A dish brings together tender chicken in a rich, creamy sauce that's bursting with flavor. It's perfect for a cozy dinner that feels indulgent without a lot of fuss.
Prep Time5 min
Cook Time15 min
Total Time20 min
Difficulty
Easy
Better Cooking Tips
Use fresh chicken breasts for the best texture and taste.
Cook the bacon until crispy to add a nice crunch to the dish.
Simmer the sauce gently to avoid curdling and keep it smooth.
Ingredients
0/8
Why This Meal Is A Winner
Rich and comforting with a creamy sauce that’s full of flavor. It’s quick to make and perfect for busy weeknights. The combination of chicken, bacon, and a tangy cream sauce is always a crowd-pleaser.
Step 1
In a small bowl, mix together the garlic powder, onion powder, chili powder, sweet paprika, and Creole seasoning. Take about 2 teaspoons of this spice blend and set it aside for the sauce. Then, sprinkle the rest evenly over both sides of the chicken breasts.
Step 2
Heat some oil in a large skillet over medium heat. Add the chicken and cook for about 4 minutes on each side, until the internal temperature reaches 165°F (74°C). Once cooked, transfer the chicken to a plate and cover it loosely with foil to keep warm. Wipe out the skillet to get rid of any browned bits.
Step 3
Turn the heat down to medium-low and melt the butter in the same skillet. Add the reserved spice mixture and give it a quick stir. Slowly pour in the heavy cream in two parts, stirring as you go. Let the sauce cook for a few minutes until it thickens up a bit.
Step 4
Finally, plate the chicken and spoon the creamy sauce over the top. Enjoy!
296
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Best Pairings For This Dish
Serve with steamed rice or buttered pasta to soak up the creamy sauce. A side of steamed green vegetables or a fresh salad adds a light contrast and balances the meal nicely.
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave to avoid separating the sauce. This dish is not ideal for freezing as the cream sauce may change texture.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs work well; just adjust cooking time until they reach 165°F.
What can I substitute for heavy cream?
You can use half-and-half or coconut cream for a lighter or dairy-free option, though sauce texture may vary.
How do I know when the chicken is fully cooked?
Use a meat thermometer to check for an internal temperature of 165°F (74°C).
Can I prepare the spice mix ahead of time?
Absolutely, the spice blend can be made in advance and stored in an airtight container.
What if my sauce is too thin?
Let it simmer a bit longer to thicken, or add a small pinch of cornstarch mixed with water.
Is it okay to use regular paprika instead of smoked?
Yes, but smoked paprika adds a distinctive flavor; regular paprika will be milder.
Can I double this recipe for more servings?
Yes, just double all ingredients and cook the chicken in batches if needed.
Should I cover the skillet when cooking the sauce?
No need to cover; cooking uncovered helps the sauce thicken properly.
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