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Smothered Chicken Breasts


  • 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


  • 1. 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.
  • 2. In same skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels; pour off all but 2 tablespoons drippings.
  • 3. 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.


Average Rating: 4.832214
  • 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
  • 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!!
  • Margiesglennie
    Mar 15, 2019
    Good. It is "topped" not "smothered"
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