Easy Chicken Breast

Name: Bacon Cheddar Chicken Breast Skillet
Prep time: 15 min
Cook time: 45 min
Yield: 6 servings
Ingredients: 6 boneless skinless chicken breasts; 6 pieces of cooked bacon; 2 cups shredded cheddar cheese; 4 tbsp salted butter; salt; pepper; onion powder; 3/4 cup sour cream (approximately); 4 green onions or a a handful of fresh chives

This one-pan bacon cheddar chicken breast combines boneless breasts with crispy bacon, melted cheddar, and a tangy sour cream sauce, finished in the oven for moist, flavorful results in under 30 minutes.

🥗Keto

Easy Chicken Breast Recipe - Loaded Low Carb Chicken

Total

Servings

6

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From Justapinch · by www.730sagestreet.com

Ingredients

6 boneless skinless chicken breasts
6 pieces of cooked bacon
2 cups shredded cheddar cheese

4 tbsp salted butter

salt

pepper

onion powder

3/4 cup sour cream (approximately)

4 green onions or a a handful of fresh chives

9 Ingredients

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Instructions

1
If you haven't cooked the bacon, fry or bake it until almost all the way cooked and cut into 1/2 inch pieces.
2
Preheat oven to 400 degrees F
3
Season each chicken breast on both sides with salt, pepper and onion powder to taste.
4
In a large cast iron pan (12-inch should work) heat butter over medium high heat until it melts.
5
Add chicken breast to pan and fry for 10-15 minutes on each side or until internal temperature reaches 155-160 degrees.
6
Remove pan from head and divide cheese evenly across the 6 pieces of chicken.
7
Place pan directly into oven an bake for 5-10 minutes or until cheese is almost melted.
8
Add bacon to each piece of chicken and bake for an additional 5 minutes.
9
Serve topped with your favorite loaded toppings including sour cream and green onions or chives.

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Tips & Notes

Pro tips

Pat chicken breasts dry before searing to build a golden crust and prevent steaming; season generously with salt, pepper, and onion powder before the skillet.
Use a cast iron or oven-safe skillet to transition smoothly from stovetop to oven without transferring or dirtying extra pans.
Don't skip the sour cream sauce—it's key to keeping the chicken moist during oven cooking; stir in cheese just before serving to avoid scorching.
Check doneness with a meat thermometer at the thickest part; pull at 165°F to avoid dry, overcooked chicken.

Substitutions

Sour cream → Greek yogurt or crème fraîche (tanginess and creaminess remain; use 1:1 ratio)
Cheddar cheese → gruyère or Swiss (sharper flavor and slightly different melt; use same amount)
Green onions/chives → fresh parsley or dill (milder herb finish; same quantity)
Bacon → prosciutto or pancetta (different salt and smoke level; reduce added salt slightly)

Storage & make-ahead

Store cooled leftovers in an airtight container for up to 3 days. Reheat gently in a 325°F oven or skillet over medium-low heat to avoid drying out.

Equipment

oven-safe skillet (cast iron or stainless steel) · meat thermometer

Common Questions

How do you keep chicken breast moist?

Start cooking on the stovetop to build flavor, then finish in the oven at a moderate temperature. The sour cream and cheese sauce locks in moisture. Don't overcook—pull at 165°F internal temperature.

Can you make this ahead?

Yes. Assemble the dish up to 24 hours prior, cover, and refrigerate. Add 5–10 minutes to oven time if cooking from cold.

What temperature should the oven be?

The recipe uses a skillet-to-oven method, typically 350–375°F. Check your specific recipe for exact temperature; cook until the thickest breast reaches 165°F.