Because everything is better with bacon. Oh, and wine. Herein, you will find a one-pan chicken recipe featuring crispy bacon and perfectly browned chicken, soaked in a wine butter sauce. This is my go-to entrée for entertaining. It looks fancy, but you won’t find it on the menu at Applebee’s on a date night. It is a deceivingly easy and delicious recipe that can be made with little effort, potentially in the same amount of time that it would take to learn the TikTok moves to Walker Hayes’s 2021 hit.

“I smell bacon. Does anyone else smell bacon?”

This is one of my all-time favorite recipes featuring wine, as well as a household favorite, in general. I have tweaked and simplified it over the many times I have made it; but I originally discovered this recipe several years ago, when my husband and I went low carb. We were successful with the diet then, but that was many moons and many pounds ago (for me). Although the low carb lifestyle didn’t stick, this recipe has staying power; and, would you like to know what makes it even better? Carbs. I mean, I try to save my carbs for wine (it’s called: “priorities”), but I think that we can all agree that carbs, AND bacon, make everything better. Pair this chicken skillet recipe with a warmed crusty French bread to soak up all of the garlic-onion-bacon-butter-wine-sauce goodness, and you will know what heaven tastes like.

Kale, Yeah!

When I found this entrée, I was also looking for a way to use up all of the kale that my husband grew in our garden. I know it’s super good for you, but honestly, have you ever had raw kale? It tastes very… green. Akin to grass clippings or a literal leaf off of a tree, any tree. Or at least, what I imagine that vegetation would taste like. However, if you add heat and bacon to kale, it becomes magically delicious! Or, barely discernible, at least.

If preferred, you can add raw spinach to this dish, in place of kale. I’m all about finding ways to sneak in foods that we know are good for us, but are often hard to eat on their own. This is the perfect recipe to suit that purpose.

Who Let the Dogs Out?

I often pre-prep for this recipe by trimming the chicken breasts ahead of time. I trim all of the fat and other undesirable aspects off the chicken breasts so they are ready to rock. As a lover of all dogs (mine in particular), a distaste for wastefulness, and my desire for frugality (“I like money. I have a little. I keep it in a jar on top of my refrigerator.”), I like to make the most of every grocery item.

That being said, here is Pro Tip #1, that I learned from my husband. (“I’ve got to give credit, where credit is due.”) Place your chicken fat and trimmings in a small pot with barely enough water to cover the chicken bits. Boil the chicken trimmings and water on medium-high for 10-15 minutes, until the chicken bits are cooked through. Strain the chicken over a large bowl, saving the water the chicken was boiled in, and refrigerate the chicken and broth separately. Now, you have an essentially free, protein-rich, healthy treat for your pup (the boiled chicken trimmings), and chicken stock (the water the chicken was boiled in) for this or any other recipe. You’re welcome!

For more pre-prep, you can pre-dice the bacon and onion ahead of time. However, you do not want to cook the bacon ahead of time, as the bacon drippings are used for the wine sauce. Plus, freshly-cooked bacon just tastes better than pre-cooked. Those drive-through breakfast sandwiches are proof positive of this fact.

… I Know Me, & I Know You…

Pro Tip #2, and the last bit of my blog-ish thoughts before we get to the recipe: Cooking wine. Have you ever cooked with wine before? Whether you’re drinking wine while you’re cooking (just like bacon, wine makes everything better. See my first blog post for more of my ramblings on this subject), or simply adding wine to a dish, you may or may not know that cooking wine (like the ones typically available at your local grocery store — I say typically, because who knows what’s available at your local grocery store in these super-fun, post-COVID, pre-potential war, wrought with supply-chain-issue times we’re currently living in) is expensive. Plus, you can’t drink it.

I Better Get Rid of All of the Two-Buck Chuck…

Well, I suppose you could (who am I to judge?), but it won’t taste as good as the wine you buy that is meant for drinking (or so I assume). I suggest that you forego the store-bought cooking wine and instead, buy a relatively cheap bottle of “regular” red or white wine from your local grocer, liquor store, or online delivery service for this and every recipe. Firstly, this option is cheaper and better for you. Plus, this will ensure that the rest of the wine doesn’t go to waste— you can serve it with the meal, ensuring a cohesive taste experience. Or, you can just drink it all while you cook your meal, which is sure to alleviate any kitchen boredom or stress that may occur. I mean, aren’t we all about self-care now?

“Cooking wine” is loaded with preservatives, artificial sweeteners, and salt. These additives can obviously affect the taste of any dish you prepare. Again, did I mention that you can’t (or shouldn’t) drink it? I mean, what a waste of wine! Am I right?

And the High-Dollar Good Stuff, Too…

If you’re like me, you may like to try different kinds of wine. By doing so, you may occasionally come across wines that you do not care for. Whenever I am faced with such a predicament, I do not throw the unpalatable beverage out—that would be alcohol abuse, after all. Instead, I keep it to cook with. Even my least favorite sipping wine is far better to cook with than the “cooking wine” found in your grocery aisle, next to the vinegar and salad dressings.

