Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup barbecue sauce
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
- 8 slices cooked and crumbled beef or chicken bacon
- 1 large tomato, diced
- ¼ cup sliced green onions
Ingredient Substitutions
- Chicken breasts – Boneless, skinless chicken thighs can be used for a juicier result.
- Barbecue sauce – Choose a homemade or store-bought sauce with your preferred level of sweetness and smokiness.
- Cheese – Monterey Jack and cheddar provide great flavor, but mozzarella, Colby Jack, or Pepper Jack can work as substitutes.
- Bacon alternative – Instead of beef or chicken bacon, try turkey bacon or omit it altogether for a lighter version.
- Tomatoes and green onions – Other fresh toppings like diced avocado, chopped cilantro, or sautéed mushrooms can be used.
Instructions
Start by placing the chicken breasts between two layers of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound them to an even thickness of about ½ to ¾ inch. This step ensures even cooking and prevents the chicken from drying out.
Once the chicken is evenly flattened, pat it dry with a paper towel. Dry chicken allows the seasoning to adhere better and helps achieve a good sear.
In a small bowl, mix the garlic powder, paprika, salt, and black pepper. Sprinkle the seasoning evenly over both sides of each chicken breast. Rub the seasoning into the chicken to enhance the flavor.
Heat a large, oven-safe skillet over medium-high heat and add the olive oil. Once the oil is hot, place the seasoned chicken breasts in the skillet. Cook for about 4-5 minutes until the bottom is golden brown.
Flip the chicken and immediately brush the tops with barbecue sauce. Let the second side cook for another 4-5 minutes. The internal temperature should reach 165°F (75°C) for safe consumption. If you don’t have a meat thermometer, check doneness by slicing into the thickest part—the juices should run clear.
While the chicken is cooking on the second side, preheat your oven’s broiler to medium-high.
Once the chicken is cooked through, flip it again and brush it generously with another layer of barbecue sauce. Sprinkle the shredded Monterey Jack and cheddar cheese evenly over the top of each piece.
Place the skillet under the broiler for 2-3 minutes or until the cheese is melted and bubbly. Keep a close eye to prevent burning.
Remove the skillet from the oven and let the chicken rest for a few minutes. This allows the juices to redistribute, keeping the chicken moist.
Top each piece with crumbled beef or chicken bacon, diced tomatoes, and sliced green onions. Serve immediately with your favorite side dishes.
Notes
Step 1: Prepare the Chicken
Start by placing the chicken breasts between two layers of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound them to an even thickness of about ½ to ¾ inch. This step ensures even cooking and prevents the chicken from drying out.
Once the chicken is evenly flattened, pat it dry with a paper towel. Dry chicken allows the seasoning to adhere better and helps achieve a good sear.
Step 2: Season the Chicken
In a small bowl, mix the garlic powder, paprika, salt, and black pepper. Sprinkle the seasoning evenly over both sides of each chicken breast. Rub the seasoning into the chicken to enhance the flavor.
Step 3: Sear the Chicken
Heat a large, oven-safe skillet over medium-high heat and add the olive oil. Once the oil is hot, place the seasoned chicken breasts in the skillet. Cook for about 4-5 minutes until the bottom is golden brown.
Flip the chicken and immediately brush the tops with barbecue sauce. Let the second side cook for another 4-5 minutes. The internal temperature should reach 165°F (75°C) for safe consumption. If you don’t have a meat thermometer, check doneness by slicing into the thickest part—the juices should run clear.
Step 4: Broil the Chicken
While the chicken is cooking on the second side, preheat your oven’s broiler to medium-high.
Once the chicken is cooked through, flip it again and brush it generously with another layer of barbecue sauce. Sprinkle the shredded Monterey Jack and cheddar cheese evenly over the top of each piece.
Place the skillet under the broiler for 2-3 minutes or until the cheese is melted and bubbly. Keep a close eye to prevent burning.
Step 5: Add Toppings and Serve
Remove the skillet from the oven and let the chicken rest for a few minutes. This allows the juices to redistribute, keeping the chicken moist.
Top each piece with crumbled beef or chicken bacon, diced tomatoes, and sliced green onions. Serve immediately with your favorite side dishes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes