Easy Smothered Chicken on a Blackstone Griddle

If you're a new Blackstone griddle owner, this easy bacon onion cheesy chicken is a must-try recipe! With just five simple ingredients, you’ll create a juicy, flavorful meal that looks and tastes like a pro made it—without any complicated steps. This recipe is perfect for beginners because it teaches essential griddle skills like managing heat zones, cooking chicken evenly, and using bacon grease for extra flavor. Whether you're breaking in your griddle or just looking for a foolproof dinner, this is a great place to start!

If you’re looking for more easy, beginner-friendly griddle recipes, check out my Griddle 101 eBook—it’s packed with simple meals to help you get the most out of your Blackstone!

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Blacktone Smothered Chicken Breast

This easy five-ingredient chicken breast recipe is perfect for new griddle owners. Juicy chicken, crispy bacon, caramelized onions, and melted Colby Jack cheese make for an unbeatable flavor combo

Prep Time15 minutes mins

Cook Time35 minutes mins

Servings: 4

Ingredients

• 4 chicken breast boneless skinless
• 1 white onion sliced
• 6 oz Colby Jack cheese shredded
• 1 package thick-cut bacon about 12 slices
• ¼ cup brown sugar
• ½ teaspoon Salt
• ¼ teaspoon Smoked paprika
• ¼ teaspoon Black pepper

Instructions

• Trim excess fat from the chicken breasts and pat them dry.
• Place plastic wrap over the chicken and pound to an even thickness using a mallet.
• Season both sides with salt, smoked paprika, and black pepper (or your preferred seasoning).
• Heat your griddle to 375-400°F. Lay down the bacon and cook, flipping regularly, until halfway done.
• Without adding extra oil, place the chicken directly in the rendered bacon grease.
• Scrape excess bacon grease off the griddle, leaving enough to cook the onions.
• Add sliced onions and cook for 3-4 minutes.
• Sprinkle brown sugar over the onions and toss to coat. Cook until soft and caramelized.
• Cook chicken for about 7 minutes per side, flipping once. Move the bacon to a wire rack when it finishes.
• Use a meat thermometer to check for doneness of the chicken—internal temp should reach 165°F.
• Top each cooked chicken breast with onions, bacon, and shredded cheese.

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