One Sip, One Tip, We’ll Be Sittin’ on the Couch; You’ll Be Slipping Off Your Shoes…

So, why cook with wine? Besides my instinctual cheesy answer of: Wine not? You should know that wine provides acidity, which helps to break down potentially tough cuts of meat when used in a marinade; and helps to add a richness of flavor that cannot be achieved without it. It also helps to keep tender meats, such as chicken and fish, moist. (I hope that isn’t a trigger word for you, dear reader.)

Better Hide the Wine.

Please note that when cooking with your favorite wine (or a wine you tried but did not like), you may wish to stay away from wines with a heavy oak flavor profile, such as Cabernet Sauvignon (or “Cab Sauv,” to those in the know). These types of wines may lend a bitter taste to your dish, once cooked down. As for this Chicken Bacon Wine Skillet recipe, white is the preferred type of wine to be used. However, I have made it on numerous occasions, using the red wine I was drinking at the time, and it has still turned out just as scrumptious.

Chicken Bacon Wine Skillet Recipe

Ingredients for Chicken Bacon Wine Skillet:

• 4-6 medium boneless, skinless chicken breasts
• 1-2 Tbsp EVOO (Extra Virgin Olive Oil)
• 4-6 slices of bacon, chopped
• 1 c. fresh kale or spinach (optional)
• 1 c. white or red wine
• 1/4 c. chicken broth or stock (see above)
• 1/2 large sweet yellow onion, sliced
• 2 Tbsp minced garlic
• 4 Tbsp unsalted butter
• 1/2 c. flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• 1 tsp black pepper
• 1 1/2 tsp poultry seasoning (can be substituted with: 1/2 tsp dried sage, 1/2 tsp dried thyme, 1/4 tsp dried rosemary, 1/4 tsp dried marjoram)

Instructions for Chicken Bacon Wine Skillet:

• Start by trimming and/or prepping the chicken breasts to your liking, removing any fat. See details of my post above for helpful tips in prepping and making the most out of your chicken breasts. Pat chicken breasts dry with a paper towel.
• Heat EVOO in an iron skillet or other oven-safe skillet.
• Mix the flour with garlic powder, paprika, salt, pepper, and poultry seasoning (or poultry seasoning substitutions) in a shallow dish. Dredge each side of the chicken breasts in the flour and seasoning mixture.
• Place the chicken breasts in the preheated oil in skillet and sear on medium-high to high, browning each side for 2-4 minutes. Remove chicken from pan and place on plate to rest. Reduce stovetop heat to medium-low.
• Cook the chopped bacon in the same skillet until brown and crispy. Remove from skillet and place in/on a paper towel-lined bowl or plate. Reduce stovetop heat to low. Meanwhile, preheat oven to 350 degrees Fahrenheit.
• Add chopped onion to hot bacon grease in the skillet and cook 3-5 minutes, until onion begins to soften. Add the garlic and cook 1-2 minutes more, until fragrant.
• Add butter to pan and stir until butter begins to melt and incorporates with the onion and garlic.
• Add the bacon, chicken broth/stock, and 1/2 c. of the wine to the pan and stir to incorporate. Remove from heat.
• Place chicken breasts back in skillet. Using a large spoon, top the chicken with the wine-butter-bacon sauce, ensuring that the sauce is poured over each individual chicken breast.
• Remove skillet from stovetop and place in preheated oven for a total of 25-45 minutes, until chicken is cooked through and each breast reaches an internal temperature of at least 165 degrees Fahrenheit.
• Set a timer while the chicken is baking and re-coat the breasts with the wine-butter sauce every 10-15 minutes, basting the chicken until it is thoroughly cooked.
• Once the chicken is fully cooked, add the raw kale and/or spinach to skillet (if desired) and top with the remaining 1/2 c. of wine. Bake in oven for 5-10 minutes more, until kale/spinach is wilted and has begun to soak up the wine butter sauce.
• Remove from oven and let the skillet rest on cooling rack for 5-10 minutes, coating the chicken breasts one more time with the wine butter sauce before serving.

Serving suggestion: This dish is delicious on its own. However, if foregoing low carb, and/or serving for company, you may serve the Chicken Bacon Wine Skillet with warmed, crusty bread, mashed potatoes, rice, or pasta.

The Perfect Pairing to This One-Skillet Recipe: Easy Cheesy Zucchini

“Cheeeese. Didn’t we lock you in a dumpster one time?” You know what pairs well with wine? Cheese. This easy, cheesy zucchini recipe will please even the pickiest of eaters. Click the “Blog” link on my Sauced homepage and choose the option for my “Easy Cheesy Zucchini Recipe.” Or, simply click the link below.

Zucchini Recipe: Easy Cheesy Zucchini