Step-by-Step Instructions
Preheat and Prepare Dish:
Set your oven to four hundred degrees Fahrenheit get this going first for a hot bake. Grease a nine by thirteen baking dish so the cheesy layer will not stick.
Cook Bacon:
Cut bacon into small pieces and add to a large skillet. Keep the heat at medium high and stir until bacon is crispy with golden edges around seven minutes. Scoop bacon onto a plate but leave the drippings behind for more flavor.
Sear Chicken:
Pour a splash of vegetable oil into the skillet with the bacon fat. Use a meat mallet to pound chicken breasts to a quarter inch thickness this helps them cook evenly. Sprinkle both sides with salt pepper garlic powder and paprika. Add chicken to the skillet in one layer do not crowd the pan. Let cook for two to three minutes without moving so the underside gets golden.
Brown Second Side:
Flip the chicken breasts with tongs. Drop in a piece of butter and swirl it so the butter coats the pan. Let chicken brown for about two more minutes or until both sides have color but the chicken is not fully cooked yet.
Transfer to Baking Dish:
Carefully lay seared chicken breasts in your baking dish. Try not to pile them up for even topping.
Mix Cream Cheese Topping:
In a small bowl stir together softened cream cheese garlic powder onion powder dill chives and a little salt and pepper. Taste and tweak with more seasoning if needed. The mix should be spreadable.
Top Chicken with Cream Cheese:
Spoon about two tablespoons of cream cheese topping on each chicken breast. Use the back of a spoon to cover the surface edge to edge.
Add Bacon and Cheese:
Scatter half your crispy bacon bits right over the cream cheese on each chicken breast. Now sprinkle cheddar cheese over all the chicken pieces make sure to hit the edges for extra melt.
Bake until Golden:
Slide the dish into your preheated oven uncovered. Bake for fifteen minutes or until chicken is cooked through and cheese bubbles and browns at the edges.
Finish and Garnish:
Pull from the oven and sprinkle over remaining bacon fresh parsley and a handful of sliced scallions. Let rest a minute before serving to keep it juicy.
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