Anniversary Chicken

Chef's notes

Doneness: The chicken is done when an instant-read thermometer inserted into the thickest part reads 165 degrees F; relying on color alone is unreliable since the cheesy topping obscures the surface. Prep order: Chop green onions and measure out the teriyaki sauce, ranch dressing, cheese, and bacon bits before the chicken hits the skillet so the toppings go on immediately after browning. Common mistake to avoid: Do not skip the stovetop sear -- skipping it and going straight to the oven produces pale, steamed chicken that sheds the toppings and lacks fond flavor. Smart substitution: If teriyaki basting sauce is unavailable, whisk together 1/4 cup soy sauce and 1/4 cup honey as a quick stand-in with a similar sweet-savory profile. Make-ahead and storage: Assemble the dish through the topping step, cover tightly, and refrigerate up to 24 hours before baking; leftovers keep well covered in the refrigerator for up to 3 days and reheat best in a 325 degrees F oven to keep the cheese from breaking.