One-Pan Creamy Bacon Chicken

This One-Pan Creamy Bacon Chicken features tender seared chicken breasts smothered in a rich, savory sauce loaded with crispy bacon bits—comfort food at its finest!

Why this recipe shines
Simple to prepare and packed with flavor, this dish comes together in just about an hour using everyday ingredients you likely already have on hand. It’s easy to double or triple for meal prep or leftovers, making it perfect for busy weeks.

Key ingredients:

• Smoky bacon for depth of flavor
• Boneless, skinless chicken breasts
• All-purpose flour and plain breadcrumbs for a crispy coating
• Fresh herbs like thyme, rosemary, and parsley for brightness
• Aromatics including diced onion and garlic
• Chicken bouillon cube and low-sodium chicken stock for a savory base
• Half and half to create a creamy sauce
• Worcestershire sauce for a subtle tang
• Butter and vegetable oil for cooking

Instructions

1. Cook bacon in a large skillet until crispy, then drain on paper towels.
2. Slice chicken breasts horizontally to create 4 thin cutlets. Pound them gently to about ¾-inch thickness.
3. In a shallow dish, combine flour, breadcrumbs, salt, and pepper.
4. Coat each chicken piece thoroughly in the flour mixture using tongs and set aside.
5. Reheat skillet with vegetable oil, then fry the chicken until golden and cooked through, flipping as needed.
6. Remove chicken and wipe out the skillet. Melt butter, then sauté onion and garlic until fragrant. Stir in flour and cook briefly.
7. Gradually whisk in chicken stock, then add half and half, letting the sauce simmer until slightly thickened.
8. Stir in bouillon cube, Worcestershire sauce, garlic powder, thyme, rosemary, and cooked bacon. Return chicken to the pan, add parsley, season with salt and pepper, and warm through.

Pro Tips

• Always check that chicken reaches an internal temperature of 165°F for safety.
• Shake off excess coating before frying for an even crust.
• Add a pinch of cayenne or chili powder for a spicy kick.
• Adjust gravy thickness by simmering longer to thicken or adding extra half and half to thin.
• Experiment with seasoning blends like Italian herbs, Creole spice, or poultry seasoning to vary the flavor.