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Creamy Garlic Butter Chicken and Crispy Bacon Skillet with Parmesan

This creamy garlic butter chicken with crispy bacon and Parmesan is a rich, savory one-pan skillet meal perfect for weeknight dinners.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 6 slices bacon, chopped
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 small yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon lemon juice

Instructions

  1. Season the chicken pieces with paprika, garlic powder, Italian seasoning, salt, and black pepper.
  2. In a large skillet over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the skillet.
  3. Add butter and olive oil to the skillet. Once melted, add the chicken pieces in a single layer and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken and set aside with the bacon.
  4. In the same skillet, add the chopped onion and cook until softened, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  5. Pour in heavy cream and chicken broth, stirring to scrape up any browned bits from the bottom of the pan. Bring to a simmer and let cook for 2-3 minutes until slightly thickened.
  6. Stir in Parmesan cheese until melted and smooth. Add the lemon juice, fresh parsley, and thyme.
  7. Return the cooked chicken and bacon to the skillet, stirring to coat in the sauce. Simmer for 1-2 minutes until everything is heated through.
  8. Serve immediately, garnished with additional parsley if desired.

Notes

For a lower-fat version, use half-and-half instead of heavy cream and reduce Parmesan to 1/4 cup. Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave.

  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Method: Main Course
  • Cuisine: American

Nutrition

  • Calories: 620
  • Sugar: 3g
  • Fat: 45g
  • Carbohydrates: 8g
  • Protein: 48g