This creamy bacon chicken recipe is an easy delicious dinner that's quick enough for a weeknight meal but elegant enough for entertaining. The tender chicken fillets are pan-fried chicken then coated in a creamy bacon sauce. Serve this creamy chicken over pasta, rice, mashed potatoes, or choose a side salad and some fresh bread. A great 30-minute meal the whole family will love!
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For the chicken
6slicesbacon- see note 1
2chicken breasts (large)- see note 2
For the Sauce
1onion (finely chopped)- see note 3
2tablespoondry sherry – optional - see note 4
1 ¼cupsheavy cream
½teaspoonDijon mustard- see note 5
Start with the bacon
Chop the bacon into small dice.6 slices bacon
Place a large skillet or frying pan over medium heat, add the bacon and cook for 8-10 minutes until crispy. Use a slotted spoon to remove the bacon from the pan, leaving behind the bacon fat/grease.
Prepare the chicken (while the bacon cooks)
Pat the chicken breast dry to stop it sliding about the board.2 chicken breasts
Lay the chicken breast flat on a chopping board.
Use a large sharp knife to cut sideways through the breast.
Continue to cut through the chicken breast, keeping the knife flat and parallel to the chopping board.
Carefully cut through until you have two plump fillets. Repeat with the second chicken breast.
If you find they are not an even thickness, you can use a meat mallet (or a heavy pan) to bash the plumper end down.
Add the flour to a shallow dish.¼ cup all-purpose flour
Season the chicken fillets on both sides with salt and pepper, then coat them lightly in the flour. (don't discard the flour yet)½ teaspoon salt ½ teaspoon black pepper
To finish the dish
Add the butter to the bacon fat and once melted, add the floured chicken fillets to the pan.1 tablespoon butter 4 chicken fillets
Cook chicken for 4 minutes per side, until golden brown. Remove the fillets to a plate, tent with foil, and set aside.
To make the sauce
Turn the heat down to low, add the butter and chopped onion to the pan. Cook for 3-4 minutes until they have softened but not browned. 2 tablespoon butter1 finely chopped onion
Add two tablespoons of the remaining dredging flour to the onions and stir to coat. (see note 6)2 tablespoon flour
Slowly whisk in the chicken broth and sherry (if using). Scrape the bottom of the pan to ensure you get every bit of flavor up.¾ cups chicken broth/stock2 tablespoon dry sherry (optional)
Add in ¾ of the crispy bacon and the dried thyme, then bring to a simmer and cook gently for a minute.¾ of cooked crispy bacon ½ teaspoon dried thyme
Add the heavy cream, mustard, salt, and pepper to the pan and stir well.1 ¼ cups heavy cream ½ teaspoon Dijon mustard ¼ teaspoon salt ¼ teaspoon black pepper
Add the chicken back into the pan, plus any collected juices. Simmer together for another 4 minutes until the sauce has thickened, and the chicken is heated through.
Season to taste and serve sprinkled with the remaining bacon.reamining crispy bacon
Use a bacon that will release some fat, this is what makes the sauce. Please don't use turkey bacon, it doesn't give you the flavor.
Using larger chicken breasts will make this process easier. Feel free to use boneless, skinless chicken thighs; instead, they will need to be cooked for 15-20 minutes instead of 8.
You can replace the dry sherry with white wine or masala if you have that on hand instead. If you don't consume alcohol then just leave it out.
Use any onion you have available, or substitute in two shallots.
I use Dijon mustard, but you can use grain mustard, English mustard, or sweet American mustard.
Don't worry about using the flour that has touched the raw chicken; it is going to be cooked out and will be perfectly safe. Once you have added the flour to the sauce, the remaining flour needs to be thrown away. If you don't have enough flour left to make up 2 tablespoons then add fresh flour.