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31: Oliver’s One Pan Creamy Bacon Chicken

What a wonderful time of the year, everything is new and full of promise! I think one of the great joys I have in life is to tackle something I haven’t ever done, but always wanted to. In life that might be learning how to ski or speak a new language. In the kitchen for me it means that I learn how to make new dishes, or sometimes even old favorites that I’ve never actually made myself! I’ll focus on that dish for a while, coming back to it every few weeks until I feel like I’ve made the dish the best it can be and then move on to something new!

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——–Start reading here and read top to bottom right to left——


For the chicken

  • 6 slices bacon – see note 1
  • 2 chicken breasts (large) – see note 2
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup all-purpose flour
  • 1 tablespoon butter

For the Sauce

  • 2 tablespoon butter
  • 1 onion (finely chopped) – see note 3
  • ½ teaspoon dried thyme
  • 2 tablespoon dry sherry – optional – see note 4
  • ¾ cups chicken broth/stock
  • 1 ¼ cups heavy cream
  • ½ teaspoon Dijon mustard – see note 5
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper


Start with the bacon

  • Chop the bacon into small dice.6 slices bacon
  • Place a large skillet or frying pan over medium heat, add the bacon and cook for 8-10 minutes until crispy. Use a slotted spoon to remove the bacon from the pan, leaving behind the bacon fat/grease.

Prepare the chicken (while the bacon cooks)

  • Pat the chicken breast dry to stop it sliding about the board.2 chicken breasts
  • Lay the chicken breast flat on a chopping board.
  • Use a large sharp knife to cut sideways through the breast.
  • Continue to cut through the chicken breast, keeping the knife flat and parallel to the chopping board.
  • Carefully cut through until you have two plump fillets. Repeat with the second chicken breast.
  • If you find they are not an even thickness, you can use a meat mallet (or a heavy pan) to bash the plumper end down.
  • Add the flour to a shallow dish.¼ cup all-purpose flour
  • Season the chicken fillets on both sides with salt and pepper, then coat them lightly in the flour. (don’t discard the flour yet)½ teaspoon salt
    ½ teaspoon black pepper

To finish the dish

  • Add the butter to the bacon fat and once melted, add the floured chicken fillets to the pan.1 tablespoon butter
    4 chicken fillets
  • Cook chicken for 4 minutes per side, until golden brown. Remove the fillets to a plate, tent with foil, and set aside.

To make the sauce

  • Turn the heat down to low, add the butter and chopped onion to the pan. Cook for 3-4 minutes until they have softened but not browned.2 tablespoon butter1 finely chopped onion
  • Add two tablespoons of the remaining dredging flour to the onions and stir to coat. (see note 6)2 tablespoon flour
  • Slowly whisk in the chicken broth and sherry (if using). Scrape the bottom of the pan to ensure you get every bit of flavor up.¾ cups chicken broth/stock2 tablespoon dry sherry (optional)
  • Add in ¾ of the crispy bacon and the dried thyme, then bring to a simmer and cook gently for a minute.¾ of cooked crispy bacon
    ½ teaspoon dried thyme
  • Add the heavy cream, mustard, salt, and pepper to the pan and stir well.1 ¼ cups heavy cream
    ½ teaspoon Dijon mustard
    ¼ teaspoon salt
    ¼ teaspoon black pepper
  • Add the chicken back into the pan, plus any collected juices. Simmer together for another 4 minutes until the sauce has thickened, and the chicken is heated through.
  • Season to taste and serve sprinkled with the remaining bacon.

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