Bacon-Wrapped Chicken Thighs
These Bacon-Wrapped Chicken Thighs are served over seasoned rice with a Dijon cream sauce. Sounds fancy, right? But this recipe came out of your own kitchen!
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You know what’s totally underappreciated? Nope, not kale. That’s way over over-appreciated. Underappreciated is pan sauces. Now I know French cuisine is full of recipes using pan sauces, but I don’t feel like I come across many recipes using pan sauces. In the broadest sense, pan sauces are simply that. Sauces that are made in the same pan that was used to cook meat, veggies or other protein.
You know that dark stuff on the bottom of the pan when you sear meats or veggies? That’s not just burnt stuff. (Well, maybe it was burnt if you turned the heat up too high and then got distracted looking on Facebook on your phone. Not like I speak from experience or anything here…) There’s actually a fancy term for those browned bits of sugars and proteins that are left in the bottom of the pan. It’s called fond. The French call it sucs (pronounced “sook.”) I call it delicious.
Many moons ago, I organized cooking classes for a local kitchenware store. As part of that job, I helped host the class and serve tasting samples to the guests. I also got to sit through each class, and I learned so much from our visiting chefs. One of the themes that appeared quite often was how valuable the fond is when cooking. Once a fond develops in the bottom of the pan, there are several ways you can go for making a sauce. Deglazing that pan with red wine is quite common – check out this post for a tasty pearl onion red wine sauce that goes great with steak.
Bacon-Wrapped Chicken Thighs
Bacon-Wrapped Chicken ThighsAnother idea? Cream sauces. Now you’ve got to be careful when adding dairy to a hot pan as it can curdle. For these Bacon-Wrapped Chicken Thighs, I avoided the curdling issue by adding some flour to the pan before adding the cream. (I also reduced the heat.) The flour soaks up the flavors in the bottom of the pan and then the cream comes in afterwards. I added a bit of Dijon mustard along with some spices, and in no time flat I had a delicious Dijon cream sauce.
Dijon cream sauce sounds super fancy, right? Like something you might see at a high-end restaurant? Well this came from your kitchen, folks! Bacon-Wrapped Chicken Thighs with Dijon Cream Sauce. (My wife pointed out that this cream sauce would also go well with steak. I think she might be onto something there.)
I used boneless chicken thighs for this recipe, but other meats would also work here. Boneless chicken breasts would be an option. Sirloin steaks would be another choice. The real key is the bacon. The bacon-wrapped chicken gets seared in the pan, and that’s what produces the fond, aka sucs, aka delicious bits of browned stuff at the bottom of the pan. The bacon-wrapped chicken thighs then go off to the oven to finish cooking while you make the cream sauce in the pan. Serve the entire thing over a bed of seasoned rice, and you’ve got yourself one heck of a dinner. So make sure to stop and smell the roses fond – it’s your new best friend in the kitchen!
Did you make these Bacon-Wrapped Chicken Thighs at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version of this dish!
Bacon-Wrapped Chicken Thighs
Ingredients
For the Rice
- 4 cups low sodium chicken stock
- 2 cups uncooked white rice
- ½ Tbsp chopped fresh oregano
- 1 tsp kosher salt
- ½ tsp smoked paprika
For the Chicken
- 10 boneless skinless chicken thighs (~3 pounds)
- 10 slices thick-cut bacon
- 1 large yellow onion cut into thick slices
- 3 Tbsp all-purpose flour
- 2 tsp minced garlic
- 1½ cups heavy whipping cream
- 2 Tbsp Dijon mustard
- 1 Tbsp chopped fresh oregano
- 1 tsp smoked paprika
- ½ tsp kosher salt
- ½ tsp black pepper
Instructions
For the Rice
- Using a medium saucepan, add chicken stock and place over medium-high heat.
- Once boiling, add rice and stir. Cover and reduce heat to medium-low.
- Cook for 20 minutes. (Note: Do not remove the lid or stir during this step.)
- Remove lid and fluff rice with fork.
- Stir in oregano, salt and smoked paprika; set rice aside.
For the Chicken
- Preheat oven to 375°F.
- Wrap each chicken thigh with a slice of bacon. Use a toothpick to secure, or tuck loose end of bacon under itself.
- Place a large skillet over medium-high heat. Once hot, add chicken thighs. Cook for 4-8 minutes, turning occasionally, or until bacon begins to turn crispy. (Note: I did this in two rounds to prevent overcrowding the pan.)
- Transfer chicken to a foil-lined baking pan. Leave any excess drippings in the skillet.
- Add onions to skillet and cook for 4-5 minutes, stirring occasionally, or until onions have softened.
- Transfer onions to the baking pan with the chicken. Bake for 20-25 minutes, or until internal temperature of chicken reaches 165°F. (Note: If you used a toothpick to secure bacon, remove toothpick after baking.)
- Meanwhile, place skillet over medium heat. Add flour and garlic; cook, stirring constantly, for 2 minutes.
- Reduce heat to low and add cream and Dijon mustard; stir until flour is absorbed and mixture is well combined. Continue cooking for 5-7 minutes, stirring occasionally, or until sauce has thickened slightly.
- Remove from heat and add oregano, smoked paprika, salt and pepper; stir until well combined. (Note: If sauce thickens too much, just stir in a bit more cream or milk until it reaches desired consistency.)
- For serving, divide rice onto plates and add ladle of sauce. Top with 2-3 chicken thighs.
Looking for more tasty bacon recipes? Check out these other favorites, too:
You’re right – we don’t do sauces nearly often enough! I know I don’t, but I’m about to change! This creamy sauce looks amazing and that chicken – hello bacon!!! You just can’t go wrong adding delicious bacon.
