Smothered Chicken with Bacon and Tomatoes

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Smothered Chicken with Bacon, and Tomatoes and fettuccine on a plate with pan in background. The chicken is smothered in a thickened sauce infused with smokey and salty bacon flavor.  Cherry tomatoes give a sweet and tangy pop.

Oh, hello, Bacon!  Welcome to my dinner, you’ve just made it a party!  This Smothered Chicken with Bacon, and Tomatoes is a STRESS-FREE dinner that your entire family will LOVE!

You will love it because it’s so easy to make!  Your family will love it because it’s loaded with delicious big comforting flavor.  The chicken is smothered in a creamy sauce infused with smokey and salty bacon flavor.  Cherry tomatoes give a sweet and tangy pop.  And the chicken seasoned with sage is the perfect moist vessel for all of this goodness!

This recipe cooks up quickly on the stove in a skillet or pan.  It pairs perfectly with pasta, rice, quinoa, or heck, a flip flop!

Cooking from the Freezer

When weeknights are busy, it’s so nice to have a stocked freezer to turn to.  I’m not talking about frozen pizzas or frozen TV dinners.  I’m talking about fresh ingredients that you can easily prep ahead and grab for quick cooking dinners.  

This Smothered Chicken with Bacon and Tomatoes recipe is one of those grab-from-the-freezer easy dinners!  Bacon stores amazingly in the freezer and of course chicken breasts do as well.  Pre-sliced scallions also freeze nicely and are great when they are being added to a cooked dish.  They are not great it you want to use as a garnish. 

Simply pull the chicken out of the freezer the night before and let it thaw in the fridge.  For the bacon, just cut off as much as you need while still frozen, then put the rest back in the freezer.  

Now, for the cherry tomatoes, you do not want to freeze them.  But, these are great to have on hand for a variety of quick meals from breakfast to lunch to dinner!

Click here to get my printable cheat sheet with 10 Freezer Hacks to make easy dinners!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

You need a large skillet/frying pan for this recipe. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.  It comes with a glass lid, which is perfect for watching your dinner cook!

Oh, I also like to cut my raw chicken with kitchen shears, but you can also just cut with a knife. And mincing garlic is made super easy with a Garlic Press.

PREP-AHEAD FOR YOUR CHICKEN WITH BACON AND TOMATOES

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you prepare in the day(s) ahead.

 Slice the bacon into small bits.

Cut the chicken breasts into 2 pieces each and then season with a mixture of the ground sage, onion powder, salt, and black pepper. Finely slice the scallions. Mince the garlic.  Store the bacon and chicken separately in the fridge until ready to cook.  The scallions and garlic can be stored together in the fridge.

Hand seasoning raw chicken on plate for Smothered Chicken with Bacon, and Tomatoes.  The chicken is smothered in a thickened sauce infused with smokey and salty bacon flavor.  Cherry tomatoes give a sweet and tangy pop.

How far ahead can I prep the chicken?

You can cut and season the raw chicken breasts up to 3 days in advance.  Be sure to store them in an airtight container in the fridge.  Once you cook the chicken, you can save it for another 3 days. 

Do I have to use Bacon?

You can skip the bacon, but it’s what brings the smokiness to this dish.  If you still want that flavor, you can add some paprika to the seasoning for the chicken.  You can also swap the bacon with pancetta if you want that pork flavor without the smokiness. 

COOK YOUR YOUR CHICKEN, BACON, AND TOMATOES

Preheat a large frying pan on high heat. Add the bacon pieces and cook for 7-8 minutes to render the fat and crisp up the bacon. Transfer the bacon to a plate on a paper towel using a slotted spoon, leaving the bacon fat in the pan.

Bacon bits cooking in pan for Smothered Chicken with Bacon, and Tomatoes.  The chicken is smothered in a thickened sauce infused with smokey and salty bacon flavor.  Cherry tomatoes give a sweet and tangy pop.

