bacon wrapped chicken breast recipes

The Ingredients

• Chicken Breast. Tender, lean, protein-packed chicken breasts are scrumptious when seasoned and wrapped in bacon.
• Spice Mixture. A mixture of smoked paprika, dried thyme, garlic powder, salt, and black pepper adds bold flavor to the chicken breast and pairs well with the bacon.
• Bacon. The ultimate crowd-pleaser! Wrapping the chicken breasts in bacon makes them incredibly flavorful, adds a spectacular crispy element, and takes them from boring to brilliant.
• Maple Syrup. Natural sweetness and caramelization that pairs perfectly with the bacon.
• Red Wine Vinegar. Adds brightness and makes this chicken breast recipe anything but one note.

Instructions

• Preheat oven to 425 degrees F. Grease a 9×13-inch baking dish with nonstick spray.
• In a small bowl, stir together the smoked paprika, thyme, garlic powder, 1 teaspoon kosher salt, and black pepper.
• Pat the chicken dry. Sprinkle the chicken evenly on both sides with thyme mixture, rubbing to coat.
• Wrap 2 bacon slices around each breast, covering it as evenly as you can.
• Place the chicken breast, seam-side down, in the prepared dish.
• To the same bowl you used for the seasonings, add the maple syrup and vinegar and stir to combine.
• Brush the tops of the chicken with the maple syrup mixture. If desired, crack black pepper over the top.
• Bake the bacon wrapped chicken for 20 to 25 minutes, until a thermometer inserted at the thickest part registers 165 degrees F (I typically pull my chicken a few degrees early, then let the carryover cooking finish the rest). Brush the chicken with the liquid that has collected at the bottom of the pan halfway through.
• If you’d like to crisp the top of the bacon, switch the oven to broil. Broil the chicken for 1 to 3 minutes, until it is crisped to your liking.
• Remove the chicken from the oven and immediately sprinkle with a pinch of additional salt. Let rest at least 5 minutes to allow the juices to reincorporate into the chicken. Sprinkle with chives. Enjoy!

Notes

• TO STORE: Refrigerate chicken in an airtight storage container for up to 2 days.
• TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F.
• TO FREEZE: Freeze chicken in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Storage Tips

• To Store. Refrigerate chicken in an airtight storage container for up to 2 days.
• To Reheat. Rewarm leftovers in a baking dish in the oven at 350 degrees F.
• To Freeze. Freeze chicken in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Why Make Bacon Wrapped Chicken?

This bacon wrapped chicken recipe is such a fun and scrumptious main meal. Eat it on its own next to grilled potatoes or top your favorite salad with it.

• High-Protein: this bacon wrapped chicken packs in 45g protein per serving.
• Low-Carb: per serving, there are only 3g carbs.
• Gluten-Free: both bacon and chicken are naturally gluten-free.
• Ready in less than an hour: Dinner in less than an hour. Heck yes!

ALL ABOUT THE BACON

You may love that thick oven-baked bacon, but it is important that you use regular-cut bacon for this recipe.

Why?

Thicker bacon will take longer to fully cook and crisp up in the oven and we found that regular-cut bacon cooks the best alongside the chicken breast.

So, just make sure you avoid thick-cut bacon and all will be well with your bacon wrapped chicken!

TIPS & NOTES

• Bacon: make sure NOT to use thick-cut bacon or it will not crisp up like it you want it to.
• Sweet and Savory: for a sweet and savory flavor, sprinkle a little brown sugar on top of each chicken breast before baking.

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Ingredients

Deselect All

1 tablespoon olive oil

1/2 small yellow onion, minced

2 cloves garlic, minced

6 ounces cream cheese, at room temperature

2 tablespoons finely chopped chives

1 1/2 teaspoons Worcestershire sauce

Kosher salt and freshly ground black pepper

Four 6- to 8-ounce boneless skinless chicken breasts

12 slices bacon (not thick-cut)

Directions

1. Preheat the oven to 375 degrees F. Heat the olive oil in a medium skillet over medium heat. Add the onion and cook, stirring, until golden brown, about 6 minutes. Stir in the garlic and cook 30 seconds more. Remove the pan from the heat and add the cream cheese, chives and Worcestershire sauce and stir until evenly combined. Season the filling with salt and pepper.
2. Halve each chicken breast horizontally, leaving it attached at one side so it opens like a book. Sprinkle the chicken with salt and pepper, then divide the filling among the breasts, spreading it evenly on the inside of each. Close the chicken breasts and sprinkle the outsides lightly with salt and pepper.
3. Lay 3 strips of bacon side-by-side on a cutting board and position a chicken breast right-side-up at the end of the strips. Tuck the thinner “tail” of the chicken breast underneath for even cooking, then roll the breast up in the bacon. Repeat with the remaining bacon strips and chicken breasts.
4. Set a cooling rack in a rimmed baking sheet and transfer the chicken breasts with the bacon seam-side down to the rack. Bake until the chicken is almost cooked through and an instant-read thermometer inserted in the middle of each breast reads 155 degrees F, about 35 minutes. Heat the broiler and broil the breasts until the bacon turns golden brown and crisp, about 5 minutes. Serve hot.

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Cook: 25 mins

Total: 40 mins

Prep: 15 mins

Servings: 4

Yield: 4 chicken breasts

Ingredients

• ¼ cup brown sugar
• 2 teaspoons smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon salt
• ¼ teaspoon onion powder
• 4 (4 ounce) skinless, boneless chicken breast halves
• 1 (16 ounce) package bacon
• 1 tablespoon chopped fresh parsley

Directions

• Step 1

  Preheat the oven to 375 degrees F (190 degrees C).

• Step 2

  Mix brown sugar, paprika, garlic powder, pepper, salt, and onion powder together in a small bowl. Rub 1/2 of the spice mix over chicken breasts.

• Step 3

  Wrap each breast with 2 to 4 slices of bacon, depending on size. Place in a baking dish and sprinkle remaining spice mix over top.

• Step 4

  Bake in the preheated oven until bacon is crispy and chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

• Step 5

  Serve topped with parsley.

   

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