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cowboy-bbq-bacon-cheddar-chicken-skillet

Cowboy BBQ Bacon Cheddar Chicken

Juicy seared chicken breasts smothered in tangy BBQ sauce, topped with melted sharp cheddar and crispy bacon — a bold, satisfying skillet dinner ready in 45 minutes.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 6 slices bacon thick-cut recommended
  • 3/4 cup barbecue sauce tangy variety preferred
  • 1 cup shredded sharp cheddar cheese
  • 3 green onions chopped
  • 1/4 tsp red pepper flakes optional

Equipment

  • Large oven-safe skillet or cast iron pan
  • Oven
  • Tongs
  • Paper towels
  • Meat thermometer

Method
 

  1. Preheat your oven to 400°F.
  2. Heat a large oven-safe skillet over medium heat. Cook the bacon for 5 to 7 minutes until crispy. Transfer to a paper towel-lined plate, let cool, then crumble into pieces. Set aside.
  3. Rub both sides of each chicken breast with olive oil. Season evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper.
  4. Increase skillet heat to medium-high. Sear the chicken for 4 to 5 minutes per side until a golden-brown crust forms. Do not move the chicken while searing.
  5. Reduce heat to medium. Pour barbecue sauce evenly over each chicken breast.
  6. Sprinkle shredded cheddar cheese over the BBQ sauce, then top with crumbled bacon.
  7. Transfer the skillet to the oven and bake for 10 to 12 minutes, until the internal temperature of the chicken reaches 165°F and the cheese is melted and bubbly.
  8. Remove from oven and top with chopped green onions. Add red pepper flakes if desired. Let the chicken rest for a few minutes before serving.

Notes

Use thick-cut bacon for the best crunch. Sharp cheddar melts better than mild. Chicken thighs can be substituted — add 3 to 5 minutes bake time. Leftovers keep in the fridge for up to 3 days.