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Thinly sliced chicken cutlets cook quickly and make an excellent weeknight meal. This easy skillet chicken gets flavor and richness from some bacon and a light and easy sour cream sauce.
If you don’t have cutlets, you can flatten boneless chicken breasts by gently pounding them between sheets of plastic wrap. If the chicken breasts are large—over 8 ounces—slice them horizontally to create 2 thin cutlets.
This chicken dish is perfect for busy weeknights when you want something hearty but don’t want to spend much time in the kitchen. Serve it with rice, noodles, mashed potatoes, or veggies—you can easily pair this dish with whatever you already have on hand.
What You’ll Like About This Dish
Quick skillet cooking. Chicken cutlets cook fast, making this an ideal weeknight meal.
Bacon flavor throughout. The drippings add richness to both the chicken and sauce.
Creamy sauce. Sour cream creates a silky, tangy finish that complements the savory bacon.
Ingredient Notes
- Bacon: Provides the base flavor; cook until crisp for the best drippings.
- Chicken breast cutlets: Thin cutlets cook evenly and quickly; slice larger breasts if needed.
- Kosher salt and pepper: Season the chicken lightly before cooking.
- Garlic powder: Adds a subtle savory note.
- Butter or vegetable oil: Helps sauté the green onions and build the roux.
- All-purpose flour: Thickens the sauce for a creamy consistency.
- Green onions: Add freshness and mild onion flavor; save some for garnish.
- Chicken broth: Forms the liquid base of the sauce.
- Sour cream: Makes the sauce creamy and tangy—use full-fat for best texture.
- Parsley: Optional, but brightens the finished dish.
Steps to Make Easy Skillet Chicken With Bacon
- Cook the bacon until crisp and drain on paper towels.
- Season the chicken cutlets and cook them in the bacon drippings.
- Remove the chicken and slice the green onions.
- Add butter or oil to the skillet and sauté the green onions.
- Stir in the flour and cook briefly.
- Add the chicken broth and whisk until thickened.
- Whisk in the sour cream and return the chicken to the skillet.
- Warm gently and garnish with green onions and parsley.
Tips
- If the chicken breasts are thick, slice them into cutlets so they cook evenly.
- Be sure not to boil the sour cream sauce or it may separate.
- Use a whisk when adding broth to avoid lumps in the sauce.
- Reserve a little bacon fat for extra flavor if the pan looks dry.
Recipe Variations
- Mushroom version. Add sliced mushrooms when sautéing the green onions.
- Cheesy twist. Stir in a handful of grated Parmesan for extra richness.
- Herb-forward. Add thyme or tarragon to the sauce for more aroma.
- Smoky option. Use smoked paprika or smoked bacon for deeper flavor.
- Creamier sauce. Add a splash of heavy cream along with the sour cream.
Serving Suggestions
- Serve over rice or egg noodles to soak up the sauce.
- Pair with a simple green salad or roasted vegetables.
- Add mashed potatoes for a comforting, hearty meal.
- Garnish with green onions or parsley for color and freshness.
- Choose a low carb option, such as spaghetti squash or hearts of palm pasta, or try a tasty mashed cauliflower.
How to Store
Refrigerate: Store leftovers in a covered container for up to 3 days.
Freeze: Freezing is not ideal due to the sour cream sauce, which can separate.
Reheat: Warm gently on the stovetop over low heat or in the microwave at reduced power to avoid curdling.
Easy Skillet Chicken With Bacon
Ingredients
- 4 strips bacon
- 4 chicken cutlets, or chicken breasts pounded to thin or sliced in half horizontally if large
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ½ tsp garlic powder
- 4 green onions
- 2 tbsp unsalted butter, or vegetable oil
- 3 tbsp all-purpose flour
- 1 cup chicken broth
- ½ cup sour cream
- 1 tbsp chopped fresh parsley, optional
Recommended Equipment
Instructions
- Cook the bacon in a large skillet over medium heat until crisp, about 5 to 7 minutes. Remove the bacon to paper towels to drain and leave the drippings in the pan.4 strips bacon
- Season the chicken breast cutlets with salt, pepper, and the 1/2 teaspoon of garlic powder. Arrange the chicken in the pan and cook over medium heat for 4 to 6 minutes on each side, until the internal temperature reaches 165 F. This could take longer if your chicken breasts are thick. Remove the chicken to a plate and set aside.4 chicken cutlets (or chicken breasts pounded to thin or sliced in half horizontally if large) | Kosher salt (to taste) | Freshly ground black pepper (to taste) | 1/2 tsp garlic powder
- Slice the green onions thinly, reserving a few tablespoons of the dark green slices for garnish.4 green onions
- Add 2 tablespoons of unsalted butter or oil to the drippings left in the pan (there should still be some in the pan) and place it over medium heat; add the green onions and cook for 2 minutes. Add the flour and continue to cook, whisking constantly, for 2 minutes.2 tbsp unsalted butter (or vegetable oil) | 3 tbsp all-purpose flour
- Add the chicken broth to the pan and cook, whisking, until thickened, about 2 minutes.1 cup chicken broth
- Whisk the sour cream into the chicken broth mixture and add the chicken back to the pan. Reduce the heat to medium-low and heat for 1 to 2 minutes, until hot. Do not boil. Taste the sauce and adjust the seasonings.1/2 cup sour cream
- Serve the chicken garnished with the reserved sliced green onion tops and parsley, if desired.1 tbsp chopped fresh parsley (optional)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
