Bacon Smothered Chicken Breasts

Season chicken breasts with a pinch of salt and a sprinkle of lemon pepper for added flavor.

Heat oil in a large skillet over medium heat, allowing it to warm up and shimmer slightly. Sear the chicken breasts until they reach a safe internal temperature of 165 degrees F (74 degrees C), which can be checked using an instant-read thermometer inserted into the thickest part of the breast. This process should take around 13 to 15 minutes, or until the chicken is cooked through and the juices run clear.

Set the skillet aside to keep the chicken warm, and move on to cooking the bacon. Place slices of bacon in a large skillet over medium-high heat, stirring occasionally until they reach an even golden brown color. Transfer the cooked bacon to a paper-towel-lined plate, where it can drain excess fat.

Reserve 2 tablespoons of the bacon's drippings in the skillet, as they will add flavor to the dish. Add sliced onions and a drizzle of brown sugar to the skillet, stirring occasionally until they reach a golden color. This process should take around 5 minutes.

Assemble the chicken breasts by placing two strips of cooked bacon on each breast half, topping with caramelized onions, and sprinkling with Colby-Monterey Jack cheese.