Southern Chicken Recipe
Topped with our house-made, three-cheese Southern pimento cheese and applewood-smoked bacon.
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Ingredients
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Chicken
Southern Pimento Cheese (house-made, three-cheese)
Bacon & Garnish
Method
Chicken
- 1
Prep and season
Pat chicken breasts dry with paper towels. If very thick, butterfly or pound to even thickness about 1/2 inch. In a small bowl combine olive oil, smoked paprika, garlic powder, onion powder, kosher salt and black pepper. Rub mixture evenly over both sides of each chicken breast.
- 2
Cook the chicken
Preheat a large ovenproof skillet over medium-high heat. When hot, add a little oil or use the same olive oil used for seasoning. Sear chicken breasts 3-4 minutes per side until golden brown. Transfer skillet to a preheated oven at 375°F (190°C) and bake 8-12 minutes more, or until internal temperature reaches 165°F (74°C). Remove from oven and set aside for 3 minutes to rest.
Southern Pimento Cheese (house-made, three-cheese)
- 3
Grate cheeses
Coarsely grate the sharp cheddar, white cheddar and Monterey Jack (or pulse in a food processor) so they are similar-sized shreds for a smooth, creamy blend.
- 4
Mix base
In a medium bowl, beat the softened cream cheese until smooth. Add the mayonnaise and whisk until combined and slightly fluffy.
- 5
Combine everything
Fold the grated cheeses into the cream cheese-mayo mixture. Add chopped roasted red pimentos, apple cider vinegar, Worcestershire sauce, hot sauce (if using), sugar, black pepper and kosher salt. Mix thoroughly with a spatula until evenly distributed. Taste and adjust seasoning (add more salt, pepper, or hot sauce as desired).
- 6
Chill briefly (optional)
For best texture and flavor meld, cover and chill the pimento cheese 20–30 minutes. If time is short, it can be used immediately.
Bacon & Finish
- 7
Cook bacon
While chicken rests or in a separate skillet, cook applewood-smoked bacon over medium heat until crisp, about 8–10 minutes, turning as needed. Transfer to paper towels to drain and cool slightly. Once cooled, chop or crumble into bite-sized pieces.
- 8
Assemble and serve
Place each cooked chicken breast on a plate. Spoon or spread about 1/3 to 1/2 cup of the house-made three-cheese Southern pimento cheese over each breast, letting some melt slightly from the warm chicken. Sprinkle chopped applewood-smoked bacon evenly over the pimento cheese. Garnish with sliced chives or green onions and serve with lemon wedges on the side if desired.