Skillet Chicken with Melting Cheese and Crispy Bacon
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- Chef's knife
INGREDIENTS
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 small onion, finely chopped
- 2 medium tomatoes, diced
- 3 large eggs, lightly beaten
- ½ cup mozzarella cheese, shredded
- ¼ cup fresh herbs, parsley, basil, or cilantro, chopped
- 4 bacon slices, fried and chopped
INSTRUCTIONS
- In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper, then sear until golden brown and cooked through, about 6-7 minutes per side. Transfer to a plate and let rest.
- In the same skillet, add the chopped onion and cook until softened, about 3 minutes. Stir in the diced tomatoes and simmer for 10-15 minutes, until the mixture thickens slightly.
- Reduce the heat to low and stir in the fresh herbs. Pour the beaten eggs over the tomato mixture and gently stir. Sprinkle mozzarella cheese on top, cover, and let cook until the eggs are set and the cheese melts, about 3-4 minutes.
- Slice the chicken breasts and return them to the skillet, nestling them into the sauce. Scatter the crispy bacon over the top. Spoon onto plates or serve straight from the skillet with crusty bread or over rice. Enjoy! 😋
RECIPE NOTES
MY NOTES
FAQ
What can I serve with this skillet chicken?
This skillet chicken pairs well with a variety of side dishes, allowing you to customize the meal to your preference. For a heartier option, serve it with crusty bread, rice, or pasta to soak up the rich tomato sauce. Mashed potatoes or creamy polenta create a comforting base that enhances the dish’s flavors. If you want something lighter, a fresh green salad with a lemon vinaigrette provides a refreshing contrast to the richness of the cheese and bacon. Steamed or roasted vegetables, such as asparagus, zucchini, or green beans, add color and texture. Quinoa or couscous are great grain alternatives that absorb the sauce while keeping the meal balanced. For an extra indulgence, garlic bread or buttered noodles complement the dish well.
Can I use chicken thighs instead?
Chicken thighs are a great alternative in this skillet chicken recipe, and they may even improve the dish’s overall flavor and texture. Thighs have a higher fat content, making them more tender and less likely to dry out during cooking. If using bone-in, skin-on thighs, you will need to adjust the cooking time, as they take longer to cook through than boneless breasts. Sear the skin side first to render the fat and create a crispy texture. Boneless, skinless thighs cook similarly to breasts but may require a few extra minutes per side. Since thighs release more fat, you may need to reduce the amount of olive oil used in the initial cooking stage. The additional fat also enhances the flavor of the sauce, making the dish richer.
Can I use a slow cooker for this recipe?
Yes, this dish can be made in a slow cooker for added convenience. To do so, season and sear the chicken in a skillet first to develop flavor, then transfer it to the slow cooker. Add the onions, tomatoes, and seasonings, then cover and cook on low for 4-6 hours or on high for 2-3 hours until the chicken is fully cooked. About 30 minutes before serving, stir in the cheese and bacon. If adding eggs, create small wells in the sauce, cover, and let them cook in the residual heat for 10-15 minutes. Serve directly from the slow cooker for easy cleanup.
How do I make this skillet chicken dish spicier?
To add heat to this skillet chicken, you can introduce spice at different stages of cooking. Start by seasoning the chicken with cayenne pepper, chili powder, or crushed red pepper flakes before searing. While cooking the onions and tomatoes, incorporate finely chopped fresh chili peppers such as jalapeños, serranos, or Thai chilies for an extra kick. Stirring in a teaspoon of hot sauce, harissa paste, or chipotle peppers in adobo sauce will intensify the heat and add depth. You can also mix in smoked paprika for a warm, smoky spice. To finish, sprinkle additional red pepper flakes or drizzle spicy chili oil over the plated dish. Adjust the heat level based on your preference, keeping in mind that cooking mellows out some of the spice, so adding fresh heat at the end can bring a sharper kick.
What can I do if my sauce is too watery?
If your sauce is too watery, there are several ways to thicken it. Simmer the tomato mixture uncovered over medium heat, allowing excess moisture to evaporate. Stirring in a small amount of tomato paste will add richness and help thicken the sauce. Another option is to mash some of the tomatoes with a fork to break them down further. If you prefer a thicker consistency, a slurry made from a teaspoon of cornstarch mixed with water can be added and stirred in while simmering. Adding cheese gradually instead of all at once can also help prevent excess liquid.
