Bacon Butter Chicken Skillet

A Bacon Butter Chicken Skillet is a fantastic one-pan meal that combines crispy bacon, tender chicken, and a rich, often creamy, butter sauce. There are many variations, but the core elements remain consistent for a flavorful and satisfying dish.

Here’s a popular and adaptable recipe for a Creamy Bacon Butter Chicken Skillet:

Creamy Bacon Butter Chicken Skillet

This recipe emphasizes a rich, savory sauce that comes together in the same pan as the chicken and bacon.

Yields: 4 servings Prep time: 15 minutes Cook time: 20-25 minutes

Ingredients:

  • 4-6 slices thick-cut bacon, cut into 1/2-inch pieces
  • 1.5 – 2 lbs boneless, skinless chicken breasts or thighs (breasts can be halved lengthwise for thinner cutlets, thighs are great as is)
  • 1/2 teaspoon garlic powder (or 2-3 cloves fresh garlic, minced)
  • 1/4 teaspoon black pepper
  • Salt to taste (use less initially, as bacon is salty)
  • 2 tablespoons all-purpose flour (for dredging chicken, optional but recommended for crispiness)
  • 2 tablespoons butter
  • 1/2 cup chicken broth
  • 1 teaspoon lemon juice (freshly squeezed preferred)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese (optional, but adds richness)
  • Fresh parsley, chopped (for garnish, optional)
  • Optional additions: 1 cup baby spinach (wilted into sauce), thinly sliced mushrooms, or a pinch of Italian seasoning.

Instructions:

  1. Cook the Bacon:

    • In a large, oven-safe skillet (cast iron works great!), cook the bacon pieces over medium heat until crispy. This usually takes 5-8 minutes.
    • Once crispy, remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain.
    • Crucial Step: Leave about 2-3 tablespoons of the rendered bacon fat in the skillet. If you have more, carefully pour some out. This fat will be used to cook the chicken and adds incredible flavor.

  2. Prepare and Sear the Chicken:

    • While the bacon is cooking, pat the chicken pieces dry with paper towels. Season both sides with garlic powder, black pepper, and a little salt (remember the bacon is salty).
    • If you’re dredging the chicken, place the flour on a plate and lightly dredge each piece of chicken, shaking off any excess.
    • Increase the heat in the skillet to medium-high. Add the chicken to the hot bacon fat.
    • Sear the chicken for 4-6 minutes per side, or until golden brown and a crust has formed. The chicken might not be cooked through at this point, which is fine as it will finish cooking in the sauce.
    • Remove the seared chicken from the skillet and set it aside on a clean plate.

  3. Make the Creamy Sauce:

    • Reduce the heat to medium-low. Add the butter to the skillet with any remaining drippings and melt it.
    • If using fresh minced garlic, add it now and cook for about 30 seconds until fragrant (if using garlic powder, it’s already on the chicken).
    • Pour in the chicken broth and lemon juice. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon (this is “fond” and adds a lot of flavor). Let it simmer for 2-3 minutes, allowing it to reduce slightly.
    • Stir in the heavy cream. Bring the sauce back to a gentle simmer.
    • If using Parmesan cheese, stir it in until melted and the sauce is smooth.
    • If adding spinach, stir it in now and let it wilt.

  4. Finish Cooking and Combine:

    • Return the seared chicken pieces to the skillet, nestling them into the sauce. Add most of the cooked bacon crumbles (reserve some for garnish if desired).
    • Reduce the heat to low, cover the skillet, and simmer for another 5-10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C). Spoon the sauce over the chicken occasionally to keep it moist.
    • Taste the sauce and adjust seasonings (salt, pepper) as needed. If the sauce is too thin, you can simmer it uncovered for a few more minutes to reduce, or add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) and stir until thickened.

  5. Serve:

    • Remove from heat. Garnish with fresh chopped parsley and the remaining crispy bacon crumbles.
    • Serve hot, often with mashed potatoes, rice, pasta, or a simple green salad to soak up the delicious sauce.

Tips for Success:

  • Chicken Thighs vs. Breasts: Chicken thighs are often more forgiving and flavorful in skillet dishes due to their higher fat content, making them less prone to drying out.
  • Don’t Crowd the Pan: Cook the bacon and chicken in batches if necessary to avoid overcrowding, which can steam the ingredients instead of browning them.
  • Deglazing: Scraping up the browned bits (“fond”) from the bottom of the pan when adding liquid to the sauce is key to building flavor.
  • Adjust Thickness: If you prefer a thicker sauce, you can make a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) and slowly whisk it into the simmering sauce until it reaches your desired consistency.
  • Add Veggies: This dish is very versatile. You can easily add other vegetables like sliced bell peppers, onions, or asparagus to the skillet with the chicken or in the sauce.

Enjoy your delicious Bacon Butter Chicken Skillet!

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