Description
Creamy Garlic Chicken with Bacon is a succulent skillet dish featuring tender, pan-seared chicken breasts smothered in a rich garlic cream sauce, complemented by crispy bacon and fresh parsley garnish. This easy-to-make recipe balances hearty flavors and comforting textures, perfect for a flavorful weeknight dinner.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- Kosher salt (to taste)
- Ground black pepper (to taste)
- ¼ cup all-purpose flour
Bacon and Butter
- 8 slices thick-cut bacon
- 2 tablespoons Danish Creamery premium salted butter (divided)
Sauce
- 1 head garlic (cloves peeled)
- ½ cup dry white wine
- 1 cup heavy cream
Garnish
- Chopped fresh parsley (for garnish)
Instructions
- Season the Chicken: Season both sides of each chicken breast generously with kosher salt and ground black pepper to enhance flavor.
- Dredge in Flour: Spread the all-purpose flour onto a plate. Dredge each chicken breast in the flour, shaking off any excess. Set aside to prepare for searing.
- Cook the Bacon: Cut the bacon into pieces and cook them in a large skillet with high sides over medium heat until crispy. Once done, transfer the bacon onto a paper towel-lined plate to drain excess grease. Wipe out the skillet to prepare for cooking chicken.
- Sear the Chicken: Melt 1½ tablespoons of butter in the same skillet over medium-high heat. Add the floured chicken breasts and sear until golden brown, about 3-4 minutes per side. After searing, transfer the chicken to a clean plate and set aside; it will finish cooking later in the sauce.
- Toast the Garlic: Add the remaining butter to the skillet and reduce heat to medium. Add all peeled garlic cloves and toast them until they turn light brown on all sides. Be cautious to avoid burning the garlic for optimal flavor.
- Deglaze and Reduce: Pour in the dry white wine and bring it to a boil. Reduce the heat to a simmer and cook until the wine reduces by half, concentrating the flavors.
- Add Cream and Simmer: Pour in the heavy cream and bring the mixture back to a boil before lowering to a simmer to create a rich, creamy sauce.
- Finish Cooking Chicken: Return the seared chicken breasts to the skillet with the cream sauce. Cover and cook until the chicken reaches an internal temperature of 165°F (about 5 minutes), ensuring it is fully cooked and tender.
- Serve: Sprinkle the crispy bacon pieces on top of the chicken and garnish with chopped fresh parsley for a burst of color and freshness. Serve immediately and enjoy.
Notes
- For thicker sauce, simmer the cream mixture a bit longer before adding the chicken.
- Use a meat thermometer to ensure chicken is cooked through and safe to eat.
- Dry white wine can be substituted with chicken broth if preferred.
- Adjust seasoning with salt and pepper according to taste before serving.
- Make sure not to burn garlic as it can turn bitter and affect the sauce flavor.
