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Smothered Chicken Breasts

Smothered chicken breasts are my go-to recipe when I really want to impress someone.
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Course: Chicken Breasts, Dinner
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4


  • 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


  • Season the chicken breast halves with salt and lemon pepper on both sides
  • In an oven-safe skillet, heat the vegetable oil and brown chicken breasts on both sides. Cook them until the juices run clear. Set aside and preheat the oven to 350f
  • Using the same skillet, cook bacon until brown and crispy. You may have to make it in batches. Remove from the skillet and place on a plate lined with paper towels to drain fat and crumble. Discard bacon fat from 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, top with the crumbled bacon
  • Sprinkle the cheese on top and bake until cheese is melted and bubbly
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