Crispy Bacon Wrapped Garlic Parmesan Chicken Tips, FAQ & printable recipe

Tips for success

For extra crispy bacon, place the chicken on a wire rack set inside the baking pan. This allows air to circulate around the bacon, promoting even crisping on all sides.

If you prefer a more intense garlic flavor, add an extra half teaspoon of garlic powder or use fresh minced garlic, but be mindful that fresh garlic can burn—mix it with a little olive oil before applying.

To keep the Parmesan from burning, you can sprinkle it on the chicken after the first 15 minutes of baking.

This gives the cheese time to melt and brown without scorching. If you have leftover bacon fat in the pan, you can drizzle it over roasted vegetables for extra flavor.

Variations

• Spicy Version: Add 1/2 teaspoon of cayenne pepper or red pepper flakes to the seasoning mix for a spicy kick. You can also use pepper-jack cheese instead of Parmesan, or brush the bacon with a little hot sauce before baking.
• Herb Butter: Soften 2 tablespoons of butter and mix with 1 tablespoon of chopped fresh herbs (parsley, thyme, chives). Spread the herb butter under the chicken skin or on top of the chicken before wrapping with bacon. This adds richness and extra flavor.
• Maple Glaze: Brush the bacon with 2 tablespoons of maple syrup during the last 5 minutes of baking for a sweet-savory glaze. The sugar will caramelize and create a sticky, delicious coating. Be careful not to burn the glaze.
• Cheese-Stuffed: Cut a pocket in the thickest part of each chicken breast and stuff with 1 tablespoon of shredded mozzarella or cheddar. Season and wrap with bacon as directed. The cheese will melt and ooze out, making each bite extra gooey.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore crispness.

Freezer

Wrap individually in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a 350°F oven for 15 minutes, or until heated through. For extra crispness, broil for the last 1-2 minutes.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The bacon will lose its crispness when stored, but the chicken remains juicy.

To reheat, place in a 350°F (175°C) oven for 10 minutes, or until warmed through. Avoid microwaving, as it can make the bacon chewy.

You can season and wrap the chicken up to 24 hours in advance. Keep it covered in the refrigerator, and bake when ready. If baking straight from the fridge, add 5 to 10 minutes to the cooking time. This makes it easy to prep in the morning and bake in the evening.

Serving ideas

Serve the bacon-wrapped chicken with a side of roasted potatoes, steamed green beans, or a crisp green salad.

The salty bacon and savory Parmesan pair well with bright, acidic sides like a lemon vinaigrette or a tomato salad. For a heartier meal, serve over creamy mashed potatoes or buttered noodles.

Slice the chicken before serving to show off the juicy interior and crispy bacon. Garnish with fresh parsley or thyme for a pop of color, if desired. This dish is impressive enough for a dinner party but simple enough for a family meal.

Frequently asked questions

Recipe card

Crispy Bacon Wrapped Garlic Parmesan Chicken

Prep 10 minCook 30 minRest 5 minTotal 45 minServes 4

Ingredients

• 4 boneless, skinless chicken breasts
• 8 slices bacon
• 1 tsp garlic powder
• 1/2 cup grated Parmesan cheese
• 1 tbsp dried Italian herbs
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: milk, gluten

Estimated nutrition per serving

Calories

450

Protein

38 g

Carbohydrates

2 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.