Smothered Chicken Breasts
Total TimePrep/Total Time: 30 min.
We did not care for the flavor of the lemon pepper, brown sugar combination. I won't make again.
This is SO delicious. I took Jason’s suggestion and cooked the bacon first, reserved some bacon grease, cooked the chicken in the bacon grease that was left in the pan, then sautéed the onion in the reserved grease. It turned out so amazingly tender and flavorful. My 7 year-old son who does not love meat asked for more!
This is a very easy and tasty. The only change I make is I add green bell pepper to the onion mixture. We love it.
I’ll give it a 5 for flavor and 4 fir directions. Agree with Jason. Cook bacon first, and use it sauté. No need for butter.
Great recipe--Really liked Campcook's idea of cooking chicken first to lower temp and continuing in oven while proceeding with bacon and onions. Chicken much warmer for eating that way.
I've been making this for years. We add mushrooms and use . Different cheese we like better. Very good. One of hubbys favorites
Easily one of my new favorites. Thanks!!!
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Made this tonight. No real changes to the recipe except for adding a fresh jalapeno pepper to the onions. Wow, excellent - great flavor. For next time, I would add two jalapeno peppers (minus the seeds) for a little kick. This was truly awesome!!! Thank you so much.
This is an excellent dish with good flavor. I anticipated this as taking a lot of time, however, with all components being cooked in the same pan. Once I got the chicken to about 120°, I transfered the breasts to a oven safe glass baking dish to finish. That allowed me to time getting the chicken to temp and for it to rest while the bacon and then the onion/brown sugar components were completed. Timing is everything in cooking and this allowed it all to come together nicely.