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One-Pan Smothered Chicken and Bacon

One-Pan Smothered Chicken and Bacon

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Course Main Course
Cuisine American, Amish


  • 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


  • 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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