A delicious starter.
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 (6 ounce) skinless, boneless chicken breast halves
- ¼ teaspoon salt
- ¼ teaspoon lemon pepper seasoning
- 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 lemon-pepper.
- Heat oil in a large 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. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). 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.
Nutrition Facts
| Calories | 431 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 125 mg |
| Dietary Fiber | 1 g |
| Protein | 44 g |
| Saturated Fat | 8 g |
| Sodium | 809 mg |
| Sugars | 15 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
This was an incredibly easy dish to make on a weeknight. There were zero leftovers. Next time I’ll make extra because I bet it would be perfect for lunch the next day.
The family like this including a 1 year old, he thought the bacon was WOW! But I don’t have a lid for my large skillet and had trouble getting the breasts to come to 160. Thus most of the chicken was dry. Maybe my chicken was too thick? The caramelized onions were great, my husband who doesn’t like onions much was happy
Delicious! My husband loves smothered chicken, I added mushrooms with the onions because we love them too. It’s a keeper!!!
Add more onion cause it was good with this meal
Very tasty!! I added cayenne pepper for seasoning. Cooked bacon first, removed most of the bacon grease, then cooked chicken, then added bacon grease and brown sugar to sauté onion and mushrooms. Delicious! Definitely a keeper recipe!
I replaced Lemon pepper with regular pepper, cut the slices of bacon in half
What an easy and delicious recipe. One of my wife’s favorites! She can’t wait until I make it again.
Excellent recipe exactly the way it is. Carmelized onions gave this recipe an excellent taste. Very quick to pull together.
I followed the recipe and enjoyed every bite. I would make it again….very easy!
I used Splenda brown sugar 1 Tbspn & since I didn’t have Colby shredded. I put 1 slice of Colby divided into 4 strips on each chicken. It was delicious! Definitely going to make this again. Hubby loved it and so did I.
Well, I just found out that I am not a fan of sweet and savory. That salty sweet combo literally made me feel sick. Not sure what the lemon pepper was supposed to do because I could not taste that at all. Sorry, but I will not make this again.
This was extremely good. The only change I made was to use white cheddar cheese because I did not have Colby Monterey. Do not skip the onions, the caramelized onions really go well with the chicken. You must try this one.??
This is aaaaamazing!!!
This was very good! I cooked the bacon first, then the onions and put everything in the fridge until I was ready to cook the chicken. After the chicken had a quick fry, microwaved the onions to reheat. Bacon, onions, cheese and dinner was ready! Next time I might add a dash of hot sauce to the onion, brown sugar mixture. Will definite!y make again. Thanks for sharing!
A simple, yet tasty recipe for chicken breasts. I am not a huge fan of chicken breasts as they tend to dry out and are less flavorful than legs/thighs. I didn’t have all of the suggested ingredients, so I did improvise. I substituted cheddar cheese in place of colby-jack. And to finish, each breast was placed in an individual baking dish and placed under the broiler until the cheese started to brown. The finished dish turned out flavorful and the chicken did not dry out. I would recommend this recipe and will probably use this recipe again.
Delicious! Keep it in my favorites
Very well received. Will cook again.
Made this tonight & I wish I had taken a picture! It was beautiful & delicious! I did things a little different. I didn’t have any lemon pepper, and only has lime juice on hand. I looked up substitution recipes with lemon juice & just used lime juice in its place. Instead of measuring out each spice I just squeezed a little lime juice on each breast and sprinkled a little of each: granulated garlic & onion, s&p, and dried thyme leaves. I used vegetable oil, but next time I plan to use Avocado oil. I put a lid on the pan & cooked over med heat for 5 min each side. I used a separate pan & cooked the bacon while the chicken was cooking to save time. I followed the recipe for the onions, then layered the bacon, onions & cheese (I used Lucerne Fancy Cut – wide shred cheddar/jack mix) & I put it in my Ninja pro XL @ 450° for 5 min, topped w/a liile chopped parsley & wallah… Perfection!! Served w/steamed fresh cut green beans & Angel Hair Pasta & Parmesan. My husband loved it & so did I!!
This was great! I made a few very minor alterations based on what I had on hand, and used balsamic vinegar instead of brown sugar for the onions, and used chicken thighs instead of breasts. My kids both scarfed down 2 servings and said “This was really good!”
This was very good. My hubby doesn’t much like chicken unless its fried. He really liked this. I made extra for his lunch tomorrow at work. I didn’t use lemon pepper. I used seasoned salt and pepper.
Great recipe, have made it twice so far for meal prep. I put the pan under the broiler to crisp up the cheese a bit, yum!