Smothered Chicken

By: Deborah

This smothered chicken recipe is a flavour-packed weeknight dinner. Sticky, cheesy, smoky and ready in under 30 minutes!

PREP: 5

COOK: 15

TOTAL: 20

Course: Main

Cuisine: American

Servings: 2 people

1 tbsp olive oil
2 skinless chicken breasts (approx. 150g to 200g each) butterflied but kept as 2 pieces
salt and freshly ground black pepper
4 rashers smoked back bacon
2 tbsp barbecue sauce
125 g (4.4 oz) ball mozzarella cheese drained and sliced

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 meat thermometer 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 chunky oven chips or herby garlic butter potato wedges and coleslaw on the side (all optional!).

Flavour variations:
- Tex-Mex twist - add chilli flakes, cumin and top with jalapeños and grated cheddar.
- BBQ Hawaiian - add a slice of pineapple before the cheese.
- Low-Carb - serve over cauliflower mash or with a nice big salad.

This recipe for smothered chicken is easily adapted if you’re cooking for less or more people.

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS smothered chicken recipe, under 30 minutes

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