Chicken in Bacon Cream Sauce
Chicken in Bacon Cream Sauce is the kind of dinner that tastes like it came off a restaurant menu — golden seared chicken, crispy bacon, and a silky cream sauce that comes together in one pan. No flour, no fuss, and it's naturally low-carb. Best of all, it feeds six for about $8, or roughly $1.34 a serving. It's rich enough for a cozy weekend dinner but fast enough for a busy weeknight.
Ingredients
- 2 lbs Chicken thighs or breasts
- 4 slices Bacon
- 2 tbsp Butter
- 1/2 Yellow onion diced
- 4 cloves Garlic minced
- 4 oz Heavy cream
- Splash of white wine or broth (for deglazing)
- Optional: sliced white mushrooms
- Optional: fresh herbs (parsley, thyme, basil, or sage)
- Salt and pepper to taste
Instructions
- Cook bacon: Chop bacon and cook in a skillet over medium heat until crispy. Remove and set aside, leaving about 1 tbsp bacon fat in the pan.
- Preheat oven: Set oven to 350°F (175°C).
- Sauté aromatics: Add butter to the pan. Cook onion until soft, then add garlic and cook until fragrant.
- Add mushrooms (optional): Cook until tender, then deglaze the pan with a splash of wine or broth, scraping up browned bits.
- Sear chicken: Add chicken and sear on both sides until golden.
- Bake: Cover and transfer pan to oven. Bake for about 20 minutes, or until chicken reaches 165°F internally.
- Make the sauce: Remove chicken. Return pan to stovetop. Over low heat, add half the bacon and all of the heavy cream, stirring until smooth and slightly thickened.
- Finish: Return chicken to the pan, coat with sauce, and top with remaining bacon. Garnish with fresh herbs if desired.