Creamy Bacon Chicken
A delectable dinner featuring tender chicken breasts, crispy bacon, and a rich creamy sauce, perfect for family gatherings or a cozy night in.
Ingredients
Main Ingredients
- 2 pieces Chicken Breasts (brought close to room temp)
- 1/4 cup Plain Flour
- 1 tsp Salt (plus more to taste if needed)
- 1 tsp Black Pepper (plus more to taste if needed)
- 1 tbsp Butter
- 5 oz Streaky Bacon (chopped, preferably thick-cut)
- 2 small Shallots (finely diced)
- 2 cloves Garlic (finely diced)
- 3/4 cup Chicken Stock
- 3/4 cup Double/Heavy Cream
- 1/4 cup freshly grated Parmesan
- 2-3 sprigs Fresh Thyme
- 1/2 – 1 tsp Fresh Lemon Juice (see notes)
Instructions
Preparation
- Begin by adding the chopped bacon to a large pan over medium heat. Fry until crispy and browned. Remove the bacon from the pan and set it aside, leaving some fat in the pan for cooking.
- While the bacon is cooking, butterfly the chicken breasts (slice them horizontally) and then coat them in the flour, salt, and pepper.
Cooking
- In the same pan with bacon fat, add the coated chicken and fry until it’s golden and cooked through. This should take about 5-7 minutes on each side. Once cooked, set the chicken aside on a plate.
- In the same pan, add the diced shallots and fry until they’re soft, around 2-3 minutes. Next, add the minced garlic and fry for another minute until fragrant.
- Pour in the chicken stock and heavy cream, stirring it all together. Allow the sauce to simmer for a few minutes until it begins to thicken.
- Stir in the grated Parmesan cheese and mix well until melted and combined.
- Finally, return the cooked chicken and the reserved bacon back into the pan. Stir everything together, and cook for an additional 2-3 minutes to heat through. Finish with fresh thyme and a drizzle of lemon juice as desired.
Serving
- Serve warm, with crispy bacon sprinkled on top for an extra crunch. Plate the chicken, generously spoon over the creamy sauce, and enjoy with sides like mashed potatoes, rice, or a fresh green salad.
Notes
To store, allow to cool completely before transferring to an airtight container. Keeps in the refrigerator for up to three days. Reheat in a skillet or microwave.