Chicken Bacon Cheddar Recipe
Make Chicken Bacon Cheddar Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Protein & Main
Seasoning & Coating
Sauce & Finish
Method
Protein & Main
- 1
Prepare the chicken
Pat chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even 1/2–3/4 inch thickness for even cooking.
- 2
Season
Combine salt, black pepper, garlic powder, and smoked paprika. Rub olive oil over both sides of the chicken breasts, then evenly sprinkle the spice mix on both sides and rub it in.
- 3
Cook bacon
Preheat oven to 375°F (190°C). In a large oven-safe skillet over medium heat, cook bacon slices until they are just crisp but still flexible, about 6–8 minutes, turning once. Transfer bacon to a paper towel-lined plate. Reserve 1 tablespoon of bacon fat in the skillet and discard the rest (or save for another use).
- 4
Sear chicken
Increase heat under the skillet to medium-high. Add 1 tablespoon olive oil if skillet is dry. Add chicken breasts and sear 2–3 minutes per side until golden brown. Searing may not fully cook the chicken — that will finish in the oven.
- 5
Assemble in skillet
Reduce heat to low. Arrange seared chicken breasts in the skillet. Place two bacon slices over each breast (you can crumble or lay whole). Evenly distribute shredded cheddar over each bacon-topped breast.
- 6
Bake until cooked
Transfer the skillet to the preheated oven and bake 12–18 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F (74°C) and cheese is melted and bubbly. If cheese browns too quickly, tent lightly with foil.
Sauce & Finish
- 7
Finish the sauce
While the chicken bakes, melt unsalted butter in a small bowl or pan and stir in minced parsley and lemon juice. This simple butter-herb drizzle will brighten the dish.
- 8
Rest and serve
Remove skillet from the oven and let chicken rest 5 minutes. Spoon the butter-parsley mixture over each piece, garnish with optional sliced green onions, and serve immediately.