Crispy bacon, juicy chicken breast and a creamy mushroom sauce come together in an easy recipe that takes just 30 minutes to make. These bacon-wrapped chicken medallions, made with simple ingredients and served in a creamy mushroom sauce, will wow everyone at your next family dinner or potluck. 

Chicken Medallions

​Dinner Party Ready Chicken

This is a fast, tasty, easy dinner recipe that you’ll want to make over and over again. I’ve made it about four times in the last month because it’s just that good. 

This is a knock-off of my Steak au Poivre recipe. One of my followers left a comment that she was interested in the steak recipe, but she hadn’t eaten red meat in 19 years, so she asked if it could be prepared with chicken. So, a couple of days later, I bought some chicken breasts, and it was a pure success! The chicken turned out very moist and full of beautiful flavors from the spice mixture and bacon. It’s extra yummy if you use cream, but you can also use 2% or whole milk if you want to save some calories or that’s all you have in the fridge. 

My friend made it with turkey bacon, and I’ve made it with rashers of British bacon, also known as back bacon. British bacon is like a cross between Canadian and American bacon. It combines pork belly with the loin, giving it the perfect combination of fat and smokiness. Fresh and Easy stocks it regularly…but that is a West Coast store. If you find it at a grocery store in your state, leave a comment below to let others know. It’s definitely worth a try.

I keep making this recipe because it can be prepared in about 30 minutes, perfect for a busy weeknight or when you want something delicious but not frozen. Prep time is 5-10 minutes, and just 20-25 minutes of cooking time (with little oversight), which means you have plenty of time to prepare the sides without having to rush back to the pan over and over again. That’s what I call a successful dinner. 

I hope you try it at least once. I think you’re going to love it. If you do, let me know in the comments below! 

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Bacon-wrapped Chicken Breast Medallions

These bacon-wrapped chicken medallions are made with simple ingredients and served in a creamy mushroom sauce that'll wow the whole dinner table.
Servings: 2

Ingredients 

  • 2 boneless skinless chicken breasts
  • 10 slices bacon
  • 1 tsp kosher salt
  • 1 tsp coarse ground black pepper
  • 1 tsp herbs de Provence
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2 tbsp shallots, diced
  • 1 cup mushrooms, sliced
  • 2 tbsp cognac
  • 1/2 cup cream or milk

Instructions 

  • SLICE: Cut chicken into about 20 1-2-inch pieces and strips of bacon in half. 
  • WRAP: Place each bacon slice around each piece of chicken and sprinkle both sides with the salt, ground pepper and herbs de Provence.
  • HEAT: Combine butter and olive oil in a large skillet over medium-high heat. Add the chicken in a single layer to the pan. Cook for 5 minutes.
  • COOK: Flip the chicken pieces, cover and cook for 10 minutes, then remove from pan. 
  • STIR: Add shallots and mushrooms to the pan and sauté for 1-2 minutes, until tender.
  • POUR: Add cognac to pan and cook for about 1 minute, until most of the liquid evaporates. Scrape the browned bits from the chicken and vegetables up as it cooks, it'll add extra flavor with little effort.
  • POUR: Add cream or milk to the pan and cook until the sauce thickens.
  • COAT: Toss chicken into sauce and coat evenly.
  • SERVE: Place medallions over rice or noodles and ladle the mushroom sauce on top of the chicken.

Nutrition

Calories: 656kcalCarbohydrates: 6gProtein: 28gFat: 55gSaturated Fat: 25gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 0.5gCholesterol: 174mgSodium: 1412mgPotassium: 682mgFiber: 1gSugar: 3gVitamin A: 1283IUVitamin C: 4mgCalcium: 68mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Did you try this recipe?Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @zestuous

Ingredients for bacon-wrapped chicken medallions

  • Boneless skinless chicken breasts. Easy to find, chicken breast is my top choice for this recipe, but if you can find chicken tenderloins they’ll deliver a beautifully, well, tender result. 
  • Bacon. I used back bacon, but regular bacon, thick cut bacon, or turkey bacon are great. For best results, I would go with a fatty bacon as it’ll add tons of flavor to your sauce. 
  • Kosher salt
  • Black pepper
  • Herbs de Provence. This French seasoning is a savory blend usually made of thyme, sage, marjoram and more. It’s a unique spice blend that is perfect for all kinds of chicken dinners.
  • Butter
  • Olive oil
  • Shallots. These smaller cousins to onions give off a much milder flavor that blends beautifully into the cream sauce. 
  • Mushrooms. Crimini, white, portabella, whichever you like best!
  • Cognac
  • Cream or milk

Substitutions: Got back from the store and don’t have enough milk? You can use a little cream cheese instead. 

See the full recipe card for servings and a full list of ingredients.

How to make bacon-wrapped chicken medallions

  1. Slice: Cut chicken into about 20 1-2-inch pieces and strips of bacon in half. 
  2. Wrap: Place each bacon slice around each piece of chicken and sprinkle both sides with the salt, ground pepper and herbs de Provence.
  1. Heat: Combine butter and olive oil in a large skillet over medium-high heat. Add the chicken in a single layer to the pan. Cook for 5 minutes.
  2. Cook: Flip the chicken pieces, cover and cook for 10 minutes, then remove from pan. 
  1. Stir: Add shallots and mushrooms to the pan and sauté for 1-2 minutes, until tender.
  1. Pour: Add cognac to pan and cook for about 1 minute, until most of the liquid evaporates. Scrape the browned bits from the chicken and vegetables up as it cooks, it’ll add extra flavor with little effort.
  2. Pour: Add cream or milk to the pan and cook until the sauce thickens.
  3. Coat: Toss chicken into sauce and coat evenly.
  4. Serve: Place medallions over rice or noodles and ladle the mushroom sauce on top of the chicken.

✔️ PRO TIP

Nervous about undercooked chicken, but don’t want to overcook it either? Use an instant-read thermometer to check the internal temperature. When chicken reaches 165 F degrees you’re in the clear for fully cooked and extra juicy chicken.

How to serve bacon-wrapped chicken medallions

Pair these medallions with charred brussels sprouts and watch a new family favorite meal unfold. Try swapping the rice or noodles for mashed potatoes for a really cozy take on dinner. Who doesn’t love mashed potatoes and gravy after all?  

Storage

These chicken medallions will keep for up to two days in the fridge when stored in an airtight container.

Frequently Asked Questions

What can I use in place of herbs de Provence? 

This spice blend can be hard to replicate, but you can make your own version with any savory spices you have in the pantry. You could also skip the herbs de Provence and use fan favorites like garlic powder or chili powder and make a new flavor profile instead. 

Can I make these in an air fryer?

This recipe is already super quick to make, but you can speed it up in the air fryer. Just follow the same directions as above and adjust the times accordingly. To ensure you don’t overcook the chicken, use a meat thermometer to check the internal temperature. 

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Christie Vanover

About Zestuous

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.


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4 Comments

  1. I just made this, but at the last minute realized I not only was out of cream, but milk too! So I used what I had- liquid coconut coffee creamer. It was absolutely amazing. Thanks!

  2. Will this chicken medallions dish reheat well. I’m cooking for 300 persons and will need to make a few hours earlier

    1. Hi Norma,

      I have never made it in advance, but it should reheat nicely because the bacon and cream sauce will help to keep it moist. Best of luck with your event.

      Christie