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.
this looks fabulous + i love y’alls honest approach to reviewing the cookbook. one of my favorite things about the PW Wednesdays series was seeing how everyone changed, adapted + made each recipe their own. That’s the coolest part of the whole series, in my opinion!
Dang, you girls are HARSH on the PW’s recipes!!! After reading that I feel like I need to let out a claw-exposed kitty-kitty RAAAR! Love her cookbooks and her more positive personality approach to someone else’s tastes. Goodness, me.
I don’t look at it like harsh as much as I do truthful. After making 9 recipes from this book I can pretty confidently say what I have about it and not feel like it’s in the least bit harsh. It is what it is and to me, it’s excessive. Sometimes delicious, sometimes not, but 90%+ of the time, excessive. Personally, I can’t stand when all I read is glowing review after glowing review of something that’s just said to be “nice”. I try to keep it real over here even if that means some honest opinions instead of fluffy, gushing statements. That being said though, I did love this last recipe! No complaints on this one :)
It’s hard to come by REAL content now-a-days. It’s always sugarcoated and everyone giving everyone high fives on dishes that might not be that great. Gina is right, it gets old. You want real reviews. That’s why we started this anyway, to cook out of the book and put our experiences down on paper.
We’re just being honest and telling the truth through our experience. I don’t think it’s mean, we aren’t saying she sucks and that her recipes are worthless. We’re saying how we think the recipes are, how they taste..everyone has an opinion, as you do you about our approach, but I think honesty is key.
I agree with Jenny. I usually really do enjoy your blog, Gina, but this series has just struck me as so negative and critical. I don’t care for recipes full of butter and sugar either, but I wouldn’t buy Paula Deen’s cookbook and then tear it apart because it’s not my preference. Everyone tastes are different, and I don’t think a recipe is considered bad just because it’s not to your liking. I don’t read the PW blog, and have only seen a couple of her shows, and know that I would not care for her style of cooking. So it makes me confused as to why you would take part in this series in the first place.
Anyway – glad it’s over, because I usually really enjoy your posts!
Sorry you feel that way, Katie. I don’t consider my thoughts, negative or critical, but as I said in response to Jenny, honest. I don’t think I ever specifically referred to the recipes as “bad” either but maybe I’m forgetting something. I took on the series knowing it wasn’t necessarily my “style” of cooking but interested to see what I could make out of it by trying to substitute healthier options when possible which I believe I explained in the Mushroom Sliders post. I have no problem with recipes filled with butter, sugar, oil, whatever when/if they taste good (not always something I’d choose, but I understand their place). But what occurred more times than not in these recipes (which surprised me) was that the amounts/combinations did not necessarily lead to a delicious end result. A lot of my commentary within this series was just relaying that.
Um. YUM.
This looks great!
yes! i COMPLETELY agree!! it’s definitely all about the marinade!! i was going to do the same thing as you and reduce the sauce but then it all just smelled too good so i devoured it ;) yours looks sooo good, Gina!! i want to eat the screen!
Oh man, this looks heavenly! Can’t wait to try it!
Great idea to use the marinade as a sauce, it sounds too tasty not to use up!
Wow your tough on the cookbook! But I get it! The chicken looks good and I know my husband would love it if I put bacon on top of chicken. :)
wow yes the sauce sounds like the best part, other than the bacon. I’ve been making maple mustard sauce (its really just maple syrup and mustard mixed) for literally everything I eat lately, so that sounds especially good to me right now.
Going to be so sad and weird to not be doing this every other week anymore. Where’s the diet cookbook we’re all suppose to cook from now? lol ;)