Featured comment
We literally just finished eating this and it was soooo good! We had company over and everyone loved it! Will definitely make again and recommend this recipe.
Janine Laporte
Watch How To Make This Skillet Chicken
This Chicken and Bacon Is A Stunner
Hello crispy, saucy, delicious skillet chicken with bacon and white wine sauce!
You guys, I’ve got to be honest with you. I’ve had some ups and downs with chicken over the last decade – okay okay okay fine, maybe it’s been mostly downs. But the good news today is that things are finally taking a beautifully crispy turn upwards. Cheers and applause! Maybe I do like chicken after all (read: bacon, white wine, shallots)?
This skillet chicken recipe is my new IT recipe – starting with the fact that it’s made entirely in one pan with small bite-sized pieces of salty bacon and sweet caramelized shallots, and ending with the fact that it’s going to have that golden, crispy chicken skin after the chicken is pan-fried a little bit before taking a nice oven-bath in the white wine pan sauce.
And will there be warm, crusty bread dipped in the white wine pan sauce in between bites of chicken? Yes.
That is all, the end, goodnight.
Simple Recipe, Simple Ingredients
You probably have most of the ingredients you need for this in your fridge and pantry, and only need to head to the store to get the chicken and bacon itself. Here’s what we have going on:
- Chicken thighs
- Bacon
- Herbes de Provence
- Shallots
- White wine
- Chicken stock
See? Told you it was simple!
How To Make This Chicken
Just a few easy steps to get to chicken dinner perfection!
- Cook The Bacon: The bacon is the base of the whole recipe, both for flavor and to add some delicious drippings to cook the rest of the dish! Cook it in the pan until it’s nice and crispy.
- Sear The Chicken: Dredge it in a flour mixture and then sear it in that delicious bacon fat to get it nice and crispy.
- Add Shallots: Things REALLY start to smell amazing here with some sautéed shallots with wine.
- Bake It Up: Bring it all back together in the pan and bake until the chicken is cooked through.
Using a Cast Iron Skillet
This recipe goes from stovetop to oven, so it’s nice to have a versatile pan like a cast iron skillet! It also is the best pan to get the chicken niiiiiiice and crispy, so it’s a win-win.
My favorite cast iron skillet is Lodge – it’s affordable, excellent quality, and easy to use. Buy it here on Target or Amazon. (affiliate links)
My Favorite Cast Iron Skillet!
Buy Now → If you’re new to using a cast iron, you can find out right here how to use it, clean it, and take good care of it!
What To Serve With This Chicken
The chicken is the main event, but there are lots of options to round this out into a whole meal.
- Salad: This goes perfectly with a simple green salad, or this bistro salad for a little fanciness.
- Bread: This no-knead bread will sop up all the delicious buttery bacon goodness, or make this homemade garlic bread.
- Pasta: Just some plain spaghetti works great here – you can even use all the drippings in the pan as a sauce.
- Potatoes: Roasted or mashed potatoes are perfection paired with this.
Frequently Asked Questions For This Chicken
I preferred the chicken thighs in this recipe because of the crispy skin and the flavor and texture of the meat. Bjork preferred the version I made with boneless, skinless chicken breasts. Either can work! The chicken thighs will render more fat, so if you do use chicken thighs, it’s not a bad idea to skim the oil off the top of the pan sauce after baking.
Yes! Any pan that can go from stovetop to oven will work. OR you can start it on the stove in a regular skillet to cook the bacon and sear the chicken, and then transfer it to an oven-safe dish to finish baking in the oven.
Yes, just replace with additional chicken stock!
This would also work with Italian seasoning or a mix of dried rosemary/sage/thyme.
Yes, you can skip the flour – it might not get as crispy / the drippings not as thick, but still delicious!
Skillet Chicken with Bacon and White Wine Sauce
- Total Time: 1 hour 15 minutes
- Yield: 8 1x
Description
Skillet Chicken with Bacon and White Wine Sauce – this simple crowd-pleasing recipe goes perfectly with warm bread and a green salad!
