Creamy Bacon Chicken Recipes

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ONE PAN CREAMY BACON CHICKEN



One Pan Creamy Bacon Chicken image

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!

Provided by Claire | Sprinkle and Sprouts

Categories     Main

Time 30m

Number Of Ingredients 16

6 slices bacon (- see note 1)
2 chicken breasts (large) (- see note 2)
¼ cup all-purpose flour
½ tsp salt
½ tsp black pepper
¼ cup all-purpose flour
1 tbsp butter
2 tbsp butter
1 onion (finely chopped) (- see note 3)
½ tsp dried thyme
2 tbsp dry sherry - optional ( - see note 4)
¾ cups chicken broth/stock
1 ¼ cups heavy cream
½ tsp Dijon mustard (- see note 5)
¼ tsp salt
¼ tsp black pepper

Steps:

  • 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.
  • 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 tsp salt½ tsp black pepper
  • Add the butter to the bacon fat and once melted, add the floured chicken fillets to the pan.1 tbsp butter4 chicken fillets
  • Cook chicken for 4 minutes per side, until golden brown. Remove the fillets to a plate, tent with foil, and set aside.
  • 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 tbsp butter1 finely chopped onion
  • Add two tablespoons of the remaining dredging flour to the onions and stir to coat. (see note 6)2 tbsp 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.3/4 cups chicken broth/stock2 tbsp 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.3/4 of cooked crispy bacon½ tsp dried thyme
  • Add the heavy cream, mustard, salt, and pepper to the pan and stir well.1 ¼ cups heavy cream½ tsp Dijon mustard¼ tsp salt¼ tsp 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

Nutrition Facts : Calories 676 kcal, Carbohydrate 18 g, Protein 33 g, Fat 53 g, SaturatedFat 28 g, Cholesterol 219 mg, Sodium 912 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CREAMY BACON CHICKEN



Creamy Bacon Chicken image

This Creamy Bacon Chicken is an easy skillet meal that you can serve with mashed or baked potatoes and roasted green beans. Your family will love this cozy dinner recipe!

Provided by Stephanie

Categories     Main Course

Time 50m

Number Of Ingredients 16

2 ½ cups chicken broth
1 chicken bouillon
1 teaspoon low sodium soy sauce
½ teaspoon mustard powder
½ teaspoon dried thyme
1 teaspoon onion powder
½ cup heavy cream
6 strips thick cut bacon (high quality)
3-4 tablespoons olive oil
2 large boneless skinless chicken breasts
2 teaspoons Italian Seasoning
Salt/Pepper
1/2 cup + 3 Tablespoons Flour (divided)
3 cloves garlic (minced)
½ cup Parmesan cheese (shredded)
Fresh parsley (roughly chopped)

Steps:

  • Combine the sauce ingredients and set aside.
  • Cut bacon into thirds and cook in a large skillet over low heat until crispy on each side. Set aside on a paper towel lined plate. Reserve 3 Tablespoons clear drippings to make the roux. Roughly chop the bacon once cooled.
  • While the bacon cooks, slice the chicken to create 2-3 thinner slices. Place the chicken in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.
  • Season with Italian seasoning and salt/pepper. Place 1/2 cup flour on a plate and dredge each side of the chicken. Tap off excess.
  • Heat olive oil in a large, high-walled skillet over medium-high heat. Sear 2-3 pieces of chicken at a time for 4-5 minutes per side, until a golden crust has developed. Set aside. Wipe any black residue from the pan but leave the brown remnants as this will add flavor to the sauce.
  • Add the garlic and reserved bacon drippings to the same skillet that you cooked the chicken in. (Note: 3 tablespoons of butter can be used instead, or a combination of both if you don't have enough drippings.) Use a silicone spatula to "clean" the bottom of the pot over medium heat for 1 minute.
  • Whisk in 3 tablespoons of flour and stir continuously for 2 minutes.
  • Add the sauce mixture in small splashes, stirring continuously. (If you add it too quickly, the roux will "break" and the sauce will be thin.)
  • Bring the sauce to a boil, then reduce to a simmer. Let it simmer until it's near your desired level of thickness.
  • Reduce heat to low and stir in the Parmesan cheese until smooth.
  • Add the chicken back and spoon the sauce on top. Let it simmer for 5 minutes or so, uncovered.
  • Top with chopped bacon and fresh parsley. Serve with mashed potatoes and roasted green beans.

