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Smothered Chicken Breasts

After trying a similar chicken dish in a restaurant, I decided to re-create it at home. Topped with bacon, caramelized onions and shredded cheese, this savory dish comes together in no time, and uses ingredients that I usually have on hand. And since it cooks in one skillet, it’s a cinch to clean up! —Brenda Carpenter, Warrensburg, Missouri
  • 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


  • Sprinkle chicken with salt and lemon pepper. In a large skillet, heat oil over medium heat; cook chicken until a thermometer reads 165°, 6-8 minutes per side. Remove from pan; keep warm.
  • In same skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels; pour off all but 2 tablespoons drippings.
  • In drippings, saute onion with brown sugar over medium heat until tender and golden brown. Top chicken with bacon, onion mixture and cheese.
Nutrition Facts
1 serving: 560 calories, 34g fat (12g saturated fat), 143mg cholesterol, 710mg sodium, 17g carbohydrate (15g sugars, 0 fiber), 45g protein.

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  • TCBurch
    Jun 26, 2020

    This is SO delicious. I took Jason’s suggestion and cooked the bacon first, reserved some bacon grease, cooked the chicken in the bacon grease that was left in the pan, then sautéed the onion in the reserved grease. It turned out so amazingly tender and flavorful. My 7 year-old son who does not love meat asked for more!

  • Vickie
    Mar 15, 2020

    This is a very easy and tasty. The only change I make is I add green bell pepper to the onion mixture. We love it.

  • sheeleigh
    Mar 15, 2020

    I’ll give it a 5 for flavor and 4 fir directions. Agree with Jason. Cook bacon first, and use it sauté. No need for butter.

  • Cargram
    Mar 15, 2020

    Great recipe--Really liked Campcook's idea of cooking chicken first to lower temp and continuing in oven while proceeding with bacon and onions. Chicken much warmer for eating that way.

  • greg1974
    Mar 15, 2020

    I've been making this for years. We add mushrooms and use . Different cheese we like better. Very good. One of hubbys favorites

  • 538jp
    Mar 15, 2020

    Easily one of my new favorites. Thanks!!!

  • kvelthaus
    Nov 14, 2019

    Made this tonight. No real changes to the recipe except for adding a fresh jalapeno pepper to the onions. Wow, excellent - great flavor. For next time, I would add two jalapeno peppers (minus the seeds) for a little kick. This was truly awesome!!! Thank you so much.

  • CampCook
    Jul 1, 2019

    This is an excellent dish with good flavor. I anticipated this as taking a lot of time, however, with all components being cooked in the same pan. Once I got the chicken to about 120°, I transfered the breasts to a oven safe glass baking dish to finish. That allowed me to time getting the chicken to temp and for it to rest while the bacon and then the onion/brown sugar components were completed. Timing is everything in cooking and this allowed it all to come together nicely.

  • Jason
    Apr 5, 2019

    Wife and I enjoyed the dish. Good mix of sweet and savory, crispy and tender. Changes I made to the recipe include frying chicken in bacon grease prior to sauteing onions in bacon grease. Also used Beasley's Smokehouse Rub Poultry Powder,, to season the chicken.

  • Janet
    Mar 31, 2019

    My husband and I absolutely loved this. I am not a big fan of boneless Chicken Breasts but they were on sale. What a big delicious surprise this dish was, thank you so much Brenda for sharing it!!