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Smothered Chicken Breasts

Smothered Chicken Breasts

  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Stephanie (Nussear) Back

Stephanie (Nussear) Back

After reading this recipe here, it sounded so good that I had to put my personal touches to it. I'm not particularly fond of chicken breasts unless they're flattened to a pulp and delicately browned after being dredged in flour. After that I followed the original recipe except I added crushed red peppers and Italian seasoning. I served this with fettuccine alfredo and roasted asparagus on the side. Delizioso!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 664 kcal
  • 33%
  • Fat:
  • 35.7 g
  • 55%
  • Carbs:
  • 34.5g
  • 11%
  • Protein:
  • 48.7 g
  • 97%
  • Cholesterol:
  • 152 mg
  • 51%
  • Sodium:
  • 1823 mg
  • 73%

Based on a 2,000 calorie diet

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Directions

  1. Mix flour, bread crumbs, garlic salt, and black pepper together in a bowl. Coat each chicken breast with flour mixture.
  2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon, reserving bacon drippings; drain bacon on paper towels.
  3. Cook and stir coated chicken breasts in the bacon drippings until chicken is no longer pink in the center and juices run clear, about 5 minutes per side; remove and keep warm.
  4. Cook and stir onion, lemon-pepper seasoning, Italian seasoning, salt, red pepper flakes, and brown sugar in the same skillet until onion is golden brown, 10 to 15 minutes.
  5. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  6. Arrange chicken breasts on a baking sheet; top each breast with 2 bacon slices. Top with caramelized onion and Colby-Monterey Jack cheese.
  7. Broil chicken breasts until cheese is melted and bubbling, 1 to 3 minutes.
  8. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Nancy
10

Nancy

2/19/2013

I made this recipe for Sunday dinner,AWESOME! Used boneless chicken tenders instead of full breast. followed the recipe made no changes,served it with steamed brussel sprouts, and fettuccine alfredo

RLOXTERMAN
8

RLOXTERMAN

10/23/2012

This was delicious! It was a bit greasy, I would probably save this for a comfort food day. However, that being said I think it would be an easy recipe to trim down with turkey bacon rather than regular, and then using a bit of cooking spray or veg. oil instead of the grease. You could also substitute light cheese. As is though, this is a great recipe. The sweet onion topping went great with the salty bacon & cheese. Highly recommend trying this one.

grma2cash
8

grma2cash

7/31/2012

This is awesome. The only problem I had was cooking the chicken breasts because they were large and I could only cook one at a time so it took longer to make, but well worth it. This would be a great recipe also to serve for guests; I would just make everything ahead until you get to the last steps to save time.

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