Ingredients
- 3 slices bacon
- 1/2 cup flour (I used white whole wheat)
- salt and pepper
- 2 teaspoon herbes de provence
- 1 1/2 – 2 lbs. chicken thighs with skin (see notes for alternatives)
- 1–2 tablespoons olive oil
- 2 shallots, thinly sliced
- 1/2 cup dry white wine
- 1 cup chicken stock
- dried or fresh parsley for topping
Instructions
- BACON: Preheat the oven to 350 degrees. Heat a large ovenproof Dutch oven or cast iron skillet over medium high heat. Cut the bacon into small pieces and fry for 5-6 minutes, stirring occasionally. Remove from the pan with a slotted spoon and set aside, leaving the hot bacon grease in the pan (turn down the heat while prepping the chicken).
- CHICKEN: Mix the flour with salt and pepper and the herbes de provence. Dredge each piece of chicken in the flour mixture and transfer to the hot pan. Pan-fry the chicken for a few minutes on each side, until golden brown (but not cooked through). Remove the chicken from the pan and set aside on plate.
- SHALLOTS: Add the shallots to the pan with the olive oil. Saute for 5-10 minutes, until softened and fragrant and golden brown. Add the wine slowly, stirring to get all the browned bits from the bottom of the pan. Add the chicken stock and let everything cook until it reduces slightly, about 5-10 minutes.
- BAKE: Add the chicken and bacon back to the pan and bake for 40 minutes, stopping ever 10 or 15 minutes to baste the chicken with the pan sauce. Remove from oven when the chicken skin is crispy and the chicken is fully cooked. Skim the oil off the top of the sauce if you want (see notes) and serve with bread to soak it all up.
Notes
**I preferred the chicken thighs in this recipe because of the crispy skin and the flavor and texture of the meat. Bjork preferred the version I made with boneless, skinless chicken breasts. Either can work! The chicken thighs will render more fat, so if you do use chicken thighs, it’s not a bad idea to skim the oil off the top of the pan sauce after baking.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Dinner
- Method: Stovetop and Oven
- Cuisine: American
Keywords: skillet chicken recipe, chicken recipe, bacon recipe
Three More Favorite Chicken Recipes
One More Thing!
This recipe is part of our best date night recipes page. Check it out!
This is a family favorite, always good! I add Dijon mustard and lemon juice to the sauce to make it a little more complex.
OMG! This is so delicious! I didn’t change a thing! I will be serving this often!
This was so good! I know I’m late to the game, but I thoroughly enjoyed laughing at the psycho commenter Sarah jumping down everyone’s throats……. which helped me find some great additions!
We did boneless thighs and they were perfectly moist. Someone said she dredged them in eggs + cream first, someone else added some cream to the sauce, and somewhere I saw Parmesan. I also added mushrooms in with the shallots (why do I always buy more than I need??). I served with rice and a side salad, and all four of my little kids loved it and had seconds! Bonus points for forcing me to open a bottle of wine for my husband and I to enjoy during the meal—it really felt like a fancy date! I’ll definitely be remaking this—next time I’ll probably leave out the added cream and Parmesan but add a bit more chicken broth for the sauce, and I need to figure out how to get a good crusty bread done first so I can use my Dutch oven for this.
Made it tonight – sick! It was a big hit. I love the flour for the crispier skin. My sauce got a tad thick after the oven stage, so I think I’m gonna double the wine and broth next time. I also might sneak in just a little heavy cream when it comes out of the oven. 🙂
This recipe looks delicious, I shall be making it this week – I’m wondering if you cover the dish when it’s in the oven or leave it uncovered?
Hi Lisa! Bake uncovered. Enjoy!
Not a fan. It is a very greasy dish and flavorless.
Made this tonight for my wife and son. They, and me absolutely loved it!
I doubled the herbs and increased the the chicken stock by 100 ml. I also added 4 chestnut mushrooms.
It really was awesome, and will definitely make again.
Thanks for a great recipe, and some inspired comments.
Made this tonight for my wife and son. They, and me absolutely loved it!
