Creamy chicken and bacon bake
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Chicken breast cooked in a creamy sauce with bacon and mushrooms makes a simple, tasty midweek dinner, and this creamy chicken and bacon bake is exactly that kind of cosy, comforting dish everyone looks forward to. Tender chicken, smoky bacon and a rich, velvety sauce come together under a golden topping for a meal that feels indulgent yet is wonderfully easy to make.
It’s a brilliant family favourite too — quick to assemble, full of flavour and perfect for busy weeknights. With juicy chicken, crispy bacon and a creamy sauce, it’s the sort of dish that disappears fast and always gets requested again
Serving Suggestions for Creamy Chicken & Bacon Bake
- Sautéed mushrooms for extra savoury depth
- Garlic bread or cheesy garlic baguette
- Steamed greens such as broccoli, green beans, or asparagus
- Crispy roast potatoes or buttered new potatoes
- Peas — buttered, minted, or mixed with sweetcorn
- Rice (plain or buttery)
- Mashed potatoes — classic, cheesy, or with chives
- Roasted carrots or a tray of mixed roasted veg
- Crusty bread to mop up the sauce
Creamy chicken and bacon bake
Ingredients
- 4 chicken breasts (or 2 large, sliced through the middle)
- freshly ground black pepper
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 250 g mushrooms, sliced
- 4 lean bacon rashers, roughly chopped
- 1 garlic clove, crushed
- 300 ml chicken stock
- 100 ml double cream
- 2 tbsp thyme leaves
Instructions
- Preheat the oven to 220ºc/425ºf/gas 7. Arrange the chicken pieces in a single layer in a 2 litre ovenproof dish and season with pepper.
- Heat the oil and spread in a large frying pan over medium heat until sizzling. Add the mushrooms and bacon. Cook for 3-4mins or until tender, stirring. Add the garlic and cook for 1min.
- Add the stock to the frying pan and bring to the boil for 5mins or until the liquid has reduced by half. Add the cream and bring to a simmer point, stirring well. Remove from the heat and stir in the thyme. Spoon over the chicken and cook in the oven, uncovered for 30-35mins or until the chicken is cooked through. Serve hot, with peas and little roasties.