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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