- Cook the Bacon:
- Heat a skillet over medium-high heat.
- Add the bacon pieces and cook until crispy (about 10 minutes).
- Remove the bacon from the skillet and set it aside, leaving about 2 tablespoons of bacon fat in the pan.
- Prepare the Chicken:
- Season the chicken with garlic powder and pepper.
- Dredge the chicken in flour, shaking off the excess.
- Cook the chicken in the bacon fat over medium-high heat for 4-5 minutes on each side until golden brown.
- Remove the chicken from the pan and set it aside.
- Make the Sauce:
- Add the chicken broth, lemon juice, and butter to the skillet.
- Let the mixture bubble and reduce by half (about 3-4 minutes).
- Stir in the cream, allowing it to come to a gentle bubble.
- Combine & Finish:
- Return the chicken and bacon to the skillet.
- Simmer for another 5 minutes until the chicken is fully cooked and the sauce has thickened.
- Serve hot and enjoy!
FAQ:
1. Can I use chicken thighs instead of breasts?
Yes! Chicken thighs are juicier and will add a bit more flavor. Just adjust the cooking time, as thighs might take a little longer to cook through.
2. Can I use half-and-half instead of heavy cream?
You can, but the sauce won’t be as rich or thick. You may need to cook it a bit longer to reduce and thicken the sauce.
3. Can I make this dish ahead of time?
It’s best enjoyed fresh, but you can make it ahead and reheat it gently on the stovetop. Just be mindful not to overheat the cream sauce as it can separate.
4. How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
5. Can I freeze creamy bacon chicken?
Cream-based sauces don’t always freeze well as they can separate when thawed. If you do freeze it, be prepared to reheat it slowly and stir frequently to reincorporate the sauce.
Cooking Tips:
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