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This juicy chicken wrapped with bacon and garlic parmesan has been my go-to for cozy family dinners. The smoky bacon pairs perfectly with tender chicken and a rich garlic parmesan drizzle for a dish that always impresses.
I first created this dish when trying to use leftovers from a bacon-heavy weekend breakfast and found it too delicious to set aside. Now it is a permanent part of our dinner routine.
Ingredients
- Protein and Sauces
- 3 large boneless, skinless chicken breasts: Tender and juicy, perfect for wrapping in bacon.
- 7 slices thick-cut bacon: Choose a high-quality bacon for the best flavor.
- Garlic parmesan wing sauce, for drizzling: Adds a delicious creamy layer of flavor.
- Seasonings
- 1 tablespoon olive oil: Helps the seasonings stick and keeps the chicken moist.
- 1 teaspoon paprika: Brings a smoky depth to the seasoning blend.
- 1 teaspoon garlic powder: Intensifies the garlic flavor.
- 1 teaspoon onion powder: Adds a subtle savory note.
- Salt, to taste: Enhances all the other flavors.
- Black pepper, to taste: Adds a touch of spice and balance.
How To Make Bacon Garlic Parmesan Chicken
- Preheat the Oven:
- Set the oven to 175°C and allow it to fully preheat to ensure even baking.
- Prepare the Chicken:
- Slice each chicken breast lengthwise into strips resembling tenders. Drizzle with olive oil and massage thoroughly, ensuring every strip is coated. Season generously with paprika, garlic powder, onion powder, salt, and black pepper on both sides.
- Wrap the Chicken:
- Encase each seasoned chicken strip with a slice of bacon. Tuck the ends of the bacon underneath to keep in place during cooking. Arrange wrapped chicken strips in a 23x33 cm casserole dish, ensuring they fit snugly without overlapping.
- Add Sauce:
- Drizzle the garlic parmesan wing sauce evenly over all the bacon-wrapped chicken strips. Use a basting brush to spread the sauce for uniform coverage.
- Bake to Perfection:
- Place the casserole dish in the preheated oven and bake for 30 minutes until the bacon crisps beautifully and the chicken cooks through; the internal temperature of the chicken should reach 75°C.
I find that the garlic parmesan wing sauce is a standout ingredient; its tangy, garlicky taste is what made this recipe an instant family favorite. My kids especially love how the bacon crisps up perfectly, adding texture to every bite.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 175°C for 10-12 minutes to bring back the bacon’s crispiness.
Ingredient Substitutions
If you do not have garlic parmesan wing sauce, you can mix grated parmesan cheese with a little garlic paste and heavy cream for a similar result. For a spicier kick, add a pinch of chili powder to the seasoning mix or swap the wing sauce for a spicy garlic butter.
Serving Suggestions
Pair this dish with steamed vegetables or a tangy side salad to lighten up the meal. Mashed cauliflower or roasted sweet potatoes also complement the flavors beautifully for a complete dinner.
Recipe FAQs
- → How do I ensure the bacon stays wrapped around the chicken?
Wrap the bacon tightly around the chicken strips, ensuring the ends are tucked underneath. During baking, the bacon will crisp up and hold its shape.
- → Can I use pre-cooked bacon for this dish?
It’s best to use raw bacon so it cooks alongside the chicken and absorbs flavors. Pre-cooked bacon may not wrap well or become as crispy.
- → What’s the best way to slice the chicken for this recipe?
Slice boneless, skinless chicken breasts lengthwise into 2–3 evenly sized strips per breast to achieve tender-sized portions.
- → Can I prepare this dish in advance?
Yes, you can season the chicken and wrap it in bacon ahead of time. Store in the fridge for up to 24 hours before baking.
- → What sides pair well with this dish?
This dish pairs well with roasted vegetables, mashed cauliflower, or a fresh garden salad for a low-carb meal.