Creamy Bacon and Chicken Skillet with Thyme
Ingredients
- 6 slicesbacon
- 1½ poundchicken breast (boneless, skinless)
- 1 mediumyellow onion
- 3 clovesgarlic
- 1 cupchicken broth
- ½ cupheavy cream
- 2 teaspoonfresh thyme (or 1 teaspoon dried)
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 1 tablespoonbutter
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
Method
- 01
Cut bacon into 1-inch pieces and cook in a large skillet over medium heat until crispy, about 6 minutes. Transfer to a paper towel and set aside, leaving 2 tablespoons bacon fat in the pan.
- 02
Pat chicken breasts dry and season both sides with 1/4 teaspoon salt and 1/8 teaspoon pepper. Increase heat to medium-high and sear chicken in the bacon fat for 5–6 minutes per side until golden (it won't be cooked through). Remove to a plate.
- 03
Add butter to the pan, then add onion and cook 3 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
- 04
Pour in chicken broth, scraping the bottom of the pan to release any browned bits. Return chicken to the skillet along with thyme, the remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper.
- 05
Cover and simmer over medium-low heat for 12–15 minutes, until chicken reaches 165°F at the thickest point.
- 06
Stir in heavy cream and cooked bacon. Simmer uncovered for 2 minutes until the sauce is heated through and slightly thickened. Taste and adjust seasoning if needed.
- 07
Serve over rice, egg noodles, or with crusty bread to soak up the sauce.
Spice Tips
For subtle heat, stir in 1/4 teaspoon red pepper flakes with the garlic. A splash of Dijon mustard (1 teaspoon) adds sharpness to the sauce; stir it in with the cream.
This recipe doubles well and freezes beautifully before adding the cream — thaw fully and reheat gently on the stovetop. Leftovers keep refrigerated for up to 3 days.