I doubled the herbs and increased the the chicken stock by 100 ml. I also added 4 chestnut mushrooms.
It really was awesome, and will definitely make again.
Thanks for a great recipe, and some inspired comments. 👍
So glad it was a hit, Allan! Thanks for the comment!
I started cooking this before reading the recipe all the way through. So glad I did! I wasn’t prepared for a lengthy cooking time so I did the whole thing stove top (Dutch oven with a lid for cooking the chicken through). Delicious.
Lindsay – The recipe is spectacular! The second time I made them, I had some leftover Brussels sprouts and halved them then added them in before putting in the oven.
Turned out amazing!
Made this dish last night with skinless chicken breasts. I followed the recipe exactly and it was a HUGE hit! The juices from the pan with the bits of bacon and shallots were the extra zing to make the dish dinner party worthy! Thanks for delicious recipe!
So happy you liked it, Kristen!
Super good; I did add mushrooms to the shallots. One note on the flour/herb mix, very little of the herbs stuck to the chicken. I added more into the wine/broth mix, to make sure there’s was enough in there while it baked. Definitely a keeper recipe.
Just made this tonight and YUM! The only change I made was I used pancetta instead of bacon (it’s what I had). Comes together very easily – no sink full of dirty prep dishes. My only criticism is that I wish there was more sauce. I added an additional 1/4 cup broth in the beginning but still wanted more because it’s so good. I think next time I’ll increase wine and broth. Oh, and timings were spot on – I love when that happens.
I made this tonight, and my family loved it. I only had thick-cut bacon, so it was a little greasy, but that was my fault. The flavor was so good!
Glad you and your family enjoyed this, Whitney!
I just made it and it did not like it at all. I would never make this again.
So sorry to hear this wasn’t a hit, Krystal. 😕
I made this last week and told my partner I had to leave a review.. WOW!!! I used boneless skinless chicken thigh, did not have scallions (used onion) also I added mushrooms (suggested from another review) and the meal was amazing! I am so impressed, this will absolutely be a regular in the line up. Such a simple recipe with an explosive flavor. Thank you so much.
So glad you enjoyed this, Erica!
Delicious! I just made this tonight and it is a new fam favorite!
So happy to hear this, Michele! 🙂
Hubby actually mopped up sauce with bread. Delicious and easy, will make it again.
Well the flavour was very good! The fluid was very runny! I would thicken it ! I wanted a thicker sauce like consistency! It did Not look like yours in the picture so I don’t know what h@ppened? It was tasty m husband liked it! Will tweak but overall Deelish!
Once I completed this recipe, I pulled the chicken from the pan. Then I added some heavy cream and parmesan to what was left in the pan and put it over medium heat to thicken. I tossed some cooked pasta into the pan and tossed to coat. Served that with the chicken. And. It. Was. Fabulous.
So happy to hear you enjoyed this, Curtis!
Hey there! What can I substitute for the bacon grease? I have bacon already fried from breakfast and threw out the grease!
Just good ol’ butter will work here instead. 🙂
Just made this for my family…SLAM DUNK! What a delicious and simple recipe, thank you!
Yay! Love hearing this, Aaron!
And yum to the yum.
Made it tonight after seeing it on Instagram this morning.
Wow wow wow. Had some herbs de province handy and they were a stand out. Thank you for adding to my food journal, many of which are POY.
Yay! So glad you enjoyed it, Erin! 🙂
I cannot wait to make this for friends. They invited me to their newly remodeled home, and I offered to bring the main course if they provided salad and dessert & wine. When I make it, I’ll tag you on Instagram. Thanks so much for this recipe!
Awesome, Kevin! Can’t wait to see what you make! 🙂
I made this a couple of days ago. My husband loved the flavor. The sauce was tasty but mostly evaporated by the time the chicken was done cooking. Which made me sad face.
🙁
The skin also wasn’t crispy it was soggy and rubbery and not as delicious looking as yours. I followed the directions to the letter and I’m not sure why mines turned out uncrispy and almost sauceless. Other than that the chicken cooked perfectly and it was tasty enough to be added to our regular rotation.