This creamy bacon chicken recipe is decadent and comforting! This 30-minute…
I still make this creamy bacon chicken whenever I want something comforting that feels indulgent but doesn’t eat my evening. It’s a simple skillet dinner: seared chicken, crisp bacon, and a silky garlic-cream sauce that comes together in about 30 minutes — perfect for busy weeknights or a cozy weekend supper.
Why you’ll love this dish
This recipe hits the comfort-food trifecta: crunchy bacon, tender chicken, and a velvety sauce that clings to every bite. It’s fast enough for weeknights, crowd-pleasing for casual dinner guests, and easy to double for meal prep. Because you can swap pantry items and adjust richness, it’s flexible for different diets and tastes.
“We served this for a last-minute family dinner and everyone asked for seconds — the sauce is unbelievably rich without being heavy.” — home cook review
Beyond flavor, it’s practical: the skillet method means fewer dishes, you can use bone-in or boneless chicken, and the recipe scales well. If you like other cozy chicken bowls, try a slow-cooker comfort option like this slow-cooker chicken and biscuits for a no-fuss alternative.
The cooking process explained
Before you start, know the flow: crisp bacon first, reserve a bit of the fat, sear seasoned chicken until golden, remove and make the pan sauce in the same skillet (that fond is flavor gold). Return the chicken to the sauce to finish cooking and meld flavors. Total active time is roughly 25–30 minutes.
Key checkpoints:
- Bacon: cook until crisp so it adds texture and concentrated flavor.
- Chicken: sear over medium-high heat — don’t overcrowd the pan.
- Sauce: deglaze with a splash of stock or white wine, then simmer with cream to thicken gently.
- Finish: heat through to 165°F (74°C) internal temperature; rest a few minutes before serving.
What you’ll need
- 4 boneless skin-on chicken thighs or 4 boneless chicken breasts, patted dry (thighs stay juicier)
- 6–8 slices bacon
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup chicken broth (low sodium preferred)
- 3/4–1 cup heavy cream or half-and-half (see substitutions below)
- 1–2 tsp Dijon mustard (optional, for brightness)
- 1/2 cup grated Parmesan (optional, for umami and thickness)
- 1 tbsp butter (optional — for a silkier finish)
- 1 tbsp olive oil (only if needed)
- Salt and freshly ground black pepper
- Fresh parsley or chives for garnish
- Pinch of red pepper flakes (optional)
Substitutions/notes:
- For a lighter sauce use half-and-half or whole milk plus a teaspoon of cornstarch to thicken.
- Turkey bacon or pancetta both work; adjust salt because pancetta can be saltier.
Directions to follow
- Cook the bacon: Heat a large skillet over medium. Cook bacon until crisp. Transfer to a paper towel-lined plate and reserve 1–2 tablespoons of bacon fat in the pan; discard excess or save for another use.
- Season chicken: Pat chicken dry and season both sides with salt and pepper.
- Sear the chicken: Increase heat to medium-high. Add chicken, skin-side down, and sear until golden (3–5 minutes). Flip and sear the other side for 2–3 minutes. Remove chicken to a plate — it will finish cooking in the sauce.
- Sauté aromatics: Lower heat to medium. If pan is dry, add a splash of olive oil. Sauté onions 3–4 minutes until translucent, then add garlic and cook 30 seconds until fragrant.
- Deglaze: Pour in chicken broth (or a splash of white wine) and scrape up browned bits. Let it reduce 1–2 minutes.
- Build the sauce: Stir in cream, Dijon, and Parmesan (if using). Simmer gently for 2–3 minutes until the sauce thickens slightly.
- Finish: Return chicken and any juices to the pan. Spoon sauce over chicken and simmer 4–6 minutes until internal temperature reaches 165°F (74°C). Crumble bacon and stir most into the sauce, saving some for garnish.
- Rest and serve: Remove from heat, dot with butter if desired, sprinkle with herbs and reserved bacon, and let rest 2–3 minutes before plating.
Best ways to enjoy it
This chicken loves simple, starchy companions that soak up the sauce:
- Mashed potatoes or buttery egg noodles
- Creamy polenta or buttery rice
- Roasted vegetables (asparagus, Brussels sprouts, or green beans)
For a lighter plate, serve over a bed of wilted spinach or alongside a crisp green salad. To round out the meal, pair with a Chardonnay or a dry Riesling for a bright foil to the creaminess. If you like similarly creamy dinners, you might enjoy this cozy creamy white chicken chili as a side or another weeknight option.
