Go Back
+ servings

Bacon Cheddar Apple Chicken Skillet

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4 servings


  • 6 slices bacon chopped
  • 1 tablespoon olive oil
  • 4 slices cheddar cheese
  • 4 boneless skinless chicken breast halves
  • 3 shallots diced
  • 1 granny smith apple peeled and finely chopped
  • 2 cloves garlic
  • 1/2 cup chicken broth
  • 1 tablespoon dijon mustard
  • 1/3 cup heavy cream
  • 1 tablespoon fresh thyme


  • In a large cast iron skillet, cook bacon until crispy.
  • Remove bacon from the skillet and place on a paper towel lined plate.
  • Keep bacon grease in skillet and add olive oil, if needed, to cook the chicken.
  • Carefully cut a pocket in each chicken breast and stuff it with the cheddar cheese. I used a block of cheddar cheese and cut the cheese into slices that fit into the chicken pockets. You can use a toothpick to keep it closed.
  • Heat the grease/oil over medium-high heat and add chicken breasts.
  • Cook chicken for 3-5 minutes on each side, until golden brown. They do not need to be cooked through.
  • Transfer browned chicken breasts to a plate.
  • With the remaining oil/grease, add the shallot and apple. Cook until apple is softened and shallots are translucent, about 5-7 minutes.
  • Add the garlic and cook one more minute.
  • Add the chicken broth and dijon, and whisk to combine. Season with salt and pepper.
  • Slowly add in the cream and thyme, stirring to combine. Add bacon back into the sauce, stirring to combine.
  • Return the chicken back to the skillet, tucking it into the sauce.
  • Bring the sauce to a simmer, then cover the skillet. Let cook over medium heat for another 8-10 minutes, until the chicken is cooked through. I always use a meat thermometer and cook my chicken until the middle reaches 165 degrees F. Cooking time will vary depending on the thickness of your chicken.
  • Serve chicken topped with sauce.
  • Enjoy!