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This creamy chicken bacon skillet is an easy one pan dinner made with tender chicken, crispy bacon, and a simple garlic cream sauce with spinach and roasted red peppers. Everything cooks in one skillet and comes together in about 30 minutes.
It’s the kind of dinner that fits right into a busy weeknight. You get something hearty and full of flavor without juggling multiple pans or overthinking the process.
The sauce is rich but balanced, with a little smokiness from the bacon and a subtle sweetness from the roasted red peppers. It’s creamy without feeling too heavy, and it works with whatever you have on hand for serving.
What to Know Before You Start
- Ready in about 30 minutes. The chicken sears quickly and finishes in the oven while the sauce comes together.
- The chicken finishes in the sauce. This keeps it tender and lets it soak up flavor as it cooks through.
- Bacon builds the base flavor. It adds a smoky depth that balances the cream.
- Heavy cream or milk both work. Cream gives a richer sauce while milk keeps it a little lighter.
- Easy to turn into a full meal. Serve with rice, pasta, quinoa, or vegetables.
Ingredients You’ll Need
For the Chicken
Chicken breasts. The base of the dish. Smaller breasts cook more evenly and stay tender.
Olive oil, salt, and pepper. Simple seasoning that helps create a golden crust and builds flavor from the start.
For the Sauce
Bacon. Adds a savory, slightly smoky flavor that carries through the sauce.
Garlic and shallot. Build the flavor foundation. Shallots add a softer, slightly sweet note compared to onion.
Heavy cream or milk. Creates the creamy base. Use cream for richness or milk for a lighter version.
Chicken broth. Loosens the sauce and adds depth without making it too heavy.
Parmesan cheese. Helps thicken the sauce and adds a salty, nutty flavor.
Spinach. Wilts into the sauce and adds a fresh element.
Roasted red peppers. Bring a subtle sweetness and a little brightness that balances the richness.
How to Make Creamy Chicken Bacon Skillet
This recipe uses a simple skillet method where the chicken is seared first and then finished in a creamy sauce.
Step 1
Preheat the oven to 400°F. Season the chicken with salt and pepper.
Step 2
Heat a large oven safe skillet over medium high heat with olive oil. Add the chicken and cook for about 3 minutes until golden brown. Flip and cook another 3 minutes.
Pro Tip: The chicken will release easily from the pan once a golden crust forms.
Step 3
Transfer the chicken to a plate. It does not need to be fully cooked at this stage.
Step 4
In the same skillet, add the garlic and shallots and cook for about 1 minute, stirring frequently. Add the bacon and cook until slightly crispy.
Pro Tip: Let the bacon render slowly so it adds flavor without burning the garlic.
Step 5
Pour in the cream, chicken broth, and Parmesan. Stir to combine and simmer for 2 to 3 minutes until slightly thickened.
Step 6
Add the spinach and roasted red peppers. Cook until the spinach wilts.
Step 7
Return the chicken to the skillet and spoon the sauce over the top. Simmer for about 2 minutes.
Step 8
Transfer the skillet to the oven and bake for 5 to 8 minutes until the chicken is cooked through.
Pro Tip: The chicken is done when it reaches 165°F and juices run clear.
Step 9
Garnish with parsley and additional Parmesan if desired. Serve warm.
Expert Tips
- Let the chicken rest briefly. This helps it stay juicy before serving.
- Avoid overcrowding the pan. This ensures the chicken browns instead of steaming.
- Keep the heat at medium to medium high. Too much heat can burn the garlic and cause the sauce to separate.
- Don’t wipe the pan after cooking the chicken. The browned bits add extra flavor to the sauce.
- Adjust sauce thickness as needed. Add more broth or milk, or simmer longer to reach your preferred consistency.
- Use freshly grated Parmesan. It melts more smoothly into the sauce.
- Cut or pound chicken to even thickness. This helps everything cook evenly.
Variations and Substitutions
- Swap the protein. Chicken thighs work well for a slightly richer option.
- Lighten the sauce. Use half and half instead of cream.
- Add extra vegetables. Mushrooms are a great addition for texture and flavor.
- Change the flavor profile. Use sun dried tomatoes instead of roasted red peppers.
- Add a little heat. Red pepper flakes or a pinch of cayenne balances the creamy sauce.
- Make it extra cheesy. Stir in mozzarella or extra Parmesan for a thicker, richer sauce.
- Skip the oven if needed. Cover and simmer on the stovetop until the chicken is fully cooked through.
- Switch up the herbs. Basil or Italian seasoning works well in place of parsley.
- Make it low carb. Serve with vegetables instead of pasta or rice.
Serving Ideas
This creamy chicken bacon skillet pairs best with sides that soak up the sauce or balance the richness.
- Serve over rice or quinoa. A simple base that absorbs all the creamy sauce.