Nutrition Facts : Calories 428 kcal, Carbohydrate 16 g, Protein 24 g, Fat 29 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 107 mg, Sodium 1077 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 13 g, ServingSize 1 serving

CREAMY BACON CHICKEN



Creamy Bacon Chicken image

This creamy bacon chicken recipe is a decadent and delicious dinner that's easy enough for a weeknight and tasty enough for company. It's ready in about 30 minutes!

Provided by Natasha Bull

Categories     Main Course

Time 30m

Number Of Ingredients 9

6 strips bacon (cut into small pieces)
2 large chicken breasts (cut in half lengthwise)
Flour (for dredging)
1/4 teaspoon garlic powder
Pepper (to taste)
1/2 cup chicken broth
1/2 teaspoon lemon juice
1 tablespoon butter
1 cup heavy/whipping cream

Steps:

  • Cut the bacon up and add it to a skillet (I use kitchen shears to make this job quick). Fry it over medium-high heat until crispy (about 10 mins). Once the bacon is done, take it out of the pan and set it aside. Leave about 2 tablespoons of the bacon fat in the pan.
  • Meanwhile, prep your chicken (cut it in half lengthwise so you have 4 smaller cutlets). Sprinkle them with the garlic powder and pepper and then coat them in the flour.
  • Add the chicken to the skillet and cook it in the remaining bacon fat over medium-high heat for 4-5 minutes/side or until it's golden. If it starts to splatter a lot, reduce the heat. Once the chicken is browned, take it out of the pan and set it aside.
  • Add the chicken broth, lemon juice, and butter to the pan. Let it bubble until it's reduced by half (about 3-4 minutes).
  • Stir in the cream and once it starts to bubble, add the chicken and bacon back into the pan. Cook for another 5 minutes or so until the chicken is fully cooked through and the sauce has reduced to your liking.

Nutrition Facts : Calories 506 kcal, Carbohydrate 4 g, Protein 30 g, Fat 41 g, SaturatedFat 21 g, Cholesterol 183 mg, Sodium 505 mg, Sugar 1 g, ServingSize 1 serving

CREAMY BACON-WRAPPED CHICKEN



Creamy Bacon-Wrapped Chicken image

This is the YUMMIEST dish ever! You will get this one requested over and over.

Provided by jenkin421

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 6

Number Of Ingredients 5

2 (8 ounce) packages cream cheese, softened
2 bunches green onions, chopped
salt and ground black pepper to taste
6 skinless, boneless chicken breast halves - pounded 1/4 inch thick
2 (16 ounce) packages sliced bacon

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix cream cheese and green onions in a bowl; season with salt and black pepper. Spread about 1/4 cup of cream cheese mixture over each chicken breast. Starting at the narrow end, roll chicken breasts over filling. Wrap each chicken breast in 4 slices of bacon. Set wrapped chicken on a rack set in a baking dish.
  • Bake in the preheated oven until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a breast reads 160 degrees F (70 degrees C), about 1 hour.

Nutrition Facts : Calories 673.5 calories, Carbohydrate 8.2 g, Cholesterol 197.8 mg, Fat 49.4 g, Fiber 1.9 g, Protein 48.4 g, SaturatedFat 23.9 g, Sodium 1433.9 mg, Sugar 1.9 g

CREAMY CHICKEN BACON PESTO PASTA RECIPE BY TASTY



Creamy Chicken Bacon Pesto Pasta Recipe by Tasty image

Here's what you need: bacon, boneless, skinless chicken breasts, salt, pepper, garlic powder, onions, garlic, spinach, milk, fettuccine, pesto, parmesan cheese, fresh parsley

Provided by Pierce Abernathy

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

6 strips bacon, sliced
2 boneless, skinless chicken breasts, sliced
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
2 onions, sliced
4 cloves garlic, minced
5 oz spinach
5 cups milk
1 lb fettuccine
½ cup pesto
1 cup parmesan cheese, plus more for serving
fresh parsley, chopped, for serving

Steps:

  • In a large pot or Dutch oven over medium-high heat, cook the bacon until crispy. Add chicken and season with salt, pepper, and garlic powder. Cook until the chicken is no longer pink, then remove from the pot and set aside.
  • Add the onions and garlic and cook to the pot and cook until softened. When onions are caramelized, add spinach and cook until wilted. Add the milk and bring to boil. Add the fettuccine to the boiling milk and cover. Cook the fettuccine over medium heat until the milk thickens and the pasta is cooked, about 7 minutes.
  • Return the chicken to the pot. Stir in the pesto and Parmesan. Garnish with parsley and more Parmesan.
  • Enjoy!

