Smothered chicken breasts are my go-to recipe when I really want to impress my guests. They are creamy, cheesy, with smoky bacon and caramelized onions, and delicious. I serve them with a side of Velveeta Broccoli Rice.

SMOTHERED CHICKEN BREAST

The first time I made this recipe, I was a bit skeptical about mixing all these flavors, but believe me when I tell you it’s a very balanced dish. It is truly decadent.

This is the kind of chicken entree you would find at a fancy restaurant.

HOW TO MAKE SMOTHERED CHICKEN BREASTS?

Season the chicken breast halves with salt and lemon pepper on both sides
In an oven-safe skillet, heat the vegetable oil and brown them on both sides. Cook them until the juices run clear. Set aside and preheat the oven to 350F.
Using the same skillet, cook the bacon strips until brown and crispy. Remove them from the skillet, place them on a plate lined with paper towels to absorb any extra fat, and crumble. Discard the bacon fat from the skillet, but leave about a teaspoon.
Add the sliced onion and brown sugar to the skillet and cook until caramelized.
Once caramelized, turn the heat off and add the heavy cream. Preheat the oven to 350F
Return the chicken breasts to the skillet, and top with the crumbled bacon.
Sprinkle the cheese on top and bake until the cheese is melted and bubbly.

RECIPE VARIATIONS

You can skip the heavy cream and add the bacon and cheese on top of the chicken breasts and bake until melted
A splash of white wine while sauteing the onions gives them a great flavor
Using ham instead of bacon cuts the fat down
If you want to add a bit of heat, add chopped jalapenos
Skip the bacon and add a teaspoon of Dijon mustard to the cream sauce for a French twist
If you don’t want to use sugar or bacon, saute tomatoes, onions, and bell peppers until soft to make a sofrito, and add the heavy cream to make a sauce. You can add Italian spices too.

WHAT TO SERVE WITH SMOTHERED CHICKEN BREASTS?

This dish is so creamy and heavy, all you need is white rice or roasted potatoes and a side salad. The acidity of the salad is quite welcoming to cut down on the richness of the sauce.

RECIPE TIPS;

Do not wash the skillet after browning the chicken or the bacon, all these drippings add flavor to the sauce.
Use only the amount of lemon pepper suggested, do not add more.
When adding the cream, don’t boil the sauce or it will become too thick
Make sure the chicken breasts are cooked through before removing them from the skillet.

Other Chicken Recipes You Might Enjoy:

Smothered Chicken Breasts

Smothered chicken breasts are my go-to restaurant-style recipe when I want to impress my guests.

5 from 1 vote

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Course: Chicken Breasts, Dinner

Cuisine: American

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings:

Calories: 614kcal

Ingredients

4 (6 oz) skinless, boneless chicken breast halves
¼ tsp salt
¼ tsp lemon pepper seasoning
1 tbsp vegetable oil
8 strips bacon
1 onion, sliced
¼ cup packed brown sugar
½ cup heavy cream
½ cup shredded Colby-Monterey Jack cheese

Instructions

Season the chicken breast halves with salt and lemon pepper on both sides
Heat the vegetable oil in an oven-safe skillet and brown the chicken breasts on both sides. Cook them until the juices run clear. Set aside and preheat the oven to 350 F
In the same skillet, cook the bacon until brown and crispy. Remove from the skillet, place on a plate lined with a paper towel, and crumble. Discard the excess bacon fat from the skillet, but leave about a teaspoon.
Add the sliced onion and brown sugar to the skillet and cook until caramelized
Once caramelized, turn the heat off and add the heavy cream.
Return the chicken breasts to the skillet and top with the crumbled bacon
Sprinkle the cheese on top and bake until the cheese is melted and bubbly

Nutrition

Calories: 614kcal | Carbohydrates: 17g | Protein: 62g | Fat: 32g

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