Bacon Wrapped Chicken
A delicious and easy-to-make dish that combines juicy chicken with crispy bacon, perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 4 pieces boneless skinless chicken breasts
- 8 to 12 slices regular cut bacon Thick cut bacon may take longer to crisp.
- 1 to 2 teaspoons garlic powder
- 1 teaspoon paprika Smoked paprika is great.
- to taste none black pepper
- a light pinch none salt Bacon is already salty, go lighter.
- 1 to 2 teaspoons brown sugar or 1 teaspoon honey Optional, for a sweet salty glaze vibe.
- as needed none toothpicks Optional, helps secure bacon.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a sheet pan with foil for easy cleanup and set a rack on the pan if you have one.
- Pat the chicken dry. If the breasts are very thick, you can gently pound them to ensure even cooking.
- Season both sides of the chicken with garlic powder, paprika, black pepper, and a light sprinkle of salt. Optionally, rub a tiny bit of brown sugar or honey on the outside for sweetness.
- Wrap each chicken breast with 2 to 3 slices of bacon, slightly overlapping them to keep them in place. Secure with toothpicks if needed.
- Place the wrapped chicken seam side down on the rack or directly on the lined pan.
- Bake for about 25 to 35 minutes, checking after 25 minutes, until the thickest part of the chicken reaches 165°F (74°C).
- If the chicken is cooked but the bacon needs more color, broil for 1 to 3 minutes, keeping a close eye on it.
- Allow the chicken to rest for 5 minutes before slicing to keep the juices in.
Notes
To store leftovers, let the chicken cool, then place in an airtight container in the fridge for up to 3 days. For freezing, wrap tightly and freeze for up to 2 months. Reheat in the oven at 350°F for about 10 to 15 minutes.