Creamy Garlic Chicken with Bacon

Creamy Garlic Chicken with Bacon

• Prep time: 10 minutes

• Cook time: 20 minutes

• Servings: 4

Ingredients

The Chicken:

• 1.5 lbs chicken breast (sliced into cutlets or strips)

• 1 tsp garlic powder

• Salt and black pepper to taste

• 1 tbsp olive oil

The Sauce & Toppings:

• 4–6 strips of bacon (chopped)

• 1 small onion (finely diced)

• 3 cloves garlic (minced)

• 1 cup heavy cream

• 1/4 cup chicken broth (or water)

• 1/2 cup grated Parmesan cheese

• 1/2 tsp dried oregano or Italian seasoning

• Fresh parsley (chopped, for garnish)

Instructions

1. Crisp the Bacon: In a large skillet over medium heat, fry the chopped bacon until crispy. Use a slotted spoon to remove the bacon and set it aside on a paper towel. Leave about 1 tablespoon of the bacon fat in the pan.

2. Sear the Chicken: Season the chicken pieces with salt, pepper, and garlic powder. Add the olive oil to the skillet with the bacon fat. Increase heat to medium-high and sear the chicken for about 3–5 minutes per side until golden brown and cooked through. Remove chicken from the pan and set aside.

3. Sauté Aromatics: Lower the heat to medium. Add the diced onion to the same skillet and cook until translucent (about 3 minutes). Add the minced garlic and cook for another 30 seconds until fragrant.

4. Simmer the Sauce: Pour in the chicken broth and heavy cream. Stir in the Parmesan cheese and dried herbs. Let the sauce simmer gently for 3–5 minutes until it starts to thicken slightly.

5. Combine: Place the cooked chicken back into the skillet, coating it thoroughly with the sauce. Sprinkle the crispy bacon and fresh parsley over the top.

6. Serve: Enjoy immediately while the sauce is hot and creamy.

Tips for Success

• For a lighter version: You can substitute the heavy cream with half-and-half or evaporated milk, though the sauce will be slightly thinner.

• Extra Flavor: Add a handful of fresh spinach or sun-dried tomatoes to the sauce during step 4 for a “Tuscan” twist.