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Ingredients
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Chicken & Toppings
Bacon & Sauce
Cooking & Finish
Method
Chicken & Toppings
- 1
Prepare and Season Chicken
Pat 4 chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even thickness about 1/2–3/4 inch. Season both sides evenly with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp smoked paprika.
- 2
Add Cheese
Set 1 1/2 cups shredded Monterey Jack aside to top the chicken later.
Bacon & Sauce
- 3
Cook the Bacon
Preheat oven to 400°F (200°C). In a skillet over medium heat, cook 8 bacon slices until crisp, about 8–10 minutes, turning as needed. Transfer bacon to a paper towel–lined plate to drain, reserve 1–2 tablespoons of bacon fat in the skillet and crumble or chop bacon when cool. If you have less than 1–2 tbsp fat, add a little olive oil in the next step.
- 4
Make Sauce
In the same skillet with 1–2 tbsp reserved bacon fat (or 1 tbsp olive oil + 1 tbsp butter), add 2 tbsp unsalted butter and melt over medium heat. Add 1/2 cup finely chopped yellow onion and sauté until soft and translucent, about 4 minutes. Add 2 tsp minced garlic and cook 30 seconds until fragrant. Sprinkle 1 tbsp all-purpose flour over onions and garlic, stirring for 30–45 seconds to cook the raw flour taste. Gradually whisk in 1 cup chicken broth until smooth. Bring to a simmer and let thicken for 2–3 minutes. Stir in 1/2 cup heavy cream, 1 tsp Worcestershire sauce and 1 tsp Dijon mustard. Simmer 1–2 minutes until sauce coats the back of a spoon. Taste and adjust seasoning with a pinch of salt and pepper if needed. Remove from heat and stir in half of the chopped bacon (reserve remaining for topping) and 1 tablespoon chopped fresh parsley.
Cooking & Finish
- 5
Sear Chicken
Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat. When oil is shimmering, add the seasoned chicken breasts and sear without moving until golden brown, about 3–4 minutes per side. (If your skillet is not ovenproof, sear in a skillet then transfer to a prepared baking dish.)
- 6
Combine & Bake
Reduce heat to low. Pour the prepared bacon-cream sauce evenly over and around the seared chicken. Sprinkle the remaining chopped bacon over each breast, then mound the shredded Monterey Jack cheese evenly on top of the chicken (about 1.5 cups total). If desired, lightly spray or oil a small rim of the pan to prevent sticking.
- 7
Finish in Oven
Transfer the skillet to the preheated 400°F (200°C) oven and bake until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbling, about 12–15 minutes depending on thickness. If you prefer a browned cheese top, broil 1–2 minutes at the end—watch closely to avoid burning.
- 8
Rest & Serve
Remove the skillet from the oven and let the chicken rest 3–5 minutes. Spoon any sauce from the pan over the chicken, garnish with the remaining 1 tablespoon chopped fresh parsley, and serve with lemon wedges if desired.