How to store & freeze
- Refrigerator: Cool to room temperature and store in an airtight container for up to 3–4 days. Store sauce and chicken together to keep the meat moist.
- Freezing: Place portions in freezer-safe containers for up to 2 months. Note: cream-based sauces can separate slightly after freezing; gentle reheating and stirring restore texture.
- Reheating: Reheat gently on low heat with a splash of broth or cream to loosen the sauce. Microwaving is fine for single portions — cover and reheat in 30-second bursts, stirring between intervals.
Food safety tip: refrigerate leftovers within 2 hours of cooking and always reheat to at least 165°F (74°C) before serving.
Helpful cooking tips
- Even thickness: Pound breasts to even thickness or choose thighs for forgiving cooking times.
- Don’t overcrowd: Cook chicken in batches if your pan is small — crowding steams rather than browns.
- Use a thermometer: It’s the most reliable way to avoid dry chicken — 165°F (74°C) target.
- Save the fat: Bacon fat adds flavor to the sauce; taste before adding salt, as bacon and Parmesan can make it salty.
- Thicken without cream: For a lighter saucing option, whisk 1 tsp cornstarch with 1 tbsp cold water and stir into simmering broth to thicken, then finish with a splash of milk.
Recipe variations
- Mushroom and herb: Add sliced cremini mushrooms with the onions and finish with thyme.
- Sun-dried tomato & spinach: Stir in chopped sun-dried tomatoes and baby spinach at the end for color and tang.
- Spicy bacon chicken: Add 1/2 tsp smoked paprika and a pinch of cayenne.
- Dairy-free: Swap coconut cream for heavy cream and omit Parmesan for a dairy-free option (flavor will change).
- Low-carb: Serve over cauliflower mash or zoodles to keep it keto-friendly.
- Sheet-pan shortcut: Crisp bacon and sear chicken on a sheet pan, then make a quick skillet sauce and combine before serving.
FAQ
Q: Can I use chicken breasts instead of thighs?
A: Yes. Use boneless breasts but pound them to even thickness so they sear and finish evenly. Watch timing closely — breasts can dry if overcooked.
Q: What can I substitute for heavy cream?
A: Half-and-half thinned with a teaspoon of cornstarch works to thicken. For a lighter finish, use whole milk plus a cornstarch slurry. For dairy-free, try canned coconut milk (full-fat).
Q: How do I thicken the sauce if it’s too thin?
A: Simmer uncovered a few minutes to reduce. For faster thickening, stir a slurry of 1 tsp cornstarch + 1 tbsp cold water into the simmering sauce and cook 1–2 minutes until glossy.
Q: Is this safe to freeze?
A: Yes — freeze in airtight containers up to 2 months. Texture may change slightly; reheat gently with added liquid to restore creaminess.
Q: Can I make this ahead for a dinner party?
A: Partially. Cook bacon and prepare sauce up to the simmer stage, cool and refrigerate. Sear chicken fresh just before guests arrive, warm the sauce gently, combine and finish — this keeps textures at their best.
Conclusion
If you want inspiration for another mushroom-forward creamy skillet, check out this Creamy Garlic Mushroom Chicken for a similar vibe with extra earthiness. For a different take on creamy bacon chicken from another creator, see this Creamy Bacon Chicken • Salt & Lavender — both pages offer useful variations and ideas to adapt this recipe to your pantry.
Creamy Bacon Chicken
Ingredients
Method
- Heat a large skillet over medium heat and cook bacon until crisp. Transfer to a paper towel-lined plate and reserve 1–2 tablespoons of bacon fat in the pan; discard excess.
- Pat chicken dry and season both sides with salt and pepper.
- Increase heat to medium-high. Add chicken, skin-side down, and sear until golden (3–5 minutes). Flip and sear the other side for 2–3 minutes. Remove chicken to a plate.
- Lower heat to medium. If the pan is dry, add a splash of olive oil. Sauté onions for 3–4 minutes until translucent, then add garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth (or a splash of white wine) and scrape up browned bits. Let it reduce for 1–2 minutes.
- Stir in cream, Dijon, and Parmesan (if using). Simmer gently for 2–3 minutes until slightly thickened.
- Return chicken and any juices to the pan. Spoon sauce over chicken and simmer for 4–6 minutes until internal temperature reaches 165°F (74°C).
- Crumble bacon and stir most into the sauce, saving some for garnish.
- Remove from heat, dot with butter if desired, sprinkle with herbs and reserved bacon, and let rest for 2–3 minutes before plating.
