Creamy garlic bacon chicken

Creamy Garlic Bacon Chicken is my go-to comfort dinner when I want something rich and satisfying but still quick enough for a busy evening. The combination of smoky bacon and creamy garlic sauce makes it feel indulgent without a ton of effort.

I threw this together one evening feeling uninspired and it quickly became a favorite for everyone at the table.

Ingredients

• Four slices thick-cut bacon: for deep smoky flavor and crisp texture take good quality bacon with a nice marbling of fat
• Approximately six boneless skinless chicken thighs: roughly one and a half pounds they stay juicy during cooking and add richness
• Salt and freshly ground black pepper: for seasoning adjust to your taste and season generously
• Dried thyme: adds a subtle herbal note which complements the creaminess choose fresh if possible but dried works well here
• Garlic powder and onion powder: provide a background savoriness keep these handy for quick seasoning
• Sweet paprika: imparts a gentle warmth and color opt for vibrant red powder for best flavor
• One small yellow onion: finely diced for a slight sweetness that melts into the sauce pick a firm onion with dry skin
• Three cloves fresh garlic: minced for bright punch avoid pre-minced for better flavor
• Eight ounces fresh baby portobello mushrooms: sliced they add earthiness look for firm mushrooms with no slimy spots
• Low sodium chicken broth: three quarters cup adds depth without overpowering seasonal or homemade broth lifts the recipe
• Heavy cream: two thirds cup enriches the sauce giving it a luscious texture choose full fat for best result
• Fresh parsley chopped for garnish: adds color and freshness pick bright green parsley

Instructions

Build the Bacon Base:

Cook the diced bacon in a large twelve-inch skillet over medium heat until it reaches your preferred crispness. This renders flavorful bacon grease that will infuse the whole dish. Use a slotted spoon to transfer the bacon to a paper towel-lined plate but do not discard the grease in the pan.

Cook the Chicken:

Return the skillet with the bacon grease to medium-high heat. Season the chicken thighs all over with salt pepper thyme garlic powder onion powder and paprika making sure the spices coat each piece evenly. Add the chicken thighs to the hot skillet and cook without moving them for six minutes until you can flip easily. Turn and cook for another six minutes until the chicken is cooked through and has a nice golden crust.

Sauté the Veggies:

Remove the chicken from the skillet and keep it covered on a plate. Add the diced onion to the skillet and cook for two minutes until softened. Stir in the minced garlic and cook briefly for about fifteen seconds until fragrant. Add the sliced mushrooms season lightly with salt and pepper then cook for five minutes more stirring frequently so everything is nicely browned and releasing flavor.

Make the Cream Sauce:

Pour in the chicken broth and let it cook for one minute to reduce slightly. Stir in the heavy cream and bring the mix to a gentle simmer. Let it simmer for five minutes to thicken and develop a silky texture.

Combine and Finish:

Nestle the chicken thighs back into the skillet with the sauce and cook for an additional five to seven minutes so the sauce thickens and the flavors meld. Remove from heat then sprinkle the reserved crispy bacon and fresh parsley on top before serving.

I love the crispy bacon in this dish—it adds a smoky crunch that cuts through the richness of the cream sauce. This recipe reminds me of cozy family dinners where everyone gathered around the table talking about their day as the delicious aroma filled the kitchen.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave to avoid curdling the cream sauce. If the sauce thickens too much after chilling add a splash of broth or water when reheating.

Ingredient Swaps

If you prefer chicken breasts feel free to use them but reduce cooking time to prevent drying out. Use cremini mushrooms or button mushrooms if baby portobellos are not available. Half and half or whole milk can replace heavy cream for a lighter sauce though it will be less rich.

Serving Ideas

Serve this creamy chicken over buttered egg noodles mashed potatoes or creamy polenta to soak up the sauce. A simple side of steamed green beans or a crisp salad provides balance. Warm crusty bread is perfect for mopping up every last bit of sauce.

This creamy garlic bacon chicken is a perfect balance of rich flavors and quick preparation for your next weeknight meal.

Frequently Asked Recipe Questions

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but may cook faster and be less juicy. Adjust cooking time accordingly to avoid drying out.

→ What type of mushrooms work best here?

Fresh baby portobello mushrooms are ideal for their meaty texture and earthiness, but cremini or white mushrooms can be good substitutes.

→ Is it necessary to save the bacon grease?

Yes, cooking the chicken in bacon fat adds depth and a smoky richness that complements the other ingredients beautifully.

→ How can I thicken the sauce if it’s too thin?

Simmer the sauce a few minutes longer to reduce or stir in a small amount of cornstarch slurry to achieve desired thickness.

→ Can I substitute heavy cream with a lighter option?

Half-and-half or whole milk may be used but will result in a lighter, less creamy sauce.