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Home » Dinners & Main Course » Chicken Recipe with Creamy Bacon, Caper, and Olive Sauce

Chicken Recipe with Creamy Bacon, Caper, and Olive Sauce

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
June 20, 2022
4.91 from 41 votes


Last Updated June 20, 2022 | 17 Comments

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Chicken Recipe with Creamy Bacon, Olive ,and Caper Sauce pinterest pin image

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.

Skillet Chicken with Bacon, Caper and Olive Sauce

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.
Cooked chicken breasts in a large skillet with a creamy caper, olive, and bacon sauce

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.

Skillet Chicken with Bacon, Caper and Olive Sauce

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).

More Chicken Dinners to Try,

  • Baked Honey Soy Chicken Thighs Recipe
  • Baked Lemon Chicken Recipe
  • Easy Baked Buffalo Chicken Recipe
  • Easy Chicken Stroganoff Recipe
  • Chicken Florentine
  • Creamy Tuscan Chicken
  • Creamy Bacon Chicken

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.

Skillet Chicken with Bacon, Caper and Olive Sauce

Chicken with Bacon, Caper and Olive Sauce

4.91 from 41 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
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.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Chicken, Dinner, Main Course
Cuisine American
Servings 4 servings
Calories 456 kcal

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
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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

Calories: 456kcal | Carbohydrates: 9g | Protein: 42g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 795mg | Potassium: 868mg | Fiber: 1g | Sugar: 4g | Vitamin A: 348IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Chicken Recipe, Chicken with Capers, skillet chicken
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

7.0K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Beau says

    December 9, 2022 at 8:00 pm

    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.

    Reply
  2. Terry says

    May 12, 2022 at 1:03 pm

    Trying this tonight. Thinking of serving it with either Angel Hair or linguine. Has anyone tried this with pasta?

    Reply
  3. Sue says

    August 11, 2020 at 1:38 am

    5 stars
    Thankyou so much love for your sharing your gift 😊😋🤩

    Reply
  4. Don Prosser says

    January 18, 2020 at 4:30 pm

    5 stars
    Definitely THE best! We loooooooove this on ANY night of the week! So appreciative of your recipes!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      January 18, 2020 at 4:36 pm

      Thanks for the kind feedback Don 😀

      Reply
  5. Byrd says

    December 18, 2019 at 5:01 pm

    5 stars
    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.

    Reply
  6. Nicolas says

    September 11, 2019 at 2:02 pm

    5 stars
    This really hit the spot!!!!!

    Reply
  7. Nancy Maturo says

    August 21, 2019 at 8:56 am

    5 stars
    Served this to my Bunco group. It received rave reviews!

    Reply
  8. Lacey says

    August 21, 2019 at 8:53 am

    5 stars
    That was something special, the flavors were out of this world!

    Reply
  9. Don says

    May 29, 2019 at 5:53 pm

    5 stars
    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!

    Reply
  10. Deneen says

    November 4, 2018 at 9:00 am

    5 stars
    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.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      November 4, 2018 at 4:33 pm

      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

      Reply
  11. Megan says

    October 28, 2018 at 8:32 am

    5 stars
    Really awesome recipe! I loved the many flavors in it!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      November 11, 2018 at 9:31 pm

      I am glad you enjoyed the flavors Yasmine!

      Reply
  12. Yasmine Abed says

    October 28, 2018 at 8:30 am

    5 stars
    This is one of the best chicken plates I’ve ever had! Thx a million for sharing this❤️

    Reply
  13. Amy says

    April 3, 2018 at 3:14 am

    5 stars
    So yummy!

    Reply
  14. Lorna says

    March 4, 2018 at 5:51 pm

    5 stars
    Wow – this was a hit with my grandchildren!

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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