Description
This Creamy Bacon Chicken recipe combines crispy bacon and tender chicken cutlets in a rich, velvety cream sauce flavored with garlic and lemon. It’s an easy skillet-cooked dish perfect for a comforting weeknight dinner that serves four.
Ingredients
Scale
Bacon and Chicken
- 6 strips bacon
- 2 large chicken breasts (cut into 4 smaller cutlets)
- Flour (for dredging, about 1/4 cup)
- 1/4 teaspoon garlic powder
- Pepper to taste
Sauce
- 1/2 cup chicken broth
- 1/2 teaspoon lemon juice
- 1 tablespoon butter
- 1 cup heavy/whipping cream
Instructions
- Cook the bacon: Cut the bacon strips into pieces with kitchen shears and fry them in a skillet over medium-high heat for about 10 minutes until crispy. Remove the bacon and transfer onto a paper towel-lined plate to drain. Leave approximately 2 tablespoons of bacon fat in the skillet.
- Prepare the chicken: Slice the two large chicken breasts in half lengthwise to create 4 cutlets. Sprinkle them evenly with garlic powder and pepper, then dredge each piece in flour to coat.
- Cook the chicken: Add the floured chicken cutlets to the skillet with the bacon fat. Cook over medium-high heat for 4-5 minutes per side until golden brown and cooked through. If it splatters excessively, lower the heat. Once cooked, remove the chicken and set aside.
- Make the sauce: To the same skillet, add chicken broth, lemon juice, and butter. Let the mixture bubble and reduce by half over about 3-4 minutes.
- Add cream and finish the dish: Stir in the heavy cream and wait until it begins to bubble. Return the cooked chicken cutlets and crispy bacon to the skillet. Simmer together for an additional 5 minutes or until the chicken is fully cooked through and the sauce is reduced to your preferred consistency.
Notes
- Use kitchen shears for quick and safe bacon cutting.
- Adjust pepper seasoning according to your taste preferences.
- This dish pairs well with mashed potatoes, rice, or steamed vegetables to soak up the creamy sauce.
- Ensure the chicken is cooked through by checking that juices run clear or using a meat thermometer to reach 165°F (74°C).
- To lighten the dish, consider using half-and-half instead of heavy cream, though sauce richness will be affected.
