Smothered Chicken Breasts Recipe

5 99 129
Smothered Chicken Breasts Recipe
Smothered Chicken Breasts Recipe photo by Taste of Home
Publisher Photo

Smothered Chicken Breasts Recipe

Read Reviews
5 99 129
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

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

Directions

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. Yield: 4 servings.
Originally published as Smothered Chicken Breasts in Simple & Delicious May/June 2006, p33

Nutritional Facts

1 serving: 560 calories, 34g fat (12g saturated fat), 143mg cholesterol, 710mg sodium, 17g carbohydrate (15g sugars, 0 fiber), 45g protein.

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon lemon-pepper seasoning
  • 1 tablespoon canola oil
  • 8 Jones Dairy Farm Dry-Aged 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. Yield: 4 servings.
Originally published as Smothered Chicken Breasts in Simple & Delicious May/June 2006, p33

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Reviews forSmothered Chicken Breasts

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LPHJKitchen User ID: 7521213 269966
Reviewed Jul. 25, 2017

"There wasn't anything about this recipe that wasn't spectacular! Seriously - simple, tasty, quick!"

MY REVIEW
Kdorfman User ID: 7269420 265920
Reviewed May. 13, 2017

"Very greasy would not be making it again."

MY REVIEW
cawilliamson User ID: 3331836 264460
Reviewed Apr. 8, 2017

"The chicken was very moist and the combination of bacon, carmelized onions, and cheese was delicious!"

MY REVIEW
kykim User ID: 7350005 263730
Reviewed Mar. 21, 2017

"There isn't anything to change with this recipe. One of the best! Thank you Brenda for sharing."

MY REVIEW
Peapod0114 User ID: 7145890 263217
Reviewed Mar. 8, 2017

"This was so easy and delicious. It was something I would never think of to make. I think next time the only thing I may do is toss the skillet in the oven to melt the cheese more :)"

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

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

MY REVIEW
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!)"

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

"Anything with bacon is delicious!"

MY REVIEW
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!"

MY REVIEW
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!"

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