Creamy Garlic Chicken with Bacon

5 from 1 vote

Creamy Garlic Chicken is an easy one pan recipe! Chicken breast is cooked in a skillet with a garlic sauce and crispy bacon for a deliciously creamy and savory dish.

Step-by-step photos can be seen below the recipe card.

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: American, Italian

Servings:

Author: Becky Hardin

Equipment

1 Instant Read Meat Thermometer

Ingredients

4 boneless, skinless chicken breasts
Kosher salt to taste
Ground black pepper to taste
¼ cup all-purpose flour
8 slices thick-cut bacon
2 tablespoon Danish Creamery premium salted butter divided
1 head garlic cloves peeled
½ cup dry white wine
1 cup heavy cream
Chopped fresh parsley for garnish

Instructions

Season both sides of each chicken breast with salt and pepper.
4 boneless, skinless chicken breasts, Kosher salt, Ground black pepper
Place the flour on a plate. Dredge each chicken breast in flour and pat off any excess. Set aside.
¼ cup all-purpose flour
Cut the bacon into pieces. Cook in a large skillet with high sides set over medium heat until crispy. Transfer to a paper towel lined plate. Wipe out the skillet.
8 slices thick-cut bacon
Melt 1 ½ tablespoons of butter in the same skillet set over medium-high heat. Add the chicken breasts. Sear until golden brown, about 3-4 minutes. Flip and sear for another 2-3 minutes. Transfer the seared chicken breasts to a clean plate and set aside. (The chicken will finish cooking through in step 7).
2 tablespoon Danish Creamery premium salted butter
Add the remaining butter to the pan. Turn the heat to medium and all of the peeled garlic cloves. Toast the garlic until light brown on all sides. Be careful not to burn the garlic.
1 head garlic
Pour in the wine. Bring it to a boil, reduce it to a simmer, and simmer until the wine is reduced by half. Pour in the cream. Bring the cream and wine to a boil and reduce it to a simmer.
½ cup dry white wine, 1 cup heavy cream
Place the chicken breasts in the skillet with the sauce. Cover and cook until the chicken is cooked through and reaches an internal temperature of 165°F, about 5 minutes.
Sprinkle with crispy bacon pieces and garnish with chopped fresh parsley.
Chopped fresh parsley

Video

Notes

Storage: Store chicken in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing leftovers as cream-based recipes don’t thaw and reheat well.

Nutrition