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

Before you start

Before starting, preheat your oven to 400°F (200°C) to ensure it is ready for the roasting process. Gather your ingredients and prepare the chicken by removing any excess moisture with paper towels.

Have your metal roasting pan, tongs, and a meat thermometer ready on the counter to streamline the assembly.

Ensure your workspace is clean, and if you are handling raw chicken, remember to wash your hands, surfaces, and any tools that come into contact with the raw poultry thoroughly with hot, soapy water immediately after use.

Instructions

Seasoning and Wrapping

1. 1Prepare the chicken
   Pat the chicken breasts dry with paper towels to ensure the bacon adheres properly. Season each breast with the Italian herbs and minced garlic, ensuring even coverage on all sides. Wrap two slices of bacon securely around each chicken breast, tucking the ends underneath to hold them in place.
   Look for The bacon should be wrapped snugly around the chicken.
   Tip Secure the bacon with toothpicks if it tends to unravel during cooking.

The chicken breasts should be thoroughly coated with the garlic and herbs. The bacon slices must be wrapped snugly around the chicken, with the ends positioned underneath to prevent them from unraveling during the baking phase. The chicken is now ready to be placed into the roasting pan.

Roasting and Crisping

2. 2Cook the chicken
   Place the wrapped chicken into a metal roasting pan. Bake in a preheated oven at 400°F (200°C) until the bacon is golden and crispy, and the chicken reaches an internal temperature of 165°F (74°C). Sprinkle the grated parmesan cheese over the top during the last five minutes of cooking so it melts into a golden crust.
   Look for The bacon is crispy and the cheese is melted and bubbling.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a meat thermometer to ensure accuracy.

The chicken is roasting in the oven, and the bacon is beginning to render its fat. You will hear a light sizzling sound as the juices develop. Keep an eye on the bacon color and ensure the parmesan is added during the final minutes to prevent burning while allowing it to form a beautiful, golden crust.

Resting and Serving

3. 3Rest and serve
   Remove the pan from the oven and carefully transfer the chicken to a ceramic plate using metal tongs. Allow the chicken to rest for at least 5 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring every bite remains moist and tender.
   Look for The juices have settled and the chicken is easy to slice.
   Tip Resting is essential for maintaining juiciness.

The chicken has reached the safe temperature of 165°F (74°C) and is resting on a plate. The juices have redistributed, and the dish is ready for slicing. The bacon is crispy, and the parmesan crust is firm, indicating the dish is perfectly cooked and ready to be served to the table.

Common mistakes

A common mistake is using bacon that is too thick, which prevents the fat from rendering properly before the chicken dries out. Another oversight is failing to pat the chicken dry; excess moisture creates steam, which prevents the bacon from getting crispy.

Finally, forgetting to rest the chicken after cooking can lead to a loss of juices, resulting in a drier bite. Always ensure the internal temperature is checked accurately to avoid either undercooked or overcooked poultry, as timing can vary by oven.

How to tell it’s done

The chicken is done when the internal temperature reaches 165°F (74°C) as measured by a meat thermometer inserted into the thickest part of the breast. Visually, the bacon should appear deeply golden and crispy, and the parmesan cheese should be melted and lightly browned.

The chicken will feel firm to the touch, and the juices will run clear when pierced with a fork. Always allow the meat to rest for 5 minutes before serving to ensure the best texture and moisture content.

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