Ingredients:

  • 4 boneless, skinless chicken breasts (1.5 lbs / 680 g)
  • 1 teaspoon garlic powder (5 g)
  • 1 teaspoon onion powder (5 g)
  • ½ teaspoon smoked paprika (2.5 g)
  • Salt and pepper to taste
  • 2 tablespoons unsalted butter (28 g)
  • 2 tablespoons all-purpose flour (16 g)
  • 1 cup whole milk (240 ml)
  • 1 cup shredded cheddar cheese (110 g)
  • ½ cup cream cheese, softened (113 g)
  • 1 teaspoon Dijon mustard (5 g)
  • 6 slices of bacon, cooked and crumbled (170 g)
  • ¼ cup chopped green onions (25 g)

Instructions:

  1. Season chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper. Allow to marinate for 10 minutes.
  2. In a skillet, cook bacon over medium heat until crispy. Remove and crumble, reserving drippings.
  3. In the same skillet with bacon drippings, melt butter over medium heat. Whisk in flour, cooking for 1-2 minutes until lightly golden.
  4. Gradually add milk, whisking continuously until smooth and thickened (about 5 minutes). Stir in cheddar cheese, cream cheese, and Dijon mustard until melted and creamy.
  5. Preheat oven to 375°F (190°C). Place marinated chicken breasts in a baking dish and pour the cheese sauce over them.
  6. Bake in preheated oven for 25-30 minutes or until chicken is cooked through (internal temperature of 165°F / 74°C).
  7. Remove from oven, sprinkle with crumbled bacon and chopped green onions. Let rest for 5 minutes before serving.