≑ Menu

Skillet Chicken with Bacon Cream Sauce

Follow Julia on Pinterest and Facebook to get more recipes and dinner ideas for your weekly meal planning!

easy chicken thigh recipes, how long to cook chicken thighs, cooking chicken, chicken and bacon, gluten free chicken dinner

Pan-fried chicken thighs in a creamy bacon sauce with a touch of lemon! Quick and easy recipe for skin-on, bone-in chicken thighs.

pan fried chicken thighs, fried chicken recipe, what to make with chicken thighs, bone in chicken thigh recipes

Chicken thighs are cooked right in the skillet: first, they are pan-fried skin-side down to get that nice brown color on the outside, then you simmer them in a lemon-chicken broth with bacon for about 20 minutes until they are completely done and cooked. Finally, you’ll add cream and even more bacon. So good!

quick chicken thigh recipes, best chicken thigh recipe, simple chicken thigh recipes, bacon recipes, creamy bacon sauce


As it usually is the case with chicken thighs, they are best eaten right after you cook them. I find they get soggy as leftovers, even though they will still be pretty tasty! Β Just ate some left-over bacon chicken thighs for dinner, and I am not complaining!

easy chicken thigh recipes, pan fried chicken thighs, fried chicken recipe, what to make with chicken thighs, bone in chicken thigh recipes

Skillet Chicken with Bacon Cream Sauce

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 5 chicken thighs

Skillet Chicken with Bacon Cream Sauce


  • Follow Julia on Pinterest and Facebook to get more recipes and dinner ideas for your weekly meal planning!

  • 2 tablespoons olive oil
  • 5 chicken thighs
  • salt and pepper
  • 3 garlic cloves, minced
  • 1 cup chicken stock
  • 8 strips bacon (cooked, fat drained off, and chopped into small chunks) - divided
  • 5 thin lemon slices
  • 2/3 cup heavy cream.
  • 2 green onions, chopped


  1. Heat olive oil in a large skillet on medium-high heat. Generously season chicken thighs with salt and pepper - make sure to season under the skin too. Add chicken thighs skin side down to the hot skillet. Cook for about 5-7 minutes on high-medium heat, covered, skin side down, without flipping, checking occasionally, until the skin side is very well browned.
  2. Remove chicken from the skillet.
  3. Add minced garlic and a small amount of chicken stock to deglaze the pan and cook the garlic for about a minute. Add the remaining chicken stock (1 cup). Add half the bacon (cooked, fat should be drained off, and chopped into small chunks).
  4. Add chicken back to the pan, on top of bacon and in the chicken broth. Arrange 5 thin lemon slices around chicken thighs - and cook, simmering, covered, for about 20 minutes, until chicken is done and is no longer pink in the center.
  5. After chicken is cooked, remove it from the skillet. Remove lemon slices from the skillet - it's very important that you remove them now, do not leave them in for the sauce otherwise it will be too sour. Add 2/3 cup heavy cream to the skillet. Bring to boil and mix everything well, scraping from the bottom. Immediately reduce to simmer, add chicken thighs back to the skillet and reheat.
  6. To serve, spoon some of the sauce over the chicken thighs, and sprinkle with remaining chopped bacon and chopped green onions.



Get updates about my new posts/recipes via email! Enter email address:

Delivered by FeedBurner

To search my site for other recipes, type your search text below and hit enter:

{ 50 comments… add one }
  • Kevin | KevinIsCooking July 31, 2015, 4:09 pm

    This looks outstanding, with all my favs in one skillet! Beautiful photos too, Julia. Have a great weekend.

  • JessieRae August 10, 2015, 5:11 pm

    This looks stupid good! Have you ever tried it with boneless, skinless, chicken breasts?

    • Erin Rexroth December 15, 2015, 11:54 am

      Did you try with chicken breasts? Curious to know if it worked!

    • Donna March 20, 2016, 11:30 am

      I used boneless skinless thighs which were quite tasty. I always have an issue with browning any meats prior to cooking so that is my only issue with myself. It turned out great. Everyone loved it.

    • susan August 27, 2016, 9:35 pm

      I used to cook all the time with boneless skinless breasts but always meals were dry and not that tasty. Then i got a job as a chef, tried cooking with bone in, skin on thighs and a huge hit with guests and staff alike, so huge a difference in flavour when you do them that way.

  • Debbie September 8, 2015, 7:25 pm

    This looks so delicious can’t wait to try it!

  • Debbie September 8, 2015, 7:32 pm

    This looks delicious I can’t wait to try it!

  • MAUDE December 3, 2015, 10:57 pm

    disagree re leftover chic. thighs. I only cook any chic.. recipe with leftovers in mind. always taste better the nxt day, a few exceptions but not many. thighs, in my opinion, stand up better left over because like many recipes it’s better the next day. if not, u have 2 dif. tastes. ur recipes will be cooked tomorrow and then on the marrow will be eaten also.

  • Maggie December 11, 2015, 6:21 pm

    I like your site and your recipes, I’ll like to ask that you not put ads in your recipes when we’re trying to print them. There’s enough all over the site, really don’t see the necessity to have them in the recipes too, and they take up space, causing the recipe to be two pages. Thanks

  • Jessica January 1, 2016, 9:45 pm

    It was really good. But really salty. Next time I am going to skip the “generously season with salt” and just do a pinch or so.

    • Todd Funk June 18, 2016, 7:07 pm

      I used skinless thigh, came out very good, but a little salty, I will cut back on the salt next. I also make a little more sauce and served it with noodles.

  • David January 6, 2016, 6:51 pm

    Delicious! We used skinless thighs and it was still very juicy and flavorful. We will definitely make it again. I think thighs are more suitable than breasts, but breasts may be easier if you are cooking for a larger group.

