Creamy Beer Cheese Chicken with Crispy Bacon
Take a mild Beer Cheese sauce, serve it with beer/garlic-soaked pan-fried chicken breasts, and this Creamy Beer Cheese Chicken with Crispy Bacon is ready in about 30 minutes! Beer and cheddar cheese in a creamy sauce with bacon AND chicken? What’s not to love!
Equipment
Ingredients
- 4 slices of bacon chopped
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cloves garlic minced
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon flour
- 1 cup beer lager or ale
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup sharp cheddar cheese shredded
- Fresh parsley or chives chopped (for garnish)
Instructions
- Cook the Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside.
- Sear the Chicken: Season the chicken breasts with salt and pepper. In the same skillet, add olive oil and butter. Cook the chicken breasts for 5-7 minutes on each side until golden brown and cooked through. Remove and set aside.
- Sauté Garlic: In the same skillet, add minced garlic and cook for about 1 minute until fragrant.
- Make the Sauce: Stir in the Dijon mustard and Worcestershire sauce. Sprinkle the flour over the garlic mixture and stir constantly for 1 minute.
- Add Beer & Broth: Slowly whisk in the beer and chicken broth, scraping up any browned bits from the skillet. Bring to a simmer and cook for about 5 minutes until the sauce thickens.
- Finish the Sauce: Stir in the heavy cream and shredded cheddar cheese. Cook until the cheese is melted, and the sauce is smooth and creamy.
- Combine & Serve: Return the chicken breasts to the skillet, spooning the creamy beer cheese sauce over them. Top with crispy bacon and garnish with fresh parsley or chives.
- Enjoy: Serve warm for a rich and flavorful meal!
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