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Loaded Bacon and cheese Chicken

This loaded bacon Chicken is the ultimate in flavor! It is loaded with sauteed onions, bacon and mushrooms and then topped with bacon gravy and cheese. What is not to love? I served this with mashed potatoes and used the bacon gravy that was over the chicken (so good!) The onions are optional but I honestly love them in this recipe. Yum!~

What can you serve with Loaded Bacon Chicken?

Cut bacon into small bite sized pieces. (I used kitchen scissors and just cut it.) Turn your sauté on, and fry bacon pieces until light golden brown. ( remove and set aside)

After removing bacon, Slice a medium onion, and 2 cups mushrooms, in the same bacon grease. Saute until onions are almost translucent. (see though.) Turn your sauté off, remove onions and mushrooms and set aside. Turn your sauté off and clean instant pot inner pot.

How do you keep your chicken Moist?

1. Cover with Aluminum Foil This traps in the steam that keeps it moist and tender.

2. Coat your chicken in olive oil, not only does this allow your spices to stick to your chicken, but it also will make your chicken moist and tender.

3.Avoid Over Cooking


Add 2 cups Chicken Broth to your instant pot inner pot, and place your chicken breast inside (on the bottom, no rack) Place your lid on, and press manual or pressure cook for 25 min high pressure, with an instant release. 


Layer chicken in a casserole dish and season with 1/2 tsp pepper, 1/2 tsp onion powder, and 1/2 tsp garlic salt. Set aside

To your instant pot , add 1 can of cream of bacon soup, Turn your saute on (mix well with broth Add Corn starch mixture and mix well (this will thicken really fast! To the gravy add 1/4 tsp salt, and 1/4 tsp pepper. When done, remove inner pot to a hot pad and set aside.

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Layer Chicken with half your bacon, and all of the onion and mushrooms, then pour the gravy over the top evenly. 


Top evenly 1 cup of shredded Cheese, and sprinkle the rest of your bacon on top. Bake for 10 min (or until top of cheese has melted)

You Will Need

6 Chicken Breast

2 Cups Chicken Broth (use whats left for gravy)

1 Medium Onion (cut in half and sliced)

1/2 pound Bacon (cut into bite sized pieces)

2 Cup Mushrooms (sliced)

1/2 tsp pepper

1/2 tsp onion Powder

1/2 tsp Garlic Salt

1 Cup Shredded Fiesta Cheese

For the Gravy

1 Can Cream of Bacon

2 TBSP Corn Starch

3 TBSP water

1/4 tsp salt

1/4 tsp Pepper


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