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

Tips for success

To get the crispiness of the bacon absolutely perfect without overcooking the chicken, pay close attention to the thickness of your bacon slices. If the bacon is too thick, it may require a longer searing time in the pan before entering the oven.

You can also lightly par-cook the bacon slices in the microwave for about one minute before wrapping them around the chicken to give them a head start on rendering their fat.

Always secure the bacon wrapping properly by placing the loose ends on the bottom of the chicken breasts when searing. The initial heat from the skillet will help the bacon shrink and adhere to the chicken, creating a natural seal.

If you find the bacon slipping, you can use wooden toothpicks to pin the slices in place, just remember to remove them before slicing and serving the dish.

Variations

• Spicy Garlic Parmesan: Add a pinch of crushed red pepper flakes or cayenne pepper to the garlic herb butter mixture before stuffing the chicken for a subtle, fiery kick.
• Cheddar Bacon Wrap: Substitute the parmesan cheese with sharp white cheddar cheese for a different flavor profile that melts beautifully inside the chicken pocket.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.

Reheat

Reheat in an oven preheated to 350°F (175°C) for 10-15 minutes until warmed through and the bacon crisps up again.

Store any leftover bacon-wrapped chicken in an airtight container in the refrigerator within two hours of cooking. Kept properly chilled, the leftovers will remain fresh and delicious for up to three to four days. It is important to let the chicken cool down slightly before sealing it in the container to prevent excess condensation from making the bacon soggy.

You can easily prepare this dish up to twenty-four hours in advance. Stuff the chicken breasts with the garlic parmesan butter and wrap them tightly in the bacon slices.

Place the prepared raw chicken on a plate, cover it tightly with plastic wrap, and store it in the refrigerator. When you are ready to cook, simply proceed with the searing and baking steps as directed.

Serving ideas

Serve this rich and savory chicken alongside light, vibrant side dishes to balance the smoky bacon and decadent garlic parmesan filling.

A crisp green salad tossed with a lemon vinaigrette, roasted asparagus, or steamed broccoli florets make excellent pairings. The acidity from a simple vinaigrette or a squeeze of fresh lemon juice cuts through the richness of the bacon and butter beautifully.

For a more comforting and hearty meal, serve the chicken over a bed of garlic mashed potatoes, buttered noodles, or creamy polenta. Spoon the savory pan juices left behind in the baking pan directly over the sliced chicken and your chosen side dish to capture every drop of the incredible garlic herb flavor rendered during the cooking process.

Frequently asked questions

Recipe card

Crispy Bacon Wrapped Garlic Parmesan Chicken

Prep 15 minCook 25 minRest 5 minTotal 45 minServes 4

Ingredients

• 4 boneless skinless chicken breasts
• 8 slices thick-cut bacon
• 4 tbsp unsalted butter, softened
• 3 cloves garlic, minced
• 1/2 cup grated parmesan cheese
• 1 tbsp chopped fresh herbs

Instructions

1. In a small bowl, combine the softened butter, minced garlic, chopped fresh herbs, and grated parmesan cheese. Use a fork to mash and blend the ingredients together until they form a smooth, uniform paste. Set this seasoned garlic herb butter mixture aside at room temperature while you prepare the chicken.
2. Place the boneless, skinless chicken breasts on a clean cutting board. Using a sharp chef knife, carefully slice a horizontal pocket into the thickest side of each chicken breast, being careful not to cut all the way through to the other side. Evenly divide the prepared garlic parmesan butter mixture and stuff it into the pocket of each breast.
3. Wrap two slices of thick-cut bacon tightly around each stuffed chicken breast, overlapping the edges slightly to secure the pocket and prevent the garlic butter from leaking during cooking. Tuck the loose ends of the bacon strips underneath the chicken breasts to keep them firmly in place during the searing process.
4. Heat a large oven-safe skillet over medium-high heat. Place the bacon-wrapped chicken breasts seam-side down in the hot pan. Sear for about three to four minutes per side, allowing the bacon fat to render and the edges to bubble vigorously until the bacon becomes crisp and golden-brown on all sides.
5. Transfer the skillet, or transfer the chicken to a metal baking pan, into an oven preheated to 400°F (200°C). Bake for fifteen to twenty minutes until the bacon is deeply caramelized and the poultry reaches a safe internal temperature of 165°F (74°C) when checked with a meat thermometer in the thickest part.
6. Remove the baking pan from the oven. Let the cooked chicken rest in the pan juices for five minutes before serving. This resting period allows the savory juices and melted cheese inside to settle. Transfer to a cutting board, slice through the crispy bacon and tender chicken, and serve immediately.

Contains: milk

Estimated nutrition per serving

Calories

450

Protein

41 g

Carbohydrates

1 g

Fat

31 g

Fiber

0.1 g

Sugar

0.2 g

Sodium

580 mg

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