Yes! I’m with ya, Kathy. Sauces are a really fun way to mix things up, and we loved this one! And, yes, bacon makes everything better. 🙂
I love everything about this recipe. Chicken and bacon go so well together and that creamy sauce takes it to the next level.
I agree, Dawn! Bacon makes everything better, and then add in a nice creamy sauce? Yum!!
Bacon-wrapped anything sounds so fancy! Add a cream sauce and you’re right, it totally sounds like it would be served at a nice restaurant. This would be a perfect date-night dinner!
I know, right? This sounds like such a fancy meal, but in actuality it comes together quite easily at home. Thanks so much, Kelsie!
Now wait just a minute about the kale… 😉
But your right, pan sauces can be pretty darn amazing too – as this one looks! And bacon wrapped chicken thighs? Yes please!
Hahaha! I suspected you might chime in on the kale dig. 🙂 That comment was for you, Marissa! But seriously, pan sauces are amazing. They’re an easy way to add a ton of flavor to a meal…not to mention making the meal sound so much fancier, too!
Yes! Pan sauces are where it’s at! What a delicious meal, David! Perfect for date night, entertaining or Sunday supper alike! We’ve had more Snow overnight so I’m in need of allll the comfort food! This looks like it would hit the spot! Pinned! Hope you have a lovely week ahead, my friend 🙂
More snow!? Geez, it sounds like you guys have been getting hammered lately. We’re still cold here, but we’ve had a couple of days where the temps are climbing into “manageable” territory. We’re a long way from out of the woods, but spring is starting to sneak into the corners of the yard. 🙂 Thanks so much, Dawn! Hang in there!
I love pan sauces! And cream sauces! This recipe is exactly what I wish was already made and on the table for dinner. Seriously, David, it’s dreamy. 🙂 ~Valentina
Tell me about it, Valentina! I wish this recipe was sitting in front of me right now. Well, maybe not right now as I’m still sipping my morning coffee…but in a couple of hours. 🙂 Cream sauces + bacon are a match made in heaven!
this sounds soooo delicious david. glad you used chicken thighs – my fave cut of chicken. breasts are always a dried-out disappointment, i find:-) the sauce sounds fab too.! and bacon … yum.
You’re right, Sherry! Chicken breasts can get dried out, so I have to be careful how I use them in a recipe. I suspect breasts might work in this recipe as the cream sauce would help compensate for any drying out. However, we can just skip the guesswork and use thighs instead! The bacon + sauce here? Yum!!
This sounds really good, David. It does seem that pan sauces doesn’t get a lot of time in the sun these days, but it’s such a useful and delicious idea. Thanks for shedding light on it.
Yup, put a pan sauce on the menu tonight, Jeff. They’re easy and really take recipes to a whole new level. Cheers, buddy!
this is lovely. The chicken is fabulous, of course, but I was actually eyeing the rice, the sauce and the onions. Just a really nice meal overall.
Thanks so much, Mimi! The flavors really come together quite well…and that sauce adds a little something special! 🙂
I absolutely agree with you on kale. I love various greens, from spinach to arugula, as well as the cabbage family, and I give kale a try once in a while – mostly just to verify that I still don’t feel anything about it. But nope – nothing. This one is totally over appreciated, and I cannot understand that trend. Why can’t people be crazy about healthy things that has at least some flavour? On the other hand, pan sauces are a legit thing! Honestly, I often come up with some sort of sauce when I cook protein, but I never realized that those recipes have a special category…a pan sauce – I think this sounds fantastic! 🙂 And needless to say, that these bacon wrapped chicken things look delightful!
So I’m with ya on kale, Ben. However, I did recently make a soup that used a bunch of kale (Tuscan variety), and it was pretty awesome. Kale in any other form? No thanks.
Pan sauces, though? They’re fantastic! If you want to dive into pan sauces a bit more, google “5 basic mother sauces.” You’ll be reading (and coming up with recipes) for the next hour now! 🙂
I so love a good pan sauce, I wish more people realised how delicious (and frankly, easy) they are to make. Now, bacon wrapped chicken with a Dijon sauce. That just sounds brilliant, and even more so as I have all those ingredients in my fridge!
You said it, Matt! Pan sauces truly are easy, and they have the ability to elevate a dish without much effort. This Dijon sauce? Oh man, it’s delicious. Add in the chicken and bacon? I’m ready for dinner now!
I love a good sauce David and this creamy sauce is making my mouth water! Chicken and bacon together too. Such a delicious combination!
Chicken + bacon makes a great combination in terms of flavor. Oh who am I kidding? Bacon makes everything better! I highly recommend this sauce, Neil. It’s a fun (and easy) way to elevate a meal!
Awhile back I thought of an idea to do bacon wrapped chicken thighs stuffed with pepper jack cheese and I still get requests from my wife to make them, so I know they must be good. 😁 I’m planning on making then tomorrow for dinner, so I decided to look them up and see if there were any additions I could meld into my recipe and this one sounds great! I’ve been doing the whole thing in the oven, but the addition of searing them and making a sauce sounds amazing! Great read!
Hey Tobias! I’m so glad this recipe inspired you to make some additions to your version – I do hope you enjoy dinner tonight! With that said, I think you’ve inspired me in return. Pepper jack stuffed chicken thighs wrapped in bacon? Yes, please!! 🙂
Came out great. The sauce was the perfect compliment. If you’re thinking of trying the pepper jack in the middle, cut em thick so all of it doesn’t run out. If you use non-stick foil, you get the least healthy, most delicious cheese chips afterwards haha. 😆
Awesome! So glad to hear that you enjoyed the sauce here, Tobias. And thanks for the tip on the cheese stuffing…although I kinda like where you’re going with that least healthy, most delicious cheese chips idea! 🙂 Happy cooking, my friend!