To the bacon fat, add the seasoned chicken breasts. Cook 5 minutes on the first side and then 2 minutes on the other side. Then cover the pan and cook for another 3-5 minutes to cook through until internal temperature of the chicken reaches 165 F or all pink is gone in the center. Transfer chicken to the plate with the bacon.Chicken searing in pan with bacon bits on a plate to the side for Smothered Chicken with Bacon, and Tomatoes.  The chicken is smothered in a thickened sauce infused with smokey and salty bacon flavor.  Cherry tomatoes give a sweet and tangy pop.

Cooked chicken in pan for Smothered Chicken with Bacon, and Tomatoes.  The chicken is smothered in a thickened sauce infused with smokey and salty bacon flavor.  Cherry tomatoes give a sweet and tangy pop.

To the same pan, add the garlic, the tomatoes and half of the scallions. Pour in 1/4 cup of the broth and scrape up all of the browned bits from the bottom of the pan. Cover the pan and cook for about 5 minutes until the tomatoes start to pop and get juicy.

Bacon Tomato Sauce in pan for Smothered Chicken with Bacon, and Tomatoes.  The chicken is smothered in a thickened sauce infused with smokey and salty bacon flavor.  Cherry tomatoes give a sweet and tangy pop.

Add 1/2 cup of the pasta water and the remaining broth to the pan and then whisk in the half and half slurry. Bring up to a simmer while stirring as it thickens. Add back the chicken and half of the bacon bits. Let cook for 3 minutes so that everything comes together. Serve over Fettuccine.

Bacon Tomato Sauce in pan for Smothered Chicken with Bacon, and Tomatoes.  The chicken is smothered in a thickened sauce infused with smokey and salty bacon flavor.  Cherry tomatoes give a sweet and tangy pop.

Can I freeze this after it’s cooked?

Yes, the Chicken, Bacon, and Tomatoes (without the pasta!) will freeze very nicely.  You can store it in the freezer for up to 4 months.  However, don’t freeze the pasta.  Make that fresh when you defrost and warm up the chicken again.  

ENJOY!  😍 Carrie

Smothered Chicken with Bacon, and Tomatoes in a pan. The chicken is smothered in a thickened sauce infused with smokey and salty bacon flavor.  Cherry tomatoes give a sweet and tangy pop.
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Smothered Chicken, Bacon, and Tomatoes

This Smothered Chicken with Bacon, and Tomatoes is a STRESS-FREE dinner that your entire family will LOVE! You will love it because it's so easy to make!  Your family will love it because it's loaded with delicious big comforting flavor.  The chicken is smothered in a creamy sauce infused with smokey and salty bacon flavor.  Cherry tomatoes give a sweet and tangy pop.  And the chicken seasoned with sage is the perfect moist vessel for all of this goodness! #chickendinnerideas

Course Main Course
Cuisine American
Keyword Bacon, chicken, skillet dinner
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings
Author Carrie Tyler

Ingredients

  • 10 oz Fettuccine
  • 1 lb Chicken breasts, boneless, skinless
  • 1/2 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Onion Powder
  • 1/4 tsp Ground Sage
  • 4 oz Bacon
  • 10 oz Grape or Cherry Tomatoes
  • 2 tsp Garlic, minced
  • 4 Scallions
  • 1 1/2 cups Chicken Broth
  • 1/4 cup Half and Half
  • 1 tbsp Corn Starch

Instructions

Prep Ahead Steps

  1. Measure out and mix in a small bowl, the ground sage, onion powder, salt, and black pepper. Cut the chicken breasts in 2 pieces each and season with the seasoning mixture.

    Hand seasoning raw chicken on plate for Smothered Chicken with Bacon, and Tomatoes. The chicken is smothered in a thickened sauce infused with smokey and salty bacon flavor.  Cherry tomatoes give a sweet and tangy pop.
  2. Slice the bacon. Finely slice the scallions. Mince the garlic.

