Crispy Bacon Wrapped Garlic Parmesan Chicken Step-by-step instructions

Before you start

Before beginning, ensure the oven is fully preheated to 400°F (200°C) to allow for immediate searing of the bacon. Prepare a clean workspace, keeping raw poultry separate from other surfaces to maintain safety.

Measure the grated parmesan and minced garlic in advance so they are ready for the final step. Having all ingredients organized allows for a seamless workflow, ensuring the chicken does not sit out at room temperature for longer than necessary before entering the oven.

Instructions

Preparation and wrapping

1. 1Prepare the chicken
   Preheat the oven to 400°F (200°C). Lay the chicken breasts on a clean cutting board. Wrap two slices of bacon around each chicken breast, ensuring the ends are tucked underneath to secure them during the cooking process.
   Look for The bacon should be wrapped snugly around the chicken to maintain shape.
   Tip If the bacon slices are too short, use a toothpick to secure the ends to the chicken.

The chicken breasts should be securely wrapped in bacon. Ensure the bacon ends are placed facing down in the pan to prevent them from curling up. The setup should look uniform, with the bacon covering as much of the chicken surface as possible, ready for the oven.

Baking the chicken

2. 2Bake the chicken
   Place the wrapped chicken breasts into a metal baking pan. Bake in the preheated oven until the bacon is crispy and the chicken is cooked through to an internal temperature of 165°F (74°C).
   Look for The bacon should appear golden brown and crispy, and the chicken juices should run clear.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check the temperature at the thickest part of the breast to ensure it is fully cooked.

The chicken is ready for the next phase when the bacon is golden and crispy, and the internal temperature of the chicken has reached 165°F (74°C). The kitchen should smell savory and slightly smoky from the rendering bacon fat.

Finishing with cheese

3. 3Add parmesan topping
   Remove the pan from the oven and sprinkle the grated parmesan cheese and minced garlic evenly over the top of each piece of chicken. Return the pan to the oven for an additional 3 to 5 minutes until the cheese is melted and bubbly.
   Look for The cheese will look melted, bubbly, and slightly golden on the edges.
   Tip Watch the cheese closely during the final minutes to prevent it from burning.

The final dish is complete when the parmesan cheese is melted, bubbly, and shows faint golden spots. The garlic should be fragrant and integrated into the cheese layer.

The entire dish will appear cohesive, with the cheese forming a delicious, golden crust over the crispy bacon.

Common mistakes

Avoid overcrowding the baking pan, as this can lead to steaming rather than roasting, which prevents the bacon from becoming properly crisp. Do not add the parmesan too early, as the high heat will cause the cheese to burn before the chicken is fully cooked.

Finally, never skip the resting period, as cutting into the chicken too early will cause the juices to escape, resulting in a drier texture.

How to tell it’s done

The chicken is perfectly done when the internal temperature reaches 165°F (74°C) measured at the thickest part of the breast. Use a digital meat thermometer to confirm this, as visual cues can be deceptive.

The bacon should be golden brown and crisp, not soft or pale. Upon removing from the oven, let the chicken rest for at least 5 minutes to allow the juices to redistribute, ensuring every bite is tender and succulent.

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