I don’t remember how our version of smothered chicken came to be, but it became a common occurance in my parents’ house…most often cooked by my sister. It was simple to make and easy to adapt to whatever was in the pantry and refrigerator.
There were several variations that my sister commonly made. One of the favorites included barbecue sauce and bacon.
I apparently have not made it in awhile…as evident when I asked my husband what type of smothered chicken he wanted and he informed me he had no clue what I meant by smothered chicken. It was at that moment I realized I had not made smothered chicken since the late 1990’s…or as my daughter would say, “a really long time ago.”
I will be making it more often as everyone in the family liked it. Next time, I will make the Italian version. In fact, I am going to make it tonight . 🙂
Smothered Barbecue Chicken
Ingredients
- Boneless, skinless chicken breasts
- Olive oil
- Seasoned salt
- Barbecue sauce
- Bacon. cooked
- Carmelized onions, optional
- Cheese, whatever type you would like that melts well (mozzerella, provolone, etc.)
Instructions
- Lightly pound chicken to make the pieces closer to the same thickness throughout, if needed
- Cut chicken into serving size pieces, if desired.
- Pour enough oil large skillet to coat the bottom well, about 2 - 3 Tbsp.
- Place the skillet on medium-high heat.
- Add seaoned salt to both sides of each piece of chicken.
- Place chicken in pan and cook until internal temperature reaches 165 degrees F.
- Reduce heat to medium-low.
- Spread each piece of chicken with barbecue sauce on on side.
- Add pieces of bacon on top of the barbecue sauce.
- Add onions, if desired, on top of the bacon.
- Cover each piece with cheese that has been sliced to desired thickness.
- Cover skillet with lid or aluminum foil and allow to cook until cheese is melted.