Cook

  1. Bring a large pot of water up to a boil. Add a tsp of salt to the pasta water and then add the fettuccine pasta to the boiling water and stir so they noodles do not stick together. Bring back to a boil and cook for 7-8 minutes until al dente. Save 1 cup of pasta water, drain the pasta and add it back to the pot and cover while you finish the chicken.

  2. Preheat a large frying pan on high heat. Add the bacon slices and cook for 7-8 minutes to render the fat and crisp up the bacon. Transfer the bacon to a plate using a slotted spoon, leaving the bacon fat in the pan.

    Bacon bits cooking in pan for Smothered Chicken with Bacon, and Tomatoes. The chicken is smothered in a thickened sauce infused with smokey and salty bacon flavor.  Cherry tomatoes give a sweet and tangy pop.
  3. To the bacon fat, add the seasoned chicken breasts. Cook 5 minutes on the first side and then 2 minutes on the other side. Then cover the pan and cook for another 3-5 minutes to cook through until internal temperature of the chicken reaches 165 F or all pink is gone in the center. Transfer chicken to the plate with the bacon.

    Cooked chicken in pan for Smothered Chicken with Bacon, and Tomatoes. The chicken is smothered in a thickened sauce infused with smokey and salty bacon flavor.  Cherry tomatoes give a sweet and tangy pop.
  4. To the same pan, add the garlic, the tomatoes and half of the scallions. Pour in 1/4 cup of the broth and scrape up all of the browned bits from the bottom of the pan. Cover the pan and cook for about 5 minutes until the tomatoes start to pop and get juicy.

    Bacon Tomato Sauce in pan for Smothered Chicken with Bacon, and Tomatoes. The chicken is smothered in a thickened sauce infused with smokey and salty bacon flavor.  Cherry tomatoes give a sweet and tangy pop.
  5. While the tomatoes are cooking, make the corn starch slurry by mixing the half and half and the corn starch in a small bowl.

  6. Add 1/2 cup of the pasta water and the remaining broth to the pan and then whisk in the half and half slurry. Bring up to a simmer while stirring as it thickens.

    Bacon Tomato Sauce in pan for Smothered Chicken with Bacon, and Tomatoes. The chicken is smothered in a thickened sauce infused with smokey and salty bacon flavor.  Cherry tomatoes give a sweet and tangy pop.
  7. Add back the chicken and half of the bacon bits. Let cook for 3 minutes so that everything comes together. If the sauce is too thick, you can whisk in another 1/4 cup of the pasta water. Serve over Fettuccine.

    Smothered Chicken with Bacon, and Tomatoes in a pan. The chicken is smothered in a thickened sauce infused with smokey and salty bacon flavor.  Cherry tomatoes give a sweet and tangy pop.

Easy Chicken Mole Enchiladas (Enmoladas) with Rotisserie Chicken!

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Friends, let me introduce you to my beloved Enmoladas, aka Chicken Mole Enchiladas.  These little babies have stolen my heart and filled my stomach lately.  I mean, where have these been all my life!!??  The Mole sauce is the star here, for sure.  It’s thick and rich with the most incredible deep flavor.  The ingredients are simple, but taste so incredibly complex and just so dang good!  

Oh, and don’t let the unsweetened chocolate and cinnamon fool you, this is one SA-VOR-Y sauce!  They are 100% needed in this sauce to give it that deep flavor.  The tomatoes, green chilis, garlic, chipotle in adobo sauce, and cumin balance it so harmoniously. 

If the easy and irresistible Mole sauce wasn’t enough, the rest of the recipe is crazy easy too!  It uses a Rotisserie chicken, so all you need to do is shred it up.  And speaking of EASY!  Did I mention that this sauce can be made nearly entirely out of your pantry!!  If that makes you happy, be sure to get my cheat sheet for Pantry Must-Haves for Quick & Easy Dinners!

Fork with bite of Chicken Mole Enchiladas, on a plate with cheese and cilantro on top.  They are easy to make and delicious!  The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blend harmoniously!

