Of course! Smothered Chicken with Cheese and Bacon is the ultimate comfort food dish. It’s juicy, cheesy, smoky, and incredibly satisfying. This recipe creates a restaurant-quality meal right in your own kitchen.
Here’s a detailed, foolproof recipe that will become a new favorite.
Smothered Chicken with Cheese and Bacon
This dish features pan-seared chicken breasts smothered in a creamy sauce, topped with crispy bacon and melted cheese.
Serves: 4
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients
For the Chicken:
· 4 boneless, skinless chicken breasts
· 1 tbsp olive oil or butter
· 1 tsp garlic powder
· 1 tsp onion powder
· Salt and black pepper to taste
· 6 slices bacon, cooked and crumbled
· 1 ½ cups shredded cheese (a blend of cheddar and Monterey Jack is perfect)
For the Creamy Sauce:
· 2 tbsp unsalted butter
· 2 cloves garlic, minced
· ¼ cup all-purpose flour
· 1 ½ cups chicken broth
· ½ cup heavy cream or half-and-half
· 1 tsp Dijon mustard (optional, but adds great flavor)
· Salt and black pepper to taste
For Garnish (optional):
· Sliced green onions or chopped fresh parsley
Instructions
- Prep the Chicken: Pat the chicken breasts dry with paper towels. This is crucial for getting a good sear. If they are very thick, pound them to an even ½-inch to ¾-inch thickness for even cooking. Season both sides generously with garlic powder, onion powder, salt, and pepper.
- Cook the Bacon: While prepping the chicken, cook the bacon in a large skillet until crispy. Transfer to a paper towel-lined plate to drain. Once cool, crumble it. Keep about 1 tablespoon of the bacon grease in the skillet – this will add incredible flavor to the chicken and sauce.
- Sear the Chicken: Heat the bacon grease and 1 tbsp of olive oil in the same skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the skillet and set it on a plate.
- Make the Roux for the Sauce: Reduce the heat to medium. Add the 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the butter and whisk constantly for about 1 minute to cook out the raw flour taste.
- Create the Creamy Sauce: Gradually pour in the chicken broth while whisking constantly to prevent lumps. Then, whisk in the heavy cream and Dijon mustard. Bring the sauce to a simmer, stirring frequently, until it thickens enough to coat the back of a spoon (about 3-5 minutes). Season with salt and pepper to taste.
- Assemble and Smother: Return the cooked chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce over the top of each piece.
- Add Toppings and Melt: Sprinkle the shredded cheese evenly over each chicken breast, followed by the crumbled bacon.
- Melt the Cheese: Cover the skillet with a lid and let it sit over low heat for 2-3 minutes, just until the cheese is completely melted and bubbly. Alternatively, you can pop the skillet under a preheated broiler for 1-2 minutes for a beautifully browned top.
- Serve: Garnish with sliced green onions or parsley. Serve immediately, spooning extra sauce from the pan over the top. It’s fantastic with mashed potatoes, rice, or pasta to soak up all that delicious sauce.
🌟 Pro-Tips for the Best Smothered Chicken:
· Don’t Crowd the Pan: If your skillet isn’t large enough, sear the chicken in two batches. Overcrowding will steam the chicken instead of giving it a beautiful brown crust.
· The Power of Pounding: Pounding the chicken to an even thickness is the #1 secret to preventing dry, overcooked edges and a raw center.
· Cheese Choices: A good melting cheese is key.
· Cheddar/Monterey Jack Blend: The classic, reliable choice.
· Pepper Jack: For a little kick.
· Gouda or Smoked Gouda: For a wonderfully smoky flavor.
· Mozzarella: For maximum cheese pull.
· Cream Substitute: You can use whole milk instead of heavy cream, but the sauce will be a bit less rich and will take slightly longer to thicken.
· Make it Lighter: Use turkey bacon and low-fat cheese. For the sauce, you can use 2 cups of broth and thicken it with just the roux, omitting the cream.
This dish is pure, cheesy, bacon-y perfection. Enjoy your incredible homemade meal