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cowboy-bbq-bacon-cheddar-chicken-skillet

Cowboy BBQ Bacon Cheddar Chicken

Smoky, cheesy cowboy BBQ bacon cheddar chicken made in one oven-safe skillet with crispy bacon, sharp cheddar, and tangy BBQ sauce. Ready in 45 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts pounded to even thickness if thick
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 6 slices bacon cooked crispy and crumbled
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup barbecue sauce smoky variety recommended
  • 2 tbsp green onions chopped, for garnish
  • red pepper flakes optional, to taste

Equipment

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

Method
 

  1. Preheat oven to 400 degrees F.
  2. Cook bacon in an oven-safe skillet over medium heat for 5 to 7 minutes until crispy. Drain on paper towels and crumble. Wipe out excess grease or leave a light coating for extra flavor.
  3. Pat chicken breasts dry. Coat with olive oil and season all over with garlic powder, onion powder, smoked paprika, salt, and black pepper.
  4. Heat skillet over medium-high heat. Sear chicken for 4 to 5 minutes per side until deep golden brown. Do not move chicken while searing.
  5. Reduce heat to low. Spoon BBQ sauce evenly over each chicken breast. Top with shredded cheddar and crumbled bacon.
  6. Transfer skillet to oven and bake for 10 to 12 minutes until internal temperature reaches 165 degrees F and cheese is melted and bubbling.
  7. Rest chicken for 5 minutes. Garnish with chopped green onions and red pepper flakes if desired. Serve immediately.

Notes

Use an oven-safe skillet to go from stovetop to oven in one pan. Sharp cheddar melts better than mild. Pound thick chicken breasts to an even thickness for more consistent cooking. Rest chicken 5 minutes before slicing to retain juices. Freeze leftovers for up to 3 months wrapped tightly in foil.