  • Amy January 15, 2016, 9:24 am

    I am not a fan of chicken thighs. Can I use breasts instead?

  • Ann January 17, 2016, 6:54 pm

    Love chicken thighs, will leave off the lemon slices. Thank you, Ann

  • Ann January 17, 2016, 7:23 pm

    Hope it won’t be too salty if I leave out the lemon slices!

  • Cindy January 21, 2016, 9:16 pm

    It was a hit with my family, great job.

  • Krista January 26, 2016, 11:24 am

    Do you have the nutritional information for this? I am doing LCHF and need to watch the carbs.

  • Brent January 30, 2016, 8:42 pm

    I just made this and it was phenomenal! My wife says this is the best sauce she has ever eaten. I wish there was a way to post a picture of mine. Thanks for sharing this recipe. It has definitely strengthened our arsenal.

  • janine mcdonald February 3, 2016, 11:12 pm

    Would like to know the nutritional info for this recipe?

  • Jennifer February 16, 2016, 11:40 am

    How will boneless skinless thighs work

  • Kerry February 17, 2016, 11:02 am

    Looks delish! What would you suggest as a side for this?

  • Melba Sharp March 3, 2016, 6:52 pm

    My leftover chicken thighs are never boring. I love chicken thighs & hate negative remarks about them .

  • Kara March 15, 2016, 7:26 pm

    I made this tonight with chicken breasts and it was delicious. I think the chopped green onions at the ends adds the perfect touch. I also didn’t have heavy cream, so I substituted a can of cream of chicken soup. Turned out amazing that even my kiddos finished their plates. We served it up with a side of rice to savor all the extra sauce. Delicious.

  • Sam March 15, 2016, 8:42 pm

    Made this dish and eventhough I haven’t mastered the crispiest of chicken skins, it was still a hit!
    I’d love to share how the leftovers tasted, but someone else beat me to them:)

  • Donna March 20, 2016, 11:23 am

    Thank you for sharing this delicious and easy to follow recipe.

  • Beth April 3, 2016, 11:31 pm

    This was AWESOME! Thank youu! I thought it might be another pinterest fail, however this was amazing! I did 2 things differently, Adoba for seasoning and i let the chicken sit and marinade in the seasoning for 4 hours ( i forgot the cream, so i had to run to the store).

    • Julia July 1, 2016, 10:42 pm

      Hi Beth – so glad you liked it! πŸ™‚

  • Cricket April 7, 2016, 4:35 pm

    I’ve got the all ingredients in my house! I’ll be making this for dinner this weekend!

  • sarah April 19, 2016, 4:11 pm

    this looks amazing… what do you suggest to serve it with?

    • Julia July 1, 2016, 10:41 pm

      Green sides will work really well: asparagus, wilted spinach, green beans.

  • Cindy August 29, 2016, 9:03 pm

    Seriously one of the best dishes I’ve ever made and I’ve been cooking for 40 years!!! I only used 1 slice of lemon cuz hubby doesn’t care for strong lemon taste but other than using a whole chicken instead of thighs I followed the recipe to a T. Layers of flavors!!! Served over brown rice the cream sauce was decadent!

  • Mia Felicia Larsen September 2, 2016, 12:12 pm

    I lovede it….. πŸ™‚

  • Theresa March 16, 2017, 7:38 pm

    Followed recipe to a T-it wasn’t good. Bland as heck.

    • Julia March 29, 2017, 1:20 am

      Did you use enough salt, bacon?

  • Tammy Simons June 10, 2017, 6:05 am

    How many net carbs per serving?

    • Evan October 23, 2017, 10:09 am

      Ends up at 4 carbs per serving.

  • Charlotte June 23, 2017, 12:58 pm

    I am a little confused. My daughter and son in law only eat paleo dishes. I made this dish last night for dinner and it was really good. When she discovered it had heavy cream in it, she said that it isn’t paleo. Please advise. By the way, it was so good, I will make it again for me! πŸ™‚

  • Debora August 22, 2017, 12:35 pm

    Well, this recipe is dinner sorted for me tonight!
    Thank you for sharing. ^_^

    • Julia November 3, 2017, 6:40 pm

      Thank you! πŸ™‚

  • Lisa September 24, 2017, 5:45 pm

    Was actually tasty – I’m just not a fan of thighs. I know for Keto thighs are preferred but I will make it again with chicken breasts. πŸ™‚

    • Julia October 31, 2017, 7:56 pm

      Thank you, Lisa, I am glad you liked it! πŸ™‚

  • APeelingThing September 28, 2017, 2:12 pm

    I’m cooking this right now, is it me or are the instructions for the heavy cream and green onions not in the instructions?

    • Julia October 31, 2017, 7:28 pm

      You add heavy cream in step 5 and green onions in step 6 (as garnish).

  • donna October 8, 2017, 6:28 pm

    Sounds great. Would love the nutrition info.

  • Lee October 14, 2017, 5:22 am

    Very tasty!

    • Julia October 31, 2017, 6:27 pm

      Thank you!

  • Gretchen October 14, 2017, 9:16 pm

    Holy cow, this was awesome!!!

    • Julia October 31, 2017, 6:22 pm

      Thank you, Gretchen!

  • CPGS October 20, 2017, 8:53 am

    A lot of fat after browning chicken-I’m assuming it should be drained before making sauce? tasted good but sauce thin. is that because the fat was drained?

    • Julia October 31, 2017, 5:55 pm

      I didn’t drain the fat out of the skillet after browning the chicken. I just added the rest of the sauce ingredients back to the skillet with the chicken fat. Draining the fat might have something to do with the thin sauce. But even if your sauce is thin – simmer it longer with the heavy cream in it, until it reduces to the desired thickness.

Leave a Comment