why make this recipe
This Cowboy BBQ Bacon Cheddar Chicken hits all the cravings: smoky, cheesy, savory, and a touch of barbecue sweetness. It’s fast enough for a weeknight yet impressive enough for guests. With simple pantry spices, crisp bacon, and melted cheddar, it transforms ordinary chicken breasts into a hearty, crowd-pleasing main.
introduction
This recipe pairs seared chicken breasts with barbecue sauce, crispy crumbled bacon, and gooey cheddar for a rustic, southwestern-inspired dish. It’s built on familiar flavors and straightforward techniques—sear, top, and bake—so you get great texture and flavor with minimal fuss.
how to make Cowboy BBQ Bacon Cheddar Chicken
Start by crisping the bacon and setting it aside to crumble. Season and sear the chicken to develop a brown crust, then finish in the oven with barbecue sauce, shredded cheddar, and the crumbled bacon so the cheese melts and the flavors meld. Finish with fresh green onions and optional red pepper flakes for brightness and a hint of heat.
Ingredients :
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 slices bacon
- 1 cup shredded cheddar cheese
- 1/2 cup barbecue sauce
- 1/4 cup green onions, chopped
- 1/2 teaspoon red pepper flakes (optional)
Directions :
- Preheat your oven to 400°F (200°C).
- Heat a large skillet over medium heat and cook the bacon until it becomes crispy, which should take around 5–7 minutes.
- Remove the bacon from the skillet and place it on a plate lined with paper towels to drain the excess grease.
- Once the bacon has cooled, crumble it into small pieces and set it aside.
- Rub both sides of each chicken breast with olive oil.
- Sprinkle garlic powder, onion powder, smoked paprika, salt, and black pepper evenly over both sides of each chicken breast.
- Place a large oven-safe skillet on medium-high heat and heat until hot.
- Add the seasoned chicken breasts to the skillet and cook for 4–5 minutes on each side, or until they develop a golden-brown crust.
- While the chicken is cooking, chop the green onions and prepare the barbecue sauce.
- Once the chicken is seared, reduce the heat to medium and pour the barbecue sauce evenly over the chicken breasts.
- Sprinkle the shredded cheddar cheese evenly over the barbecue sauce-covered chicken breasts.
- Crumble the cooked bacon over the cheese.
- Transfer the skillet with the chicken to the preheated oven and bake for 10–12 minutes, or until the chicken is fully cooked through and the cheese is melted and bubbly.
- Once the chicken is done, remove the skillet from the oven and sprinkle the chopped green onions on top.
- If desired, sprinkle red pepper flakes over the chicken for a bit of extra heat.
- Allow the chicken to rest for a few minutes before serving.
how to serve Cowboy BBQ Bacon Cheddar Chicken
Serve the chicken hot straight from the skillet over mashed potatoes, rice, or a bed of greens. It also pairs well with grilled corn, coleslaw, roasted vegetables, or warm crusty bread to soak up extra sauce and cheese.
how to store Cowboy BBQ Bacon Cheddar Chicken
Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently in a 350°F (175°C) oven until warmed through to preserve texture; microwave reheating can be used for convenience but may soften the crust. For longer storage, freeze portions in freezer-safe containers for up to 2 months; thaw overnight in the fridge before reheating.
tips to make Cowboy BBQ Bacon Cheddar Chicken
- Pound thicker chicken breasts to an even thickness so they cook evenly.
- Use a hot skillet to get a good sear before baking—this locks in juices and adds flavor.
- Choose a barbecue sauce you enjoy—sweet, smoky, or spicy will change the final profile.
- Cook bacon until crisp since crumbled crisp bacon adds texture contrast.
- Let the chicken rest 3–5 minutes after baking to let juices redistribute.
variation (if any)
- Swap cheddar for pepper jack for a spicier, melty finish.
- Use smoked gouda or Monterey Jack for a different smoky/creamy character.
- Replace bacon with turkey bacon for a lighter option, or omit for a vegetarian-friendly version using thick grilled portobello caps.
- For extra heat, brush a little hot sauce into the barbecue sauce or increase red pepper flakes.
FAQ
Q: Can I use bone-in chicken?
A: Yes, but increase oven time and ensure internal temperature reaches 165°F (74°C). Bone-in pieces will require longer baking.
Q: Can this be made on the grill?
A: You can grill the seared chicken briefly and then finish in a covered grill with indirect heat, adding cheese and crumbled bacon at the end to melt.
Q: Is there a dairy-free version?
A: Use a dairy-free cheese alternative and omit or replace bacon with a plant-based bacon substitute.
Conclusion
For the original recipe source and photos, see Cowboy BBQ Bacon Cheddar Chicken – Modern Honey.
Cowboy BBQ Bacon Cheddar Chicken
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Heat a large skillet over medium heat and cook the bacon until crispy, about 5–7 minutes.
- Remove the bacon from the skillet and place it on a plate lined with paper towels to drain.
- Crumble the cooled bacon into small pieces and set aside.
- Rub both sides of the chicken breasts with olive oil and season evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- In a hot, large oven-safe skillet, sear the chicken breasts for 4–5 minutes on each side until golden brown.
- Reduce heat to medium and pour barbecue sauce over the chicken evenly.
- Sprinkle shredded cheddar cheese on top of the barbecue sauce.
- Crumble the cooked bacon over the cheese and transfer the skillet to the preheated oven.
- Bake for 10–12 minutes, until the chicken is fully cooked and the cheese is melted.
- Remove from the oven and top with chopped green onions and red pepper flakes if using.
- Allow the chicken to rest for a few minutes before serving.
