Cheesy Bacon Smothered Chicken
Cheesy Bacon Smothered Chicken
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
For the Bacon & Sauce
- 6 slices thick-cut bacon, chopped
- 1 tablespoon butter
- 1/2 yellow onion, small, finely diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup BBQ sauce, your favorite
- 1/2 red bell pepper, small, finely diced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Topping & Garnish
- 1 1/2 cups Monterey Jack cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a large skillet, cook the chopped bacon over medium-high heat until crispy. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain. Reserve 1 tablespoon of bacon fat in the skillet, discarding any excess.
⏱️ 8 min00
- 2
While the bacon cooks, pat the chicken breasts dry and season both sides with 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, and paprika. Add the olive oil to the skillet with the reserved bacon fat (if needed, add a little more olive oil to make 1 tablespoon total). Heat over medium-high heat. Sear the chicken breasts for 4-5 minutes per side, or until golden brown and cooked through. Remove chicken from the skillet and set aside.
⏱️ 7 min00
- 3
Reduce heat to medium. Add the butter to the skillet. Once melted, add the diced yellow onion and red bell pepper. Sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 4 min00
- 4
Pour in the chicken broth, heavy cream, and BBQ sauce. Stir in the dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring the sauce to a gentle simmer, stirring occasionally, and cook for 3-5 minutes until it slightly thickens.
⏱️ 5 min00
- 5
Return the seared chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce over the chicken. Sprinkle the shredded Monterey Jack cheese evenly over the chicken breasts and sauce. Cover the skillet and cook on medium-low heat for 5-7 minutes, or until the cheese is completely melted and bubbly.
⏱️ 7 min00
- 6
Remove the skillet from the heat. Garnish generously with the crumbled crispy bacon and fresh chopped parsley before serving.
⏱️ 1 min00
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Bacon Smothered Chicken
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
For the Bacon & Sauce
- 6 slices thick-cut bacon, chopped
- 1 tablespoon butter
- 1/2 yellow onion, small, finely diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup BBQ sauce, your favorite
- 1/2 red bell pepper, small, finely diced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Topping & Garnish
- 1 1/2 cups Monterey Jack cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a large skillet, cook the chopped bacon over medium-high heat until crispy. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain. Reserve 1 tablespoon of bacon fat in the skillet, discarding any excess.
⏱️ 8 min00 - 2
While the bacon cooks, pat the chicken breasts dry and season both sides with 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, and paprika. Add the olive oil to the skillet with the reserved bacon fat (if needed, add a little more olive oil to make 1 tablespoon total). Heat over medium-high heat. Sear the chicken breasts for 4-5 minutes per side, or until golden brown and cooked through. Remove chicken from the skillet and set aside.
⏱️ 7 min00 - 3
Reduce heat to medium. Add the butter to the skillet. Once melted, add the diced yellow onion and red bell pepper. Sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 4 min00 - 4
Pour in the chicken broth, heavy cream, and BBQ sauce. Stir in the dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring the sauce to a gentle simmer, stirring occasionally, and cook for 3-5 minutes until it slightly thickens.
⏱️ 5 min00 - 5
Return the seared chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce over the chicken. Sprinkle the shredded Monterey Jack cheese evenly over the chicken breasts and sauce. Cover the skillet and cook on medium-low heat for 5-7 minutes, or until the cheese is completely melted and bubbly.
⏱️ 7 min00 - 6
Remove the skillet from the heat. Garnish generously with the crumbled crispy bacon and fresh chopped parsley before serving.
⏱️ 1 min00