5-Ingredient Smothered Chicken Bake

This easy 5-ingredient chicken bake topped with crumbled bacon will make a quick weeknight meal.

Ingredients

1

Heat oven to 350°F. In 10-inch nonstick skillet, cook bacon over medium-high heat 3 to 5 minutes, stirring frequently, until crisp. Remove bacon with slotted spoon to paper towel-lined plate, leaving drippings in skillet.
2

In same skillet, cook red pepper in bacon drippings over medium-high heat 1 to 2 minutes or until crisp-tender. Remove from skillet with slotted spoon to medium bowl.
3

Sprinkle chicken breasts with pepper. In same skillet, cook chicken breasts in bacon drippings over medium-high heat 2 to 4 minutes, turning once, until brown. Place chicken breasts in ungreased 11 x 7-inch (2-quart) baking dish.
4

In medium bowl, stir bell pepper, pesto and Alfredo sauce until well blended. Pour over chicken. Cover with foil.
5

Bake 30 to 35 minutes or until mixture is bubbly and juice of chicken is clear when centre of thickest part is cut (at least 165°F). Sprinkle with chopped bacon.

Serve these chicken breasts over a cooked white and wild rice blend.
A salad of mixed greens and sliced red pears would complement this easy chicken bake.
Serve with crusty French loaf.
So what does “smothered” mean in cooking terms, anyway? Smothered cooking refers to a specific technique that originated in Cajun and Creole cuisines in Louisiana. The basic idea is to brown meat—whether it be chicken, pork, steak, etc.—and then, as the name implies, “smother” or cover it in a homemade gravy, served over rice with any combination of sautéed vegetables.
If you’ve never made a smothered bake before, then our 5-Ingredient Smothered Chicken Bake is the perfect place to start. This recipe uses a shortcut gravy made from Alfredo sauce, pesto and bacon, which eliminates a lot of fuss and stove time. It’s then baked with chicken breasts and ready to eat in less than an hour! It tastes best served over rice with some veggies.