Q1: What does it mean to "smother" a chicken?

"Smothered" is a classic cooking term, particularly popular in Southern and Cajun cuisine. It simply means that a piece of meat (often chicken or pork chops) is pan-fried or seared and then covered, or "smothered," in a rich gravy or topping and simmered until it is incredibly tender. This recipe is a classic example, smothering the chicken in bacon, caramelized onions, and melted cheese.

Q2: What is the absolute best way to keep my chicken breasts from being dry and tough?

The number one, game-changing secret is to pound the chicken breasts to an even thickness . Chicken breasts are naturally thicker on one end than the other. Pounding them to a uniform thickness (about 3/4-inch) ensures that the entire piece of chicken cooks evenly and quickly, which prevents the thinner parts from drying out before the thicker part is cooked through. The second secret is to use an instant-read thermometer to ensure you do not overcook them.

Q3: Can I make this dish ahead of time?

Yes, this is a perfect make-ahead meal! The best method is to prepare the bacon and the caramelized onions completely and store them in the refrigerator for up to 3 days. This makes the final cooking of the chicken and the assembly a very fast, 15-minute job.

Q4: What is the best skillet to use for a one-pan meal like this one?

The absolute best tool for this job is a large, 12-inch, well-seasoned cast-iron skillet . Cast iron heats very evenly, gets a fantastic sear on the chicken, and can go seamlessly from the stovetop to under the hot broiler. A large, oven-safe stainless steel skillet would also work beautifully.

Q5: Can I use a different kind of cheese?

Of course! While the mild, melty Colby-Jack blend is a fantastic choice, this dish would also be delicious with a classic sharp cheddar, a smoky provolone, or even a spicy pepper jack cheese .

The Ultimate Cheesy Smothered Chicken (with Bacon & Onions!)

A quick and savory one-skillet recipe for ‘Smothered Chicken Breasts’. This comfort food dish features pan-fried, lemon-pepper seasoned chicken breasts. In the same skillet, bacon is crisped, and then sliced onions are sautéed in the bacon drippings with brown sugar until tender and caramelized. The cooked chicken is then topped, or ‘smothered,’ with the crispy bacon, the sweet caramelized onions, and a layer of melted Colby-Monterey Jack cheese.

Author: Evelyn

Ingredients

4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
1 tablespoon canola oil
8 bacon strips
1 medium onion, sliced
1/4 cup packed brown sugar
1/2 cup shredded Colby-Monterey Jack cheese

Instructions

Season the chicken breasts with salt and lemon-pepper seasoning.
In a large skillet, heat the canola oil over medium heat. Add the chicken and cook for 6-8 minutes per side, until a thermometer inserted into the thickest part reads 165°F. Remove the chicken from the pan and keep it warm.
In the same skillet, cook the bacon over medium heat until crisp. Remove the bacon to paper towels to drain, then crumble it.
Pour off all but 2 tablespoons of the bacon drippings from the skillet.
Add the sliced onion and brown sugar to the drippings in the skillet. Sauté over medium heat until the onion is tender and golden brown.
Top each cooked chicken breast with a portion of the crumbled bacon, the caramelized onion mixture, and a sprinkle of the shredded cheese.
Cover the skillet for a minute or two to melt the cheese before serving.

Notes

This is a one-pan meal where the bacon and onions are cooked in the same skillet as the chicken, building layers of flavor.
Cooking the onions in the reserved bacon drippings is a key step that adds a rich, savory flavor.
Using a meat thermometer is the most reliable way to ensure the chicken is cooked through without becoming dry.

Find it online: https://cookupjoy.com/cheesy-smothered-chicken/