USING ROTISSERIE CHICKEN

Rotisserie chickens can be found near the deli of your local grocery store.  Your store may have a couple different flavor profiles, but try to stick with a standard garlic and herb option.   You will want to use the chicken within 5 days of buying it.  You can also remove the meat and freeze it for up to 4-5 months in the freezer.

If you are eating the chicken as is, you can remove the legs, the thighs, and the wings.  Then cut off the breasts.  If you are cutting it up or shredding it for another recipe, you probably want to discard the skin.

Rotisserie Chicken with chicken removed and on a plate for Chicken Mole Enchiladas, or Enmoladas.  It's easy to make and delicious!

DON’T discard the carcass, make a stock!!!  Add it to a large pot and cover with water.  Add salt, pepper, cut onions, carrots, and celery.  Bring to a boil, then cover and simmer for 1-2 hours.  Strain the stock and portion it out for various recipes.  It will keep for 5 days in the fridge or freeze it flat in freezer bags or containers for up to 5 months.

Use Rotisserie Chicken in these recipes for quick and easy dinners!

Chicken Mole Enchiladas, on a plate with cheese and cilantro on top. They are easy to make and delicious! The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blend harmoniously!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

You need a large skillet/frying pan for making the mole. I use my favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.  It comes with a glass lid, which is perfect for watching your dinner cook!

You will also need a blender for pureeing the Mole sauce.

Finally, a casserole dish for baking the enchiladas to warm them through.

PREP-AHEAD FOR YOUR MOLE ENCHILADAS

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)

For the Prep steps, you can chop and dice and measure and then stop.  Or move on to cooking the Mole.  You can do all of this ahead and store in the fridge and then on the night you want to serve, assemble the enchiladas and bake for 10 minutes.

As I said from the start, this Mole recipe is EASY.  But, to give it that complex rich flavor, it does have a bunch of ingredients.  So, I would get everything out and ready.  It starts with cooking the onion and garlic, then adding in the rest of the sauce ingredients.

Diced onion and garlic in pan for Chicken Mole Enchiladas. The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blend harmoniously!

Pouring broth into pan with all other ingredients in pan for Chicken Mole Enchiladas. The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blend harmoniously!

Shaved chocolate for Chicken Mole Enchiladas. The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blend harmoniously!

Sliced tortillas added to mole in pan for Chicken Mole Enchiladas. The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blend harmoniously!

While onion is cooking, prepare the chicken. Cut off or pull the white meat off the chicken bones, discarding the skin. (see notes for how to use the bones!) Shred the chicken with fingers or forks.

Shredded chicken on plate for Chicken Mole Enchiladas.

Transfer the sauce to a blender and puree until smooth. Then return the sauce to the pan and simmer on low for 10 minutes.

Pureed mole sauce being poured from blender to pan for Chicken Mole Enchiladas. The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blend harmoniously!

Transfer the sauce to a bowl, leaving a very small amount still coating the pan for the chicken.  Add the shredded chicken and mix with the mole. Add a tbsp or 2 of the mole if needed to coat all of the chicken pieces.

Shredded chicken in pan mixed with a little mole sauce for Chicken Mole Enchiladas. The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blend harmoniously!

ASSEMBLE & BAKE YOUR MOLE ENCHILADAS

Assemble your enchiladas by placing a small amount of the chicken and then topping with shredded cheddar. Roll and place in a casserole dish. Repeat for all of the tortillas and chicken. Then pour the mole over top. You will likely have some mole left over, so save that for another meal or freeze.

Chicken Mole Enchiladas being assembled on counter. The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blend harmoniously! Chicken Mole Enchiladas being assembled on counter. The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blend harmoniously!

Chicken Mole Enchiladas assembled in dish with spoon scooping mole sauce on top.  The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blend harmoniously!

Sprinkle more shredded cheddar over top. Bake in the oven for 8-10 minutes until melty.  Serve with your favorite garnishes, such as cilantro and sour cream.

ENJOY!  😍 Carrie

Chicken Mole Enchiladas, on a plate with cheese and cilantro on top. They are easy to make and delicious! The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blend harmoniously!

