Be sure to try my Bacon Ranch Chicken recipe next!
Creamy Bacon Chicken
Anytime I have an opportunity to make a roux with bacon drippings, I take full advantage. It ensures that there is the perfect touch of flavorful bacon with every bite! This sauce is so good over some creamy mashed potatoes or even baked potatoes with roasted vegetables. See how easy this is to make and be sure to check out my PRO TIPS below!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Combine the sauce ingredients and set aside. Cut the bacon into thirds and cook it low and slow in a skillet until crispy. Reserve 3 tablespoons bacon drippings and roughly chop the bacon once cooled. Slice the chicken into 3 thinner slices. Season with salt/pepper and Italian seasonings. Sprinkle and rub with flour. Sear in olive oil for 4-5 minutes per side, until a golden crust has developed. Set aside.
Add the garlic and bacon drippings to the skillet that you cooked the chicken in. Use a silicone spatula to “clean” the bottom of the pan. Add the flour and stir continuously for 2 minutes. Add the sauce mixture in splashes, stirring continuously.
Bring to a boil, then reduce to a simmer. Let the sauce simmer until it’s near your desired thickness. Reduce heat to low and stir in the Parmesan cheese if desired. Add chicken back and spoon sauce on top. Heat through for 5 minutes or so, top with chopped bacon and fresh parsley. Serve with mashed potatoes and roasted green beans.
Tips For Searing the Chicken
Adjust the heat up and down slightly throughout the cooking process for a nice even sear and golden color. We want brown (not black) remnants left in the pot. The “fond” left in the skillet gives a lot of flavor to the sauce. I would rather cook chicken at a slightly lower temperature for a longer period of time than at a super high temperature that can cause burning and oil splatter. Start at medium -high and decrease heat slightly as needed. You can always increase it again later.
If the chicken is sticking to the pan, it’s not ready to be moved and is still developing a crispy crust. Allow it to release on it’s own to avoid tearing the surface of the chicken.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
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This is the Le Creuset skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great. Kitchen Tongs– makes it easy to handle the chicken when searing and even easier to flip individual mushroom slices as they cook. My Favorite Chef Knife
