Creamy bacon chicken is the perfect one-pan, 30-minute weeknight meal! Juicy chicken breasts are pan seared to juicy perfection and simmered in a creamy sauce, then topped with crispy bacon crumbles.
Place the bacon in the pan, then place it over medium heat. Cook the bacon until it is crispy, about 8-10 minutes. Remove the bacon from the pan but leave the grease in there.
Slice the chicken breasts in half to produce 4 chicken filets. Sprinkle the garlic powder, onion powder, salt, and pepper on the chicken breasts, then dredge it in the flour.
Place the chicken in the pan and sear on each side for 4 minutes. Remove the chicken from the pan and place it on a plate to the side.
Pour the chicken bone broth into the pan and allow it to reduce by half (about 3 minutes). Add the butter to the pan and stir until it is melted. Pour the heavy cream into the pan and bring it to a simmer. Add the parmesan cheese and stir until it has melted. Add the chicken breasts and any juices into the pan. Allow the chicken to simmer in the sauce for 3 minutes.
Crumble the bacon over the chicken and sauce. Serve with your favorite sides. Mangia!
TO STORE AND REHEAT
You can store the creamy bacon chicken in an airtight container in the fridge for up to 4 days. Since the cream sauce has bacon grease in it, the sauce can separate when it is refrigerated. Take the chicken out of the container, then whisk the sauce before heating it up to get a smooth, creamy texture. You can reheat the chicken and sauce in the microwave or stove at 350 degrees for a few minutes until it is heated through.