Skillet Chicken with Bacon and White Wine Sauce

When I saw this skillet chicken with bacon and white wine sauce recipe on Pinch of Yum, I couldn’t wait to make it. What’s not to love about a sauce filled with bacon, shallots, garlic, and white wine? The chicken was tender, juicy, and delicious while remaining crisp on top. I served this skillet chicken recipe with garlic rice, which soaked up the sauce perfectly, and an asparagus caprese salad with basil gremolata, which paired perfectly with the chicken and rice. We all thoroughly enjoyed the entire meal, and my husband said the leftovers were tasty.

Skillet Chicken with Bacon and White Wine Sauce

Ingredients:

• 3 slices of bacon, chopped into bits
• ⅓ cup flour
• ½ tsp garlic powder
• ½ tsp dried basil
• ½ tsp dried oregano
• Sea salt and freshly cracked black pepper, to taste
• 5 chicken thighs, bone-in, skin-on
• 1 tbsp olive oil
• 2 shallots, thinly sliced
• 2 cloves of garlic, minced
• ½ cup dry white wine
• 1 cup chicken broth
• Fresh parsley chopped

How to Make Skillet Chicken with Bacon and White Wine Sauce

Preheat the oven to 350 degrees.

Heat a cast-iron skillet over medium-high heat. Add the bacon bits and cook, stirring often, until crisp and cooked through, about 2-3 minutes. Remove bacon from the skillet and place it on paper towels.

Combine the flour with garlic powder, dried basil, dried oregano, sea salt, and freshly cracked pepper.

Dredge the chicken lightly in the flour mixture until both sides are evenly coated.

Set directly, skin side down, in the hot cast-iron skillet. Repeat with the remaining chicken thighs.

Cook the thighs until golden brown, about 3-4 minutes, then flip and cook for an additional 2-3 minutes, but not cooked through.

Remove the chicken from the cast-iron skillet and place it on a plate. Loosely cover with a foil tent.

Add the olive oil to the cast-iron skillet over medium heat. Add the shallots and cook, stirring frequently, for 2-3 minutes.

Add the garlic and cook, stirring constantly, for 1 minute.

Add the white wine and stir, scraping all the browned bits from the bottom of the cast-iron skillet, and cooking for 2 minutes.

Add the chicken broth and cook for 4-5 minutes, stirring occasionally. Season with sea salt and freshly cracked pepper, to taste.

Add the chicken thighs and any juices, along with the bacon bits, back to the cast-iron skillet and place it in the oven for 40 minutes.

Skim the oil off the top of the sauce, then top with freshly chopped parsley. Serve and enjoy!