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How to Make the Perfect Bacon Butter Chicken Skillet in One Pan

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Turn any weeknight into a restaurant-worthy experience with this creamy, loaded chicken bacon skillet. Juicy chunks of chicken and crispy turkey bacon are simmered in a buttery garlic-Parmesan sauce that’s both rich and comforting. Made entirely in one skillet, this dish is quick to prepare, full of flavor, and perfect for anyone craving a low-effort, high-impact dinner. Whether you’re serving it over mashed potatoes or keeping it low-carb with cauliflower rice, it’s guaranteed to become a family favorite.

Ingredients

Scale
  • 4 slices turkey bacon, chopped
  • 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into chunks
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 3 tbsp butter
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • ½ cup chicken broth
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese
  • 1 tbsp chopped fresh parsley (optional)

Instructions

Heat a large skillet over medium heat. Cook the chopped turkey bacon until crispy. Remove from the skillet and set aside, leaving about 1 tablespoon of the drippings.

Season the chicken pieces with salt and pepper.

Add olive oil to the same skillet and cook the chicken until golden brown and cooked through. Remove and set aside.

In the same skillet, melt butter and sauté garlic until fragrant. Add smoked paprika and onion powder.

Pour in the chicken broth and stir, scraping any browned bits from the bottom of the skillet. Simmer for a couple of minutes.

Lower the heat and stir in the heavy cream and Parmesan cheese. Cook until the sauce is thickened.

Return the chicken and turkey bacon to the skillet, stirring to coat with the sauce. Simmer for another 2–3 minutes.

Garnish with chopped parsley before serving, if desired.

 

 

Notes

  • Cooking Order Matters: Always cook the bacon first to render flavorful fat that becomes the base of the sauce.

  • Don’t Skip the Deglazing Step: Use chicken broth to scrape up all the browned bits—it intensifies the flavor and forms the foundation of the creamy sauce.

  • Parmesan Tip: Use freshly grated Parmesan for the smoothest melt and best flavor—pre-shredded varieties may not blend well.

  • Customize It: Add spinach, mushrooms, sun-dried tomatoes, or swap in a different cheese for variety.

  • Make It Spicier: Add crushed red pepper flakes or cayenne when sautéing the garlic for a bit of heat.

  • Storage: Keeps well in the fridge for up to 4 days. Freeze in airtight containers for longer storage.

  • Best Skillet Type: A well-seasoned cast iron or heavy stainless steel skillet works best for even heat distribution and flavor development.

Find it online: https://claradelish.com/how-to-make-the-perfect-bacon-butter-chicken-skillet-in-one-pan/