“Topped with bacon, caramelized onions, and zippy shredded cheese, this recipe comes together in no time. Plus, it cooks in one skillet, so it’s easy to clean up. This may be the best smothered chicken breasts.”
4 (6 ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon lemon pepper seasoning
1 tablespoon vegetable oil
8 strips bacon
1 onion, sliced
1/4 cup packed brown sugar
1/2 cup shredded Colby-Monterey Jack cheese
1. Sprinkle chicken with salt and lemon-pepper.
2. 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.
3. 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.
4. Place two bacon strips on each chicken breast half; top with caramelized onions and sprinkle with Colby-Monterey Jack cheese.