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!
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.
