Bacon Wrapped Chicken is a mouthwatering dish that combines the juicy and tender chicken breasts with crispy and savory bacon. This recipe is perfect for a weeknight dinner or a special occasion when you want to impress your guests with a delicious and easy-to-make main course. The chicken breasts are seasoned with herbs and spices, wrapped in strips of bacon, and then baked to crispy perfection.
The bacon adds a smoky and salty flavor to the chicken, while keeping it moist and tender. The result is a delicious and satisfying meal that will leave everyone asking for more. Bacon Wrapped Chicken is a versatile dish that can be served with a variety of side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.
Ingredients
- Thick Cut Bacon
- Boneless Skinless Chicken Breasts- chicken thighs may also be used
- Salt/Pepper
- Italian Seasoning
For Serving
- Russet Potatoes
- Canola Oil
- Coarse Kosher Salt
- Sour Cream
- Cream of Chicken Soup – try my homemade version!
- Fresh Parsley- to garnish
- 8 slices thick cut bacon
- 2 large boneless skinless chicken breasts
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 ½ teaspoons Italian seasoning
For Serving
- 16 oz. sour cream
- 10.5 oz. cream of chicken soup
- 4 Russet Potatoes
- 1 ½ Tablespoons Canola oil
- 1 Tablespoon coarse kosher salt
- Fresh Parsley
Instructions
- Cleaning and properly drying the potatoes is the first step in preparing baked potatoes. With a fork, make several holes in them, then massage them with canola oil. Sea salt them and spread them out on a baking pan. For 50 minutes, bake. To remove them, put on an oven mitt.
- Cook the bacon just a little bit: Put 4 bacon strips in a sizable skillet, preferably one made of cast iron. Cook for about 2 minutes on each side over low heat, or until it just begins to turn colour. Take out and place aside. Repeat with the remaining four bacon strips.
- Slice and season the chicken: Cut each chicken breast horizontally into four equal pieces, then slice each piece down the middle. Thoroughly pat dry. Italian seasoning, salt, and pepper are used for seasoning.
- Chicken is seared: Over medium-high heat, warm the skillet with the bacon drippings. Add the chicken after the fat is shimmering. Allow the food to sear for about 3 minutes without touching it; once the food has finished scorching, it will release from the pan on its own. To brown the chicken on all sides, rotate it using kitchen tongs; if the oil becomes too hot, lower the heat. The chicken should be removed and placed aside once it has been well browned.
- The sour cream sauce should be heated by combining it with the cream of chicken soup in a small skillet. Allow it to warm up on low heat with a cover partially on. Every now and then, stir it.
- When the chicken is cold enough to handle, wrap each piece with a strip of chilled bacon. The bacon should be secured in place with a toothpick.
- Using tongs, move the chicken in the skillet over medium-low heat so that the bacon can finish cooking and get crisp on both sides.
- Serve: Remove and add chopped parsley as a garnish. Add baked potatoes to the menu. Pour the sour cream sauce over the chicken and potatoes. Serve and take pleasure—but don't forget to take the toothpicks out!
How to make it
About two minutes on each side, cook the bacon in a skillet over low heat until it just starts to brighten in colour. This partially cooks the bacon and creates drippings that we can use to fry the chicken.
Chicken should be cut into quarters. Italian seasoning, salt, and pepper are used for seasoning. Over medium-high heat, sear the meat in the bacon drippings until it is cooked through and browned on both sides. Take out and place aside.
While the chicken cooks, put the sour cream and cream of chicken soup in a small skillet and heat over medium heat.
When the chicken is cool enough to handle, wrap each piece with 1 strip of the cooled bacon and fasten it with a toothpick. Over low heat, re-add the chicken to the pan. Rotate the bacon with tongs to allow it to finish frying and become crisp on both sides. Add chopped parsley as a garnish. Serve with white sauce and baked potatoes.
Notes
The chicken wrapped in bacon is the only component in the nutrition data. Russet potatoes and sour cream sauce are served with, which adds 462 calories to each serving.
Baking it:
In a 9 x 13 inch casserole dish, combine the sour cream and cream of chicken soup.
Italian spice, pepper, and salt are used to season chicken breasts. Each one should be placed in the casserole dish after being wrapped in two pieces of bacon. For 25 minutes, bake covered at 400 degrees. Before serving, make sure the food is 165 degrees inside.
Bacon Wrapped Chicken
Ingredients
- 8 slices thick cut bacon
- 2 large boneless skinless chicken breasts
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 teaspoon Italian seasoning
For Serving
- 16 oz. sour cream
- 10.5 oz. cream of chicken soup
- 4 Russet Potatoes
- 1 Tablespoons Canola oil
- 1 Tablespoons coarse kosher salt
- Fresh Parsley
Instructions
- Prepare baked potatoes: Scrub the potatoes clean and wipe them completely dry. Pierce them a few times with a fork and rub them with canola oil. Place them on a baking sheet and sprinkle with sea salt. Bake for 50 minutes. (You can also place them on wire cooling racks on top of the baking sheet or directly on the oven racks.) Use an oven mitt to remove them.
- Partially cook the bacon: Place 4 strips of bacon in a large skillet, (preferably cast iron). Cook over low heat for about 2 minutes per side, until it just starts to get some color. Remove and set aside. Repeat with remaining 4 strips of bacon. (This partially cooks the bacon and also allows us to cook the chicken in the drippings.)
- Slice and season the chicken: Slice each chicken breast down the middle, then slice it again horizontally to create 4 pieces of equal size. Pat completely dry. Season with salt, pepper, and Italian seasoning.
- Sear the chicken: Heat the skillet with the bacon drippings over medium-high heat. Once the grease is glistening, add the chicken. Let it sear undisturbed for about 3 minutes, they will release from the pan once it’s done searing, don’t force it up. Use kitchen tongs to rotate the chicken to brown on all sides, reduce heat if oil gets too hot. Once browned and cooked through, remove the chicken and set aside.
- Heat the sour cream sauce: Combine the sour cream and cream of chicken soup in a small skillet. Let it heat up over low heat, partially covered. Stir it occasionally.
- Wrap the chicken with bacon: Once the chicken is cool enough to handle, wrap each with 1 strip of cooled bacon and use a toothpick to secure the bacon in place.
- Crisp up the bacon: Add the chicken back to the pan over medium low heat and use tongs to rotate to allow the bacon to finish cooking and crisp up on all sides.
- Serve: Remove and garnish with chopped parsley. Serve with baked potatoes. Drizzle the sour cream sauce over the potatoes and chicken. Serve and enjoy- Don't forget to remove the toothpicks!
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