Baked avocado chicken is so easy and delicious, there’s no way it won’t become a new family favorite! Avocado, cheese, and bacon top golden-brown seared chicken breasts to make a main course that’s great served with just about anything!
Cheesy, creamy, and topped with smoky bacon – my baked avocado chicken is an amazingly easy dinner!
Chicken is always on my weeknight dinner rotation, but I like to switch it up as much as I can! Perfectly seared and seasoned chicken breasts are topped with creamy, ripe avocado, melted cheddar cheese, and crispy bacon.
My bacon avocado chicken is seriously so, so good. The chicken pairs so well with the bacon, cheese, and avocado – and it pairs well with almost any side.
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Serve with rice and beans, roasted or mashed potatoes, or even as a sandwich! However you decide to serve it, this incredible main course is sure to be delicious.
❤️ Why I Love This Recipe
It’s Cheesy! These chicken breasts are covered in melty, irresistibly yummy cheddar cheese!
It’s Quick! This meal is already quick to make, but it’s even faster if you use quick-cooking chicken breast cutlets!
It’s Packed with Flavor! Bacon, cheese, and a delicious seasoning blend make these chicken breasts so incredibly flavorful!
🥘 Ingredients
My baked avocado chicken uses lean chicken breasts seasoned with my irresistible chicken seasoning! It’s full of garlic powder, paprika, black pepper, and delicious herbs that make this chicken so flavorful.
- 3 slices Bacon – Cut the bacon in half for this recipe! I love using thick cut applewood smoked bacon, but you can use your favorite type of bacon.
- 1 ½ pounds Chicken Breasts – Use boneless, skinless chicken breasts for this recipe! I prefer chicken breasts, but you can easily substitute boneless, skinless chicken thighs.
- 1 tablespoon Chicken Seasoning – Make my easy recipe or use your favorite store-bought chicken seasoning.
- 2 large Avocados – You can also use 3 medium avocados for this recipe. Make sure you choose the ripest avocados!
- 1 cup Cheese – Use cheddar or cheddar and Monterey jack blend to top the chicken breasts. I prefer to shred my own cheese, but you can purchase pre-shredded!
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 Instructions
I like to use a cast-iron skillet for this chicken recipe. Not only is it oven-safe, but it also sears the chicken to a beautiful golden brown!
- Crisp bacon. Start by putting 3 slices of bacon, cut in half, into a cold cast iron skillet (or another oven-safe skillet or frying pan). Then heat the pan over medium-high heat and cook until crisped and golden. Once the bacon is cooked to your desired level of doneness, remove the pieces to a paper-towel lined plate and set aside.
- Sear chicken breasts. Next, preheat your oven to 400°F (205°C) and drain all but about a tablespoon of bacon drippings from your skillet. Then, season 1 ½ pounds of chicken breasts generously on all sides with about 1 tablespoon of chicken seasoning. Once the chicken is seasoned, place into a skillet and sear until golden brown, about 4 to 5 minutes.
- Finish searing chicken breasts. After you’ve seared the first side of the chicken breasts, flip and sear the reverse side of your chicken breast for an additional 4 to 5 minutes. Then, transfer the skillet with the chicken breasts to the middle rack of your preheated oven. Finish the chicken in the oven for 15 to 20 minutes, or until the chicken has reached an internal temperature of 160°F (71°C).
- Prepare topping. While the chicken is finishing in the oven, slice 2 large avocados and grate 1 cup of cheddar or cheddar/Monterey jack cheese. Then, crumble or chop up the crisped bacon and set the topping ingredients aside until ready to be used.
Assemble, Broil & Serve
- Assemble and melt cheese. Once the chicken is fully cooked, remove from oven. Then, top each chicken breast with an equal amount of sliced avocado, shredded cheddar cheese or cheese blend, and crumbled bacon. Next, set your oven to broil on high heat. Once preheated, place the assembled baked avocado chicken in the middle of your oven and melt the cheese, about 2 to 3 minutes. When melted, remove from the oven, and serve immediately.
My cheesy baked avocado chicken is everything an easy dinner should be. I love to serve this chicken for dinner garnished with chopped cilantro or green onions for a pop of color!
Serve with a side of fluffy rice or crispy roasted potatoes and you have a winning chicken dinner. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- For a quicker cooking time, slice the chicken breasts into chicken cutlets! You can do this by slicing the breasts in half horizontally or “butterfly-style.” To do this, place your hand on top of the chicken breast and slice through slowly with a sharp knife. This will leave you with two thinner chicken cutlets that will cook in about half the time!
- If using chicken breast cutlets, skip the oven and cook them completely on the stove! The chicken breast cutlets cook quickly, so there’s no need to finish them in the oven before topping with the bacon, avocado, and cheese.
- Make sure you’re using ripe avocados for the best results! When picking avocados, the skin should be dark purple/brown and the avocados should be slightly soft to the touch. You can also leave your avocados on the counter or a warm area for a day or two if you need to ripen them.
- I recommend shredding or grating cheese yourself for the best melting! Pre-grated cheese is coated in preservatives and starches to prevent clumping, which also prevents it from melting evenly. Grating cheese from a block yields cheese that melts perfectly!
