This is my version of smothered chicken that I've enjoyed in restaurants over the years...and it's ready in under 30 minutes.
Butterflied chicken breasts are cooked until golden, topped with barbecue sauce, smoked bacon and grilled mozzarella cheese...one word...DELICIOUS!!!
Enjoy with your favourite sides - I like chips or a baked potato, and coleslaw!
Tip
- This recipe for smothered chicken is easily adapted if you’re cooking for less or more people.
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How to make this Smothered Chicken
Ingredients
- 1 tbsp olive oil
- 2 skinless chicken breasts, butterflied but kept as 2 pieces (approx. 150g to 200g each)
- salt and freshly ground black pepper
- 4 rashers smoked back bacon
- 2 tbsp barbecue sauce
- 125g ball mozzarella cheese, sliced
To serve (optional):
Instructions
- Heat the grill to high.
- Heat the oil in a large oven proof griddle pan, frying pan or skillet pan on a high heat. Season the butterflied chicken on both sides with salt and freshly ground black pepper. Add the chicken to the pan and fry for 4 to 5 minutes on each side until cooked through and golden on each side (I use a Thermapen to check that the temperature has reached 74C). While the chicken is cooking, grill the bacon to your liking and then set aside on a plate with kitchen roll (note: leave the grill on).
- When the chicken is cooked, turn off the heat then spread a tbsp of barbecue sauce on one side of each butterflied breast. Top each piece of chicken with 2 rashers of bacon and divide the slices of mozzarella between both breasts.
- Put the smothered chicken in the pan under the grill for 2 to 3 minutes until the cheese melts. Sprinkle with some freshly ground black pepper.
- Enjoy with herby garlic butter potato wedges or chunky oven chips and coleslaw on the side (all optional!).
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Smothered Chicken
Equipment
Ingredients
- 1 tbsp olive oil
- 2 skinless chicken breasts butterflied but kept as 2 pieces (approx. 150g to 200g each)
- salt and freshly ground black pepper
- 4 rashers smoked back bacon
- 2 tbsp barbecue sauce
- 125 g (4.4 oz) ball mozzarella cheese sliced
To serve (optional):
Instructions
- Heat the grill to high.
- Heat the oil in a large oven proof griddle pan, frying pan or skillet pan on a high heat. Season the butterflied chicken on both sides with salt and freshly ground black pepper. Add the chicken to the pan and fry for 4 to 5 minutes on each side until cooked through and golden on each side (I use a Thermapen to check that the temperature has reached 74C). While the chicken is cooking, grill the bacon to your liking and then set aside on a plate with kitchen roll (note: leave the grill on).
- When the chicken is cooked, turn off the heat then spread a tbsp of barbecue sauce on one side of each butterflied breast. Top each piece of chicken with 2 rashers of bacon and divide the slices of mozzarella between both breasts.
- Put the smothered chicken in the pan under the grill for 2 to 3 minutes until the cheese melts. Sprinkle with some freshly ground black pepper.
- Enjoy with herby garlic butter potato wedges or chunky oven chips and coleslaw on the side (all optional!).
Notes
- This recipe for smothered chicken is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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