Potato and Bacon Baked Chicken Breast
Last updated Feb 12, 2026
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Potato and Bacon Baked Chicken Breast
Serves: 2-3
Total: 40M
Prep: 20M
Cook: 20M
5.0
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Preparación de la receta
- 2 lb boneless, skinless chicken breasts
- 1 lb potatoes, peeled and diced into ½-inch cubes
- ½ lb onion, sliced
- 4–5 cloves garlic, minced
- 3 slices bacon, chopped
- 1 tbsp salt
- 1 tbsp black pepper
- ½ lb (1 stick) butter, divided
- 1 tbsp paprika
- 1 tbsp dried oregano
- Fresh dill, chopped (for garnish)
- 1 tbsp ketchup
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp baking soda
- Water, for boiling
Herramienta clave
Instrucciones de la receta
1
Fill a pot with water and bring to a boil. Add baking soda. Carefully add the chicken breasts and blanch for 1 minute. Remove, pat dry, and let cool slightly. Insert the probes of a ThermoPro TempSpike Pro into the thickest part of one chicken breast and set the target temperature to 165°F.
2
Make a deep horizontal slit in each chicken breast to create a pocket. Season inside and out with salt, black pepper, paprika, and dried oregano.
3
Preheat the oven to 350°F.
4
Heat a large oven-safe skillet over medium-high heat. Add 2 tablespoons of butter. Once melted, add the chicken breasts and sear for 2–3 minutes per side until golden. Remove chicken and set aside.
5
In the same skillet, add the remaining butter. Add the diced potatoes, sliced onion, minced garlic, and chopped bacon. Saute over medium heat until the vegetables are softened and the bacon is cooked, about 8–10 minutes.
6
Return the seared chicken breasts to the skillet, nestling them into the potato mixture.
7
In a small bowl, whisk together the ketchup, honey, and soy sauce. Brush the mixture evenly over the top of each chicken breast.
8
Transfer the skillet to the middle rack of the preheated oven. Bake for about 20 minutes, or until the chicken reaches an internal temperature of 165°F.
9
Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh dill before serving.
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