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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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!"

Parkhart User ID: 8132484 233785
Reviewed Sep. 30, 2015

"Delicious! We liked it and make variations which are all good. We modified steps so it all came out warm."

ardy bare User ID: 4495741 233745
Reviewed Sep. 30, 2015

"my family loved this. will make again."

buffetfan User ID: 4035139 232186
Reviewed Sep. 2, 2015 Edited Jul. 5, 2016

"This is one of the best recipes I have ever made! Everyone enjoyed it and cleaned their plate. I will say your chicken breasts won't cook in 7 minutes on each side. I flattened mine for more even cooking but they still took 30 minutes or more. When I figured they were taking a long time, I cooked the bacon separately, otherwise dinner would have been really late. Once the chicken was done I put some bacon grease in the chicken pan and cooked the onions. I added a bit of chicken broth to the pan to deglaze and I had a bit of a really nice gravy that was totally unexpected.

I also worried that cooking everything in the order that the chicken would get cold. I agree the steps should be reversed. Cook the bacon, then onions, then chicken and I suggest adding the onions back to the pan with the chicken to warm them before serving. That way, everything is hot and the cheese will melt. This will definitely be made again in our house!"

ahmom User ID: 3426126 232138
Reviewed Sep. 1, 2015

"OHHH so good!"

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