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Skillet Chicken with Bacon, Caper and Olive Sauce
4.84 from 50 votes

Chicken with Bacon, Caper and Olive Sauce

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.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 4 servings
Calories: 456kcal

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.

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.

Nutrition

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
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