This Hunter’s Chicken Bake is the ultimate comfort meal for a chilly evening. Tender chicken, smoky bacon, and rich tomato sauce meld under a blanket of melted cheese. It’s hearty, rustic, and incredibly simple to prepare.
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Why You’ll Love This Hunter’s Chicken Bake
- All-in-one comfort: Protein, veggies, and sauce bake together for easy cleanup.
- Unbeatable flavor: Smoky bacon, sweet tomatoes, and gooey cheese create a satisfying symphony.
- Flexible & forgiving: Swap cheeses or add veggies to make it your own.
- Great leftovers: Flavors deepen overnight for an even tastier next-day meal.
Ingredients & Tools
- 4 boneless, skinless chicken breasts
- 8 slices smoked streaky bacon
- 1 large white onion, finely chopped
- 2 cloves garlic, minced
- 400 g can chopped tomatoes
- 2 tbsp tomato purée
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 150 g mature cheddar cheese, grated
- 100 g mozzarella cheese, grated or torn
- 2 tbsp olive oil
- Salt and black pepper to taste
- A small handful of fresh parsley, chopped (for garnish)
Tools: A large, oven-safe skillet or a baking dish, a sharp knife, and a cutting board.
Notes: The quality of your bacon and cheese really makes a difference here—the smokier the bacon and the sharper the cheddar, the more depth your final dish will have. Don’t rush the sauce; letting it simmer for a few minutes is the trick to developing a rich, cohesive flavor.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 48 g |
| Fat: | 30 g |
| Carbs: | 9 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Chicken breast thickness matters. If your chicken breasts are particularly thick, consider butterflying them or giving them a gentle pound to an even thickness. This ensures they cook through at the same rate as everything else.
- Don’t skip the Worcestershire sauce. It might seem like a small ingredient, but it adds a crucial umami depth and a slight tang that balances the sweetness of the tomatoes beautifully.
- Grate your own cheese. I know, it’s an extra step, but pre-shredded cheese is often coated to prevent clumping, which can affect how smoothly it melts. Freshly grated cheese will give you that perfect, velvety stretch.
- Choose the right dish. If you’re using a baking dish instead of a skillet, make sure it’s large enough so everything can sit in a single layer. You don’t want the chicken and bacon to be piled on top of each other, or they’ll steam instead of getting that lovely, caramelized finish.
How to Make Hunter’s Chicken Bake
Step 1: Start by preheating your oven to 200°C (400°F). While it’s warming up, pat your chicken breasts completely dry with a paper towel—this is a simple step, but it’s crucial for getting a nice sear instead of just steaming the chicken. Season both sides generously with salt, pepper, and the smoked paprika, rubbing it in so every bit is coated.
Step 2: Heat the olive oil in your large oven-safe skillet over a medium-high heat. Once the oil is shimmering, carefully add the chicken breasts. You’ll hear a satisfying sizzle. Sear them for about 3-4 minutes on each side, until they develop a beautiful golden-brown crust. They don’t need to be cooked through at this point, just nicely colored. Remove the chicken from the skillet and set it aside on a plate.
Step 3: In the same skillet, add the bacon slices. You’ll notice the magic starting to happen as the bacon renders its fat and becomes crispy. Cook for about 4-5 minutes, flipping halfway. Once crisp, remove the bacon and set it aside with the chicken. Leave about a tablespoon of the rendered fat in the skillet—this is flavor gold!
Step 4: Reduce the heat to medium and add the chopped onion to the skillet. Sauté for about 5 minutes until it becomes soft and translucent. Then, add the minced garlic and cook for just another minute until it becomes fragrant—be careful not to let it burn, as burnt garlic can turn bitter.
Step 5: Now, pour in the chopped tomatoes, tomato purée, and Worcestershire sauce. Stir everything together, scraping up all those delicious browned bits from the bottom of the pan. Let the sauce simmer for 4-5 minutes. You’ll see it thicken slightly and the color will deepen to a rich red. Season with a little more salt and pepper to taste.
Step 6: Return the seared chicken breasts to the skillet, nestling them into the sauce. Take your crispy bacon and drape two slices over the top of each chicken breast. The combination of the savory sauce, tender chicken, and smoky bacon is already a winner.
