One Pan Creamy Bacon Chicken Recipe

Welcome to a culinary delight that’s as easy to make as it is delicious: the One Pan Creamy Bacon Chicken. This recipe is perfect for busy weeknights or a cozy weekend dinner. The succulent chicken breasts combined with crispy bacon and a rich, creamy sauce are sure to impress. Read on to discover how you can make this mouth-watering dish in just one pan!

What is One Pan Creamy Bacon Chicken?

One Pan Creamy Bacon Chicken is a delicious, comforting dish that combines tender chicken breasts with crispy bacon, all enveloped in a rich, creamy sauce. This recipe is perfect for those who love a hearty meal with minimal cleanup, as it all comes together in a single pan. The flavors of bacon, chicken, and a creamy sauce meld beautifully, creating a dish that’s sure to become a family favorite.

Ingredients List for One Pan Creamy Bacon Chicken

For the Chicken:

• 6 slices bacon (crispy and full of flavor)
• 2 chicken breasts (boneless, skinless, and juicy)
• ¼ cup all-purpose flour (for a light coating)
• ½ teaspoon salt (to season)
• ½ teaspoon black pepper (freshly ground for best flavor)
• 1 tablespoon butter (for cooking the chicken)

For the Sauce:

• 2 tablespoons butter (rich and creamy)
• 1 onion, finely chopped (adds sweetness and depth)
• ½ teaspoon dried thyme (for an herby note)
• 2 tablespoons dry sherry (optional, but adds a lovely depth)
• ¾ cup chicken broth/stock (for a flavorful base)
• 1 ¼ cups heavy cream (for that luxurious texture)
• ½ teaspoon Dijon mustard (adds a subtle tang)
• ¼ teaspoon salt (to taste)
• ¼ teaspoon black pepper (to taste)

Substitutions and Variations

If you need to make some adjustments based on dietary preferences or available ingredients, here are some ideas:

• Bacon: Turkey bacon or pancetta can be used as alternatives.
• Chicken Breasts: Chicken thighs work well if you prefer darker meat.
• Dry Sherry: White wine or a splash of apple cider vinegar can be substituted.
• Heavy Cream: Half-and-half or a mixture of milk and cornstarch can be used for a lighter version.
• Dijon Mustard: Grainy mustard or yellow mustard can be alternatives if Dijon is not available.

Step-by-Step Cooking Instructions

1. Prepare the Ingredients:
   • Gather all your ingredients before starting to ensure a smooth cooking process.
2. Cook the Bacon:
   • In a large skillet, cook the bacon over medium heat until crispy.
   • Remove the bacon and place it on a paper towel-lined plate to drain. Reserve the bacon fat in the skillet.
3. Prepare the Chicken:
   • Season the chicken breasts with salt and pepper.
   • Dredge the chicken in the flour, shaking off any excess.
4. Cook the Chicken:
   • Add 1 tablespoon of butter to the skillet with the bacon fat.
   • Cook the chicken breasts over medium-high heat until golden brown on both sides and cooked through, about 5-7 minutes per side.
   • Remove the chicken from the skillet and set aside.
5. Make the Sauce:
   • Add 2 tablespoons of butter to the same skillet.
   • Sauté the finely chopped onion until soft and translucent, about 3-4 minutes.
   • Stir in the dried thyme and cook for another minute.
   • If using, add the dry sherry and cook until it reduces by half.
   • Pour in the chicken broth and bring to a simmer.
   • Stir in the heavy cream and Dijon mustard, and season with salt and pepper.
   • Let the sauce simmer until it thickens slightly, about 5 minutes.
6. Combine and Finish:
   • Return the chicken breasts to the skillet, along with any juices that have accumulated.
   • Crumble the cooked bacon over the top.
   • Let everything simmer together for a few minutes to meld the flavors.

