Cheesy Bacon Chicken Recipe
Juicy baked chicken breasts finished with melted sharp cheddar, crisp bacon and optional sliced green onions.
Contains: Milk
Cheddar contains milk. Bacon formulations vary; if you need to avoid gluten or another specific ingredient strictly, check the bacon and seasoning labels you use.
WHY IT WORKS
Why This Recipe Works
01
Juicy Chicken
The chicken bakes most of the way before the topping goes on, so the cheese can melt without keeping the meat in the oven longer than necessary.
02
Bacon Stays Crisp
Cooking the bacon separately lets you drain away excess fat and add crisp pieces over the chicken just before serving.
03
Simple Cheesy Finish
Sharp cheddar gives the chicken a rich, savory topping without needing a separate cheese sauce.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
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Method
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Heat the oven to 400°F. Lightly grease a 13 by 9-inch baking dish.
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Cook the bacon in a large skillet over medium heat for about 6 to 8 minutes, turning as needed, until crisp. Transfer it to paper towels to drain, then crumble it into bite-size pieces.
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Pat the chicken dry and place it in the baking dish. Rub with the olive oil. Mix the garlic powder, onion powder, smoked paprika, kosher salt and black pepper, then season the chicken evenly on both sides.
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Bake for about 15 to 18 minutes, until the thickest part of the chicken is approaching 160°F.
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Sprinkle the cheddar evenly over the chicken, then top with the crumbled bacon. Return to the oven for about 4 to 6 minutes, until the cheese is melted and the thickest part of each chicken breast reaches 165°F.
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Let the chicken rest for 5 minutes. Scatter over the sliced green onions, if using, and serve.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
165°F / 74°C
Check the thickest part of each chicken breast with a food thermometer and cook until it reaches 165°F. Do not rely on color alone.
Make Ahead
Cook and crumble the bacon and shred the cheddar up to 2 days ahead, then refrigerate them separately. The chicken can be seasoned, covered and refrigerated for up to 24 hours before baking. Add the cheese and bacon only during the final stage.
Recipe tools
Adapt This Recipe
Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Dairy-Free
Change the following ingredient:
Replace1 US cup shredded sharp cheddar cheese
With1 US cup shredded dairy-free cheddar-style cheese
Replace115 grams (g) grated mature cheddar
With115 grams (g) grated dairy-free cheddar-style cheese
Use a dairy-free cheddar-style alternative that melts well, and check the bacon label if you need to avoid dairy strictly.
Make It Gluten-Free
Change the following ingredient:
Replace6 slices bacon
With6 slices bacon labelled gluten-free
Replace6 rashers streaky bacon
With6 rashers streaky bacon labelled gluten-free
Use bacon specifically labelled gluten-free and check the labels of packaged seasonings if avoiding gluten strictly.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Choose chicken breasts of a similar size so they finish cooking at about the same time. If one end is much thicker than the other, gently flatten the thickest part to a more even thickness. Freshly shredded cheddar usually melts more smoothly than heavily coated pre-shredded cheese.
Useful Substitutions
Monterey Jack, Colby or a cheddar-Jack blend can replace the sharp cheddar in the same quantity. Turkey bacon can replace pork bacon, although it may cook more quickly and will usually render less fat. Boneless skinless chicken thighs can also be used, but rely on temperature rather than the stated breast timing.
INGREDIENT QUALITY
Quality Note
For the juiciest result, use chicken breasts of similar thickness and add the cheese and bacon only when the chicken is nearly cooked. Finish to 165°F in the thickest part rather than extending the bake for extra browning.
SPEND LESS
Cost-Saving Tip
A block of cheddar is often better value than pre-shredded cheese and can melt more smoothly when grated at home. Extra bacon can be cooked at the same time and refrigerated for another meal.
COOKING TIPS
Tips
Use Even-Size Chicken
Similar-size chicken breasts cook more evenly, reducing the chance that one dries out while another finishes.
Drain the Bacon Well
Let the cooked bacon drain on paper towels before crumbling it so the finished topping stays crisp rather than greasy.
Add the Cheese Near the End
Waiting until the chicken is nearly cooked keeps the cheddar from overbrowning or separating before the meat is done.
Check the Center
Use a food thermometer in the thickest part of the chicken and cook to 165°F rather than relying on color alone.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate leftovers within 2 hours in a covered container and use them within 3 to 4 days.
Freezing
Cool the chicken completely, wrap individual portions well and freeze in an airtight container for up to about 2 months for best texture. Thaw overnight in the refrigerator.
Reheat in the Oven
Place the chicken in a covered baking dish and warm at 325°F until the center reaches 165°F. Uncover for the last few minutes if you want the bacon topping a little crisper.
Reheat in the Microwave
Cover a portion loosely and heat in short intervals until hot throughout and the center reaches 165°F. Avoid overheating, which can dry out the chicken.
ESTIMATED PER SERVING
Nutrition
1 chicken breast with topping
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Cheesy Bacon Chicken FAQs
What cheese works best for cheesy bacon chicken?
Sharp cheddar gives a strong cheese flavor and melts well. Monterey Jack, Colby or a cheddar-Jack blend also works in the same quantity.
Can I use chicken thighs instead of breasts?
Yes. Boneless skinless chicken thighs work well, but their thickness and shape vary, so use the stated timing only as a guide and cook until the thickest piece reaches 165°F.
Can I use pre-cooked bacon?
Yes. Use enough cooked bacon to give you roughly the same amount as 6 cooked slices, crumble it and add it with the cheese near the end of baking.
How do I stop the chicken from drying out?
Use similar-size pieces, avoid extending the first bake unnecessarily and start checking with a food thermometer before the final cheese-and-bacon stage.
Can I prepare cheesy bacon chicken ahead of time?
You can cook and crumble the bacon and shred the cheese up to 2 days ahead. Keep them refrigerated separately, then season and bake the chicken when you are ready to serve.
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