Easy Bacon Butter Chicken Skillet
This Easy Bacon Butter Chicken Skillet is the perfect comforting meal for busy weeknights. Packed with flavor from crispy bacon and rich butter, this simple, one-pan dish is ready in under 30 minutes and sure to be a family favorite.
Equipment
- Large, heavy-bottomed skillet
- Slotted spoon
Ingredients
- 4 boneless, skinless chicken breasts or thighs cut into 1-inch chunks
- 6 slices bacon chopped
- 3 tbsp unsalted butter
- 2 cloves garlic minced
- 0.5 tsp salt
- 0.25 tsp black pepper
- Fresh chopped parsley for garnish, optional
Instructions
- Step 1: Chop your bacon into small pieces. Toss it into your large, heavy-bottomed skillet over medium heat. Cook until crispy, letting the fat render out. Use a slotted spoon to scoop out the bacon bits and set them aside on a plate lined with a paper towel. Leave the bacon fat in the pan.
- Step 2: Add the butter right into the skillet with the reserved bacon fat. Turn the heat up to medium-high. Let the butter melt and bubble.
- Step 3: Add your chicken chunks to the skillet in a single layer. Season with the salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until golden brown on the outside and cooked through (internal temperature 165°F / 74°C). Cook in batches if necessary to avoid overcrowding.
- Step 4: Stir in the minced garlic. Cook for just 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic.
- Step 5: Remove the skillet from the heat. Stir the reserved crispy bacon bits back into the pan with the chicken and garlic. Toss to coat everything.
- Step 6: Serve immediately. Garnish with fresh chopped parsley if desired. This dish pairs well with rice, mashed potatoes, or steamed vegetables.
Notes
This recipe is easily adaptable. To make it creamy, stir in about ½ cup of heavy cream or half-and-half after adding the garlic and bacon, simmering until slightly thickened. For added vegetables, cook chopped onions, bell peppers, or mushrooms in the bacon fat and butter before adding the chicken. Add a pinch of red pepper flakes with the garlic for a little heat. Try fresh chopped chives or dried Italian seasoning instead of parsley. A sprinkle of grated Parmesan cheese before serving is also delicious. Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave, being careful not to overcook.