How to Cook One Pan Creamy Bacon Chicken: A Step-by-Step Guide

Cooking One Pan Creamy Bacon Chicken is straightforward and rewarding. Here’s a detailed guide to ensure your dish turns out perfectly:

1. Start with the Bacon:
   • Heat a large skillet over medium heat.
   • Cook the bacon until it's crispy, turning occasionally to ensure even cooking.
   • Transfer the bacon to a plate lined with paper towels to drain excess fat.
2. Prepare and Sear the Chicken:
   • While the bacon cooks, season the chicken breasts with salt and pepper, then dredge in flour.
   • In the same skillet, add butter to the rendered bacon fat.
   • Sear the chicken breasts on both sides until they are golden brown and cooked through. This will take about 5-7 minutes per side.
3. Sauté the Onions:
   • After removing the chicken, add more butter to the skillet if necessary.
   • Sauté the onions until they become soft and translucent.
4. Build the Sauce:
   • Add thyme and cook briefly.
   • Pour in the sherry and let it reduce.
   • Add chicken broth, bringing it to a simmer.
   • Stir in the heavy cream and mustard, letting the sauce thicken slightly.
5. Combine All Elements:
   • Return the chicken breasts and bacon to the skillet.
   • Let the dish simmer for a few more minutes to allow the flavors to meld.

Common Mistakes to Avoid

1. Overcooking the Chicken:
   • Ensure the chicken is not overcooked, as it can become dry. Use a meat thermometer to check for an internal temperature of 165°F.
2. Curdling the Cream:
   • Avoid boiling the sauce after adding the cream to prevent curdling. A gentle simmer is best.
3. Using Low-Quality Bacon:
   • High-quality bacon makes a significant difference in flavor. Opt for a thick-cut variety if possible.
4. Skipping the Flour Dredge:
   • Dredging the chicken in flour helps create a nice crust and also thickens the sauce slightly.

Serving and Presentation Tips

How you serve and present your One Pan Creamy Bacon Chicken can enhance the dining experience. Here are some tips:

1. Garnish with Fresh Herbs:
   • Sprinkle chopped parsley or chives on top for a burst of color and freshness.
2. Serve with Complementary Sides:
   • Mashed potatoes, steamed vegetables, or a light salad pair beautifully with this dish.
3. Use a Warm Serving Dish:
   • Serve the chicken on a warm platter to keep it at the perfect temperature.

How to Serve One Pan Creamy Bacon Chicken

Serve your One Pan Creamy Bacon Chicken directly from the skillet for a rustic and homey presentation. Ensure each plate gets a generous portion of the creamy sauce and a sprinkle of the crispy bacon. Pair with your favorite sides to complete the meal.

Presentation Ideas for One Pan Creamy Bacon Chicken

1. Rustic Skillet Presentation:
   • Serve the dish directly from the skillet, placed on a trivet in the center of the table.
2. Individual Plates:
   • Plate each chicken breast with a generous ladle of sauce and a sprinkle of bacon, garnished with fresh herbs.
3. Elegant Platter:
   • Arrange the chicken breasts on a large platter, pour the sauce over them, and garnish with chopped bacon and herbs.

One Pan Creamy Bacon Chicken Recipe Tips

• Prep Ahead: Chop the onions and measure out ingredients beforehand to streamline the cooking process.
• Resting Time: Let the cooked chicken rest for a few minutes before slicing to retain its juices.
• Layer Flavors: Ensure each step is well-seasoned to build depth in the final dish.

Frequently Asked Questions (FAQs)

1. Can I use chicken thighs instead of breasts?
   • Yes, chicken thighs will work well and offer a slightly richer flavor.
2. Can I make this dish ahead of time?
   • Yes, you can make it ahead and reheat gently before serving. Add a splash of broth if the sauce thickens too much.
3. Is there a non-alcoholic substitute for sherry?
   • Yes, you can use apple cider vinegar or simply omit it.
4. Can I freeze leftovers?
   • The dish can be frozen, but the cream sauce may separate upon reheating. Stir well to reincorporate.
5. What other herbs can I use?
   • Fresh thyme, rosemary, or tarragon would all complement the flavors nicely.

Conclusion

One Pan Creamy Bacon Chicken is a delightful dish that brings together the savory flavors of bacon, tender chicken, and a luscious creamy sauce. It’s simple to prepare and sure to impress anyone who tastes it. Whether you’re cooking for your family or hosting a dinner party, this recipe is a winner. Give it a try and enjoy the ease and deliciousness of cooking in one pan!

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