Hands up if you love creamy dreamy chicken?? If you’ve got your hand raised high like me, then you’re going to go NUTS over this Creamy Dill Pickle Chicken with Bacon! The little pops of tangy freshness from the dill pickle pairs perfectly with the luscious creamy sauce. Then of course- well, bacon. Bacon makes everything better, don’t you think? :-)
This is one of my back pocket quick midweek meals. I love it because though I really love creamy sauces, I avoid using heavy cream for everyday purposes because my bottom can’t afford it.
So what I really love about this recipe is that the sauce is oh-so-creamy and dreamy, but I make it with just a bit of cream cheese plus light sour cream, chicken broth for flavour and I use parmesan cheese as the thickener plus seasoning.
Not a drop of cream in sight.
And yet….SO MUCH CREAMY SAUCE!!!
I must admit, the version that I’ve been making for as long as I can remember didn’t originally have dill pickle in it. But then I saw Holly’s epic Dill Pickle Pasta Salad which literally blew up Facebook (you’ve tried it, haven’t you??) and I went on a dill bender.
I bought 2 giant jars – I’m talking those giant 2 pound jars – and I was putting it in everything. Sandwiches, salads, in my chicken piccata (instead of capers – yum!), on pizza.
If I TURN into a pickle, I blame Holly. That’s how much dill pickle I’ve been eating lately.
Plus, they are virtually zero calories, so I’ve actually been snacking on them straight out of the jar. I’m not even kidding.
So naturally, one night when I made this creamy chicken, I threw in some dill pickle. And it was SO GOOD I can’t imagine ever going back to a boring creamy chicken!! – Nagi x
Creamy Dill Pickle Chicken with Bacon
Ingredients
- 5 ounces bacon chopped
- 2 cloves garlic minced
- 1 onion finely chopped
- 1 pound boneless skinless chicken thighs cut into bite size pieces
- 1 ¼ cups chicken broth
- 2 ounces cream cheese
- ½ cup sour cream
- ¼ cup grated Parmesan cheese
- ½ to ¾ cup chopped dill pickles plus more to serve
- green onions finely chopped, for garnish
Instructions
- Heat a large skillet over medium-high heat. Add bacon and cook until golden. Remove with a slotted spoon onto a paper towel-lined plate, reserving 1 tablespoon of bacon grease in the pan.
- Add onion and garlic, and cook for 5 minutes or until golden and translucent.
- Add chicken and cook until light golden and just cooked through - about 6 minutes.
- Add chicken broth. Once it simmers, add the cream cheese. Use your spatula to break it up into bits so it melts into the liquid.
- Add parmesan cheese and sour cream and stir through. Cook sauce for 3 - 5 minutes or until thickened. Season with salt and pepper to taste.
- Stir through dill pickle and bacon. Serve over mashed potato, sprinkled with scallions and slices of dill pickle if desired.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner
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This is fantastic I did use chicken breast instead of thighs though. Whole family raved about it
Made this recipe tonight for my wife and I. It was amazing! I didn’t realize that we were out of cream cheese until I had already started cooking so I added a little cornstarch and up’d the sour cream a bit. We served it over rice and it was just fantastic! This will definitely be going into the meal rotation, might even try it over pasta. Thanks so much for posting this recipe.
You’re welcome Justin. I’m so glad to hear that you loved it!
Nag is a LEGEND! This recipe is incredible. I’m obsessed with bacon and pickles, never though to serve them in a creamy chicken dish. Can’t wait to make this!
I agree Meggan, she’s quite a genius in the kitchen!!
Sounds interesting. Reminds me of the German beef dish, rouladen. It has bacon, dill pickle and mustard and sometimes other vegetables rolled up in the beef. Love the chicken idea!
I absolutely LOVE rouladen!! I do pickle, mustard, onion and bacon. My favorite is to make the gravy and serve it over macaroni noodles!