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Creamy Bacon Chicken

This Creamy Bacon Chicken is an easy skillet dinner with  flavorful sauce that you can serve with mashed potatoes and roasted green beans. The roux for the sauce is made with bacon drippings, ensuring that the there is a presence of bacon with every bite!

A skillet filled with Chicken in a creamy sauce topped with crispy bacon.

Creamy Bacon Chicken

Anytime I have an opportunity to make a roux with bacon drippings, I take full advantage. It ensures that there is the perfect touch of flavorful bacon with every bite! This sauce is so good over some creamy mashed potatoes or even baked potatoes with roasted vegetables.

See how easy this is to make and be sure to check out my PRO TIPS below!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Combine the sauce ingredients and set aside.

Cut the bacon into thirds and cook it low and slow in a skillet until crispy. Reserve 3 tablespoons bacon drippings and roughly chop the bacon once cooled.

Slice the chicken into 3 thinner slices. Season with salt/pepper and Italian seasonings. Dredge in flour. Sear in olive oil for 4-5 minutes per side, until a golden crust has developed. Set aside. 

Crispy bacon and seared chicken on a plate for making Bacon Chicken.

Add the garlic and bacon drippings to the skillet that you cooked the chicken in. Use a silicone spatula to “clean” the bottom of the pan. Add the flour and stir continuously for 2 minutes. Add the sauce mixture in splashes, stirring continuously. 

Roux in a skillet with a chicken broth mixture and cream with seasonings being added to make sauce.

Bring to a boil, then reduce to a simmer. Let the sauce simmer until it’s near your desired thickness. Reduce heat to low and stir in the Parmesan cheese if desired.

Add chicken back and spoon sauce on top. Heat through for 5 minutes or so, top with chopped bacon and fresh parsley. Serve with mashed potatoes and roasted green beans.

Creamy sauce in a skillet with chicken being added and crispy bacon on top.

Pro Tips

  • Shred the cheese from a block instead of using packaged cheese as it will melt creamier and taste better.
  • If using smaller chicken breasts, consider using 3-4 instead of 2 large.
  • Consider using low sodium chicken broth to control the sodium content. You can also omit the chicken bouillon but it does add a nice depth of flavor.

Tips For Searing the Chicken

  • Adjust the heat up and down slightly throughout the cooking process for a nice even sear and golden color.
  • We want brown (not black) remnants left in the pot. The “fond” left in the skillet gives a lot of flavor to the sauce.
  • I would rather cook chicken at a slightly lower temperature for a longer period of time than at a super high temperature that can cause burning and oil splatter. Start at medium -high and decrease heat slightly as needed. You can always increase it again later.
  • If the chicken is sticking to the pan, it’s not ready to be moved and is still developing a crispy crust. Allow it to release on it’s own to avoid tearing the surface of the chicken.

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

A white plate with Creamy Bacon Chicken on top of mashed potatoes with green beans.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

  • This is the Le Creuset skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great.
  • Kitchen Tongs– makes it easy to handle the chicken when searing and even easier to flip individual mushroom slices as they cook.
  • My Favorite Chef Knife

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A skillet with Creamy Bacon Chicken topped with crispy bacon in a creamy sauce.

Creamy Bacon Chicken

5 from 10 ratings
This Creamy Bacon Chicken is an easy skillet meal that you can serve with mashed or baked potatoes and roasted green beans. Your family will love this cozy dinner recipe!

Ingredients

Sauce

  • 2 ½ cups chicken broth
  • 1 chicken bouillon
  • 1 teaspoon low sodium soy sauce
  • ½ teaspoon mustard powder
  • ½ teaspoon dried thyme
  • 1 teaspoon onion powder
  • ½ cup heavy cream

Chicken

  • 6 strips thick cut bacon, high quality
  • 3-4 tablespoons olive oil
  • 2 large boneless skinless chicken breasts
  • 2 teaspoons Italian Seasoning
  • Salt/Pepper
  • 1/2 cup + 3 Tablespoons Flour,, divided
  • 3 cloves garlic, minced

Optional

  • ½ cup Parmesan cheese, shredded
  • Fresh parsley, roughly chopped

Instructions

Prep Work:

  • Combine the sauce ingredients and set aside.

Prepare the Bacon:

  • Cut bacon into thirds and cook in a large skillet over low heat until crispy on each side. Set aside on a paper towel lined plate. Reserve 3 Tablespoons clear drippings to make the roux. Roughly chop the bacon once cooled.

