I can’t think of a more perfect way to start November than with a rich and comforting dish. This Creamy Skillet Chicken with Bacon is loaded with smoky bacon, earthy mushrooms and a creamy sauce. Perfect comfort food.
Bringing you another great Chicken dish today! A great mid week dinner to enjoy all fall and winter long. Another great comfort food like the Creamy Chicken and Leek Pie or the Creamy Parmesan and Leek Turkey. Serve it up with the Fluffy Mashed Potatoes for the best dinner!
What is This Chicken Dish Like
- Difficulty – This dish is done in an hour from start to finish. The steps are pretty straight forward. If you are planning it at the end of a busy day, why not do the prep work the night before!
- Taste – If you love creamy chicken dishes and bacon, this dish is for you! The chicken is tender with a smoked creamy sauce. Delish!
- Serving – This recipe will serve 4. You can easily adjust the serving size in the recipe card at the end of the post.
This is a stove top and one pot wonder
Mind you it’s cooked in stages of cooking and then removing things from the pan along the way and then returning them to the pan. All explained in the recipe below.
Here you can see a glimpse into the start of the recipe.
- First you can see the bacon starting to cook.
- When you remove that from that pan, you cook the mushrooms and garlic in the bacon fat. Yum!
- The chicken cutlets are dredged in this recipe. I like doing this for two reasons. It will help thicken up the sauce at the end (not always enough for certain tastes though), as well as giving a nice crisp texture to the chicken. Here you can see the chicken dredges and then browned off in the pan.
- For this recipe you can buy straight chicken cutlets or use breasts and cut them through the middle to make the cutlets. I used chicken breasts as it’s what I had in my freezer.
I can’t tell you how creamy and delicious this chicken dish was. The chicken was cooked perfectly, tender and delicious. And the sauce was to die for. The first time we made it, I served it with scalloped potatoes. Ultra comfort food. But just some steamed green vegetables might be nice as well.
Yes, You Can Make This in Advance
This is a dish you can make in advance and then slowly reheat when you are ready to serve it for dinner. I made it the other day to get photos early in the afternoon. We didn’t eat until hours later and the dish wasn’t compromised at all. Something to think about if you know dinner time will be rushed and you can get it done early on.
What to Serve With This Chicken
- Crispy Roasted Potatoes
- Potato and Spinach Gratin
- Roasted Carrots with Parmesan
- Garlic Sauteed Green Beans
But one thing is for sure, I will do a whole lot of comfort cooking. My favourite food. My happy cooking place. I love it all!
And I love stove top cooking, dinners like this one and my Mozzarella and Tomato Skillet Chicken are always welcomed at our dinner table.
Notes about the chicken
- When you cook the bacon at the beginning, be careful not to crisp it too much or burn it. You are just looking to cook it just before it starts to crisp.
- Also, when you brown the chicken, just do this for a few minutes each side. Again, you just want to brown the chicken, not cook it. The chicken will finish cooking in the sauce. This makes for a much more tender chicken.
Apart from that not much to say. And all around great comfort food to welcome November.
Happy cooking friends and enjoy the comfort known as November.
Creamy Skillet Chicken with Bacon
Ingredients
- 2 Chicken breasts cut in half through the middle to make 4 chicken cutlets
- 8 bacon strips roughly chopped into small pieces
- 1 Cup button mushrooms sliced
- 1 Cup heavy cream
- 3/4 cup chicken stock
- 2 Tablespoons butter
- 1/3 Cup flour
- 1 Tablespoon corn flour
- 2 Tablespoons water
- 2 Cloves garlic crushed
- 1 Teaspoon salt
- 1 Teaspoon black pepper
- Small bunch fresh chopped parsley
Instructions
- In a large shallow bowl, add the flour with the salt and pepper. Stir to combine. Coat the chicken cutlets in the flour and set aside.
- Place a large skillet over medium heat and add the bacon to the skillet. Give a good stir and cook bacon for about 5 minutes. Remove bacon from pan and drain on paper towels. Set aside.
- In the same skillet set over medium to high heat, add the garlic and mushrooms. Stir and cook for about 5 – 8 minutes until the mushrooms have browned and are cooked through. Remove from pan and set aside.
- Add the butter to the reserved skillet and set heat to high. Add the chicken and brown each side for 2 -3 minutes. Remove from pan and set aside.
- In the same skillet set over medium heat, add the cream and bring to a simmer for a minute. Add the stock and give a good stir and bring to a simmer. Add the bacon, mushrooms and chicken back to the pan with the sauce. Reduce heat to lowest setting, cover and leave to cook for 20 – 25 minutes.
- In a small glass, mix the corn starch with the water and stir.
- Remove cover from skillet and give a quick stir. Gradually pour in the corn starch mixture and stir until the sauce thickens, about 30 seconds to a minute.
- Serve chicken with sauce poured over the top.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks for stopping by and hope to see you soon!
