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Easy 20-Minute Bacon Butter Chicken Skillet

A fast and incredibly flavorful one-pan Bacon Butter Chicken Skillet that's ready in about 20 minutes. Perfect for busy weeknights, featuring tender chicken, smoky bacon, and rich butter for a simple yet delicious meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts or thighs cut into bite-sized, 1-inch chunks
  • 6 slices bacon chopped
  • 3 tbsp unsalted butter
  • 2 cloves garlic minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground is always best
  • fresh chopped parsley Optional: for garnish

Equipment

  • Large skillet
  • Slotted spoon

Method
 

  1. Step 1: Crisp up the bacon: Add chopped bacon to a large, heavy-bottomed skillet over medium heat. Cook, stirring occasionally, until crispy (5-8 minutes). Use a slotted spoon to remove bacon bits and set aside on a paper towel-lined plate. Keep the bacon fat in the pan.
  2. Step 2: Add the butter: With the bacon fat in the skillet, add the 3 tablespoons of butter. Increase heat to medium-high. Let the butter melt and bubble.
  3. Step 3: Sear the chicken: Add chicken chunks in a single layer (cook in batches if needed). Season generously with salt and pepper. Cook for about 5-7 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F / 74°C).
  4. Step 4: Garlic time! Stir in the minced garlic. Cook for just 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic.
  5. Step 5: Bring it all together: Immediately remove the skillet from the heat. Stir in the crispy bacon. Toss to coat the chicken in the bacon-butter-garlic mixture.
  6. Step 6: Serve and enjoy! Dish it up immediately. Garnish with fresh chopped parsley if desired. Serve with rice, mashed potatoes, or steamed green beans.

Notes

Substitutions & Additions: For a creamy version, stir in 1/2 cup heavy cream after adding the garlic and simmer briefly. Add veggies like mushrooms, diced onion, or spinach. Pork tenderloin chunks can substitute chicken. Try fresh chives or dried thyme instead of or with parsley. Add red pepper flakes for a spicy kick.
Tips for Success: Don't overcrowd the pan when searing chicken; cook in batches if necessary. Watch the garlic closely as it burns quickly. Render bacon fat first for added flavor. Cook bacon to your preferred crispness. Prep chicken and bacon ahead of time for faster cooking.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over medium heat. Freezing is not ideal as texture may change, but can be frozen for up to 2 months; thaw overnight in the fridge and reheat gently.