TIME: 25 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4
Chicken and bacon in a creamy sauce. This is an insanely delicious dish that no one can say no to. It is super easy and quick to throw together, making this perfect for busy weeknights. Serve this with some roasted green beans or a simple salad on the side for a simple and satisfying meal. The rich sauce also pairs well with potatoes, rice, or pasta. Make sure to try this creamy bacon chicken very soon. It’s a game-changer!
INGREDIENTS
1 tbsp butter
2 large chicken breasts cut in half lengthwise
6 strips bacon cut into small pieces
1/4 tsp garlic powder
1/2 tsp lemon juice
1/2 c. chicken broth
1 c. heavy/whipping cream
Flour for dredging
Pepper to taste
How to make Creamy Bacon Chicken
Step 1: After cutting the bacon, add them to a skillet and fry for about 10 minutes over medium-high heat until crispy. Set the bacon aside when done, leaving about 2 tbsp of the bacon fat in the pan.
Step 2: In half lengthwise, slice the chicken to make 4 smaller pieces and sprinkle with garlic powder and pepper. Now, coat the chicken slices in flour. To the skillet with the rest of the bacon fat, add the chicken, and cook for about 4 to 5 minutes per side over medium-high heat until golden. You can decrease the heat if the oil starts to splatter a lot. Set the chicken aside when done.
Step 3: To the pan, add the chicken broth, lemon juice, and butter. Allow it to simmer for about 3 to 4 minutes until reduced by half.
Step 4: Now, add the cream to the pan and stir. Once the mixture begins to bubble, return the chicken and bacon to the pan and continue to cook for additional 5 minutes or so until the chicken is cooked through and the sauce has reduced to your preference.
NUTRITION FACTS:
Calories: 506kcal, Carbohydrates: 4g, Protein: 30g, Fat: 41g, Saturated Fat: 21g, Cholesterol: 183mg, Sodium: 505mg, Potassium: 552mg, Sugar: 1g, Vitamin A: 996IU, Vitamin C: 4mg, Calcium: 44mg, Iron: 1mg
Ingredients
- 1 tbsp butter
- 2 large chicken breasts cut in half lengthwise
- 6 strips bacon cut into small pieces
- 1/4 tsp garlic powder
- 1/2 tsp lemon juice
- 1/2 c. chicken broth
- 1 c. heavy/whipping cream
- Flour for dredging
- Pepper to taste
Instructions
Step 1: After cutting the bacon, add them to a skillet and fry for about 10 minutes over medium-high heat until crispy. Set the bacon aside when done, leaving about 2 tbsp of the bacon fat in the pan.
Step 2: In half lengthwise, slice the chicken to make 4 smaller pieces and sprinkle with garlic powder and pepper. Now, coat the chicken slices in flour. To the skillet with the rest of the bacon fat, add the chicken, and cook for about 4 to 5 minutes per side over medium-high heat until golden. You can decrease the heat if the oil starts to splatter a lot. Set the chicken aside when done.
Step 3: To the pan, add the chicken broth, lemon juice, and butter. Allow it to simmer for about 3 to 4 minutes until reduced by half.
Step 4: Now, add the cream to the pan and stir. Once the mixture begins to bubble, return the chicken and bacon to the pan and continue to cook for additional 5 minutes or so until the chicken is cooked through and the sauce has reduced to your preference.
