This bacon cheddar chicken is served ranch style and marinated in a honey dijon mustard sauce. It’s an unbelievably delicious and easy dinner the whole family will love.
If you see smothered chicken on a chain restaurant menu and order it, you’ll like this easy chicken dinner. It won’t win any wildly original awards for creativity, but it’s hard to go wrong with staples like bacon, cheese and chicken.
This recipe is actually all about the marinade — a simple honey dijon mustard mixture that takes it from a “boring chain restaurant menu item” to perfectly flavored, moist, cookbook worthy chicken.
Instead of tossing it after it’s had its way with the chicken, I decided to simmer and reduce the marinade to a sauce to serve with the bacon cheddar chicken. It’s one of my better decisions in life. Don’t get me wrong, a topping of cheese and bacon is delicious, but the honey and dijon mustard sauce steals the show.
Why You’ll Love This Bacon Cheddar Chicken Recipe
- Easy Dinner: This dinner makes life easier. It comes together quickly, doesn’t require any complicated steps and delivers big on flavor.
- Keto-Friendly: High-protein chicken and bacon make this dish a tasty option if you’re on a low-carb diet. Omit serving the chicken with the sauce to keep the sugar down.
- Simple & Delicious: It’s one of our favorite easy recipes, and if you’re on the hunt for a killer cheddar chicken recipe, this one’s a must-try.
- Versatile: This chicken fits whatever mood you’re in. Craving something hearty and packed with flavor? It delivers. Need a comforting, no-nonsense dinner that hits the spot? This one does it all.
What You’ll Need
- Boneless Skinless Chicken Breasts: The main protein for this recipe. If you’re using full-sized breasts, you’ll cut and pound them to ensure even cooking. You can skip this step by buying thin cut breasts or chicken tenders.
- Honey: Used in the marinade to add a touch of sweetness.
- Dijon Mustard: Provides a tangy flavor in the marinade.
- Lemon: Adds acidity to balance the sweetness of the honey.
- Paprika: Adds a mild spice and color to the marinade. I often choose smoked paprika instead for more flavor.
- Red Pepper Flakes: Optional, for extra heat in the marinade.
- Bacon: Adds a crispy, savory topping to the chicken.
- Reserved Bacon Grease: Used for grilling the chicken, adding extra flavor.
- Sharp Cheddar Cheese: Melted on top of the chicken for a rich, cheesy finish.
My Pro Tips
Recipe Tips
- For perfect results, pay attention to the thickness of your chicken breasts so they cook evenly. This is key in avoiding dry, rubbery chicken.
- For the best results, don’t rush the marinating process. The extra time makes all the difference in flavor and tenderness. This recipe is perfect to set up the night before you want to cook it so it has plenty of time to soak up the marinade.
- Use a meat thermometer to check for an internal temperature of 165°F. This will help you avoid undercooking or overcooking the chicken, especially when adding cheese and bacon on top.
How to Make the Best Bacon Cheddar Chicken
If you want bacon cheddar chicken that’s juicy, packed with flavor and anything but ordinary, it all comes down to the details. A simple marinade, crispy bacon and a quick stovetop sear come together to make this dish something special. Here’s how to get it just right.
Prepare the Chicken
Cut each chicken breast in half to form two even pieces. Use a meat mallet to ensure they’re uniformly thick for even cooking.
Marinate
In a large bowl, combine the honey, Dijon mustard, smoked paprika, salt and red pepper flakes. Coat the chicken thoroughly and chill for at least 2 hours, but preferably overnight. This step really sets the stage for a standout ranch-style chicken experience.
Boil the Marinade
For extra flavor, pour the marinade into a sauce pot and boil it until reduced into a rich, tangy sauce to finish the dish off.
Prep the Bacon
Cook the bacon until it’s crispy. Set the bacon aside, but reserve some of the grease for cooking the chicken.
Cook the Chicken
Preheat a large skillet over medium heat. Add a bit of the reserved bacon grease to the pan then place the marinated chicken on the hot surface and cook each side for 3–5 minutes.