- Toss with pasta or egg noodles. Great for turning this into a heartier meal.
- Pair with roasted or steamed vegetables. Broccoli, green beans, or asparagus keep things lighter.
- Add a fresh salad. A crisp side salad helps balance the richness of the sauce.
- Serve with crusty bread. Perfect for scooping up every bit of sauce.
Storage, Freezing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing is not recommended as the cream sauce may separate when thawed.
Reheat gently on the stove over low heat, adding a splash of broth or milk to loosen the sauce.
FAQs
Can I use milk instead of cream?
Yes, milk works well and creates a lighter sauce. The texture will be slightly thinner, but still flavorful. If you want a bit more richness, half and half is a good middle option.
How do I know when the chicken is done?
The chicken should reach an internal temperature of 165°F. It should be opaque throughout and the juices should run clear. If you don’t have a thermometer, slice into the thickest part to check.
Can I make this without bacon?
Yes, but the bacon adds a lot of flavor. If you skip it, consider adding a little butter or extra seasoning to help build richness in the sauce.
Can I use frozen chicken?
Yes, but thaw it completely before cooking. This helps it cook evenly and allows you to get a good sear on the outside.
Can I make this ahead of time?
You can cook it ahead and store it in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or milk to bring the sauce back together.
What can I use instead of roasted red peppers?
Sun dried tomatoes are a great substitute and give a slightly deeper, more concentrated flavor. You can also skip them if needed.
More Chicken Recipes Like This
If you’re looking for more easy chicken dinners like this one, these are a few go-to favorites that are just as reliable and full of flavor:
- Pesto Chicken Bake A simple baked chicken with fresh pesto and melty cheese that feels a little special but is easy enough for any night.
- Creamy Tuscan Garlic Chicken A rich, creamy skillet dinner with garlic, spinach, and sun-dried tomatoes.
- Spinach Ricotta Stuffed Chicken Tender chicken filled with a creamy spinach and ricotta mixture for a more elevated dinner.
- Mozzarella Stuffed Chicken Juicy chicken stuffed with melty mozzarella and baked until golden.
- Baked Mediterranean Chicken A lighter option with bright flavors, herbs, and simple ingredients.
- Baked Chicken Cutlets Crispy, oven-baked chicken that’s great for easy weeknight meals.
Creamy Chicken Bacon Skillet with Spinach
Ingredients
For the chicken:
- 4 small or 2 large boneless skinless chicken breasts
- 1 tablespoon olive oil
- kosher salt and freshly ground black pepper , to taste
For the cream sauce:
- 2 cloves garlic , minced
- 1 shallot, diced
- 1/3 cup diced bacon
- 1 cup heavy cream or milk
- 1/2 cup chicken broth
- 1/3 cup grated Parmesan cheese
- 2 cups spinach
- 1/3 cup roasted red peppers
- freshly chopped parsley, for garnish
- grated or shaved Parmesan, for garnish
Instructions
- Preheat oven to 400°F.
- Season chicken with salt and pepper.
- Heat a large, oven proof pan or skillet over medium high heat. Cook the chicken about 3 minutes, until golden brown on one side. Flip and cook the other side for an additional 3 minutes. Transfer the chicken to a plate. Don’t worry if the chicken isn’t cooked completely through, it will finish cooking in the oven.
- Add the garlic and shallots to the skillet with the chicken juices and cook for one minute, stirring frequently. Add the bacon and cook until slightly crispy. Pour in the cream, chicken broth and Parmesan. Stir to combine and simmer until slightly thickened, about 2 to 3 minutes.
- Add the spinach and red peppers and cook until spinach is melted. Add the chicken back into the pan and drizzle the sauce over the chicken. Allow to simmer for an additional 2 minutes.
- Place the skillet in the oven for 5 to 8 minutes, or until the chicken is completely cooked through.
- Garnish with fresh parsley and shaved Parmesan, if desired. Serve over rice, pasta or with steamed vegetables.
Notes
- Nutrition does not include serving options like rice or pasta.
- Use cream for a richer sauce or milk for a lighter option.
- Add extra broth when reheating if the sauce thickens too much.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This dish was awesome! Easy and full of flavor. One question…fresh or frozen spinach? Recipe referred to the melting of the spinach, not wilting, so I used frozen. I suspect that might be why the sauce was soupy and not creamy. I will try fresh next time or thaw frozen spinach and wring out water. This one is going in my rotation.
Hi, Lynn! I always use fresh spinach for the best texture. You can use frozen but I would definitely extract as much water from it as possible. Glad you enjoyed!
Yum we loved this! Our sauce was pretty soupy but the flavor made up for it! Added some cannellini beans and served with roasted sweet & white potatoes. Thanks for a great recipe!
This dish looks sooooo delicious! I can hear my tummy growl. Lol!