Author: Susanne at dishwithme.com
Many, many years ago a friend took me out to lunch at a local steakhouse. Of course, they had a variety of items to choose from, and, even though I typically pick beef dishes, I went for this loaded chicken dish that looked fabulous…and it was. Years later I set out to recreate it in my own kitchen and this is my spin on it.
To me, the beauty of enjoying a dish, but recreating it in my own kitchen is that I can tweak it and make it exactly as I believe it should taste, as can you. If you have a recipe, but you think it would taste better with some different, or added ingredients, try it, you may just love it. It may be your new favorite dish.
You may have a preference for a different side dish, but, for me, I’m going to serve my loaded chicken with loaded mashed potatoes. In my humble opinion, it is a perfect pairing, along with some GARLIC SPINACH or ROASTED ASPARAGUS.
Also, shown in the photo above is my loaded mashed potatoes, my Honey Mustard Dipping Sauce and some of my EASY ASIAN CUCUMBER SALAD. The Asian cucumbers because they were already made. Waste not, want not, right?
HELPFUL HINTS FOR MAKING LOADED CHICKEN
Be sure not to overcook the chicken breasts. Use a meat thermometer to cook the chicken to the proper temperature, or just below it, because it will go into the oven for a few minutes and cook a little more.
Use whatever cheese you like, but cheddar is a great option.
Don’t skimp out on the green onions, they really add to the flavor.
GROCERY LIST FOR LOADED CHICKEN
- Chicken breasts
- Cheddar Cheese
- Green (spring) onions
- Kosher salt
- Freshly ground black pepper
- Cavender’s Greek Seasoning
- Granulated onion powder
- Granulated garlic powder
- Dijon Mustard – The smooth kind
- Whole grain Dijon mustard – I use Trader Joe’s imported from France
- Mayonnaise – I use Duke’s
LINKS TO RECIPES TO PAIR WITH THIS ONE
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LINKS TO PRODUCTS/EQUIPMENT USED
This is the exact pan I use to cook my chicken breasts in.
A casserole pan is needed to bake the chicken in the oven.
A colander is used to clean the mushrooms.
Tongs like this are used to place and turn chicken breasts.
I’ll often opt for grilling my chicken breasts, instead of frying. I have this grill with an attached table. It’s even the same color!
- A large frying pan for frying chicken
- Grill If not, frying. Grilling is my preferred method
- Casserole pan For baking
- Silicone tipped tongs
- 8 ounces Mushrooms More, if desired. Washed, dried, sliced. See attached recipe, or recipe link
- 8 slices Bacon Smoked bacon is a good choice, cooked
- 3 Tablespoons EVOO
- 4 Chicken breasts Slightly pounded out to ensure even cooking
- 1 teaspoon Cavender's Greek seasoning sprinkled evenly on both sides of the chicken breasts
- 1 teaspoon Granulated onion powder sprinkled evenly on both sides of the chicken breasts
- 1 teaspoon Granulated garlic powder sprinkled evenly on both sides of the chicken breasts
- 1 teaspoon Kosher salt Or to taste, sprinkled evenly on both sides of the chicken breasts
- Freshly ground black pepper Or to taste, ground evenly on both sides of the chicken breasts
- 1 cup Cheddar cheese Shredded
- 3 Green onions Finely chopped
- Honey mustard sauce See attached recipe, or recipe link
- In a colander, wash and dry mushrooms. Slice (if not already sliced) and lay out on paper towels to dry further. Set aside.
- Cook bacon by whatever method you choose. Set aside.
- Pre-heat oven to 350°F.
- In a large pan, cook mushrooms. See attached recipe, or recipe link. Set aside.
- Place chicken breasts in a zippered bag. Use a kitchen mallet to pound the chicken breast out just enough to make sure the breasts are even, so they cook evenly.
- Remove the breasts from the zippered bag and season evenly with the listed spices.
- Heat a large pan on medium-high heat and add EVOO. Once heated, use tongs to place the chicken breasts in the pan.
- Cook the chicken breasts for approximately 6 minutes on each side, or until just under the proper temperature. The chicken breasts will bake for an additional 10 minutes, so if you cook them to the proper temperature, they will be over cooked if they go in the oven fully cooked.
- After the chicken breasts are finished cooking in the pan, use tongs to remove them to a casserole pan. Top with mushrooms, two slices bacon on each breast and cheddar cheese. Bake in a pre-heated oven for 10 minutes, or until cheese is nice and melty.
- Remove from oven and sprinkle with finely chopped green onions.
- Serve with honey mustard sauce. See attached recipe, or recipe link.
- Large non-stick plan
- 8 ounces Mushrooms
- 2 Tablespoons EVOO
- 25 grinds Freshly ground pepper
- 4 ounces Real butter
- 1 teaspoon Dried thyme optional
- 2 cloves Fresh garlic, only grated, 1, if the clove is large
- 1/2 teaspoon Kosher salt
- Wash, dry and slice mushrooms. Set aside.
- Heat a large pan on medium-high heat. Add the EVOO, the mushrooms and freshly ground black pepper.
- Allow mushrooms to sit for a couple minutes before stirring (this allows them to start the caramelization process) and then only stir occasionally. When the mushrooms are caramelized to the degree you want them, turn the heat down to medium.
- Add the butter, freshly grated garlic and Kosher salt. Sauté for 2 core minutes and remove from the heat.
- Medium bowl
- Rubber spatula
- 1/2 cup Mayonnaise I use Duke's
- 3 Tablespoons Dijon mustard
- 1 Tablespoon Whole Grain Dijon Mustard I use Trader Joe's – it's imported from France and SOOO good!
- 1/4 cup Honey
- 1/4 teaspoon Granulated onion powder
- 1/4 teaspoon Kosher salt
- In a small or medium bowl, combine all ingredients. Mix or whisk until well blended.
- Ready to serve immediately. Store in the refrigerator.
- Yes, it really is that easy!