Pan-Fried Chicken with Creamy Bacon Sauce

Prep 20 min · Cook 40 min · Serves 4 · Original recipe

🧾 Ingredients

Produce

• 3 garlic cloves, minced
• 1 #lemon, thinly sliced
• 2 green onions, chopped

Proteins

• 5 #chicken thighs (bone-in, skin-on)
• 8 strips #bacon, cooked, fat drained, chopped into small chunks (divided)

Dairy

• 2/3 cup #heavy-cream

Pantry & Dry Goods

• 2 tablespoons olive oil
• 1 cup chicken stock

Spices & Seasonings

• Salt and pepper

🔪 Instructions

1. Heat olive oil in a large skillet on medium-high heat. Generously season chicken thighs with salt and pepper (season under the skin too). Add chicken skin side down. Cook for about 5-7 minutes, covered, without flipping, 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. Cook garlic for about a minute. Add the remaining chicken stock and half the chopped bacon.
4. Add chicken back to the pan on top of the bacon and broth. Arrange 5 thin lemon slices around the chicken thighs. Cook, simmering, covered, for about 20 minutes until chicken is done and no longer pink in the center.
5. Remove chicken from the skillet. Remove lemon slices (important - leaving them in will make the sauce too sour). Add heavy cream to the skillet. Bring to a boil and mix well, scraping from the bottom. Immediately reduce to simmer, add chicken back, and reheat.
6. Serve by spooning sauce over the chicken thighs and sprinkling with remaining chopped bacon and green onions.

🍽️ Nutrition

• 726 calories per serving
• Fat: 63g | Protein: 31g | Carbs: 7g | Sodium: 502mg

📝 Notes

• Best eaten right after cooking - chicken thighs can get soggy as leftovers.