Finishing Touches
When the chicken is nearly done, top each piece with two slices of bacon and a generous mound of shredded cheddar cheese. Continue cooking until the chicken is fully cooked and the cheese is completely melted.
Substitutions and Variations
Feeling adventurous? Try one of these creative twists:
- Cheese Alternatives: Mix in some mozzarella cheese with the cheddar for a different, gooey melt. Or add a dollop of cream cheese for extra creaminess.
- Saucy Option: Drizzle with a bit of barbecue sauce for a tangy, smoky twist. This is a good option if you don’t want to boil the marinade down into a sauce.
- Baked Version: Transform the dish into a chicken bake by assembling everything in a casserole dish and baking until bubbly.
- Veggie Boost: For a more nutritious upgrade, try a version inspired by broccoli bacon cheddar chicken by adding lightly steamed broccoli.
What to Serve It With
Bacon cheddar chicken pairs well with a variety of side dishes. For a classic combination, serve it alongside roasted or mashed potatoes and a simple steamed or air-fried vegetable.
If you’re in the mood for something lighter, consider something like this broccoli raisin salad or red cabbage slaw which also features a honey Dijon dressing. You can also wrap the chicken in a tortilla for a tasty lunch or dinner wrap.
Storage and Freezing
To keep any leftover chicken tasting fresh, store the leftovers in an airtight container in the fridge. It will stay good for up to 3-4 days. For reheating, you can use the microwave or reheat in an oven at a low temperature so that the chicken stays moist. Avoid reheating multiple times to maintain the best texture and flavor.
More Family-Friendly Dinner Recipes
This recipe was originally from the Pioneer Woman, with a few alterations to make it easier. Check out more of her family-friendly dinner recipes that I’ve featured before:
Fried chicken tacos
Mushroom swiss sliders
White chicken enchiladas
Honey plum soy chicken
Bacon Cheddar Chicken
Ingredients
- 6 boneless chicken breasts
- 1/2 cup honey
- 1/2 cup Dijon mustard
- 1 lemon, juiced
- 1 teaspoon paprika
- red pepper flakes, optional
- salt , to taste
- 1 pound bacon
- 3 tablespoon reserved bacon grease
- 2 cups sharp cheddar cheese, freshly grated
Instructions
- Cut the chicken breasts in half to form two fairly equally sized pieces. You can pound them into even thickness if desired using a meat tenderizer.
- In a large bowl, combine honey, lemon juice, mustard, paprika, salt and red pepper flakes. Whisk until combined. Add the chicken to bowl and toss until well coated. Cover and let the chicken marinate in the mixture for at least 2 hours in the refrigerator.
- Reserve the marinade if you plan on making a sauce out of it. Add the marinade to a sauce pot, bring to a boil and simmer for 5-10 minutes until reduced and thickened. Set aside to pour over the chicken once cooked.
- Cook the bacon pieces until crispy. Set the bacon aside, but reserve some of the bacon grease for cooking the chicken.
- Prepare a grill or large pan over medium-high heat. Cook the chicken in some of the reserved bacon grease on each side for 3-5 minutes. When the chicken is nearly done, top with 2 slices of bacon and a mound of shredded cheese. Cook until the cheese is melted and the internal temperature of the chicken has reached 165°F. Top with the marinade you've turned into a sauce and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
how much salt? how much red pepper flakes? when does the lemon go in?and if I didn’t read all of this I wouldn’t of known it calls for smoked paprika if it all comes down to the details let’s get some
The details are all in the recipe card. Salt and pepper is typically to taste. The red pepper flakes are optional as stated so if you use them, adjust to your taste/heat preference. I mention that I like smoked paprika personally but you can use either. Not really sure what all the fuss is about.
I love that you made the extra marinade into a sauce. Looks amazing!
Oooh, I’ve actually made this! Amazing since I don’t do a whole lot with meat usually. My hubby still talks about this chicken which is also amazing since he doesn’t really like chicken, lol. Love your sauce idea!
honey and dijon does sound like a wonderful thing to marinate chicken in!
thanks for the honesty about this cookbook and the recipes. excessiveness is not for everyone… healthy food is and can be made delicious with just simple ingredients.