Cheese+Bacon+Chicken=YUM! Do you need a quick recipe for this week? This Cheesy Bacon Chicken from Gooseberry Patch’s Rush-Hour Recipes is sure to please! It is easy to make, super delicious and you could very well have all the ingredients on hand already!
I love my slow cookers. Seriously. I have been known to use three at once. I had my main dish, side dish and dessert going here. It was awesome.
But I also like having some recipes lying around for when I haven’t prepared ahead of time or when I am giving my slow cookers a well deserved break. 😉
This Cheesy Bacon Chicken is one of those recipes, and we LOVED it! Michael assured me that he would be fine with me making it anytime…even if that meant I made it at least once a week.
It really is the perfect recipe for us. I love cheese. Michael loves bacon. We both love chicken. So, really, Cheesy Bacon Chicken could be renamed Favorite Foods of the James’ Recipe. The first is a tidbit easier to say than the latter, so I’ll leave it up to you what you want to call it at your house.
Cheesy Bacon Chicken
Heat up some oil in your biggest skillet over medium-high heat. (Sidenote: When Michael and I got hitched, I moved from my home into his. I had never cooked on a gas stove. It is 2 1/2 years later, and I am STILL trying to get down cooking on the stove without all my temperatures marked out nice and neat for me. Anyone else have this problem?)
Once your oil is heated, add in your chicken breasts.
Cook through until the juices run clear and both sides are golden.
Put your chicken breasts on a plate and cover them to keep them warm.
Add your bacon to what is left in your skillet.
Cook and stir for a couple of minutes until the bacon is nice and crispy.
Add in your onion and stir them around until your onions are tender.
Add your milk and cheese and stir until the mixture is smooth.
Put your chicken back in the skillet and make sure it is coated thoroughly.
We seem to have a thing for rice in our house, so we served the chicken over a bed of rice, spooning the sauce over top and taking a few spare crumbles of bacon to sprinkle on top.
- 1 T Oil
- 4 Boneless, Skinless Chicken Breasts
- ⅓ c Chopped Bacon
- ½ c Chopped Onion
- ½ c Milk
- 6 Slices of American Cheese, Chopped
- Heat oil in skillet over medium-high heat
- Add chicken breasts and cook through until juices run clear and both sides are browned
- Place chicken on plate and cover to keep warm
- Add bacon to what is left in the skillet
- Cook and stir over medium-high heat until bacon is crispy
- Add onion
- Cook and still until onion is tender
- Add milk and cheese and stir until smooth
- Turn off heat
- Place chicken back in skillet, turning to coat chicken in sauce
- Serve over a bed of rice, spooning sauce over chicken
- Garnish with any remaining chopped bacon
Affiliate links were used in this post.
I'm the wife of Michael and momma of a preschooler and toddler just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it. Welcome to my chaos.