These Cheesy Chicken Bacon Melts are so tasty, your whole family will be begging for them! And they are so easy, you just might want to make them all the time!
Cheesy Chicken Bacon Melts
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We don’t eat much chicken around here. John really loves his red meat. (Plus, we have a freezer in the basement that’s well-stocked with beef, pork, and deer.) So when I do cook chicken, I need to make sure it’s a fantastic dish! This Chicken Bacon Melt (from Gooseberry Patch‘s “303 Simple & Satisfying Recipes”) is a hearty open-faced sandwich. It was easy to make (approved by me), and super-tasty (approved by John).
The original recipe asked you to flatten the chicken breasts to 1/4-inch thickness between 2 pieces of wax paper. Now, I love to pound out my frustration after a long day as much as the next girl. But I started with some chicken breasts that were seriously plump. I mean, almost an inch thick. There was no way I was going to get these babies down to just 1/4 inch. (Wonder why those chicken breasts are so big? Check out this video.)
So instead of using 4 flattened chicken breasts, I started with 3 thick chicken breasts. I butterflied them (cut them in half horizontally), and ended up with 6 thinner chicken breasts. You can still flatten them from here, but I decided to stick with a little thicker meat. If you do decide to flatten the meat, use the smooth side of a mallet like this one.
For tips on butterflying chicken breasts, and how to know when your chicken is done, check out this video.
The A1 gave this just the right zip, as if to say “this isn’t just plain old chicken!” If you’re feeling really dangerous, add a dollop of ranch dressing to the top of the sandwich after it comes off the broiler. Hello, yum!
Enjoy!
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Cheesy Chicken Bacon Melts
Ingredients
- 4 boneless skinless chicken breasts
- 8 slices bacon
- 1 onion sliced thinly
- 4 slices bread toasted
- 4 teaspoons A-1 steak sauce
- 1 cup shredded Cheddar cheese
- Optional: Ranch dressing
Instructions
- Place chicken between pieces of wax paper and flatten with the smooth side of a meat mallet to about 1/4-inch thickness, or butterfly thicker chicken breasts.
- In a large skillet, cook bacon until crisp. Set bacon aside.
- Cook onion in bacon drippings until softened. Remove onion from skillet, set aside.
- Add chicken to skillet; cook for about 7-9 minutes on each side,until cooked through (160 degrees internal temperature).
- Place toasted bread slices on a large baking sheet; spread each slice with one teaspoon A-1 steak sauce. Top each with a chicken breast, 2 slices bacon, onion, and cheese.
- Broil 4-6 inches from heat for 1-2 minutes, until cheese is melted.
- If desired, top with ranch dressing.
- Serve open-faced sandwiches immediately.
[…] breasts can be used in lots of ways – on the grill, in a skillet, in the oven, in a Crock-Pot, or in an Instant Pot. You can marinade them, brine them, or top them […]