Bacon Chicken
"An easy, quick and delicious recipe from Busy Cooks."
photo by Joysfood4
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 6 slices bacon
- 1 tablespoon butter
- 1 tablespoon olive oil
- 6 chicken breasts, boneless and skinless
- 1 onion, chopped
- 3 garlic cloves, minced
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 1⁄2 cups shredded cheddar cheese or 1 1/2 cups colby cheese
- 1 1⁄2 cups shredded cheese cheese or 1 1/2 cups plain cheese
directions
- Cook bacon in 12" skillet until crisp, about 4-6 minutes. Crumble bacon and set aside. Pour bacon grease out of skillet, but don't wash or wipe it. Add butter and olive oil to skillet.
- Saute chicken breasts in this mixture over medium heat, turning once, until chicken is almost cooked and just barely pink in center. The internal temperature should be 155 degrees F. This should take 8-10 minutes. Place chicken in ungreased 12x8" baking dish.
- Cook onion and garlic in drippings remaining in skillet. Cook until onion is softened, then stir in salt, pepper, and cooked bacon. Spoon over chicken breasts and sprinkle with cheese. Bake at 350 degrees for 10-15 minutes or until chicken is thoroughly cooked and cheese is melted.
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Reviews
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This chicken recipe has become a favorite in our family! I'd made it 4-5 times when I realized I had never reviewed it yet -- hands down, it has to be in the Top 10 of all the chicken dishes I've ever made. This last time I used bone-in chicken breasts and just adjusted the cooking time a little. I also omitted the salt as did other reviewers because of the bacon. The first few times I used cheddar cheese in the recipe but I tried a mixture of cheddar/colby this time and really liked it. The colby is a little milder and is nice and creamy when melted. What else can I say -- this recipe is the best of the best. THANK YOU for sharing it with us. -
Chickenlicious! I added a half cup of celery when cooking the onions, and topped the whole thing with 1/2 teaspoon of chopped basil and a couple shakes of paprika across the top before cooking. Loved it! -
Gailanng this dish is wonderful. Thank you so much for sharing this special treat with all of us. The only change I made was to use a medium cheddar. The dish was quick and easy to make. Loved the flavors of this dish. Cheese, onion, bacon and chicken. The chicken was moist and tender, cooked perfectly. Even the picky dh cleaned his plate. Into my keeperbox this goes. Made for my Pac baby. :) -
This was delicious! I didn't have any onions so I used a packet of dry onion soup mix. Easy and everyone loved it!
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We loved it! The chicken was so moist and yummy! I used cheddar cheese, and would really love to try it with Monterrey Jack. Thanks gailann!
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Tweaks
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Another hit in my household :) This one is a keeper. <br/>I substituted the olive oil for coconut oil. I also omitted the salt. For the cheese, I used a combination of Colby and Monterey Jack, Triple Cheddar, and Mozzarella[with a touch of Philadelphia] shredded cheeses[all Kraft]. YUM. I loved everything about this recipe. Husband cheerfully said it was good. Thanks for sharing. -
All I can say is wow! This is my third time making this recipe and I realized I had not given it a rating. My only change was using hot pepper cheese instead of cheddar or colby. It was what I had on hand! Thank you.
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
