Chicken breast is boring. Bacon is not.
Wrap one around the other. Sear until bacon crisps. Finish in the oven. The bacon bastes the chicken as it cooks. Juicy. Smoky. Ridiculously good. No dry chicken here.
Ingredients
Serves 4.
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 8-12 slices bacon (thin or regular, not thick-cut)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika (optional)
- 2 tbsp olive oil or butter
- Optional: Maple syrup or brown sugar for glaze
Step-by-Step Instructions
Step 1: Preheat and Season
- Preheat oven to 400°F (200°C).
- Pat chicken dry. Season all over with salt, pepper, garlic powder, and paprika.
Step 2: Wrap in Bacon
- Wrap 2-3 slices of bacon around each chicken breast, slightly overlapping. Tuck ends underneath.
Step 3: Sear the Bacon
- Heat oil in an oven-safe skillet over medium-high heat.
- Place chicken seam-side down. Sear 3-4 minutes until bacon is browned and crispy.
- Flip and sear other side 2 minutes.
Step 4: Finish in Oven
- Transfer skillet to oven. Bake 10-15 minutes until chicken reaches 165°F (75°C) internally.
- Optional: Brush with maple syrup or sprinkle brown sugar in last 2 minutes for sticky sweet glaze.
Step 5: Rest and Serve
- Let rest 5 minutes. Serve with roasted veggies or mashed potatoes.
Summary
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yield: 4 servings
Difficulty: Easy
Storage Notes
Fridge:
Store in an airtight container for up to 4 days.
Reheat:
Oven at 350°F for 10-12 minutes. Air fryer at 375°F for 5 minutes. Microwaves ruin the crispy bacon. Don’t.
Pro Tip:
Use thin bacon. Thick-cut won’t crisp properly in the short cook time.
