Loaded Blackened Skillet Chicken
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Loaded Blackened Skillet Chicken is a simple and delicious dish that’s easy enough for weeknight meals yet impressive enough for a dinner party. You can have a restaurant-worthy meal on the table in less than thirty minutes with just a few key ingredients, some spices, and one pan.
Preparing a restaurant-quality meal at home can often seem daunting but it doesn’t have to be! Satisfy your craving for loaded blackened skillet chicken right now right at home!
Loaded Blackened Skillet Chicken
Bacon, cheese, blackened seasoning, and chicken… those are the delectable flavors in this easy 30 minute recipe. Everyone I’ve made this for has raved about how good it is. I like it because it a really quick main dish to put together.
I like to serve blackened skillet chicken with Steakhouse Wedge Salad, Tex Mex Orzo, or Grilled Corn on the Cob with Mayo (street corn).
Furthermore, we enjoy this as a sandwich to with a healthy squeeze of Buttermilk Garlic Dressing or Sriracha Thousand Island.
Ingredients for this chicken recipe
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- Chicken breasts, boneless and skinless. You can substitute chicken thighs.
- Blackened seasoning, easy homemade recipe or store-bought. Homemade seasoning is the best. I like to make it myself so I control the salt. Not only is my blackened seasoning good on chicken, it is amazing on burgers too!
- Onion, grab a Vidalia onion if they’re available.
- Bacon.
- Salt and pepper, if needed
- Pepperjack cheese, shredded. Or you can use cheddar, Colby cheese, or Monterrey.
- Optional, brush the cooked chicken breasts with barbecue sauce before you layer on the other ingredients. This is a great way to change it up.
- Parsley for garnish
Tools and Tips for your Loaded Chicken
- Use a skillet or oven-safe pan. It’s quicker and reguires less cleanup.
- Always, always shred cheese yourself. It’s so much better. Pre-shredded she is coated with anti-clumping ingredients that also make it not melt smoothly.
- You can also grill your chicken and saute the onions and bacon in a skillet on the grill.
- You can use any good melting cheese.
- Invest in a good meat thermometer so you won’t overcook your chicken. I recommend an instant read thermometer like this one. Chicken should be cooked to 165 degrees F. However, the temperature will rise about 5 degrees so shoot for 160 degrees and it will rise. This will ensure your chicken is tender and juicy.
- Add broccoli florets to your pan when you add the chicken and you can have a one pan meal!
- I almost always plan for leftovers. Our favorite way to eat this leftover loaded chicken is in a sandwich or on a salad. So good!
Chicken is my favorite protein to eat. It’s just so versatile. Reader favorite that you’ll enjoy Keto Cheesy Balsamic Chicken, Cheese Stuffed Chicken Breasts, Slow cooker Zesty Italian Chicken, and Jalapeno Cheese Grilled chicken.
Loaded Blackened Skillet Chicken
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Save To Your Recipe BoxIngredients
- 4 small (approx 1.5-2 pounds) chicken breasts boneless & skinless, or thighs
- 1 tablespoon blackened seasoning blackened seasoning recipe
- ½ cup onion sliced
- 8 strips bacon or real bacon bits
- ½ teaspoon salt depending on how salty the bacon is
- ¼ teaspoon ground black pepper
- 1 cup pepperjack cheese shredded, can also use cheddar or Colby cheese
- fresh parsley, chopped garnish
Instructions
- If your chicken breasts are even pound or cut them so that they are the same thickness. Next, season both sides of the chicken breasts with blackening seasoning.
- In an oven safe skillet, cook bacon until crispy. Remove to a paper towel-lined plate.
- Drain all but about 1 and 1/2 to 2 tbsp of the bacon grease from the skillet making sure you have enough to coat the bottom of the skillet. Reserve the rest.
- Add sliced onion, salt, and pepper. Saute onion over medium heat for about 10 minutes or until translucent. Remove to a bowl.
- Add a little more bacon grease (or olive oil if you prefer) to coat the bottom of the skillet again. Add seasoned chicken breasts and cook over medium for 8 to 9 minutes per side or until cooked through.
- Top each chicken breast with onions, bacon, and shredded cheese.
- Place under the broiler in the oven for 2 minutes or until the cheese is melted. Top with fresh parsley. Serve immediately.
Made it for dinner tonight. Simple and different. I will make again but being careful to cook chicken less. It was really yummy, but a little dry. I’m sure my pounding to make the breast the same thickness may have caused them to cook quicker. I will keep trying the worthy recipe. It couldn’t have been the Tequila concoction that twisted it a bit. It was so good also. Thanks
Yay, I’m happy you enjoyed it. Thanks for commenting.