Can I prepare this skillet chicken recipe ahead of time?
Yes, this skillet chicken recipe can be prepared ahead of time with some modifications to maintain the best flavor and texture. The chicken and tomato mixture can be cooked in advance and stored in an airtight container in the refrigerator for up to three days. When you’re ready to serve, reheat the tomato mixture in a skillet over low heat, stirring occasionally. Add the chicken back to the pan and allow it to warm through. It’s best to wait until just before serving to add the eggs, cheese, and bacon to prevent them from becoming overcooked or rubbery. If you plan to freeze the dish, store the chicken and sauce without the eggs and cheese for up to three months. Thaw overnight in the refrigerator and reheat gently before adding the final ingredients. This method ensures that the textures remain fresh and the flavors stay balanced.
Can I make this dish in the oven instead of on the stovetop?
Yes, this dish can be adapted for the oven, which allows for even cooking and a hands-off approach. To make it in the oven, preheat to 375°F (190°C). Sear the chicken in an oven-safe skillet on the stovetop first to develop a golden crust. Remove the chicken and sauté the onions and tomatoes as usual. Once the tomato mixture has thickened, return the chicken to the skillet, top with mozzarella, and bake uncovered for about 15-20 minutes until the chicken is cooked through. If adding eggs, make small wells in the sauce, crack the eggs in, and bake for an additional 5-7 minutes until the eggs set. Sprinkle the cooked bacon over the dish before serving.
Other types of cheese you can use
Mozzarella is a great choice for this skillet chicken because of its mild flavor and excellent melting properties, but several other cheeses can work well as substitutes. Provolone and fontina have a similarly smooth, creamy texture and mild taste. Monterey Jack and white cheddar provide a sharper bite while still melting well into the sauce. Gruyère or gouda add a nutty, slightly sweet flavor that pairs nicely with tomatoes and bacon. If you prefer a crumbly cheese, feta or goat cheese can be sprinkled on top instead of fully melting into the dish. Parmesan or pecorino romano can be used as a finishing touch for added saltiness and depth. Avoid cheeses that don’t melt well, such as aged cheddar or very dry cheeses, as they may create an uneven texture.
Can I make the skillet chicken without eggs?
You can make the skillet chicken without eggs, and it will still be flavorful and satisfying. The eggs add a creamy texture and help bind the ingredients together, but they are not essential. If you want to maintain a similar consistency, you can use a splash of heavy cream or a dollop of ricotta cheese stirred into the tomato mixture before adding the mozzarella. Another option is to add extra cheese for richness or stir in cooked white beans for additional texture and protein. If you prefer a plant-based alternative, silken tofu blended with a little olive oil can mimic the softness of eggs. Simply omit the eggs and proceed with the rest of the recipe as usual.
How do I store and reheat leftovers?
To store leftovers, allow the skillet chicken dish to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to three days. If you plan to freeze it, store the chicken and tomato mixture separately from the eggs and cheese to preserve their texture. When reheating, use a skillet over low heat, adding a splash of water or broth to loosen the sauce. Cover and warm for about 5-7 minutes, stirring occasionally. If using a microwave, heat in 30-second intervals, stirring in between, until warmed through. Be careful not to overheat, as this can dry out the chicken and make the eggs rubbery. If you need to refresh the dish, adding a bit of freshly grated cheese or a drizzle of olive oil before serving can help restore its original richness.
What herbs work best for this skillet chicken dish?
Fresh herbs can elevate the flavors of this skillet chicken dish and add brightness to the rich sauce. Parsley is a versatile option that provides a mild, fresh taste, complementing the creaminess of the cheese and the smokiness of the bacon. Basil pairs well with tomatoes and gives the dish an Italian-inspired flavor. Cilantro adds a vibrant, slightly citrusy note, which works particularly well if you’re adding spicy elements. For a more earthy depth, thyme or oregano can be used while cooking the tomato mixture. If you want a subtle onion-like flavor, chopped chives can be sprinkled on top just before serving. Dried herbs can be substituted, but they should be added earlier in the cooking process to fully release their flavors. Using a mix of herbs can create a well-balanced and aromatic dish.