Nutrition Facts : Calories 1238 calories, Carbohydrate 115 grams, Fat 49 grams, Fiber 6 grams, Protein 81 grams, Sugar 23 grams

CREAMY BACON HASSELBACK CHICKEN RECIPE BY TASTY



Creamy Bacon Hasselback Chicken Recipe by Tasty image

Here's what you need: chicken breasts, bacon, spring onions, cream cheese

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 4

4 chicken breasts
4 rashers bacon, chopped
2 spring onions, chopped
½ cup cream cheese

Steps:

  • Slice into the chicken several times, about ½ cm (¼ inch) apart, but only cut about 85% of the way through, leaving the bottom intact.
  • Cook the bacon over a medium heat until it starts to get crispy.
  • Preheat the oven to 350°F (180°C).
  • Stir in the spring onions and cook for another minute or so.
  • Add the cream cheese and cook until melted.
  • Allow filling to cool to the touch, and then fill each segment of the chicken breast with about 1 teaspoon of the mixture.
  • Bake in the centre of the oven for 18-22 minutes until the chicken is cooked through and the juices run clear.
  • Enjoy!

Nutrition Facts : Calories 444 calories, Carbohydrate 2 grams, Fat 22 grams, Fiber 0 grams, Protein 53 grams, Sugar 1 gram

CREAMY CHICKEN WITH BACON AND CORN



Creamy Chicken with Bacon and Corn image

Provided by Martha Stewart

Time 1h15m

Number Of Ingredients 12

4 whole chicken legs, patted dry
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
6 ounces thick-cut bacon, cut crosswise into 1/2-inch-thick pieces
1 medium onion, finely chopped (about 1 1/2 cups)
1 head garlic, separated into unpeeled cloves
3/4 cup Israeli couscous
2 1/2 cups whole milk
3 sprigs thyme, plus 2 teaspoons fresh thyme leaves
1 cup frozen corn, thawed
2 ounces baby arugula (about 2 cups)
Fresh lemon juice, for drizzling

Steps:

  • Season chicken with salt and pepper. Heat oil in a large pot over medium-high heat. Working in batches, brown chicken until golden. Transfer to a plate; discard fat. Add bacon; cook until crisp. Drain all but 1 tablespoon fat. Add onion, garlic, and couscous; cook until couscous is golden, about 5 minutes.
  • Add milk and thyme sprigs; bring to a simmer. Add chicken, skin side up. Reduce heat, cover, and simmer 30 minutes. Stir in corn and thyme leaves; cover and cook until liquid has almost evaporated, 15 to 20 minutes. Divide couscous and corn among 4 bowls. Top with chicken and arugula. Season with salt and pepper; drizzle with lemon juice and oil.

CREAMY BACON WRAPPED CHICKEN



Creamy Bacon Wrapped Chicken image

I'm not sure where I got this recipe, but I've had it for years. This is one that my kids request when they come over for dinner. I've used onion and chive cream cheese with great results too. I'm guessing that this could also be made in a crockpot.

Provided by lazyme

Categories     Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
4 slices bacon, honey-maple smoked is good
4 slices cream cheese, about the size of your finger
1 (10 3/4 ounce) can cream of chicken soup
3/4 cup mayonnaise
3/4 cup cream
1 teaspoon lemon juice
1 pinch sugar
salt and pepper
green onion, chopped

Steps:

  • Preheat oven to 325 degrees (175 C.).
  • Pound out the chicken breasts until flattened out a bit and season with a little salt and pepper.
  • Put a slice of cream cheese in the middle of each one and sprinkle with chives and roll up each one.
  • Wrap each rolled breast with a slice of bacon and secure with toothpick.
  • Combine the remaining ingredients and mix until smooth to make the sauce.
  • Place the rolled chicken breasts in a well greased 13 x 9 inch baking dish and pour over the sauce.
  • Bake in the preheated oven for about an hour or until chicken is cooked and juicy.

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CREAMY MUSHROOM CHICKEN WITH BACON - OUR SALTY KITCHEN
2021-08-17 Bring to a simmer and cook until the sauce is reduced by half, about 5 minutes. Add the heavy cream and whisk for 30 seconds, until smooth. Bring the liquid to a simmer, then add the bacon and mushrooms and stir into the sauce. Nestle the chicken into the sauce and simmer until cooked through (165°F), 3-4 minutes more.
From oursaltykitchen.com


10 BEST CREAMY CHICKEN PASTA BACON RECIPES - YUMMLY
heavy cream, low sodium bacon, boneless chicken breast, white mushrooms and 10 more One Pan Creamy Chicken Pasta (Barilla Pronto) The Cookie Writer mushrooms, heavy whipping cream, salt, capers, garlic clove, cherry tomatoes and 4 more
From yummly.com


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