Step 7: Now for the cheesy finale! Sprinkle the grated cheddar and mozzarella evenly over the top of the chicken and bacon, covering everything in a glorious, cheesy blanket. Be generous—this is what creates that iconic, bubbly, golden top.
Step 8: Carefully transfer the entire skillet to your preheated oven. Bake for 15-20 minutes, or until the cheese is completely melted, bubbly, and has some gorgeous golden spots, and the chicken is cooked through (the internal temperature should read 74°C or 165°F).
Step 9: Once out of the oven, let it rest for just a couple of minutes. This allows the juices in the chicken to redistribute, making it even more tender. Then, scatter the freshly chopped parsley over the top for a pop of color and freshness before serving it up right from the skillet.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze before baking for best results; thaw overnight before baking.
- Reviving: Reheat gently in a low oven to maintain texture.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens cut through the richness of the cheesy bake perfectly, balancing out the whole plate.
- Steamed green beans or broccoli — Their fresh, slightly bitter flavor and firm texture provide a lovely contrast to the soft, saucy chicken and cheese.
- Cauliflower mash — For a low-carb option that still feels indulgent and comforting, this creamy mash is ideal for soaking up every last bit of that delicious tomato sauce.
Drinks
- A robust red wine like a Malbec or Shiraz — The bold, fruity notes and slight spice in these wines stand up beautifully to the smoky, savory, and cheesy flavors of the dish.
- A dark lager or ale — The caramel and toasty notes in a good dark beer complement the smokiness of the bacon and paprika without overpowering the meal.
- Sparkling water with a squeeze of lime — Sometimes you just need something clean and crisp to reset your palate between those wonderfully rich bites.
Something Sweet
- A few fresh berries with whipped cream — The bright, natural sweetness and slight tartness of the berries are a light and refreshing finish after such a hearty main course.
- A square of very dark chocolate — Just a small piece can satisfy that sweet tooth with its intense, slightly bitter flavor that doesn’t feel too heavy.
- A small bowl of lemon sorbet — Its sharp, citrusy zing is the perfect palate cleanser, leaving you feeling refreshed and satisfied.
Top Mistakes to Avoid
- Overcooking the chicken. Since the chicken goes back into the oven to bake, searing it until it’s fully cooked will result in dry, tough meat. You just want a good color on the outside in the first step.
- Using a watery tomato base. If your canned tomatoes are particularly watery, let your sauce simmer for a few extra minutes to reduce and thicken. A runny sauce will make the final dish soupy.
- Not using an oven-safe skillet. If you start everything in a regular pan, you’ll have to transfer it all to a baking dish, which is just an extra step and another dish to wash. The one-pan magic is part of the appeal!
- Skipping the rest time. I know it’s tempting to dig right in, but letting the bake sit for 2-3 minutes after it comes out of the oven allows the juices to settle back into the chicken, ensuring every bite is moist.
Expert Tips
- Tip: For an even deeper flavor, mix a teaspoon of Dijon mustard into your tomato sauce. It adds a subtle sharpness and complexity that really elevates the whole dish without being overpowering.
- Tip: If you want to prep ahead, you can sear the chicken, make the sauce, and assemble the whole dish in the skillet. Just cover it and refrigerate for up to a day, then add 5-10 minutes to the baking time when you’re ready to cook.
- Tip: To get that picture-perfect, bubbly, browned cheese top, you can switch your oven to the grill/broil setting for the last 1-2 minutes of cooking. Watch it like a hawk though—it can go from golden to burnt in seconds!
- Tip: If you’re a fan of a little heat, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the tomato mixture. It gives a lovely, gentle warmth that builds with each bite.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely, you can! Chicken thighs are actually more forgiving and often more flavorful due to their higher fat content. Just be aware that they may require a slightly longer cooking time in the oven, so use a meat thermometer to be sure they reach 74°C (165°F) internally. The result will be incredibly juicy and rich.
My sauce is a bit too acidic, what can I do?
This can happen sometimes with canned tomatoes. The easiest fix is to add a tiny pinch of sugar or a drizzle of balsamic glaze to the sauce while it’s simmering. This doesn’t make it sweet, it just helps to balance and round out the sharp acidity, creating a much smoother flavor profile.
How can I store and reheat leftovers?
