You wouldn't think chicken and pork would go together well, kind of like wearing striped pants and a polka-dotted shirt, it seems mismatched. But this One-Pan Smothered Chicken and Bacon works. Amish cooks will make it frequently for a Sunday supper. The sizzling bacon creates a glaze that you then use to coat the chicken and this creates an incredible flavor. Another touch is to add some asparagus to the skillet. Or as this recipe suggests, smother it in onion and cheese. This recipe was sent into me from a Rhoda Yoder in Choteau, Oklahoma.
My parents tried this recipe and loved it. The brown sugar adds a hint of sweetness to this dish. which adds a nice bit of balance to the dish.
According to the USDA, In 2018, 65.2 pounds of chicken per person were available for Americans to eat (on a boneless, edible basis), compared to 54.6 pounds of beef. Chicken began its upward climb in the 1940s, overtaking pork in 1996 as the second most consumed meat. And now Americans eat more chicken than beef. The Amish have not been immune to this trend either. Chicken has increased in popularity on Amish farms to the point that chicken is served for more suppers than beef, it seems.
Chicken is often more flavorful on Amish farms than other places because they really have a varied diet of kitchen scraps, seeds, insects, and they exercise more than in big factory farm settings which helps they develop big muscles, which make for a better cut of meat.
Use fresh chicken breasts for this One-Pan Smothered Chicken and Bacon dish and then heat them up.
And then fry some bacon.
This dish pairs well with fresh buttered summer corn or some asparagus on the side.
Delicious supper for anytime of year.
🍗 One-Pan Smothered Chicken and Bacon
- 4 (6 ounce) skinless, boneless chicken breast halves
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon vegetable oil
- 8 strips bacon
- 1 onion, sliced
- ¼ cup packed brown sugar
- ½ cup shredded Colby-Monterey Jack cheese
📋 Instructions
- Sprinkle chicken with salt and pepper.
- Heat oil in a cast iron skillet over medium heat; cook the chicken breasts in hot oil until no longer pink in the center and the juices run clear, 13 to 15 minutes.
- Remove and keep warm.
- Place bacon in large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
- Drain bacon slices on paper towels; reserve 2 tablespoons drippings.
- Cook and stir onion and brown sugar in reserved drippings until onion is golden, about 5 minutes.
- Place two bacon strips on each chicken breast half; top with caramelized onions and sprinkle with Colby-Monterey Jack cheese.
🥓 More Amish Recipes With Bacon
Potato Bacon Pancakes - Delicious!
Bacon-wrapped steaks - super!
Roast Chicken With Bacon Drippings- amazing!
Pea and Bacon Salad - perfect!
🖨️ Full Recipe
One-Pan Smothered Chicken and Bacon
Ingredients
- 4 (6 ounce) skinless, boneless chicken breast halve
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon tablespoon vegetable oil
- 8 strips bacon
- 1 onion, sliced
- ¼ cup packed brown sugar
- ½ cup shredded Colby-Monterey Jack cheese
Instructions
- Sprinkle chicken with salt and pepper.
- Heat oil in a cast iron skillet over medium heat; cook the chicken breasts in hot oil until no longer pink in the center and the juices run clear, 13 to 15 minutes.
- Remove and keep warm
- .Place bacon in large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
- Drain bacon slices on paper towels; reserve 2 tablespoons drippings.
- Cook and stir onion and brown sugar in reserved drippings until onion is golden, about 5 minutes.
- Place two bacon strips on each chicken breast half; top with caramelized onions and sprinkle with Colby-Monterey Jack cheese.
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