Creamy Bacon Chicken
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!
- 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
- 6 strips thick cut bacon, high quality
- 3-4 tablespoons olive oil
- 2 large boneless skinless chicken breasts
- 2 teaspoons Italian Seasoning
- 1/2 cup + 3 Tablespoons Flour, divided
- 3 cloves garlic, minced
- ½ cup Parmesan cheese, shredded
- Fresh parsley, roughly chopped
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.
- 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.
- 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.
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