Guaranteed the best chicken recipe you will ever make, this incredibly flavorful One-Pan Chicken with Creamy Bacon, Caper, and Olive Sauce will have everyone asking for seconds. Super easy to make with simple ingredients like green olives, capers, bacon, shallots, and garlic.
My Family’s Favorite Chicken Recipe
This chicken recipe was originally published back in 2017.
To keep a long story short, this fantastic chicken recipe was inspired by my child’s picky eating habits when he was about 3-years-old and would only eat things like bacon, olives, and hot dogs. I actually refer to this dish as “Octavian Chicken” because it’s basically a collection of his favorite foods in one large skillet (minus the hotdogs).
Many years later we still love this amazing chicken skillet. It’s creamy, rich, tangy, and salty. Perfect with a side of steamed broccoli or roasted asparagus and creamy mashed potatoes. Easily make this delicious dish with chicken cutlets, chicken tenders, or even chicken thighs!
What’s in Chicken with Creamy Bacon, Caper, and Olive Sauce
- Boneless skinless chicken breasts
- Bacon
- Shallots
- Garlic
- White wine
- Half-and-Half
- Water (or chicken broth)
- Capers
- Green olives
- Salt and Black pepper
- Chopped parsley
Recipe Modifications
- Chicken thighs may be used in place of chicken breasts. Please note that overall cooking time may vary.
- Can I omit the white wine? Yes. However, use chicken stock or chicken broth in its place.
- Diced pancetta or diced pork belly may be used in place of the bacon.
- What can I use instead of half-and-half? If half-and-half isn’t available to you, substitute with 1/2 cup whole milk and 1/2 cup heavy cream.
How to Make Chicken with Creamy Bacon, Caper, and Olive Sauce
1. Prepare the chicken: Allow the chicken to come rest at room temperature for about 30 minutes if time permits. To ensure ven (and faster) cooking, pound the chicken to even thickness or carefully slice the chicken into two thinner cutlets. Season with salt and pepper and set aside.
2. Cook the bacon: Cook the bacon until crispy and the fat has rendered. Remove the bacon to a clean plate, leaving at least 1-2 tablespoons of rendered bacon grease behind in the skillet.
3. Cook the chicken: Cook the chicken over medium to medium-high heat until the internal temperature registers 160 degrees F. Remove to a clean plate and cover with foil to keep warm.
4. Sauté the aromatics: In the same skillet set over medium heat, cook the shallots until softened. Add the minced garlic and cook for 1 more minute.
5. Deglaze the pan: Add the wine (or chicken stock) and scrape up any brown bits stuck to the bottom of your skillet. Cook until the wine has reduced by half.
6. Make the sauce: Reduce the heat to medium-low and stir in the half-and-half, water, and any juices from the resting chicken. Bring to a simmer and stir in the capers, bacon, olives, and chopped parsley.
7. Return the chicken to the pan with the sauce and continue to cook until the chicken is heated through.
How to Serve this Chicken Recipe
As you may imagine, this is a heavy, filling dish. I recommend serving with a side of rice or mashed potatoes (or mashed cauliflower), and definitely a big healthy side of vegetables (steamed or roasted carrots, broccoli, cauliflower, asparagus, zucchini, etc).
Have you tried making this Chicken Recipe with Creamy Bacon, Caper, and Olive Sauce?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
RECIPE CARD
Chicken with Bacon, Caper and Olive Sauce
Ingredients
- 1.5 pounds boneless-skinless chicken breasts - pounded to even thickness
- 5 slices bacon - sliced into small pieces
- 3 shallots - diced
- 4 cloves garlic - minced
- ½ cup dry white wine
- 1 cup half and half
- 3-4 tablespoon water
- 2 tablespoon capers - drained
- ½ cup green olives - chopped
- salt + pepper - to taste
- chopped parsley - for serving
Instructions
- Remove the chicken breasts from the refrigerator and allow them to come to room temperature (if time allows). To ensure even cooking, pound the chicken breasts until they are uniform in thickness (about a ¼-½ inch thick). Rub the chicken breasts with a thin coat of olive oil and sprinkle with salt and black pepper. Set aside.
- Heat a large skillet over medium heat. Add the chopped bacon and cook for approximately 6-8 minutes, or until crispy and the fat has rendered. Stir occasionally. Use a slotted spoon to remove the bacon, leaving 1-2 tablespoons of bacon fat in the pan.
- Return heat to medium, medium-high. Add the chicken to the skillet, leaving space between each chicken breast. Cook for approximately 5-6 minutes or until the chicken turns white 1/2 way up the thickest side. If it appears that the chicken is browning too fast, reduce the heat slightly. Flip each chicken breast over and continue to cook for an additional 5 minutes, or until the chicken reaches an internal temperature of 160 degrees F.
- Remove the chicken from the skillet and transfer it to a clean plate. Cover with foil to keep them warm.
- Over medium heat add the shallots to the skillet (add a little butter or olive oil if needed). Sautè the shallots for 3-4 minutes, or until just starting to soften. Stir frequently. Add the garlic and cook for 1 minute more.
- Add the wine to the skillet and deglaze the pan. Cook until the wine has reduced by half. Reduce heat to medium-low and stir in the half and half, water, and any juices from the resting chicken. Bring to a simmer and stir in the capers, bacon, olives, and chopped parsley. Add the chicken back into the skillet. Cook for 1-2 minutes, or until the chicken is heated through. Remove from heat.
- Place the chicken on individual serving plates and top with sauce. Serve with roasted vegetables, rice, or potatoes.
Jessica’s Notes
- Chicken thighs may be used in place of chicken breasts.
- White wine substitute? Chicken stock or chicken broth.
- Diced pancetta may be used in place of the bacon.
- Leftovers: Keep stored in an air-tight container in the refrigerator for up to 3-4 days.
- Freezing is not recommended.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
It was very tasty, I added artichokes 😋
While I love all the ingredients in this recipe, I struggle mixing olives and capers (with their vinegar base), with half and half cream. Their strong flavors do on blend with the more subtle flavor of cream.
Trying this tonight. Thinking of serving it with either Angel Hair or linguine. Has anyone tried this with pasta?
Thankyou so much love for your sharing your gift 😊😋🤩
Definitely THE best! We loooooooove this on ANY night of the week! So appreciative of your recipes!
Thanks for the kind feedback Don 😀
Thank you for sharing your receipe! I have made this recipe 2x. Once without half and half and the other with. I have to say that I love the 1/2 and 1/2 version better.
This really hit the spot!!!!!
Served this to my Bunco group. It received rave reviews!
That was something special, the flavors were out of this world!
Excellent and one of our favorites!! We substituted thighs for the chicken breast and found it juicier. Also, at the very end, my wife found some shiitake mushrooms in the fridge and I par-diced them, sautéed them in Irish butter and EVOO and added this earthy component to the dish. We loved it!
I can’t wait to make this! Can the half and half be eliminated? I’m not a fan and would like something a little lighter.
Hi Deneen,
I have not tried this recipe without the half and half, so I cannot say. You can try substituting with a low-fat milk – but again I have not tried that. If you try it please do let me know how it turns out.
Thanks,
Jessica
Really awesome recipe! I loved the many flavors in it!
I am glad you enjoyed the flavors Yasmine!
This is one of the best chicken plates I’ve ever had! Thx a million for sharing this❤️
So yummy!
Wow – this was a hit with my grandchildren!