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Close-up of a skillet with three browned chicken breasts in a creamy beer cheese sauce, garnished with crispy bacon bits and chopped chives. This delectable beer cheese chicken looks savory and well-seasoned, with a rich, golden sauce.

Creamy Beer Cheese Chicken with Crispy Bacon Recipe

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Here’s a dish that’s will blow your mind! Creamy Beer Cheese Chicken with Crispy Bacon. The name alone is enough to make you hungry, right? It’s everything you love: juicy chicken, rich beer cheese sauce, and crispy bacon all in one comforting dish. I made this for a last-minute dinner with friends, and it quickly became the star of the night. Bonus: It’s surprisingly easy to make, so you can whip this up anytime you’re craving some seriously indulgent comfort food!

Why You’ll Love This Recipe

  • Creamy, Cheesy Goodness: The beer cheese sauce is ridiculously creamy with just the right amount of sharp cheddar to make it sing.
  • Bacon Power: Who doesn’t love crispy bacon? It adds that perfect salty crunch.
  • Quick and Satisfying: With a 30-minute cook time, you can have this on the table faster than you’d think for something this fancy.
  • Flavor Bomb Chicken: The beer marinade really kicks up the flavor of the chicken, making it juicy and tender.
Creamy Beer Cheese Chicken with Crispy Bacon Recipe this Recipe

Ingredients

Chicken

  • Chicken breasts: Boneless, skinless, and soaking up all that beer marinade goodness.
  • Lager: Adds depth and flavor without being too heavy. Plus, it keeps the chicken super moist.
  • Garlic, salt, and pepper: Simple, but key for seasoning that chicken just right.

Sauce

  • Bacon: Crisped to perfection—seriously, don’t skip this.
  • Butter (optional): If you need extra fat for sautéing.
  • Onion & celery: Adds a subtle sweetness and savory depth.
  • Garlic: Because everything’s better with garlic.
  • Flour: Thickens the sauce just enough to coat the chicken beautifully.
  • Milk: I went with 2%, but feel free to use whatever you have. Heavy cream makes it even richer!
  • Lager & chicken stock: The beer brings a slight bitterness that balances the richness of the cheese, and the chicken stock lightens it up.
  • Worcestershire sauce & Dijon mustard: Adds a subtle tang and complexity.
  • Hot sauce: Just a dash for a little kick. Optional, but highly recommended.
  • Cheddar cheese: The star of the sauce—go for sharp cheddar for the best flavor.
  • Salt & pepper: Adjust to taste at the end.

Variations

  • Vegetarian Version: Swap the chicken for mushrooms or tofu and use veggie stock instead of chicken stock.
  • Different Cheese: Try Gruyère or a smoked cheese for a different twist.
  • Extra Veggies: Add in mushrooms or spinach for more flavor and texture.

How to Make the Recipe

1. Marinate the Chicken

Creamy Beer Cheese Chicken with Crispy Bacon Recipe

First things first, combine your lager, garlic, salt, and pepper in a shallow bowl. Add the chicken breasts, cover them, and let them marinate in the fridge for at least 2 hours, or overnight if you’ve got time. If you’re in a rush, even 20 minutes will help the beer soak in. This step is what makes the chicken extra flavorful and juicy!

2. Cook the Chicken

Creamy Beer Cheese Chicken with Crispy Bacon Recipe

Take the marinated chicken out of the fridge 20 minutes before cooking so it can come to room temp. Heat your skillet over medium-high heat, drain the chicken from the marinade, and fry the breasts in a little oil until they’re golden brown and cooked through—about 6-8 minutes per side. Transfer the chicken to a plate and keep it warm.

3. Crisp Up That Bacon

In the same skillet, cook your bacon until it’s crispy—about 6 minutes. Once it’s done, transfer it to a paper towel-lined plate to drain, but leave the bacon fat in the pan (trust me, that’s flavor gold). If you’re low on bacon fat, toss in a little butter for good measure.

4. Sauté the Veggies

Creamy Beer Cheese Chicken with Crispy Bacon Recipe

Now, toss your diced onion and celery into that bacon fat and cook them until they’re soft and starting to brown, about 6 minutes. Then, stir in the garlic and let it cook until fragrant—just about a minute.

5. Make the Beer Cheese Sauce

Pour in the beer and let it reduce slightly—about 3-4 minutes. Then, sprinkle in the flour and cook it for a few minutes to get rid of the raw flour taste. Slowly add the chicken stock, whisking to combine, then whisk in the milk. Let the sauce simmer and thicken, stirring occasionally.

6. Flavor it Up

Now stir in the Worcestershire sauce, mustard, and hot sauce for a little extra oomph. Take the pan off the heat and stir in your shredded cheddar cheese until it’s melted and smooth. Taste the sauce—this is where you can adjust salt, pepper, or even add more cheese (because why not?).

7. Bring It All Together

Add the chicken back to the pan and spoon the sauce over the top. Stir in about ¾ of your crispy bacon, letting the chicken warm through in that dreamy sauce. Garnish with chives or parsley and the remaining bacon.

Creamy Beer Cheese Chicken with Crispy Bacon Recipe

Tips for Making the Recipe

  • Don’t Skip the Marinade: The beer marinade makes the chicken super flavorful and juicy, so give it at least a quick 20-minute soak.
  • Fresh Cheese is Best: Grate your own cheddar for the sauce—it melts way better than the pre-shredded stuff.
  • Adjust the Thickness: If your sauce is too thick, just thin it out with a splash of milk or chicken stock.

