My Loaded Chicken Breasts Are Ready In 15 Minutes Flat

They’re so easy and so delicious.

By
Coco Morante
Coco Morante
Coco Morante
Coco began developing recipes for Simply Recipes in 2016 and is the author of five cookbooks. She is an industry expert on Instant Pot cooking.
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Published April 30, 2025
Coco Morante
Cooked chicken breasts with cheese, bacon, and green onion in a pan

Simply Recipes / Coco Morante

I’ve often thought that more foods could use a jolt of loaded baked potato energy. The iconic trio of toppings—melty cheese, crispy bacon, and fresh green onions—should be enjoyed on top of more than just spuds. Chicken breasts, seasoned and seared quickly on the stove top, then given the baked potato treatment? Yes please!

Like a baked potato, a boneless, skinless chicken breast provides a blank canvas for a wide variety of flavorful toppings. They take far less time than potatoes to cook through, with a trade-off being a bit more attention and care. In order to make sure every bite is full of flavor, they’ve got to be seasoned well and seared until golden brown, and watched carefully so they don’t overcook. 

Dish of cooked chicken breasts topped with melted cheese, bacon, and green onions

Simply Recipes / Coco Morante

Tips for Making My Loaded Chicken Breasts

I like to use a mixture of garlic salt, seasoned salt, and black pepper to season my chicken breasts. Then, when they’re cooking, I’ll periodically take their temperature with an instant-read thermometer, just to make sure they’re not going over 165ºF.

Even better, get them up to 160ºF or so before adding the toppings—they’ll cook the rest of the way through as the cheese melts on top. If your cutlets are of varying thicknesses,  you can remove the thinner ones to a dish as they cook through.

These days, most chicken breasts you’ll find run about 10 to 12 ounces; they’re quite big, providing two good-sized servings a piece. For this recipe, you’ll slice each chicken breast in half horizontally (as if you're butterflying it, but cutting all the way through) to create two thinner cutlets. This means perfectly portioned protein, with lots more surface area for seasoning and toppings. You can also buy chicken breast cutlets already butchered this way if you like.

To complete your meal, serve any simply prepared green vegetable you like. Steamed or roasted broccoli is a favorite in my house. Asparagus, zucchini, or even a simple side salad would also be good. Some dinner rolls, steamed rice, or roasted baby potatoes are good, too. 

Cooked chicken breasts topped with bacon, cheese, and green onions in a baking dish

Simply Recipes / Coco Morante

More Loaded Recipes

Loaded Chicken Breasts

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 4 servings
Cook Mode (Keep screen awake)

Ingredients

  • 2 chicken breasts (1 1/4 to 1 1/2 pounds), or 4 cutlets

  • 1 teaspoon garlic salt

  • 1/2 teaspoon seasoned salt

  • 1/2 teaspoon ground black pepper

  • 2 teaspoons neutral oil, like avocado or canola

  • 1 cup shredded cheese (cheddar, mozzarella, or a mixture of both)

  • 4 slices cooked bacon, crumbled

  • 2 green onions, sliced

Method

  1. Prepare the chicken:

    If you’re using whole chicken breasts, lay each one flat on a cutting board and use a large, sharp knife to slice them in half horizontally, making 4 cutlets.

    Season the chicken breasts all over with the garlic salt, seasoned salt, and pepper.

  2. Cook the chicken:

    Heat a large stainless steel or cast iron skillet over medium heat for 2 minutes. Add the oil and tilt the pan to coat. Add the chicken breasts in a single layer and let them sear without moving, until they are well-browned and can easily release from the pan, 4 to 5 minutes.

    Using tongs or a spatula, turn the chicken over and sear until the internal temperature registers 160 to 165ºF, about 5 minutes. If the chicken is not all the way cooked through, turn the heat down to medium low and continue to cook, alternating 1 minute on each side, until it’s done. This may take up to 3 additional minutes if your chicken breasts are on the larger side.

  3. Load it up:

    Turn the heat down to low. Sprinkle on the cheese, then cover the pan for 3 minutes to allow it to melt thoroughly. Uncover the pan. Sprinkle on the bacon and green onions and serve right away.

    Store any leftovers in an airtight container in the fridge for up to 3 days. If possible, store the toppings separately.

    Love the recipe? Leave us stars and a comment below!

Nutrition Facts (per serving)
404 Calories
20g Fat
2g Carbs
50g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 404
% Daily Value*
Total Fat 20g 26%
Saturated Fat 8g 41%
Cholesterol 148mg 49%
Sodium 1060mg 46%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 50g
Vitamin C 1mg 7%
Calcium 230mg 18%
Iron 2mg 9%
Potassium 436mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.