Creamy Bacon Chicken

overhead shot of chicken breasts in creamy bacon sauce in skillet

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4.85 from 19 votes

These Creamy Bacon Chicken Breasts are dreamy, ultra creamy, quick and easy. Better still, it's all made in one pan!

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Main Course

Cuisine: Western

Servings:

Author: Chris Collins

Cost: £2 / $2.50

Equipment

Large Pan & Tongs
Wooden Spoon
Sharp Knife & Chopping Board
Jug (for stock & Cream)

Ingredients

2 large Chicken Breasts, brought close to room temp (approx 9oz/250g each)
5oz / 150g Thick Cut Bacon, chopped
3/4 cup / 180ml Chicken Stock
3/4 cup / 180ml Heavy/Double Cream, at room temp
1/3 cup / 30g freshly grated Parmesan
2 Shallots, finely diced
2 cloves of Garlic, finely diced
2 sprigs of Fresh Thyme, or sub a pinch of dried thyme (no more than 1/4 tsp or it'll be too overpowering)
1 tbsp Butter
1 tbsp Olive Oil
1/2 - 1 tsp Fresh Lemon Juice, optional (see notes)
1/2 tsp Salt plus more to taste
1/4 - 1/2 tsp Black Pepper, plus more to taste

Instructions

Butterfly your chicken breasts right through the centre to make 4 even sized breasts. Coat in 1/2 tsp salt and 1/4-1/2 tsp pepper and rub into the meat.
In a large pan over medium-high heat add 1 tbsp butter and 1 tbsp olive oil. Add chicken breasts and fry both sides until golden, with the centre cooked right through. Remove and place to one side.
Lower heat to medium and add bacon. Fry until it turns nice and crispy. Drain excess fat if needed (a couple tsp worth is great for flavour, too much and the sauce will be greasy) and add in shallots. Continue frying until the shallots soften and begin to brown, then add garlic and fry for another 1-2mins.
Pour in chicken stock and cream, then add thyme and give it a stir. Turn heat to low and gently simmer for 5mins, or until the sauce starts to thicken slightly. Stir in parmesan then add a very gentle squeeze of lemon juice and salt & pepper to taste. Don't go overboard with the lemon, this is just to cut through the richness of the sauce. Give it a final stir and simmer for another couple of minutes until the sauce thickens.
Add in chicken breasts and baste in the sauce. Serve up and enjoy!

Video

Notes

a) Chicken - I prefer chicken breasts for this recipe but you could use thighs if you fancy! In both cases it's important to bring close to room temp or the meat will seize up and dry out.

b) Lemon Juice - This is purely to cut through the richness of the sauce, not necessarily to add flavour. I find 1/2 - 1 tsp does the trick so you won't need much. If you don't find the sauce too rich at all you can leave this out!

c) Serving - This goes beautifully with either my Salt & Vinegar Potatoes or Lemon Potatoes, both are nice and vibrant/acidic which compliments this sauce really nicely. You could also use Roasted Baby Potatoes for something more herby (all Potato Recipes Here). I also serve with Garlic Green Beans but Roasted Broccolini also works well.

d) Calories - whole recipe divided by 4 (no sides).

Nutrition