By Becky Hardin
Published Apr 9, 2022
This creamy garlic chicken always comes in handy for weeknight dinners! Chicken breast is cooked in a skillet with a garlic cream sauce and crispy bacon for a deliciously creamy and savory dish. I love that this skillet chicken recipe is made in one pan for the easiest dinner of all!
This chicken has the most deliciously crispy texture, and that garlic cream sauce packs an extra punch. It’s made with heavy cream, white wine, and toasted garlic to create the most amazing taste that I just can’t get enough of. And of course, the bacon makes everything better!
Ingredients for Garlic Cream Chicken
- Chicken Breasts: I use boneless, skinless chicken breasts for this recipe, but boneless thighs work too.
- Flour: Dredging the chicken in all-purpose flour helps create a crispy coating.
- Bacon: Thick-cut bacon adds a crisp and savory flavor addition.
- Butter: Use a good quality salted butter for the richest flavor.
- Garlic: I recommend using one full head of garlic, which will be about 8-12 cloves of garlic total. But you can alter the amount based on your preferences!
- Wine: Use a dry white wine , like Pinto Grigio or Sauvignon Blanc.
- Heavy Cream: This is what makes the garlic sauce so creamy! You can swap it with half n’ half for a lighter, thinner sauce.
Tips for Success
- Be sure to dredge all sides of the chicken in flour, so that it gets that crispy texture all around when searing.
- Using butter in the skillet instead of oil adds so much more flavor, plus it really helps with that pan-fried texture we want.
- Let the garlic cream sauce simmer and come together before adding the chicken breast in to cook.
- While the chicken is finishing cooking, continually baste in the sauce. This will keep it juicy and tender!
How to Store and Reheat
Store garlic cream chicken in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing leftovers because cream-based recipes don’t thaw and reheat well.
Serving Suggestions
This creamy garlic chicken with bacon tastes great with all of my favorite side dishes, from rice to twice baked potatoes and veggies. I love drizzling the creamy garlic sauce on these green bean bundles !
Ingredients1x2x3x
- ▢ 4 boneless, skinless chicken breasts
- ▢ Kosher salt to taste
- ▢ Ground black pepper to taste
- ▢ ¼ cup all-purpose flour
- ▢ 8 slices thick-cut bacon
- ▢ 2 tablespoon Danish Creamery premium salted butter divided
- ▢ 1 head garlic cloves peeled
- ▢ ½ cup dry white wine
- ▢ 1 cup heavy cream
- ▢ Chopped fresh parsley for garnish
Video
Instructions
- Season both sides of each chicken breast with salt and pepper. 4 boneless, skinless chicken breasts, Kosher salt, Ground black pepper
- Place the flour on a plate. Dredge each chicken breast in flour and pat off any excess. Set aside. ¼ cup all-purpose flour
- Cut the bacon into pieces. Cook in a large skillet with high sides set over medium heat until crispy. Transfer to a paper towel lined plate. Wipe out the skillet. 8 slices thick-cut bacon
- Melt 1 ½ tablespoons of butter in the same skillet set over medium-high heat. Add the chicken breasts. Sear until golden brown, about 3-4 minutes. Flip and sear for another 2-3 minutes. Transfer the seared chicken breasts to a clean plate and set aside. (The chicken will finish cooking through in step 7). 2 tablespoon Danish Creamery premium salted butter
- Add the remaining butter to the pan. Turn the heat to medium and all of the peeled garlic cloves. Toast the garlic until light brown on all sides. Be careful not to burn the garlic. 1 head garlic
- Pour in the wine. Bring it to a boil, reduce it to a simmer, and simmer until the wine is reduced by half. Pour in the cream. Bring the cream and wine to a boil and reduce it to a simmer. ½ cup dry white wine, 1 cup heavy cream
- Place the chicken breasts in the skillet with the sauce. Cover and cook until the chicken is cooked through and reaches an internal temperature of 165°F, about 5 minutes.
