Tender chicken smothered in honey mustard, crispy bacon, gooey cheese, and a sprinkling of chives. What could be better? Absolutely nothing!
If you’re looking for another family meal that can be customized then you’re in luck!
This smothered chicken recipe is a favorite in our household. I mean, seriously, who can resist the heavenly combination of chicken and cheese?
But hey, if there’s a picky eater in the bunch who turns their nose up at honey mustard, fear not! I’ve got just the solution for you – Monterey Chicken! Trust me, it’s like smothered chicken’s cool cousin.
Get ready to have your family begging for seconds!
First, cook enough bacon for at least 3 pieces per piece of chicken.
Pound out chicken breasts, season with your favorite chicken seasoning, and cook until no longer pink. About 5-6 minutes per side.
Dab or brush a layer of honey mustard onto each chicken breast. Top with the bacon slices and shredded or sliced cheese.
Place in an oven on broil to melt the cheese. Sprinkle chives and drizzle honey mustard if you wish.
- Use a cast iron skillet or a skillet that is stovetop and oven safe. This way everything can be done in one pan.
- Use packaged bacon pieces instead of making your own bacon.
- Pound out the chicken breasts to make them thinner and reduce cooking time.
- Dried chives!! I hated throwing out fresh chives because we could never eat them all. So, I keep dried chives on hand. Saves time from cutting, too!
What to Serve with Smothered Chicken
This easy 5-minute cole slaw goes perfectly with smothered chicken. You can make it ahead of time which is recommended to soak in all the flavors. Another super easy side would be oven-baked potatoes. Let them cook in the oven while you are preparing the chicken. Everyone can top them with their favorite toppings.
Or serve with a side of vegetables as we did. I used a teriyaki vegetable stir-fry kit.
Tender chicken smothered in honey mustard, bacon, cheese, and chives.
- 4 ea chicken breast pounded out to 1/2" thickness
- 12 pcs bacon
- 8 tbsp honey mustard
- 1 1/2 cups shredded cheese or 8 slices
- 2 tbsp chives
- 2 tbsp chicken seasoning see notes
Cook bacon slices until crispy. Set aside on a paper towel.
Pound chicken breasts out to 1/2" thickness. Season with your favorite seasoning (or see notes). Cook in the same pan as the bacon grease or cook in a skillet with a tablespoon of olive oil. Cook over medium to high heat about 5-6 minutes on each side or until no longer pink.
Dab or brush honey mustard onto each chicken breast and then top with 3 slices of bacon. Break the bacon into shorter slices, if needed, to fit on the chicken. Pile shredded cheese or lay sliced cheese on the bacon slices.
Put the chicken under a broiler for 5 minutes, watching carefully so the cheese doesn't burn.
Before serving, top with chives and drizzle with honey mustard.
Chicken Seasoning: Use your favorite blend of chicken seasoning or make your own. I recommend at least salt, pepper, and garlic. You could also add some cajun seasoning, paprika, onion powder, or any other spices.