The Cozy Cook

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

Try These Next

Get My Free Meal Plan

I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!

And follow me on FacebookInstagram, and Pinterest!

Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

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

Creamy Bacon Chicken

5 from 4 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

Leave a Comment & Rate this Recipe

Your email address will not be published. Required fields are marked *

Click the Stars to Rate This Recipe




13 comments on “Creamy Bacon Chicken”

  1. How much oil should I have used and do I mix the boiling cube first ?
    Your stuff is the best! Thanks for helping a terrible cook out

    • Hi!! I am so sorry, you’ll use 3-4 tablespoons of olive oil for the chicken, I just updated the instructions! And you can add the bouillon right to the sauce or liquid but you don’t have to mix it with anything first, it will dissolve when it heats up! Enjoy! 🙂 -Stephanie

  2. I love the creamy bacon chicken dish. Thanks for the recipe.

  3. We loved this meal! Easy to follow steps! It will definitely be in the rotation.  

  4. Why do we need to use a bouillon cube if chicken stock is already being used? If we were using water, we’d use the cube, otherwise…why?

  5. My family LOVED this Bacon Chicken recipe. The tips you talked about were very helpful in getting the perfect sear for the chicken so it was super crispy. The drippings DID add so much flavor to the sauce and the smell of it cooking in the kitchen made my husband pop in the room every so often to see if it was ready. I had no problem getting the entire family to sit down for a family dinner. Everyone raved and I’ll have to make it again very soon!!!!

    • I am so happy to hear that Susanne! My five year old is very picky but we all ate this meal together as well and she cleaned her plate! Thank you so much for taking the time to leave such a wonderful review, I really appreciate it! -Stephanie

  6. The bacon chicken chicken recipe looks delicious and I copied the recipe but don’t see where you add the garlic? Would it be after you remove the chicken from the pan and after you add back the bacon drippings. Cook the garlic a minute or so before adding the flour?

    • Hey Stephanie! I’m sorry about that, you are correct- you would add it with the bacon drippings and cook it for 1 minute, I’ve updated the instructions, thank you!! -Stephanie

  7. My family loved this one, even my super picky daughter who is 4! I used 4 smaller chicken breasts instead of 2 large. I love how the roux is made with bacon drippings. It added so much flavor. I used parmesan cheese but would love to try gruyere one day. Thanks for the helpful tips!

As Seen On…