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Prep Time5 Mins
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Cook Time20 Mins
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Serving4
This is the chicken dinner I make when nobody can agree on what they want. Golden, juicy chicken breasts tucked into a creamy garlic Parmesan sauce with crisp bacon over the top — I have yet to meet anyone who turns it down. It tastes like a restaurant dish, but it comes together in one pan in about 25 minutes.
The real trick is cooking everything in the same skillet. The bacon leaves its flavor behind, the garlic goes right into those drippings, and the sauce picks up every bit of it. Serve it over mashed potatoes, rice, or pasta to catch every last spoonful of that sauce.
Why You’ll Love This Recipe
- One pan, minimal washing up, on the table in 25 minutes
- Rich, creamy garlic Parmesan sauce the whole family loves
- Crispy bacon adds a smoky, salty crunch to every bite
- Works with rice, pasta, mashed potatoes, or a simple salad
Tips & Variations
- Let the chicken rest on a plate while you make the sauce instead of cutting into it right away — it stays much juicier.
- Stir a handful of baby spinach into the sauce at the end and let it wilt for an easy way to add some greens.
- If the sauce gets thicker than you like, loosen it with a splash of the pasta water or a little extra cream.
Ingredients
Directions
Pat the chicken breasts dry and season both sides with salt and pepper. If the breasts are very thick, pound them to an even thickness so they cook evenly.
Cook the bacon in a large skillet over medium heat until crisp. Transfer it to a paper towel-lined plate, leaving the drippings in the pan. Once cool enough to handle, crumble or chop it into pieces.
In the same skillet, sear the chicken over medium-high heat until golden on both sides and cooked through, about 5-6 minutes per side depending on thickness. Set the chicken aside on a plate.
Lower the heat to medium. Add the garlic to the pan and sauté for about 30 seconds, just until fragrant — don't let it brown.
Pour in the heavy cream and stir in the Parmesan. Simmer gently for 2-3 minutes, stirring, until the sauce is smooth and slightly thickened. Taste and adjust the salt and pepper.
Return the chicken to the skillet and spoon the sauce over the top. Scatter the bacon over everything, garnish with parsley, and serve warm.
Conclusion
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a covered skillet over low heat, adding a splash of cream if the sauce has thickened too much — high heat can make cream sauces separate.
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