Skillet Chicken with Bacon and White Wine Sauce

Skillet Chicken with Bacon and White Wine Sauce

When I saw this recipe on Pinch of Yum, I couldn’t wait to make it. What’s not to love about a sauce filled with bacon, shallots, garlic, and white wine? The chicken was tender, juicy, and delicious while remaining crisp on top. I served this skillet chicken with basmati rice, which soaked up the sauce perfectly, and an asparagus caprese salad with basil gremolata, which paired perfectly with the chicken and rice. We all enjoyed the whole meal and my husband said the leftovers were tasty.

Skillet Chicken with Bacon and White Wine Sauce

How to Make Skillet Chicken with Bacon and White Wine Sauce

Preheat the oven to 350 degrees.

Heat a cast iron skillet over medium-high heat. Add the bacon bits and cook, stirring often, until crisp and cooked through, about 2-3 minutes. Remove from the skillet and place on paper towels.

Combine the flour with garlic powder, dried basil, dried oregano, sea salt, and freshly cracked pepper until mixed thoroughly. Dredge the chicken lightly in the flour mixture until both sides are evenly coated. Set directly, skin side down, in the hot cast iron skillet. Repeat with the remaining chicken thighs. Cook the thighs until golden brown, about 3-4 minutes then flip and cook for an additional 2-3 minutes, but not cooked through. Remove the chicken from the skillet and place it on a plate. Loosely cover with a tinfoil tent.

Add the olive oil to the skillet over medium heat. Add the shallots and cook, stirring often, for 2-3 minutes then add the garlic and cook, stirring constantly, for 1 minute.

Skillet Chicken with Bacon and White Wine Sauce

Add the white wine and stir, making sure to get all the browned bits from the bottom of the pan, and cook for 2 minutes. Add the chicken broth and cook for 4-5 minutes, stirring occasionally. Season with sea salt and freshly cracked pepper, to taste. Add the chicken thighs and any juices along with the bacon bits back to the skillet and place into the oven for 40 minutes. Skim the oil off the top of the sauce then top with freshly chopped parsley. Serve and enjoy!

Skillet Chicken with Bacon and White Wine Sauce

Skillet Chicken with Bacon and White Wine Sauce

Skillet Chicken with Bacon and White Wine Sauce

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Main
Servings: 4 -5
Author: Pam - For the Love of Cooking / Original by Pinch of Yum

Ingredients

  • 3 slices lean bacon chopped into bits
  • 1/3 cup flour
  • 1/2 tsp garlic powder
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • Sea salt and freshly cracked black pepper to taste
  • 5 chicken thighs
  • 2-3 tsp olive oil
  • 2 shallots thinly sliced
  • 2 cloves of garlic minced
  • ½ cup dry white wine
  • 1 cup chicken broth
  • Fresh parsley chopped

Instructions

  • Preheat the oven to 350 degrees.
  • Heat a cast iron skillet over medium-high heat.
  • Add the bacon bits and cook, stirring often, until crisp and cooked through, about 2-3 minutes.
  • Remove from the skillet and place on paper towels.
  • Combine the flour with the garlic powder, dried basil, dried oregano, sea salt, and freshly cracked pepper until mixed thoroughly.
  • Dredge the chicken lightly in the flour mixture until both sides are evenly coated.
  • Set directly, skin side down, in the hot cast iron skillet. Repeat with the remaining chicken thighs. Cook the thighs until golden brown, about 3-4 minutes then flip and cook for an additional 2-3 minutes, but not cooked through.
  • Remove the chicken from the skillet and place on a plate. Loosely cover with a tinfoil tent.
  • Add the olive oil to the skillet over medium heat.
  • Add the shallots and cook, stirring often, for 2-3 minutes then add the garlic and cook, stirring constantly, for 1 minute.
  • Add the white wine and stir, making sure to get all the browned bits from the bottom of the pan, and cook for 2 minutes.
  • Add the chicken broth and cook for 4-5 minutes, stirring occasionally.
  • Season with sea salt and freshly cracked pepper, to taste.
  • Add the chicken thighs and any juices along with the bacon bits back to the skillet and place into the oven for 40 minutes.
  • Skim the oil off the top of the sauce then top with freshly chopped parsley. Serve and enjoy!
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10 Comments

  1. I love chicken and bacon. This dish is right up my alley. I am always looking for new ways to prepare it and this is definitely one to make soon. Looks delicious.

  2. first of all, your skillet is COOL! secondly, what a great meal. i haven’t a thing to nitpick. 🙂

  3. Hey, Pam, just put this in the oven, can’t wait! Couple of notes — you say to add the garlic in with the shallots, but here’s no garlic in the ingredient list 🙂
    Also, you never say to put the bacon back in!
    I’m sure this will be tasty, thanks for the recipe. Perfect for a snow day.

    1. Missy,

      Thank you! I have fixed the errors in the recipe. I hope it turned out delicious.

      ~Pam

  4. Amazing dish! I love all your recipes, thank you for sharing :

  5. Jane O'Neil says:

    Pam, can this be finished on the stove top vs. oven?

    1. Janet, I am sure it would work just fine but I have never tried it personally. Let me know how it turns out.

      ~Pam

  6. Eileen Delatour says:

    Wondering if I can try this recipe with boneless breasts. Just not sure about the cooking time in the oven. Thanks in advance!