- Be sure to keep a close eye on the chicken as it broils! Broilers can burn super easily, especially if your rack is close to the heat source. Watch carefully and pull the chicken as soon as the cheese is melted!
- Don’t have time to make chicken seasoning? You can easily buy your favorite store-bought brand! I recommend a good chicken seasoning like Mrs. Dash or McCormick, but you can also use a Cajun seasoning or even a chicken taco seasoning!
🥡 Storing & Reheating
Store cooled leftover chicken in your fridge for up to 2 days for the best results! I recommend wrapping the chicken pieces in plastic cling film or storing them in an airtight container.
You can freeze this baked avocado chicken! I recommend removing or leaving out the avocado before freezing so it doesn’t turn brown, then topping with fresh avocado after reheating.
Wrap the chicken pieces well in plastic cling film and store them in a freezer bag or airtight container for up to 3 months!
Reheating Avocado Chicken
I prefer reheating my baked avocado chicken in the oven! Place the leftover pieces in a baking dish and cover with a piece of foil to help keep the chicken moist.
Reheat in the oven at 350°F (175°C) for 15 to 20 minutes until the chicken is fully heated through or has reached an internal reheat temperature of 165°F (75°C).
🥘 Other Great Dinner Ideas
- Slow Cooker Chicken Drumsticks
- Ham & Potato Casserole
- Crockpot Eye Of Round Roast
- Kielbasa Cabbage Skillet
- Venison Burgers
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
Baked Avocado Chicken
Ingredients
- 3 slices bacon (cut in half)
- 1 ½ lbs chicken breasts (boneless, skinless)
- 1 tablespoon chicken seasoning (see recipe, or use your favorite brand)
- 2 large avocados (or 3 medium avocados)
- 1 cup cheese (shredded - use cheddar or a cheddar and Monterey jack blend)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Heat a cast iron skillet (or oven-safe skillet or frying pan) over medium-high heat with the halved bacon strips set into the skillet while cold. Cook until crisped then remove from skillet to paper towel-lined plate and set aside.
- Preheat your oven to 400°F (205°C).
- Leave about a tablespoon amount of the bacon drippings in your skillet. Season the chicken breasts generously on all sides with seasoning then place into skillet and sear until golden brown, about 4-5 minutes.
- Flip and sear the reverse side of your chicken breasts for an additional 4-5 minutes. Transfer skillet with chicken breasts into your preheated oven and finish for 15-20 minutes or until the chicken breasts reach an internal temperature of 160°F (71°C).
- Slice your avocados and grate the cheese while the chicken is finishing in the oven.
- Once chicken is fully cooked, top each chicken breast or cutlet with bacon, sliced avocado, and shredded cheddar cheese or a cheese blend. Set your oven to broil on high.
- Place the assembled avocado chicken into the middle of your preheated oven and melt the cheese, about 2-3 minutes. Remove from oven and serve immediately.
Notes
- For quicker cooking times you can slice thick chicken breasts in half butterfly-style, making two thinner chicken breast cutlets.
- Chicken breast cutlets may be fully cooked using the stovetop method only, with no need to oven finish before assembling with bacon, avocado, and cheese.
- Place leftovers in an airtight container and eat within 1-2 days for best results (the texture of the avocado will deteriorate quickly).
Rachel says
So good! I made it w provolone cheese and had it w parsley potatoes on the side. I used the cast iron, a make shift broil pan still in a 400 oven, and it worked well. I’ll def make this again😍
Brenda J Thacker says
I can tell that this is a recipe I will love. It has some of my favorite ingredients. It's going into my rotation. I've been cooking for over 50 years so I'm pretty good at picking out the recipes I will use. This definitely is one. Thanks for sharing!
Nik says
Making thus evening with thinner breasts. Excited!
Amy Jernigan says
This recipe is awesome, I am 50. I have 2 daughters,25 and 13 to help them bond and stay close cooking together with their favorite person me! Makes this dish special for us, cooking with love is starting point in our love story!
Lynda says
This recipe was so easy to follow and absolutely delicious - I will definitely make it again!!
Ina says
'Eine wirklich tolles Rezept - die Gewürzmischung ist ein Muss. Wir essen dazu grüne Bohne, klassisch geschmort mit Bohnenkraut und Schalotte
"'A really great recipe - the spice mix is a must. We eat it with green beans, classically braised with savory and shallots"
Misty says
Whole family loved this recipe. Both of my younger kids asked if there was more.
Kirby L says
While the flavor was very good, but it took three times longer to cook the chicken to 160° as noted on the recipe? Also it’s very hard to keep the avocado and bacon from falling off while eating. I think if I were to do this recipe again, I would do diced chicken with Crumbled bacon andDiced avocado So it’s easier to eat.
Angela @ BakeItWithLove.com says
Your cooking time will be affected by how thin you get the chicken breasts. Thin, flat chicken breast cutlets are also a lot easier to eat (but diced chicken would be an easy way to make this too!).
Rita Sultana says
It looks delicious. I will be cooking it tomorrow. Can you please send me your recipe for the chicken seasoning I prefer the home made ones than the ready made ones
Angela @ BakeItWithLove.com says
Hi Rita! I finally added more of my seasoning blends to the website and have the chicken seasoning available here https://bakeitwithlove.com/chicken-seasoning/
Thanks for asking and enjoy the chicken!