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Welcome to our kitchen, where we’re excited to share one of our all-time favorite recipes with you: Bacon Wrapped Chicken. This mouthwatering dish combines the savory goodness of crispy bacon with tender, juicy chicken breasts, creating a flavor explosion that will leave you craving more. Whether you’re cooking for a special occasion or simply treating yourself to a delicious meal, this recipe is sure to impress.
The origins of bacon wrapped chicken can be traced back to the United States, where it gained popularity as a classic comfort food dish. Combining two beloved ingredients – bacon and chicken – this recipe quickly became a staple in kitchens across the country. Over the years, variations of the dish have emerged, with different seasonings, sauces, and cooking methods adding unique twists to the original recipe. Today, bacon wrapped chicken remains a beloved favorite, cherished for its simplicity and delicious flavor.
INGREDIENTS:
- 4 boneless skinless chicken breasts
- 8–12 slices bacon, not thick cut bacon
- 1 ½ tablespoons brown sugar
- 1 ½ teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- Chopped fresh thyme or parsley
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DIRECTIONS:
Remove the chicken and bacon from the fridge 30-40 minutes before starting this recipe.
In a medium bowl, mix the brown sugar, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper, kosher salt, and fresh ground black pepper together.
Preheat oven to 400 degrees. Line a large rimmed baking sheet with aluminum foil. Place an oven-safe metal rack on top of aluminum foil.
Pat the chicken dry with paper towels. Sprinkle each chicken breast with 1 teaspoon of the dry rub mixture. Using your clean hands, rub the mixture over both sides of the chicken breast. Wrap each chicken breast in 2-3 slices of bacon and place them on the metal rack seam side down. Sprinkle the remaining seasoning evenly over the bacon-wrapped chicken breasts.
Bake for 25 minutes or until the chicken reaches an internal temperature of 165 degrees. You can place the chicken under the broiler for 1-2 minutes to get the bacon extra crispy but keep a close eye on it as things can quickly become overdone under a broiler.
NOTES:
The dry rub can be made up to months in advance and stored in an airtight container in a dry place.
Bring the chicken to room temperature by removing it from the refrigerator 40 minutes before starting the recipe.
Pat the chicken dry with paper towels.
Wrap the bacon as best you can with the seams side down. If you need to, cut the bacon to make it easier to wrap or tuck it under the piece that proceeded it.
Cook until the chicken reaches an internal temperature of 165 degrees. Instant-read meat thermometers are a real blessing in the kitchen.
Sprinkle with fresh herbs like parsley, thyme, rosemary, or basil.
Store leftovers in an airtight container in the fridge. Reheat in the microwave at reduced power or in the oven wrapped in an aluminum foil tent at 275 degrees until warm.
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