Prepare the Chicken:

  • While the bacon cooks, slice the chicken to create 2-3 thinner slices. Place the chicken in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.
  • Season with Italian seasoning and salt/pepper. Place 1/2 cup flour on a plate and dredge each side of the chicken. Tap off excess.
  • Heat olive oil in a large, high-walled skillet over medium-high heat. Sear 2-3 pieces of chicken at a time for 4-5 minutes per side, until a golden crust has developed. Set aside. Wipe any black residue from the pan but leave the brown remnants as this will add flavor to the sauce.
  • Add the garlic and reserved bacon drippings to the same skillet that you cooked the chicken in. (Note: 3 tablespoons of butter can be used instead, or a combination of both if you don’t have enough drippings.) Use a silicone spatula to “clean” the bottom of the pot over medium heat for 1 minute.
  • Whisk in 3 tablespoons of flour and stir continuously for 2 minutes.
  • Add the sauce mixture in small splashes, stirring continuously. (If you add it too quickly, the roux will “break” and the sauce will be thin.)
  • Bring the sauce to a boil, then reduce to a simmer. Let it simmer until it’s near your desired level of thickness.
  • Reduce heat to low and stir in the Parmesan cheese until smooth.
  • Add the chicken back and spoon the sauce on top. Let it simmer for 5 minutes or so, uncovered.
  • Top with chopped bacon and fresh parsley. Serve with mashed potatoes and roasted green beans.

Notes

Pro Tips
  • Gruyere cheese can be used instead of Parmesan for a little gourmet flair. The cheese can also be left out completely if preferred.
  • Consider using low sodium chicken broth to control the sodium content. You can also omit the bouillon but it does add a nice depth of flavor.
  • If using smaller chicken breasts, consider using 3-4 instead of 2 large.
  • Serve this meal with mashed potatoes and roasted vegetables such as green beans.

Tips For Searing the Chicken
  • Adjust the heat up and down slightly throughout the cooking process for a nice even sear and golden color.
  • I would rather cook chicken at a slightly lower temperature for a longer period of time than at a super high temperature that can cause burning and oil splatter.
  • If the chicken is sticking to the pan, it's not ready to be moved and is still developing a crispy crust. Allow it to release on it's own to avoid tearing the surface of the chicken.

Storage
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • This meal does freeze well. I reheat from frozen in the microwave, you can also thaw overnight and reheat leftovers in a lightly greased, covered casserole dish at 350 ° for 20-25 minutes.

Nutrition

Calories: 428kcal, Carbohydrates: 16g, Protein: 24g, Fat: 29g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 107mg, Sodium: 1077mg, Potassium: 475mg, Fiber: 1g, Sugar: 1g, Vitamin A: 596IU, Vitamin C: 12mg, Calcium: 207mg, Iron: 2mg

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24 comments on “Creamy Bacon Chicken”

  1. Bacon and chicken smothered in a delicious sauce, what more could you possibly want? This was another great recipe to add to my growing favorites from you Stephanie. You are my go-to site for any recipe now. My kids and hubby loved this one. Thanks for sharing your amazingness !

    • It’s my pleasure Jessica, I’m so happy you’re enjoying the recipes!😃 This is a favorite of mine, I love the smokiness that the bacon creates in this one😋 Thanks so much for your support, it’s much appreciated!

  2. It is delicious, but quite a bit more work than stated. It took me two hours to prepare. Also I would have liked my sauce a bit thicker, but that meant even more time to reduce. May be a bit of extra flour would help. Neede a whisk to get rid of the lumps.

    But the taste was very very good.

  3. Omg HOOOLY SH‼️T THAT WAS F🔥RE!! 🚒🔥🔥😄 it took me a bit longer than I was planning,  I kept getting interrupted but even my husband said it was well worth the wait!;) he said he’d eat it for lunch and dinner again & to not throw out what the little one didn’t finish on her plate, lol.😆 the Italian seasoning on the chicken & the $$SAUCE$$ hands down made it the best meal I’VE  ever cooked 🙂 it was so good we didn’t want to stop eating it but had to or we were about to pass out cold in a food coma 🤣🤣🤣 
    Bless you for sharing this amazing meal with us!!🙌🏼 much thanks from the Rakestraw’s in FL 😋😋😋

    • Thanks so much for the great comments Stephanie, I love hearing such awesomeness! I totally know what you mean about food comas lol, I’ve been there! Thanks so again for taking the time to leave such a great review!❤️

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