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Creamy Cheese Crispy Bacon Chicken

Take a light Beer Cheese sauce, serve with fried chicken breast in a beer / garlic soaked pan, and this Creamy Beer Cheese Crispy Bacon Chicken is ready in less than 20 minutes! Beer and cheddar cheese in cream sauce with bacon and chicken? What love is not!

INGREDIENTS

Chicken:

  • 4 large boneless and skinless chicken breasts
  • 1 /2 cup (125 ml) lager
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • Cracked pepper

Sauce:

  • 150 grams bacon, diced
  • 2 tablespoons butter, optional
  • 1 large onion, diced
  • 1 stalk celery, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons flour
  • 1 1/4 cup milk (I use 2%, but you can use skim or full cream.)*
  • 1/2 cup (125 ml) lager
  • 1/2 cup (125 ml) good quality low sodium chicken stock
  • 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon vegetable stock powder
  • 1 teaspoon Dijon mustard
  • Dash of hot sauce
  • 2/3 cup shredded Cheddar, (add more to suit your tastes)
  • Salt and/or pepper to taste, if desired

INSTRUCTIONS

  1. Combine lager, garlic, salt and pepper in a shallow bowl. Add in the chicken breasts, cover with plastic wrap and allow to marinade in the refrigerator for 2 hours if time allows, or over night for a deeper flavour.
  2. When ready to cook, take out of the fridge for at least 20 minutes before cooking. Heat skillet or pan over medium – high heat. Drain chicken from marinade and fry breasts in a small amount of oil until golden browned on both sides and completely cooked through the centre (about 6-8 minutes per side, depending on the thickness of your chicken breasts). Fry in batches of two if you need to.
  3. Transfer chicken to a warm plate.
  4. In the same pan, cook bacon until crisp, (about 6 minutes). Transfer the bacon to a paper towel-lined plate to let drain.
  5. To the remaining bacon fat in the pan, add the onion and celery, and cook until soft, about 6 minutes. (If there is no remaining bacon fat, melt the butter in the pan instead). Then add garlic and cook until fragrant, (about 1 minute).
  6. Pour in the beer and allow to reduce slightly (about 3-4 minutes).
  7. Add in the flour and cook until golden, (about 3 minutes), then slowly add the stock, whisking until flour has combined with the liquid. Whisk in the the milk and let simmer, while whisking occasionally, until thickened.
  8. Stir in Worcestershire sauce, stock powder, mustard and hot sauce.
  9. Remove from heat and stir in cheese. Mix until cheese has melted, then stir in 3/4 of the crumbled bacon. Taste test and add any extra salt, pepper, cheddar or beer.
  10. Arrange chicken back into the pan and allow to warm through. Garnish with chives or parsley and the remaining bacon.

NOTES

*Substitute milk for heavy cream, reduced fat cream, half and half or evaporated milk.

**If you don’t have time to marinade your chicken, a good 20 minute soak is enough time for the beer mixture to absorb into the chicken. Just pierce your chicken pieces all over with the tip of a sharp knife and allow a good soak for as long as you can. If time DOES allow, then try to let it sit over night in the beer marinade.

Cheese Crispy Bacon Chicken

1 Comment

  1. 5 stars
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    You Are Here Now: Home / Recipes / Creamy Beer Cheese Crispy Bacon Chicken (Without Intensive Cream)
    October 15, 2017

    creamy beer cheese chicken with crispy bacon (no heavy cream)
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    Get a light Beer Cheese sauce, serve with fried chicken breast in a pan dipped in beer / garlic, and this Creamy Beer Cheese Crispy Bacon Chicken is ready in less than 20 minutes! Beer and cheddar cheese in cream sauce with bacon and chicken? What is love!

    I’m probably talking about the goals of a few readers in the last sentence.

    The guilty who likes beer cheese sauce and beer cheese soup as much as the next person, I wanted to make a twist and find a way to serve with fried chicken breast in the pan – normally don’t forget to serve crispy bacon and chives – and woah did this or what!

    The absolute best part is when talking about beer here, to lighten the sauce as much as possible to reduce calories, using 2% milk instead of heavy cream. Of course, full steam can go forward and you can use heavy cream if you want! Or half. The choice is yours!

    PLUS bacon? WHAT’S IN THE WORLD! Talk about winning. You’re crazy about this Creamy Honey, Mustard, Chicken, Bacon recipe that adding bacon to THIS ONE is brainless at all. It seems to me that cheddar> bacon> chicken> beer = the perfect combination.

    How to make chicken with creamy beer cheese with crunchy bacon without cream:
    Start by marinating chicken breast in the most delicious brine: beer, garlic, salt and pepper. Beer adds so much flavor to this chicken that you don’t need to add anything else! (Just like in this Crispy Beer Chicken recipe). Now, if you don’t have time, 20 minutes is enough for a good absorption to be absorbed. Drill your chicken pieces with a sharp knife and leave as long as possible. If time allows, try to keep it beer overnight. You will not regret it.
    When you are ready to cook, empty your chicken and throw the marinade, then fry on both sides until it is beautiful and golden. I don’t bother drying it with a paper towel before cooking, because I still want to add that garlic beer flavor to the chicken. Are you with me?
    After making your sauce, you can add a little extra lager or, if necessary, cheddar or salt and pepper. I found that salt is not necessary because Cheddar provides enough salt, and the beer in this recipe was the perfect amount for us, without the sauce being too bitter.

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