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+ servings

Chicken with Bacon, Cream and Thyme

Impressive with flavor with little effort makes this a great recipe for entertaining. Classic Flavor combinations of this dish are a perfect pairing for a classic Pinot Noir..
Cuisine French
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 682kcal


  • 4 chicken breasts boneless and skinless
  • salt and pepper to taste
  • 8 slices bacon good quality.
  • 8 springs thyme. plus more for garnish
  • 1 tablespoon olive oil
  • 4 ounces chicken stock
  • 8 ounces heavy cream
  • 2 cloves garlic crushed


  • Preheat oven to 350 degrees.
  • Lightly season the chicken with salt and pepper. Wrap 2 pieces of bacon around each breast forming an X in the middle of one side, overlapping the ends on the other side. Tuck 2 thyme springs per breast under the X.
  • Heat an oven proof pan over medium high heat. Add the oil to the frying pan, cast iron works well for this.
  • When oil is hot add chicken breasts and brown on both sides. About 5-6 minutes total. Start with the non-X side to bacon will sear together and not fall off.
  • Once the chicken is browned, add the stock, cream and garlic. Bring to a boil.
  • Transfer the pan to the oven, or transfer the chicken to a baking dish, along with the sauce. Bake for 15-20 minutes or until internal temperature reaches 165 degrees. Season with salt and pepper and let stand a few minutes before serving.


Calories: 682kcal | Carbohydrates: 4g | Protein: 56g | Fat: 48g | Saturated Fat: 21g | Cholesterol: 252mg | Sodium: 616mg | Potassium: 1008mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1013IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 1mg