Creamy Bacon Chicken
This creamy bacon chicken recipe is a decadent and delicious dinner that's easy enough for a weeknight and tasty enough for company. It's ready in about 30 minutes!
Ingredients
- 2 large chicken breasts, boneless and skinless, cut in half lengthwise
- 6 strips thick-cut bacon
- 1 tbsp butter
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/4 tbsp teaspoon garlic powder
- Black pepper, to taste
- 1 tbsp all-purpose flour, for dredging
- 1/2 tbsp lemon juice
- Fresh parsley, chopped for garnish
Instructions
Prepare Ingredients:
- Start by cutting the chicken breasts in half lengthwise to create thinner cutlets. This helps them cook more evenly and quickly.
- Season the chicken cutlets with garlic powder and black pepper.
Cook the Bacon:
- In a large skillet, cook the bacon over medium-high heat until crisp. Remove the bacon and set it aside on paper towels to drain. Keep about 2 tablespoons of bacon fat in the pan, discarding any excess.
Brown the Chicken
- Add butter to the skillet with the remaining bacon fat. Once melted, lightly dredge the chicken cutlets in flour, shaking off any excess, and place them in the skillet.
- Cook each side for about 4-5 minutes until golden and cooked through. Remove the chicken from the skillet and set aside.
Make the Sauce
- In the same skillet, add chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
- Allow the broth to reduce slightly, then stir in the heavy cream. Bring to a gentle simmer.
- Chop or crumble the cooked bacon and add it back to the skillet.
Combine and Serve:
- Return the chicken to the skillet, coating it in the creamy bacon sauce. Simmer everything together for an additional 3-5 minutes until the chicken is hot and the sauce has thickened.
- Garnish with chopped fresh parsley before serving.