- Sprinkle with crispy bacon pieces and garnish with chopped fresh parsley. Chopped fresh parsley
Equipment
- 1 Instant Read Meat Thermometer
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Creamy Garlic Chicken and Bacon Step by Step
Dredge the Chicken: Season both sides of 4 boneless, skinless chicken breasts with salt and pepper. Then place ¼ cup of all-purpose flour on a plate. Dredge each chicken breast in the flour and pat off any excess, then set aside.
Cook the Bacon: Cut 8 slices of thick-cut bacon into pieces. Cook in a large skillet with high sides set over medium heat until crispy. Transfer to a paper towel lined plate. Wipe out the skillet.
Sear the Chicken: Melt 1 ½ tablespoons of salted butter in the same skillet, set over medium-high heat. Add the dredged chicken breasts, and sear until golden brown, about 3-4 minutes. Then flip and sear for another 2-3 minutes. Transfer the seared chicken breasts to a clean plate and set aside. (The chicken will finish cooking through in step 7).
Toast the Garlic: Add the remaining ½ tablespoon of butter to the pan. Turn the heat to medium, and add 1 head of peeled garlic cloves. Toast the garlic until light brown on all sides, but be careful not to burn it.
Make the Cream Sauce: Pour in ½ cup of dry white wine. Bring it to a boil, reduce it to a simmer, and simmer until the wine is reduced by half. Then pour in 1 cup of heavy cream. Bring the sauce to a boil and reduce it to a simmer.
Add the Chicken: Place the chicken breasts back in the skillet with the cream sauce. Cover and cook until the chicken is cooked through, and reaches an internal temperature of 165°F, about 5 minutes.
Serve: Sprinkle garlic cream chicken with crispy bacon pieces and garnish with chopped fresh parsley.
More Chicken Recipes we Love
Crockpot Chicken and Dumplings
Honey Garlic Chicken Thighs
Melt in Your Mouth Caesar Chicken
Creamy Tuscan Chicken
Creamy Garlic Chicken with Bacon
Equipment
- 1 Instant Read Meat Thermometer
Ingredients
- 4 boneless, skinless chicken breasts
- Kosher salt to taste
- Ground black pepper to taste
- ¼ cup all-purpose flour
- 8 slices thick-cut bacon
- 2 tablespoon Danish Creamery premium salted butter divided
- 1 head garlic cloves peeled
- ½ cup dry white wine
- 1 cup heavy cream
- Chopped fresh parsley for garnish
Instructions
- Season both sides of each chicken breast with salt and pepper. 4 boneless, skinless chicken breasts, Kosher salt, Ground black pepper
- Place the flour on a plate. Dredge each chicken breast in flour and pat off any excess. Set aside. ¼ cup all-purpose flour
- Cut the bacon into pieces. Cook in a large skillet with high sides set over medium heat until crispy. Transfer to a paper towel lined plate. Wipe out the skillet. 8 slices thick-cut bacon
- Melt 1 ½ tablespoons of butter in the same skillet set over medium-high heat. Add the chicken breasts. Sear until golden brown, about 3-4 minutes. Flip and sear for another 2-3 minutes. Transfer the seared chicken breasts to a clean plate and set aside. (The chicken will finish cooking through in step 7). 2 tablespoon Danish Creamery premium salted butter
- Add the remaining butter to the pan. Turn the heat to medium and all of the peeled garlic cloves. Toast the garlic until light brown on all sides. Be careful not to burn the garlic. 1 head garlic
- Pour in the wine. Bring it to a boil, reduce it to a simmer, and simmer until the wine is reduced by half. Pour in the cream. Bring the cream and wine to a boil and reduce it to a simmer. ½ cup dry white wine, 1 cup heavy cream
- Place the chicken breasts in the skillet with the sauce. Cover and cook until the chicken is cooked through and reaches an internal temperature of 165°F, about 5 minutes.
- Sprinkle with crispy bacon pieces and garnish with chopped fresh parsley. Chopped fresh parsley
Video
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
