Chicken with a Cream and Bacon Sauce

This creamy chicken recipe is so tasty and takes less than 30 minutes to make – another perfect midweek dinner!

I love serving this with rice. Try my Perfect Fluffy Rice or my Garlic and Herb Rice for perfect rice every time.

This recipe serves one – double up as needed.

Chicken with a Cream and Bacon Sauce

Recipe by Siun ClinchCourse: DinnerDifficulty: Easy


Prep time


Cooking time




  • 1 chicken breast

  • 2 – 3 slices streaky bacon, diced

  • 2 tablespoons white wine

  • 125ml chicken stock

  • 2 tablespoons cream

  • 1/2 tablespoon chopped flat leaf parsley


  • Place the chicken breast between two pieces of cling film and bash with a rolling pin until an even width. You don’t want to flatten the chicken too much, you just want to push down the thick parts so it’s all the same thickness.
  • Heat a tablespoon of olive oil in a pan over medium – high heat.
  • When the oil is hot, add the diced bacon and cook for around 5 minutes until nice and golden and crispy.
  • When the bacon is done, remove and leave on some kitchen paper.
  • Add the chicken to the pan and cook for 5 – 6 minutes on each side until cooked completely through. Remove the chicken and leave to the side.
  • Drain the excess oil from the pan. Then add the white wine and let it bubble for a few seconds before adding the chicken stock and the cream. Season with salt and pepper, being careful with the salt as the stock will already be quite salty.
  • Leave the sauce to bubble away over medium heat for around 5 minutes until it has thickened. Then add the bacon and the parsley, stir and add the chicken. Leave to bubble for a couple of more minutes.
  • Serve on a bed of rice with another sprinkle of freshly chopped parsley.

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  1. To make this dairy free can you use coconut milk from a can instead of cream ? Thank you

    • I would use the solid part of the coconut milk to make sure it’s nice and creamy. The flavour will obviously not be the same but it should still be lovely!

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