An easy-to-make Wingers Loaded Bird recipe copycat, featuring seared chicken breasts piled high with sautéed mushrooms and onions, bacon, and sharp cheddar cheese.
Lately I’ve been trying to do my pocketbook a service by eating out a little less often. Mostly, it’s been great – I’m saving money, feeling better, and eating delicious food.
But sometimes a craving for restaurant food hits hard. That happened yesterday, when I found myself ready to hop in the car for a trip to the mall. I wanted Wingers Loaded Bird, and I wanted it bad.
Fortunately, the ingredients for the Loaded Bird are pretty simple, so I whipped up this copycat version that I’m excited to share with you.
- Large frying pan, preferably cast iron
- Cutting board
- Chef’s knife
- Large baking sheet
- 3 dinner plates
- Paper towels
- Olive Oil
- Aluminum foil
- 1 gallon sized ziploc bag
- Meat mallet
- Splatter screen
- Basting brush
- Digital meat thermometer
- Remove the chicken from the fridge and allow to rest at room temperature for 30 minutes before cooking. The chicken will be less tough when cooked this way. And don’t be concerned about food safety – raw chicken can safely be left out at room temperature for up to two hours.
- Preheat the oven to 400 degrees.
- Line a baking sheet with aluminum foil for easier cleanup.
- Line a plate with paper towels.
- Slice the onions and the mushrooms (if not presliced).
- Chop the green onions.
- Shred the cheese.
- Place one chicken breast in the ziploc bag and seal. Use the flat side of a meat mallet to pound the breast until it is evenly thick throughout. Lay the breast on a plate. Repeat this step with each chicken breast.
- 1 pound thick cut bacon
- 4 boneless skinless chicken breasts
- 4 tablespoons barbecue sauce
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 small yellow onion
- 8 ounces sliced mushrooms
- 1 bunch green onions, chopped
- 8 oz sharp cheddar cheese
- Place the bacon on the lowest rack of the 400 degree oven. Set timer for 20 minutes.
- Brush the chicken breasts on both sides with barbecue sauce. Sprinkle with salt and pepper.
- Heat the cast iron pan on medium high for 2 minutes. Lower the heat to medium and add olive oil. Allow the oil to heat for 30 seconds, then add chicken breasts. Do not move them for 5 minutes. Flip the chicken breasts to the other side. Do not move them for 5 minutes.
- Once the chicken has either reached an internal temperature of 165 degrees or the juices run clear, remove them from heat and place them on a clean plate. Cover with aluminum foil.
- Add the sliced onions and mushrooms to the same frying pan. Add 2 tablespoons of water. Cover the pan and simmer, stirring frequently, for about 5 minutes or until the onions are soft and translucent.
- Remove the bacon from the oven when the 20 minutes timer goes off. The bacon should be crispy, but still a bit chewy in the middle. Place the bacon on the paper towel lined plate to cool. Save the bacon grease if desired.
- After the onions and mushrooms have cooked, place the chicken breasts back in the pan and cover them with the onions and mushrooms. Break each bacon strip in half, and place four halves on top of each chicken breast. Cover all with cheese. Turn the heat to high, pour in 1 to 2 tablespoons of water, and cover the pan with a lid. The trapped, evaporating steam will melt the cheese very quickly. As soon as the cheese is melted, remove the lid and turn off the heat.
- Garnish with chopped green onions and serve.