Leftovers will keep beautifully in an airtight container in the fridge for up to 3 days. To reheat, I’d avoid the microwave if you can, as it can make the chicken rubbery. Instead, warm it gently in a low oven (around 160°C / 325°F) covered with foil for 15-20 minutes, or until heated through. This helps maintain the texture.
Can I freeze the Hunter’s Chicken Bake?
You can, but with a caveat. The texture of the cheese and sauce can become a little grainy or separate upon thawing and reheating. For best results, freeze it before baking. Assemble the dish completely in a freezer-safe container, then thaw overnight in the fridge before baking as directed, adding a few extra minutes to the cook time.
What if I don’t have an oven-safe skillet?
No problem at all! Just follow the steps to sear the chicken and bacon and make the sauce in a regular frying pan. Then, transfer everything—the sauce, chicken, and bacon—into a standard baking dish before topping with the cheese and popping it in the oven. The result will be just as delicious.
Hunter’S Chicken Bake
Make this easy Hunter’s Chicken Bake with tender chicken, bacon, and melted cheese. A perfect one-pan comfort meal for any night. Get the simple recipe now!
Ingredients
For the Ingredients
-
4 boneless, skinless chicken breasts
-
8 slices smoked streaky bacon
-
1 large white onion (finely chopped)
-
2 cloves garlic (minced)
-
400 g can chopped tomatoes
-
2 tbsp tomato purée
-
1 tbsp Worcestershire sauce
-
1 tsp smoked paprika
-
150 g mature cheddar cheese (grated)
-
100 g mozzarella cheese (grated or torn)
-
2 tbsp olive oil
-
Salt and black pepper (to taste)
-
A small handful fresh parsley (chopped, for garnish)
Instructions
-
Start by preheating your oven to 200°C (400°F). While it's warming up, pat your chicken breasts completely dry with a paper towel—this is a simple step, but it's crucial for getting a nice sear instead of just steaming the chicken. Season both sides generously with salt, pepper, and the smoked paprika, rubbing it in so every bit is coated.01
-
Heat the olive oil in your large oven-safe skillet over a medium-high heat. Once the oil is shimmering, carefully add the chicken breasts. You’ll hear a satisfying sizzle. Sear them for about 3-4 minutes on each side, until they develop a beautiful golden-brown crust. They don't need to be cooked through at this point, just nicely colored. Remove the chicken from the skillet and set it aside on a plate.02
-
In the same skillet, add the bacon slices. You’ll notice the magic starting to happen as the bacon renders its fat and becomes crispy. Cook for about 4-5 minutes, flipping halfway. Once crisp, remove the bacon and set it aside with the chicken. Leave about a tablespoon of the rendered fat in the skillet—this is flavor gold!03
-
Reduce the heat to medium and add the chopped onion to the skillet. Sauté for about 5 minutes until it becomes soft and translucent. Then, add the minced garlic and cook for just another minute until it becomes fragrant—be careful not to let it burn, as burnt garlic can turn bitter.04
-
Now, pour in the chopped tomatoes, tomato purée, and Worcestershire sauce. Stir everything together, scraping up all those delicious browned bits from the bottom of the pan. Let the sauce simmer for 4-5 minutes. You’ll see it thicken slightly and the color will deepen to a rich red. Season with a little more salt and pepper to taste.05
-
Return the seared chicken breasts to the skillet, nestling them into the sauce. Take your crispy bacon and drape two slices over the top of each chicken breast. The combination of the savory sauce, tender chicken, and smoky bacon is already a winner.06
-
Now for the cheesy finale! Sprinkle the grated cheddar and mozzarella evenly over the top of the chicken and bacon, covering everything in a glorious, cheesy blanket. Be generous—this is what creates that iconic, bubbly, golden top.07
-
Carefully transfer the entire skillet to your preheated oven. Bake for 15-20 minutes, or until the cheese is completely melted, bubbly, and has some gorgeous golden spots, and the chicken is cooked through (the internal temperature should read 74°C or 165°F).08
-
Once out of the oven, let it rest for just a couple of minutes. This allows the juices in the chicken to redistribute, making it even more tender. Then, scatter the freshly chopped parsley over the top for a pop of color and freshness before serving it up right from the skillet.09
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