Smothered chicken with cheese and bacon

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Course: Main Course | Cuisine: American | Servings: 4
Calories: ~620 kcal | Skill Level: Easy

Description
Indulge in the ultimate comfort food with this incredibly easy and delicious Smothered Chicken with Cheese and Bacon. Tender, juicy chicken breasts are pan-seared to golden perfection, then smothered in a rich, creamy sauce, blanketed with melted cheddar cheese, and topped with crispy bacon bits. This one-pan wonder comes together in under 40 minutes, making it the perfect impressive yet simple dinner for any night of the week. It’s a guaranteed crowd-pleaser that delivers restaurant-quality flavor right in your own kitchen.

Ingredients
4 boneless, skinless chicken breasts (about 1.5 lbs / 680g), pounded to an even ½-inch thickness

1 tsp garlic powder

1 tsp smoked paprika

Salt and freshly ground black pepper, to taste

1 tbsp olive oil

2 tbsp unsalted butter

1 small yellow onion, finely diced

2 cloves garlic, minced

⅓ cup chicken broth

1 cup heavy cream (or half-and-half for a slightly lighter option)

1 cup shredded sharp cheddar cheese

½ cup shredded Monterey Jack cheese (or more cheddar)

6 slices bacon, cooked until crispy and crumbled

Fresh chopped parsley or chives, for garnish (optional)

Equipment
Large, oven-safe skillet (cast iron works perfectly)

Meat mallet or rolling pin (for pounding chicken)

Tongs

Measuring cups and spoons

Instructions
Step 1: Prepare the Chicken
Pat the chicken breasts completely dry with paper towels. Using a meat mallet or a rolling pin, gently pound them to an even ½-inch thickness. This ensures they cook quickly and evenly. Season both sides generously with salt, pepper, garlic powder, and smoked paprika.

Step 2: Cook the Bacon
In your large oven-safe skillet, cook the bacon over medium heat until crispy. Remove the bacon with tongs and place it on a paper towel-lined plate to drain. Once cooled, crumble it and set aside. Pour off the excess bacon grease, but do not wipe the skillet clean. The residual flavor will enhance the dish.

Step 3: Sear the Chicken
Add the olive oil to the same skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts. Sear for 5-7 minutes per side, until a golden-brown crust forms and the chicken is cooked through (internal temperature of 165°F / 74°C). Remove the chicken from the skillet and set it aside on a clean plate.

Step 4: Make the Cream Sauce
Reduce the heat to medium. Add the butter to the skillet. Once melted, add the diced onion and cook for 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.

Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up all the delicious browned bits from the bottom. Let it simmer for 1 minute. Reduce the heat to low and slowly pour in the heavy cream, stirring constantly. Let the sauce simmer gently for 2-3 minutes until it begins to thicken slightly. Do not boil.

Step 5: Smother and Cheese
Turn off the heat. Return the cooked chicken breasts to the skillet, nestling them into the cream sauce. Spoon some of the sauce over the top of each piece. Evenly sprinkle the shredded cheddar and Monterey Jack cheese over each chicken breast.

Step 6: Broil to Melt
Turn your oven’s broiler to high. Place the oven-safe skillet under the broiler for 2-3 minutes, watching closely, until the cheese is completely melted, bubbly, and starting to get golden spots.

Step 7: Garnish and Serve
Carefully remove the hot skillet from the oven (remember the handle is hot!). Immediately top the cheesy chicken with the reserved crumbled bacon and a sprinkle of fresh parsley or chives. Serve immediately, spooning the extra creamy sauce from the pan over each portion.

Notes
Pounding the Chicken: This is a crucial step! Uneven chicken will result in some parts being overcooked and dried out while others are undercooked.

Don’t Crowd the Pan: If your skillet isn’t large enough, sear the chicken in two batches to avoid steaming it.

Cream Sauce: Keep the heat low after adding the cream to prevent it from curdling or separating. If the sauce seems too thick after broiling, you can thin it with a tablespoon or two of additional chicken broth.

Cheese: For the best melt and flavor, shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.

Add Veggies: Feel free to add ½ cup of sliced mushrooms to the skillet with the onions, or stir in a handful of fresh spinach at the end of making the sauce to wilt.

Nutrition Information
Serving Size: 1 chicken breast with sauce | Calories: 620
Carbohydrates: 6g | Protein: 45g | Fat: 46g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 205mg | Sodium: 780mg | Potassium: 650mg | Fiber: 1g | Sugar: 3g

Nutritional information is an estimate and will vary based on specific ingredients and brands used.