Easy Chicken Mole Enchiladas (Enmoladas!) with Rotisserie Chicken

Chicken Mole Enchiladas, or Enmoladas, are amazing! The Mole sauce is thick and rich with a deep delicious flavor. It easy because (1) the mole cooks in a pan and purees in the blender (2) it uses rotisserie chicken, so you only need to shred it! The mole has tomato sauce, green chilis, garlic, adobo sauce, and spices that balance so harmoniously with unsweetened chocolate and cinnamon for the amazing Mole flavor. #familydinners #enchiladas #chickendinners #easychickenrecipes

Course Main Course
Cuisine Mexican
Keyword chicken, enchiladas, mole
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 servings
Calories 455 kcal
Author Carrie Tyler

Ingredients

Mole Ingredients

  • 1 Small Onion (1 cup diced)
  • 3 cloves Garlic, chopped
  • 1 tsp Olive Oil
  • 1 Tbsp Adobo sauce (from Chipotle Peppers in Adobo)
  • 1 cup chicken broth
  • 14-15 oz Tomato Sauce
  • 4 oz green chilis
  • 3 Tbsp smooth peanut butter
  • 2 tsp chili powder
  • 2 tsp Cumin
  • 1/2 tsp Cinnamon
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Salt
  • 3 Tbsp Unsweetened chocolate, chopped
  • 2 6" Corn Tortillas cut into strips/small pieces

Other Ingredients

  • 1 Rotisserie Chicken (or 2 cups shredded chicken breasts)
  • 12 6" Corn Tortillas (total of 14 needed including the 2 for the sauce)
  • 16-20 oz Shredded Cheddar Cheese

OPTIONAL

  • 1/2-1 Chipotle Pepper in Adobo Sauce for HOT Mole
  • 1 Small bunch Cilantro for garnish
  • 1 cup Sour Cream for garnish

Instructions

Prep Steps: Make the Mole and Shred the chicken

  1. Peel and dice the onion. Peel and chop the garlic. Shave or fine chop the chocolate. Slice the tortillas. (Everything will get blended later)

  2. To a preheated hot pan, add the olive oil, onions, and garlic. Turn the heat to medium and cook, stirring frequently to ensure they do not burn. Cook for 5 minutes until translucent.

    Diced onion and garlic in pan for Chicken Mole Enchiladas. The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blend harmoniously!
  3. While onion is cooking, prepare the chicken. Cut off or pull the white meat off the chicken bones, discarding the skin. (see notes for how to use the bones!) Shred the chicken with fingers or forks.

    Shredded chicken on plate for Chicken Mole Enchiladas.
  4. Add the other sauce ingredients and cook, stirring just until the chocolate melts and everything is combined.

    Sliced tortillas added to mole in pan for Chicken Mole Enchiladas. The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blend harmoniously!
  5. Transfer the sauce to a blender and puree until smooth. Then return the sauce to the pan and simmer on low for 10 minutes. Transfer the sauce to a bowl, leaving a very small amount still coating the pan for the chicken.

    Pureed mole sauce being poured from blender to pan for Chicken Mole Enchiladas. The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blend harmoniously!
  6. To the same pan with a bit of mole still left behind, add the shredded chicken and mix with the mole. Add a tbsp or 2 of the mole if needed to coat all of the chicken pieces.

    Shredded chicken in pan mixed with a little mole sauce for Chicken Mole Enchiladas. The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blend harmoniously!

Bake your Enchiladas:

  1. Preheat the oven to 400 F degrees.

  2. Assemble your enchiladas by placing a small amount of the chicken and then topping with shredded cheddar. Roll and place in a casserole dish. Repeat for all of the tortillas and chicken. Then pour the mole over top. (note: you will likely have some mole left over, so save that for another meal or freeze.). Sprinkle more shredded cheddar over top. Bake in the oven for 8-10 minutes until melty. Enjoy!

    Chicken Mole Enchiladas assembled in dish with spoon scooping mole sauce on top. The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blend harmoniously!