This bacon crusted BBQ chicken breast comes together super quickly and is perfect for a weeknight dinner. Bacon, cheese, and BBQ sauce level up basic boneless, skinless chickenbreast. This will be a family fave!
Course Dinner, Lunch, Main Course
Cuisine American
Keyword Bacon, BBQ, Cheese, Chicken, Quick & Easy
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4
Ingredients
BBQ Crusted BBQ Chicken Breasts
4slicesthick cut bacon
¼cupBBQ rubhomemade (see recipe below) or store bought
4boneless, skinless chicken breasts~1-1 ½ pounds
¼cupBBQ sauceyour favorite
3ozpepper jack cheesegrated
BBQ Rub
6tbspkosher salt
6tbsp sugar
1 ½tbspchili powder
1 ½tbspsmoked Spanish paprika
1 ½tbspground cumin
1tsponion powder
1tspgarlic powder
1tspdried thyme
1tspblack pepper
Instructions
Preheat oven to 375 degrees Fahrenheit.
If not using a jarred BBQ rub seasoning, mix together all of the ingredients listed above. Whisk together to combine well. This makes more than you will need. Store remaining rub in an airtight jar or container.
Evenly sprinkle the BBQ rub on all sides of the chicken breasts. If you can, do this up to 4 hours ahead of time and let sit in the refrigerator uncovered on a baking rack on a baking sheet. Otherwise, do this step first to allow the rub to season the chicken while you are doing other prep work.
In a large cast iron skillet or heat-proof skillet, cook the bacon over medium heat letting most of the fat render, but don't cook the bacon all the way. The bacon should be just slightly browning and chewy (it will crisp up more in the oven.)Remove from pan and let drain on a paper towel.
Drain all but about 1 tbsp of bacon fat from the skillet. Over medium heat, brown each side of the chicken. This should take about 2-3 minutes on each side.
Roughly chop the bacon into about 1/4-1/2 inch pieces. Use a silicone pastry brush or spoon to spread the top of the chicken breasts evenly with BBQ sauce. Then sprinkle evenly with grated cheese and then the bacon.
Bake, uncovered, for about 20 minutes or until the thickest chicken breast reaches 165 degrees Fahrenheit on a probe thermometer. Serve.