Ingredients
- slices bacon
- ounces thinly sliced ham
- pound skinless, boneless chicken breast, cut into chunks
- /4 cup shredded Cheddar cheese
Instructions
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Step 1
I start by frying the bacon in a large skillet over medium-high heat until crisp. Tilt the pan to drain most of the fat, leaving just a thin coating. Using tongs and kitchen scissors, I snip the bacon directly into the pan—a mess-free trick that saves time. Tear the ham into small pieces and toss them in, stirring for a minute to let the edges caramelize. Add the chicken chunks and cook, stirring occasionally, until no longer pink inside, about 10 minutes. Reduce heat to medium-low, sprinkle half the cheese, and stir until melted into a creamy sauce. Add the rest and cook for another minute until everything is coated and the cheese thickens slightly. Serve hot and enjoy the cheesy, savory blend.
Chef's Tip
I always use kitchen scissors to cut the bacon right in the pan—it keeps the drippings where they belong and adds extra flavor. For an even richer sauce, let the cheese melt off the heat; it prevents clumping.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water to keep the cheese sauce smooth.
Variation Tips
Try swapping the ham for smoked turkey or crumbled sausage for a different protein boost. Serve over cauliflower rice or alongside steamed broccoli to round out the meal.