Cheesy BBQ Chicken with Bacon and Peppers
This Cheesy BBQ Chicken with bacon and peppers is one of my favorite, simple chicken breast recipes. It's made with tender chicken breasts, sweet and spicy BBW sauce, sautéed peppers and onions, and topped with melted cheese and bacon.
Servings: 1
Equipment
- Meat Tenderizer Mallet
Ingredients
- ½ lb chicken breasts1 (see note below)
- 2-4 tsp Tony Chachere's bold seasoning
- ½ small white onion, sliced.
- 2 fresh jalapeños, cored and sliced
- 2 tbsp your favorite BBQ sauce I LOVE Stubb's Sweet Heat
- 3-4 ounces shredded cheese Cheddar or pepper jack are great options
- 2 slices of bacon
- 3 tbsp olive oil
- salt and pepper
Instructions
- Cook bacon and crumble. Set aside. You can cook it however you like. I love to cook it in the oven.Shred cheese and set aside.
- Place chicken breast in between two places of plastic wrap. Using the FLAT side of a meat mallet tenderizer, pound out the chicken until it is all one thickness, approximately ¼-1/2 inch thick, depending on the original size. The chicken breast will spread out substantially.
- Season both sides with salt and Tony's Bold seasoning. Set aside for now.
- In a medium, nonstick pan, heat 1 tablespoon olive oil over medium/high heat until oil is hot. Add sliced onions and jalapenos and saute for about 10-15 minutes or until soft. Stir frequently so they won't burn. After about 5 minutes or so, reduce heat to about medium. Add a sprinkle of salt. Continue to monitor while you prepare the chicken. Stir frequently. The goal is for them to be soft and pliable with a night brown saute, but not black and burned.
- In a large nonstick pan over medium heat, heat 2 tablespoons of olive oil. Heat until about 300°F.
- Place chicken in pan. Cook for about 5-7 minutes depending on the thickness. Flip over. After about 2 minutes, spread the bbq on top of the chicken. Try not to let it spill over onto the pan. It's best if you keep the BBQ on top of the chicken as much as possible.
- Add sauteed onions and pepper mixture. Distribute evenly. Pile on cheese and top with bacon.
- Cover the pan with a lid and let the cheese melt. As the cheese melts, the chicken will continue to cook through. After about 3 minutes or so, the chicken should be done (again, depending on thickness. I pound mine pretty thin.
- Tip: sometimes I feel like the cheese isn't melting well enough, so when the pan is nice and hot, I'll throw in about 1-2 tablespoons of water and cover immediately. Don't worry, it won't make things soupy. The water will sizzle immediately creating steam and melting the cheese if you cover it right away.
- When the cheese is melted and the chicken is cooked through, remove from pan, serve, and enjoy!
Notes
- I actually made this with one big 8 ounce breast but you can do 2 four ounce breast, or use whatever side you like. the ratios are easy to adjust here.