This Country Club Chicken has it all: gooey cheese, crispy bacon and tender chicken. A delicious one-skillet dinner ready in under 25 minutes.
I enjoy anything labeled “Country Club” — sandwiches, salads and especially this Country Club Chicken served over pasta (it also works well with rice). The combination of bacon, cheese and chicken makes for a rich, satisfying meal that stretches further than you might expect.
This dish is surprisingly filling and can easily serve 6–8 people, even though the printed servings might suggest fewer. The bacon and cheese add substantial richness, so a little goes a long way.
If you need a crowd-pleasing meal — especially when teenagers bring friends — this is a great choice. I’ve never met anyone who didn’t enjoy Country Club Chicken. It’s one of the most requested chicken recipes in my house and at casual dinner gatherings with friends.
What I appreciate most is that everything cooks in a single skillet. Fewer dishes and fast cleanup make this an easy weeknight favorite.
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More chicken recipes you might like:
- Mexican Chicken
- Drunken Chicken Stir-Fry
- Easy Baked Thai Chicken
- Amish Chicken Casserole
- Chicken Cacciatore (Dump and Bake)
Country Club Chicken
Country Club Chicken
Linda Nortje
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Ingredients
- 250 grams Bacon Bits (8 oz)
- 3 Large Chicken Fillets cubed
- Salt and Black Pepper to taste
- 2 TB Unsalted Butter
- 250 grams Mushrooms sliced (8 oz)
- Bunch Spring Onions chopped (white and green parts)
- ⅓ cup Dry White Wine (optional)
- 1 can 400g Cream of Mushroom Soup (14 oz)
- 1 can 400g Cream of Chicken Soup (14 oz)
- 1 ½ cups Mozzarella Cheese grated
Instructions
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In a large skillet, cook the bacon until crispy. Remove with a slotted spoon and set aside.
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Season the chicken with salt and pepper. Using the same skillet and the bacon drippings, cook the chicken until done. Remove and set aside. Drain any excess liquid from the skillet.
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Melt the butter in the same skillet. Sauté the mushrooms until soft, then add the chopped spring onions and cook for one more minute. If using, add the white wine and let it reduce briefly. Stir in both cans of soup until smooth and combined.
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Return the chicken to the skillet along with three-quarters of the cooked bacon. Heat over medium until warmed through.
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Stir in the mozzarella cheese and cook until it melts and becomes bubbly. Taste and adjust seasoning if needed.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.
Serve over pasta and top with the remaining bacon, extra mozzarella and a sprinkle of spring onions for garnish.
