This Bacon Wrapped Garlic Parmesan Chicken is a simple yet mouthwatering dish that’s perfect for any occasion. It features juicy chicken breasts wrapped in crispy bacon and coated with a flavorful garlic parmesan sauce, so whether you’re looking for a quick weeknight dinner or something special to impress guests, this dish has you covered.
Why You’ll Love Bacon Wrapped Garlic Parmesan Chicken
- Crispy & Juicy- Wrapping chicken in bacon not only gives you a delicious crispy outer layer, it also helps lock in moisture, keeping the chicken tender and juicy.
- Insanely Good Flavor- The smoky, salty taste of bacon pairs wonderfully with tender, juicy chicken. Add garlic parmesan sauce to the mix, and you’ve got a flavor combination that’s hard to beat.
- Crowd Pleaser- Bacon is a universal favorite, and wrapping it around juicy chicken makes it even more appealing, making it the perfect choice for even the pickiest of eaters!
- Quick & Simple- Despite its gourmet look and taste, this bacon-wrapped chicken is surprisingly easy to make, requiring minimal ingredients and prep work.
Simple Ingredients
- Boneless Skinless Chicken Breasts
- Olive Oil
- Thick Cut Bacon
- Paprika
- Garlic Powder
- Onion Powder
- Salt and Black Pepper
- Garlic Parmesan Wing Sauce
How To Make Bacon Wrapped Garlic Parmesan Chicken
Preheat oven to 350 degrees. Slice each juicy chicken breast into strips that resemble chicken tenders. Drizzle olive oil on top of chicken and massage it into the meat. Season both sides of the tenders with paprika, onion powder, garlic powder, salt and black pepper.
Wrap each piece of chicken with a slice of bacon and place them into a 9×13 baking dish. Drizzle on as much garlic parm wing sauce as desired and baste on top of the chicken.
Bake at 350 degrees for 25-30 minutes (depending on the thickness of your chicken breasts) in a preheated oven or until the internal temperature of the chicken reaches 165 degrees f. Serve and enjoy!
Tip and Tricks for The BEST Bacon-Wrapped Chicken
- Use Thick Cut Bacon- Thick cut slices of regular bacon will allow the chicken to fully cook without burning the bacon to a crisp, unlike thin cut bacon.
- Don’t Overcook- I alway recommend using an instant-read thermometer when cooking chicken because you want to prevent overcooking for best results.
- Sauce It Up- For this recipe I used the Buffalo Wild Wings Parmesan Garlic Sauce, and to me, it does pack a bite. Some of the spiciness does reduce when baking, so be sure to add as much or as little as you like.
- Crisp The Bacon- If the bacon is not as crispy as you like after the chicken is fully cooked. Feel free to broil it on high for a few minutes until desired crispiness is reached.
- Use Chicken Breast- While you can use chicken tenderloins for this recipe, I find it easier to just slice boneless chicken breasts into chicken tender shaped strips. Plus, you won’t have to worry about removing the tendon from the chicken.
How To Store Leftovers
- Cool Completely: Let the chicken cool to room temperature after cooking. This helps prevent condensation, which can make the bacon soggy.
- Use an Airtight Container: Place the chicken in an airtight container to maintain freshness and prevent any odors from other foods from being absorbed.
- Store for Up to 3-4 Days: Refrigerated bacon-wrapped chicken will stay fresh for up to 3-4 days. Be sure to reheat it thoroughly before eating.
- Place in a Freezer-Safe Bag or Container: After wrapping, place the chicken pieces in a freezer-safe ziplock bag or container.
- Store for Up to 2-3 Months: Bacon-wrapped chicken breasts can be frozen for up to 2-3 months. When ready to eat, thaw it in the refrigerator overnight before reheating.
FAQ
- How do I hold the bacon in place? Inserting toothpicks at both ends of each bacon strip helps keep them in place during cooking. Just remember to remove the toothpicks before serving.
- How can I make sure the bacon is crispy? You can finish it under the broiler for a few minutes for extra crispiness.
- Can I make this ahead of time? Yes, you can assemble the bacon-wrapped chicken ahead of time and store it in the refrigerator for up to 24 hours before baking. When ready, bake it per the recipe card below.
- Can I use turkey bacon instead? Yes, you can use turkey bacon for a leaner option. However, turkey bacon may not crisp up as much as pork bacon, so you may need to use a broiler for a few minutes to achieve a crispier texture.
If you gave this recipe a try, drop a comment below! I love reading your feedback!
Still hungry? Check out a few more of my favorites:
Creamy Cajun Chicken Stroganoff
Adjust Servings people
Ingredients
- 3 large Boneless Skinless Chicken Breasts
- 1 tablespoon olive oil
- 7 pieces of Thick Cut Bacon
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- Salt and Black Pepper to taste
- Garlic Parmesan Wing Sauce
Instructions
- Preheat oven to 350 degrees. Slice each chicken breasts into strips that resemble chicken tenders. Drizzle olive oil on top of chicken and massage it into the meat. Season both sides of the tenders with paprika, onion powder, garlic powder, salt and black pepper.
- Wrap each piece of chicken with a slice of bacon and place them into a 9x13 baking dish. Drizzle on as much garlic parm wing sauce as desired and baste on top of the chicken.
- Bake at 350 degrees for 25-30 minutes or until the internal temp reaches 165 degrees. Serve and enjoy!
Tried this recipe?Let us know how it was!
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