This Creamy Chicken & Bacon White Wine dish is mouth-watering deliciousness. I truly crave this dish with a side of buttery parmesan pasta, seriously making the combination perfection. A couple of years ago I never cooked with wine before, and I was determine to change that. This was my very first white wine dish I created, and let me tell you - it changed my life. Or in that moment it sure felt like it, HAH! I know you'll love this too, and you'll feel super cool making it. Let's dive in and make this easy 30-minute creamy chicken & bacon white wine dish together.
Equipment
- Frying pan
- Other kitchen tools you already have on hand
Ingredients
For the Chicken:
- Garlic powder
- All-purpose flour
- Bacon
- Chicken cutlets
- Butter
- Italian seasoning
- Garlic
- Riesling (or other good white wine for cooking)
- Heavy cream
- Salt & pepper to taste
For the Buttered Parmesan Pasta:
- Angel hair pasta
- Butter
- Parmesan cheese
Instructions
Buttered Parmesan Pasta:
- Boil a large pot of water for the angel hair pasta.
- Cook pasta until al dente according to package directions.
- While pasta is cooking, start making the chicken.
- Once pasta is done, drain it and immediately toss it with butter and grated parmesan cheese.
Chicken:
- In a medium-sized bowl, combine garlic powder and all-purpose flour. Coat each chicken cutlet generously with the flour mixture and set aside.
- Use kitchen shears to cut bacon into small pieces and fry in a skillet over medium heat until crispy. Transfer bacon to a separate plate (with a paper towel) and set aside.
- In the same pan with the remaining bacon grease, place the chicken cutlets and cook for 5 minutes on each side, or until golden brown and almost cooked through. Remove chicken from the pan and set aside on a plate.
- In the same skillet, add butter and Italian seasoning. Stir in garlic and cook for about one minute.
- Add white wine to the skillet and let it bubble until it reduces by half.
- Stir in heavy cream and add salt and pepper. Add the chicken and bacon back to the skillet.
- Cook for 3 to 5 more minutes or until the sauce has thickened slightly and the chicken is completely cooked through.
- Serve with your pasta immediately. Enjoy!
Variations & Substitutions
If you want to buy chicken breasts and cut them into cutlets, that will work for this recipe as well. If you don't have white wine, you're missing out on this one, it's not the same with a substitute. I hope you enjoy!
Creamy Chicken & Bacon White Wine
Elevate your dining experience with this Creamy Chicken & Bacon White Wine dish paired with Buttered Parmesan Pasta. The combination of tender chicken, crispy bacon, and a velvety white wine sauce creates a harmonious blend of flavors that will leave your taste buds dancing. Whether for a romantic dinner or a family gathering, this recipe is sure to impress and satisfy. Bon appétit!
Other Delicious Chicken Recipes on the Blog:
Creamy Chicken & Bacon White Wine
Ingredients
For the Chicken:
- ½ teaspoon garlic powder
- 3 tablespoons flour
- 6 strips bacon
- 4 chicken cutlets
- 2 tablespoons butter
- ½ teaspoon Italian seasoning
- 2 teaspoons garlic minced
- ½ cup Riesling or other good white wine for cooking
- 1 cup heavy cream
- Salt & pepper to taste
For the Buttered Parmesan Pasta:
- Angel hair pasta 16 ounce package
- 3 tablespoons butter
- ¼ cup parmesan cheese grated
Instructions
For the Buttered Parmesan Pasta:
- To make the buttered parmesan pasta, start by boiling a large pot of water for the angel hair pasta. Cook until al dente according to package directions. While pasta is cooking, start making the chicken. Once pasta is done, drain it and immediately toss it with the butter and grated parmesan cheese.
For the Chicken:
- In a medium sized bowl, combine the garlic powder and all-purpose flour. Generously coat each chicken cutlet in the flour mixture and set aside.
- Use kitchen shears to cut the bacon into small pieces and fry in a skillet over medium heat until crispy. Transfer the bacon to a separate plate (with a paper towel on it) and set aside.
- In the same pan with the remaining bacon grease, place the chicken cutlets and cook for 5 minutes on each side, or until golden brown and almost cooked through. Remove the chicken from the pan and set aside on a plate.
- In the same skillet, add the butter and Italian seasoning. Stir in the garlic and cook for about one minute.
- Add the white wine to the skillet and let bubble until it reduces by half.
- Stir in the heavy cream and add salt and pepper. Add the chicken and bacon back to the skillet. Cook for 3 to 5 more minutes or until the sauce has thickened slightly and until the chicken is completely cooked through. Serve with your pasta immediately. Enjoy!
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