Smothered Chicken Breasts

Smothered Chicken Breasts

21
Stephanie (Nussear) Back 0

"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!"

Ingredients

45 m servings 664 cals
Serving size has been adjusted!

Original recipe yields 4 servings

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Nutrition

  • 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

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  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.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
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Reviews

21
  1. 26 Ratings

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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 al...

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 tha...

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 ...

Made with turkey bacon and just added olive oil to sub for the bacon drippings. Was not greasy at all. I also dipped the breasts in milk to get better coverage of the flour/ breadcrumb mix befor...

I think it would have been better if it had been creamy...maybe next time I will mix the cheese with crm o' mushroom soup and bake with the bacon & carmelized onions, versus cooking in the skill...

Made it tonight. Loved it. The onion sauce gets a little sticky/crunchy in the oven which made it even better in my opinion. Will definitely make this again!

My family destroyed this recipe last night. I was so happy with it. I switched a few things up, like using pre-cooked bacon and cooking the chicken in EVOO rather than the bacon drippings. It wa...

Delicious but next time I will use less brown sugar, onions were a little sweet.

I left the bacon and sugar out and changed the cheese to Parmesan because that was what I had on hand. This was delicious and I can only imagine the bacon would have put it in the 10 star range...