Smothered Chicken Breasts Recipe
Smothered Chicken Breasts Recipe photo by Taste of Home
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Smothered Chicken Breasts Recipe

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After trying this delicious chicken dish in a restaurant, I decided to recreate it at home. Topped with bacon, caramelized onions and zippy shredded cheese, it comes together in no time with ingredients I usually have on hand. Plus, it cooks in one skillet, so it’s a cinch to clean up! —Brenda Carpenter, Warrensburg, Missouri
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon lemon-pepper seasoning
  • 1 tablespoon canola oil
  • 8 bacon strips
  • 1 medium onion, sliced
  • 1/4 cup packed brown sugar
  • 1/2 cup shredded Colby-Monterey Jack cheese

Nutritional Facts

1 each: 445 calories, 34g fat (13g saturated fat), 66mg cholesterol, 619mg sodium, 17g carbohydrate (16g sugars, 1g fiber), 16g protein.


  1. Sprinkle chicken with salt and lemon-pepper. In a large skillet, cook chicken in oil for 6-7 minutes on each side or until a thermometer reads 165°; remove and keep warm.
  2. In same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings.
  3. In drippings, saute onion and brown sugar until onion is tender and golden brown. Place two bacon strips on each chicken breast half; top with caramelized onions and cheese. Yield: 4 servings.
Originally published as Smothered Chicken Breasts in Simple & Delicious May/June 2006, p33

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indygail User ID: 7849147 259548
Reviewed Jan. 12, 2017

"My husband and son both agreed it was the best chicken they have ever had!!!!"

loriskeith User ID: 6752838 259281
Reviewed Jan. 5, 2017

"My family loved this recipe even my son who hates onions! But I substituted garlic powder for the lemon pepper ( didn't like the lemon pepper!)"

dkuglin User ID: 7994611 257676
Reviewed Dec. 4, 2016

"Anything with bacon is delicious!"

mom2lauren User ID: 7407229 257089
Reviewed Nov. 21, 2016

"Scrumptious! For the cheese I used thin slices of Gouda since that's what I had in the fridge. Very simple to prepare. I baked the chicken in the oven first instead of pan frying it because I was busy doing other things so I didn't want to be tied to the stove flipping the chicken!"

goodram User ID: 8931237 253931
Reviewed Sep. 10, 2016

"My family loved it, including my husband, who is not a fan of chicken or onions. I used turkey bacon and served with rice. I added water to the brown sugar and onions to make a sauce and will double next time. Definitely a keeper!"

sstetzel User ID: 158954 253075
Reviewed Aug. 23, 2016

"Hi Mgooch,

That 1/4 c. brown sugar is divided evenly over the four chicken breasts.
Sue Stetzel
Taste of Home Magazine"

mgooch User ID: 7504228 253002
Reviewed Aug. 22, 2016

"How do you figure one serving of this only has 16g of sugar when 1/4 c. brown sugar has over 50g?"

jeanclarice User ID: 6399771 241578
Reviewed Jan. 11, 2016

"Amazing flavor! My husband & I both loved it! It's a keeper!"

Michaelt309 User ID: 7683653 237443
Reviewed Nov. 15, 2015

"My wife made this for dinner tonight and it was a big hit with our family. She just didnt add the chesse because my husband can't have cheese and it was still delicious. We will make again for sure."

Yemar User ID: 7262916 236740
Reviewed Nov. 5, 2015

"I didn't think this would have much flavor, but I was very happy with the end results. I did pound out the chicken before cooking just to speed up the cooking time. I cut down on the sugar as other viewers suggested, but will not do it again. I think the brown sugar is what made this so good. My kids loved it! I will definitely be making this again!"

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