Ingredients
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4 boneless, skinless chicken breasts
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Salt and pepper to taste
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1 teaspoon garlic powder (optional)
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4–5 slices of bacon, chopped
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1 small onion, finely chopped
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2–3 cloves garlic, minced
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1 cup heavy cream
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½ cup chicken broth
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1 teaspoon Dijon mustard (optional, for tang)
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½ cup grated Parmesan cheese
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1 teaspoon paprika (optional)
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Fresh parsley or chives, chopped (for garnish)
Instructions
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Cook the bacon:
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In a large skillet over medium heat, cook chopped bacon until crispy.
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Remove bacon and drain on paper towels, leaving about 1–2 tablespoons of bacon fat in the pan.
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Cook the chicken:
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Season chicken with salt, pepper, and garlic powder.
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Sear chicken in the bacon fat over medium heat until golden and cooked through (about 5–7 minutes per side, depending on thickness). Remove and set aside.
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Make the creamy sauce:
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In the same skillet, sauté onion until translucent. Add garlic and cook for 30 seconds.
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Stir in heavy cream, chicken broth, Dijon mustard (if using), Parmesan cheese, and paprika.
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Simmer gently for 3–5 minutes until slightly thickened.
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Combine chicken and bacon:
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Return chicken to the skillet, spoon sauce over, and sprinkle crispy bacon on top.
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Simmer for another 2–3 minutes to meld flavors.
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Garnish and serve:
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Sprinkle with fresh parsley or chives before serving.
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Serve over rice, pasta, mashed potatoes, or alongside roasted vegetables.
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Tips
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For extra richness, add a splash of white wine when making the sauce.
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Mushrooms can be added to the sauce for more depth.
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If you prefer a thicker sauce, let it simmer a few minutes longer or stir in a teaspoon of cornstarch slurry.
If you like, I can also give a quick skillet version that’s ready in 20 minutes with the same creamy, bacon-y goodness.
Do you want the quick version?
