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Creamy Bacon Chicken

A comforting skillet dinner featuring seared chicken, crispy bacon, and a silky garlic-cream sauce, perfect for busy weeknights or a cozy weekend supper.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless skin-on chicken thighs or breasts, patted dry Thighs stay juicier
  • 6-8 slices bacon Turkey bacon or pancetta can be substituted; adjust salt as needed
  • 1 small yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 cup chicken broth (low sodium preferred) Can substitute with white wine for deglazing
For the Sauce
  • 3/4-1 cup heavy cream or half-and-half See substitutions for lighter options
  • 1-2 tsp Dijon mustard (optional) Adds 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) For sautéing, if pan is dry
  • to taste Salt and freshly ground black pepper
  • to garnish Fresh parsley or chives
  • a pinch red pepper flakes (optional) For added heat

Method
 

Cooking the Bacon
  1. 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.
Preparing the Chicken
  1. Pat chicken dry and season both sides with salt and pepper.
  2. 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.
Making the Sauce
  1. 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.
  2. Pour in chicken broth (or a splash of white wine) and scrape up browned bits. Let it reduce for 1–2 minutes.
  3. Stir in cream, Dijon, and Parmesan (if using). Simmer gently for 2–3 minutes until slightly thickened.
  4. 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).
  5. Crumble bacon and stir most into the sauce, saving some for garnish.
Resting and Serving
  1. Remove from heat, dot with butter if desired, sprinkle with herbs and reserved bacon, and let rest for 2–3 minutes before plating.

Notes

Serve with mashed potatoes, creamy polenta, or roasted vegetables. Store leftovers in an airtight container for up to 3–4 days.