Pan Fried Chicken with Bacon and Thyme Gravy
Golden, crispy chicken meets smoky, savory indulgence in this Pan Fried Chicken with Bacon and Thyme Gravy. Perfectly seared boneless chicken breasts are coated in a spiced flour mixture for ultimate flavor, then nestled in a creamy, herb-infused gravy loaded with crispy bits of smoky bacon. The rich combination of heavy cream, fresh thyme, and garlic elevates the sauce to restaurant-level decadence, while the quick preparation—just 45 minutes total—makes it weeknight-friendly. Serve this hearty dish with mashed potatoes or roasted veggies to soak up every last drop of the luscious gravy. Whether for a comforting family meal or an impressive dinner, this recipe is sure to become a household favorite. Keywords: pan fried chicken, bacon gravy, thyme gravy, easy chicken dinner, comfort food recipe.
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Recipe Information
Ingredients
- 4 pieces chicken breasts, boneless and skinless
- 6 slices smoked bacon, chopped
- 0.5 cups all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cups chicken broth
- 0.5 cups heavy cream
- 2 teaspoons fresh thyme leaves
- 2 cloves garlic, minced
Instructions
Begin by preparing the chicken. Pat the chicken breasts dry with paper towels.
In a shallow dish, mix the flour, salt, black pepper, and paprika.
Dredge the chicken breasts in the seasoned flour mixture, coating each piece evenly. Shake off any excess flour.
Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a large skillet over medium heat.
Add the chicken breasts to the skillet. Cook for about 5-6 minutes per side or until golden brown and fully cooked (internal temperature of 165°F/74°C). Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped bacon. Cook over medium heat until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
Reduce the heat slightly and add the remaining 2 tablespoons of butter to the skillet. Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle 2 tablespoons of the leftover seasoned flour into the skillet. Stir for 1-2 minutes to form a roux.
Gradually pour in the chicken broth, stirring constantly to avoid lumps. Bring to a simmer.
Stir in the heavy cream, fresh thyme, and cooked bacon. Simmer for 3-4 minutes until the gravy thickens slightly.
Taste and adjust seasoning with additional salt and pepper, if needed.
Return the cooked chicken breasts to the skillet, spooning the gravy over them. Heat for an additional 2-3 minutes to meld the flavors.
Serve the pan-fried chicken topped with the bacon and thyme gravy. Pair with mashed potatoes, rice, or your favorite vegetable side dish.
Nutrition Facts
Calories |
2861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.6 g | 215% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 904 mg | 301% | |
| Sodium | 5743 mg | 250% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 1.9 g | ||
| Protein | 262.8 g | 526% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 165 mg | 13% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2840 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
