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

Before you start

Preheat the oven to 375°F (190°C) and line a baking pan with foil or parchment for easy cleanup. Pat the chicken breasts dry with paper towels. In a small bowl, combine the garlic powder, dried Italian herbs, salt, and pepper.

Have the bacon slices ready. Ensure the chicken is at room temperature for about 15 minutes before cooking, but not longer than 30 minutes, for even cooking.

Instructions

Season and Wrap

1. 1Prepare the Chicken
   Preheat the oven to 375°F (190°C). Pat the chicken breasts dry with paper towels. In a small bowl, mix the garlic powder, dried Italian herbs, salt, and black pepper. Rub the seasoning mixture evenly over both sides of each chicken breast. Sprinkle the grated Parmesan cheese over the chicken, pressing lightly so it adheres.
   Look for The chicken is evenly coated with the herb and Parmesan mixture.
   Tip Patting the chicken dry helps the seasoning stick and promotes browning.
2. 2Wrap with Bacon
   Wrap each seasoned chicken breast with 2 slices of bacon, stretching the bacon slightly as you wrap. Tuck the ends of the bacon under the chicken to secure them. Place the wrapped chicken breasts in a baking pan, leaving a little space between them.
   Look for The bacon wraps snugly around each chicken breast, with ends tucked underneath.
   Tip If the bacon ends come loose, secure them with a toothpick (remove before serving).

The chicken breasts are evenly coated with the garlic-Parmesan mixture, and the bacon is wrapped snugly around each breast with ends tucked underneath.

The seasoning should cling to the meat, and the bacon should look evenly distributed. If any bacon ends are loose, press them down to secure.

Bake to Perfection

3. 3Bake the Chicken
   Place the baking pan in the preheated oven and bake for 25 to 30 minutes, until the bacon is crisp and the chicken is cooked through. To check for doneness, insert an instant-read thermometer into the thickest part of the chicken; it should read 165°F (74°C). If the bacon needs more crisping, broil for 1 to 2 minutes, watching closely.
   Look for The bacon is browned and crisp, and the chicken juices run clear.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Let the chicken rest for 5 minutes after baking to allow the juices to redistribute.

The bacon is crisp and browned, and the chicken is cooked through, with an internal temperature of 165°F (74°C). The pan has rendered fat and juices, and the aroma is smoky and savory. The chicken should feel firm but spring back lightly when pressed.

Rest and Serve

4. 4Rest and Serve
   Remove the baking pan from the oven and let the chicken rest for 5 minutes. Transfer the bacon-wrapped chicken to a plate using tongs. Use a fork to cut through the crispy bacon and juicy chicken to serve.
   Look for The bacon is crisp, and the chicken is tender and moist when cut.
   Tip Resting the chicken keeps it juicy—don't skip this step.

After resting, the chicken is transferred to a plate, and the bacon remains crisp. When cut with a fork, the bacon crackles and the chicken is moist and tender. The juices run clear, and the Parmesan-herb crust is intact.

Common mistakes

Avoid using toothpicks that are not soaked, as they may burn; instead, tuck the bacon ends securely. Do not skip the resting step—cutting too soon releases juices and dries out the chicken.

Also, be careful not to overcook the chicken, as it will become dry. If the bacon is browning too quickly, cover the pan loosely with foil and continue baking.

How to tell it’s done

The chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F (74°C). The bacon should be browned and crisp, with rendered fat bubbling around the edges.

If the bacon needs more crisping, broil for 1 to 2 minutes, but watch closely to prevent burning. Let the chicken rest for 5 minutes before serving; the internal temperature will rise slightly during rest.

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