Directions
Cook the bacon: Place a large oven-safe skillet (cast iron works great) over medium heat. Add the chopped bacon and cook, stirring occasionally, until crispy and browned, 7–9 minutes. Use a slotted spoon to transfer the bacon to a paper towel–lined plate, leaving about 1–2 tablespoons of bacon fat in the skillet. Preheat your broiler to high (or oven to 425°F/220°C) while you cook the chicken.
Season the chicken: Pat the chicken pieces dry with paper towels. In a bowl, toss the chicken with the garlic powder, smoked paprika, and a pinch of salt and pepper (go light on the salt since the bacon and cheese are salty).
Sear the chicken: Increase the heat under the skillet to medium-high. Add the seasoned chicken in an even layer. Let it cook undisturbed for 3–4 minutes to get some color, then stir and continue cooking for another 4–6 minutes, or until the chicken is cooked through and lightly browned on the edges. If there’s a lot of excess grease, carefully spoon off a bit, but leave some for flavor.
Build the skillet: Turn the heat down to low. Spread the chicken into an even layer in the skillet. Sprinkle about half of the cooked bacon over the chicken. Top evenly with the shredded cheese, making sure most of the chicken is covered so you get that bubbly, gooey top.
Melt and brown the cheese: Transfer the skillet to the oven under the broiler (or into the 425°F/220°C oven) for 3–5 minutes, just until the cheese is fully melted, bubbling, and lightly golden in spots. Keep a close eye on it so it doesn’t burn.
Finish and serve: Carefully remove the hot skillet from the oven. Sprinkle the remaining bacon over the top for extra crunch and color. Let it sit for 3–5 minutes so the cheese can settle slightly. Serve straight from the skillet, spooning the cheesy chicken and bacon onto plates with your favorite low-carb sides.
