Loaded Chicken Breasts

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

2 chicken breasts (1 1/4 to 1 1/2 pounds), or 4 cutlets

1 teaspoon garlic salt

1/2 teaspoon seasoned salt

1/2 teaspoon ground black pepper

2 teaspoons neutral oil, like avocado or canola

1 cup shredded cheese (cheddar, mozzarella, or a mixture of both)

4 slices cooked bacon , crumbled

2 green onions, sliced

Directions

Prepare the chicken: If you’re using whole chicken breasts, lay each one flat on a cutting board and use a large, sharp knife to slice them in half horizontally, making 4 cutlets. Season the chicken breasts all over with the garlic salt, seasoned salt, and pepper.

Cook the chicken: Heat a large stainless steel or cast iron skillet over medium heat for 2 minutes. Add the oil and tilt the pan to coat. Add the chicken breasts in a single layer and let them sear without moving, until they are well-browned and can easily release from the pan, 4 to 5 minutes. Using tongs or a spatula, turn the chicken over and sear until the internal temperature registers 160 to 165ºF, about 5 minutes. If the chicken is not all the way cooked through, turn the heat down to medium low and continue to cook, alternating 1 minute on each side, until it’s done. This may take up to 3 additional minutes if your chicken breasts are on the larger side.

Load it up: Turn the heat down to low. Sprinkle on the cheese, then cover the pan for 3 minutes to allow it to melt thoroughly. Uncover the pan. Sprinkle on the bacon and green onions and serve right away. Store any leftovers in an airtight container in the fridge for up to 3 days. If possible, store the toppings separately. Love the recipe? Leave us stars and a comment below!

Nutrition

• Calories: 404 kcal
• Total Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 0 g
• Cholesterol: 148 mg
• Sodium: 1060 mg
• Total Carbohydrate: 2 g
• Dietary Fiber: 0 g
• Total Sugars: 0 g
• Protein: 50 g