Crispy Bacon Wrapped Garlic Parmesan Chicken in One Pan Step-by-step instructions

Before you start

Before starting, gather all the ingredients and equipment. Preheat the oven to 400°F (200°C). Pat the chicken breasts dry with paper towels to ensure the seasonings and bacon adhere properly.

Melt the butter in a small bowl and mince the garlic. Measure out the grated parmesan cheese and garlic powder, keeping them close to the workstation for a smooth assembly process.

Instructions

Prep and Wrap

1. 1Season the Chicken
   Pat the chicken breasts completely dry with paper towels. Season all sides of the chicken breasts evenly with garlic powder to ensure a flavorful base.
   Look for The chicken is evenly seasoned.
   Tip Drying the chicken helps the spices adhere better.
2. 2Wrap with Bacon
   Wrap each seasoned chicken breast tightly with two slices of bacon, overlapping slightly to cover the meat. Tuck the loose ends of the bacon slices underneath the chicken breasts.
   Look for The bacon is snug around the chicken.
   Tip Tucking the ends prevents the bacon from unraveling during baking.

The chicken breasts should be evenly coated with the seasoning blend. Each breast must be snugly wrapped with two slices of bacon, ensuring the ends are tucked underneath so they do not unravel during the baking process. The wrapped chicken should be arranged in a single layer in the baking dish.

Sauce and Bake

3. 3Apply Garlic Parmesan Butter
   In a small bowl, combine the melted butter, minced garlic, and grated parmesan cheese. Use a pastry brush to coat the top of each bacon-wrapped chicken breast generously with the mixture.
   Look for The chicken is fully glazed.
   Tip Stir the mixture frequently to keep the cheese suspended.
4. 4Bake the Chicken
   Place the baking dish in the preheated oven. Bake for 20 to 25 minutes, or until the bacon is crispy and the poultry reaches a safe internal temperature of 165°F (74°C).
   Look for The bacon is crispy and golden.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a digital meat thermometer to check the thickest part.

The bacon should look golden-brown and crispy, with the garlic parmesan butter bubbling around the chicken in the pan. The cheese will have formed a light, savory crust over the bacon.

A meat thermometer inserted into the thickest part of the chicken must read exactly 165°F (74°C) before removing it from the oven.

Rest and Serve

5. 5Rest and Slice
   Remove the baking dish from the oven and let the chicken rest for 5 minutes before slicing. This allows the hot juices to redistribute throughout the meat, keeping it tender.
   Look for The juices have settled.
   Tip Slicing too early will cause the juices to run out.

After resting for five minutes, the juices inside the chicken will have redistributed. When sliced, the chicken should be incredibly tender and juicy, with steam rising from the hot meat. The outer bacon crust should remain firm and crispy, holding its shape perfectly around each savory slice of chicken.

Common mistakes

One common mistake is using thick-cut bacon, which requires a longer cooking time than the chicken breasts can tolerate, resulting in dry poultry. Another error is neglecting to tuck the bacon ends underneath the chicken breasts, causing the bacon to unravel and curl up during baking.

Finally, do not skip the resting period, as slicing the chicken immediately will cause all the delicious juices to run out onto the cutting board.

How to tell it’s done

To ensure the chicken is perfectly cooked and safe to consume, always use a digital meat thermometer. Insert the probe into the thickest part of the largest chicken breast.

The chicken is fully cooked and safe to eat when the internal temperature reaches 165°F (74°C). The bacon should be beautifully browned and crispy on the outside, and the juices should run completely clear when the meat is sliced.

• Poultry: 165°F (74°C) in the thickest part