Bacon Wrapped Chicken Breast
A cozy, crispy dish wrapped in smoky bacon, perfect for quick dinners or special occasions.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts (6–8 ounces each) Patted dry for better browning.
- 8 slices thick-cut bacon Provides a salty, crisp exterior.
- 1 teaspoon smoked paprika Adds warmth and color.
- 1 teaspoon garlic powder Adds aromatic depth.
- 1/2 teaspoon onion powder Rounds the savory notes.
- 1/2 teaspoon kosher salt Season to taste.
- 1/4 teaspoon black pepper Season to taste.
- 2 tablespoons olive oil Helps spices stick and adds moisture.
- 4 oz cream cheese, softened (optional) For a rich stuffed center.
- 1/4 cup chopped fresh herbs (parsley, thyme, or chives) For a bright finish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
- If stuffing, mix softened cream cheese with chopped herbs, a pinch of salt, and garlic powder. Slice a pocket into each chicken breast and spoon in the filling.
- Brush each breast with olive oil, then rub with smoked paprika, garlic powder, onion powder, salt, and pepper.
- Wrap two slices of bacon around each breast, slightly overlapping. Secure with a toothpick if needed.
Cooking
- Place the wrapped breasts on the rack and bake for 25–30 minutes, or until the bacon is crispy and the chicken reaches an internal temperature of 165°F (74°C).
- If the bacon is not crisping enough, broil for 1–2 minutes, watching closely.
Serving
- Rest the chicken for 5 minutes before slicing.
- Serve on a warm platter with roasted garlic mashed potatoes and a crisp green salad.
Notes
For variations, consider brushing with maple-balsamic glaze in the last 5 minutes or using turkey bacon for a lower fat option.