How to Serve

Creamy Beer Cheese Chicken with Crispy Bacon Recipe

Serve this chicken with mashed potatoes, crusty bread, or even over pasta to soak up all that cheesy goodness. And don’t forget a side of greens or roasted veggies to round out the meal!

Make Ahead

  • To Refrigerate: You can store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of stock or milk to loosen the sauce if needed.
  • To Freeze: Yes, you can freeze this! Let the chicken cool completely before transferring it to a freezer-safe container. It’ll keep for up to 3 months. Thaw in the fridge overnight and reheat on the stove.

FAQs

1. Can I use a different beer?

Definitely! Lager works best for a lighter flavor, but feel free to experiment with different beers like a pale ale or even a wheat beer.

2. What other cheeses can I use?

Sharp cheddar is the go-to, but Gruyère, gouda, or even a pepper jack could work well for different flavor profiles.

3. Can I make this dairy-free?

You can! Swap out the butter for a plant-based option, use almond milk or coconut milk, and opt for dairy-free cheese.

4. What’s the best way to reheat this?

Reheat on the stove over low heat, stirring often. Add a splash of milk or stock to keep the sauce smooth.

Conclusion

This Creamy Beer Cheese Chicken with Crispy Bacon is the ultimate comfort food dish—rich, flavorful, and easy to make. Whether you’re whipping it up for a casual weeknight dinner or serving it at a weekend gathering, this dish is guaranteed to impress. Don’t forget to top it with extra crispy bacon for that perfect finishing touch!

Print
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Close-up of a skillet with three browned chicken breasts in a creamy beer cheese sauce, garnished with crispy bacon bits and chopped chives. This delectable beer cheese chicken looks savory and well-seasoned, with a rich, golden sauce.

Creamy Beer Cheese Chicken with Crispy Bacon Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Hannah
  • Prep Time: 10 minutes
  • Marinate: 2 Hours
  • Cook Time: 20 minutes
  • Total Time: 2 Hours 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

This indulgent dish combines juicy, beer-marinated chicken with a rich, creamy cheese sauce infused with lager and crispy bacon. It’s a perfect comfort meal, ideal for weeknights or special occasions, and can be served with mashed potatoes or crusty bread to soak up the delicious sauce.

Ingredients

Units Scale

For the Chicken:

  • 4 large boneless, skinless chicken breasts
  • 1/2 cup lager
  • 2 teaspoons garlic, minced
  • 1 teaspoon salt
  • 1 pinch cracked black pepper

For the 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 (2%, skim, or full cream)
  • 1/2 cup lager
  • 1/2 cup low sodium chicken stock
  • 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon vegetable stock powder
  • 1 teaspoon Dijon mustard
  • 1 dash hot sauce (optional)
  • 2/3 cup shredded cheddar cheese (or more to taste)
  • Salt and pepper, to taste

Instructions

Marinate the Chicken:

  1. In a shallow bowl, combine the lager, garlic, salt, and pepper. Add the chicken breasts, cover with plastic wrap, and refrigerate for at least 2 hours (or overnight for deeper flavor).
  2. When ready to cook, remove the chicken from the fridge and let it sit at room temperature for 20 minutes.

Cook the Chicken:

  1. Heat a skillet or pan over medium-high heat. Drain the chicken from the marinade and pat dry. Fry the chicken breasts in a small amount of oil until golden brown on both sides and fully cooked through (about 6-8 minutes per side, depending on thickness).
  2. Once cooked, transfer the chicken to a warm plate and set aside.

Make the Sauce:

  1. In the same pan, cook the diced bacon until crispy (about 6 minutes). Transfer to a paper towel-lined plate to drain.
  2. To the remaining bacon fat in the pan, add the onion and celery, cooking until softened (about 6 minutes). If there is not enough bacon fat, add 2 tablespoons of butter instead.
  3. Stir in the garlic and cook for about 1 minute, until fragrant.
  4. Pour in the lager and cook until reduced slightly (about 3-4 minutes).
  5. Sprinkle in the flour, cooking for about 3 minutes until golden brown. Slowly whisk in the chicken stock, followed by the milk. Simmer, whisking occasionally, until the sauce thickens.
  6. Stir in Worcestershire sauce, vegetable stock powder, Dijon mustard, and hot sauce (if using).

Finish the Dish:

  1. Remove the sauce from heat and stir in the shredded cheddar cheese. Continue stirring until the cheese is melted and the sauce is creamy.
  2. Stir in ¾ of the crispy bacon, reserving the rest for garnish. Taste the sauce and adjust seasoning with more salt, pepper, cheese, or beer if desired.
  3. Return the cooked chicken to the pan, spooning the sauce over the top. Let the chicken warm through for a couple of minutes.
  4. Garnish with the remaining bacon and freshly chopped parsley or chives.

Notes

  • If you’re short on time, marinate the chicken for at least 20 minutes, piercing the chicken with a sharp knife to help the marinade absorb.
  • For an even creamier sauce, substitute the milk with heavy cream, half-and-half, or evaporated milk.
  • Serve with mashed potatoes, steamed vegetables, or crusty bread to enjoy with the rich, cheesy sauce.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 620kcal
  • Sugar: 3g
  • Sodium: 1050mg
  • Fat: 36g
  • Saturated Fat: 15g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 1g
  • Protein: 55g
  • Cholesterol: 165mg

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