Bacon Wrapped Chicken Recipe

Chicken breasts: The main protein in this dish, providing a tender and juicy base.

Bacon: Adds a smoky, savory flavor and helps keep the chicken moist.

Garlic powder: Enhances the overall taste with a subtle garlic flavor.

Paprika: Adds a mild, sweet peppery flavor and a touch of color.

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

Pepper: Adds a bit of heat and enhances the overall flavor profile.

When wrapping the chicken breasts with bacon, make sure to overlap the bacon slices slightly to ensure they stay in place during cooking. This will also help the bacon render its fat evenly, resulting in a crispier texture. Additionally, consider using a wire rack on top of the baking sheet to allow the heat to circulate around the chicken, promoting even cooking and crisping of the bacon.

• Chicken breasts - Substitute with turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a suitable alternative.

• Chicken breasts - Substitute with pork chops: Pork chops can provide a similar meaty texture and can be wrapped with bacon just like chicken breasts.

• Bacon - Substitute with prosciutto: Prosciutto is a thinly sliced cured ham that can provide a similar salty and savory flavor.

• Bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that still offers a smoky flavor.

• Garlic powder - Substitute with fresh garlic: Fresh garlic can provide a more intense and aromatic flavor.

• Garlic powder - Substitute with onion powder: Onion powder can offer a different but complementary flavor to the dish.

• Paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth of flavor that enhances the dish.

• Paprika - Substitute with chili powder: Chili powder can add a bit of heat and complexity to the flavor profile.

• Salt - Substitute with soy sauce: Soy sauce can provide a salty and umami flavor, adding depth to the dish.

• Pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spice to the dish.

• Allow the bacon-wrapped chicken to cool completely before storing. This helps to prevent condensation, which can make the bacon soggy.
• Wrap each piece of chicken individually in plastic wrap or aluminum foil. This ensures that the flavors are sealed in and prevents the chicken from drying out.
• Place the wrapped chicken pieces in an airtight container or a resealable plastic bag. Label the container or bag with the date to keep track of freshness.
• Store the chicken in the refrigerator if you plan to eat it within 3-4 days. For longer storage, place the chicken in the freezer.
• When freezing, ensure the chicken is placed in a single layer in the freezer to prevent the pieces from sticking together. Once frozen, you can stack them to save space.
• To reheat refrigerated chicken, preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and cover with aluminum foil to prevent the bacon from over-crisping. Heat for about 15-20 minutes, or until warmed through.
• For frozen chicken, thaw it in the refrigerator overnight. Reheat as you would for refrigerated chicken, but extend the heating time to ensure it is thoroughly warmed.
• Alternatively, you can reheat the chicken in a microwave. Place the chicken on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, checking frequently to avoid overcooking.
• If you prefer a crispier bacon texture after reheating, you can finish the chicken under the broiler for a few minutes. Keep a close eye to prevent burning.
• Pair your reheated bacon-wrapped chicken with fresh vegetables or a side of mashed potatoes for a complete meal.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the bacon-wrapped chicken on a baking sheet lined with parchment paper or aluminum foil.
  3. Cover the chicken loosely with aluminum foil to prevent the bacon from over-crisping.
  4. Heat for about 15-20 minutes, or until the chicken is warmed through and the bacon is sizzling.
  5. Remove the foil for the last 5 minutes if you want to crisp up the bacon further.

• Microwave Method:

  1. Place the bacon-wrapped chicken on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. If not heated through, continue in 30-second intervals until warm.

• Skillet Method:

  1. Preheat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the bacon-wrapped chicken in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, turning occasionally to ensure even heating and to crisp up the bacon.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the bacon-wrapped chicken in the air fryer basket, ensuring they are not touching.
  3. Heat for 5-7 minutes, or until the chicken is warmed through and the bacon is crispy.

• Sous Vide Method:

  1. Preheat your sous vide water bath to 140°F (60°C).
  2. Place the bacon-wrapped chicken in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes.
  4. Remove from the bag and quickly sear in a hot skillet for 1-2 minutes to crisp up the bacon.

• Oven: Used to bake the bacon-wrapped chicken at a consistent temperature of 400°F (200°C).

• Baking sheet: A flat surface to place the bacon-wrapped chicken breasts on while they cook in the oven.

• Toothpicks: Used to secure the bacon around the chicken breasts to ensure they stay wrapped during cooking.

• Measuring spoons: Essential for accurately measuring the garlic powder, paprika, salt, and pepper.

• Small bowl: Useful for mixing the garlic powder, paprika, salt, and pepper before seasoning the chicken.

• Tongs: Handy for handling the chicken breasts and bacon without touching them directly.

• Knife: Needed for trimming any excess fat from the chicken breasts or bacon.

• Cutting board: A safe surface for preparing the chicken breasts and bacon.

• Aluminum foil: Optional, but can be used to line the baking sheet for easier cleanup.

• Meat thermometer: Useful for checking that the chicken has reached an internal temperature of 165°F (74°C) to ensure it is fully cooked.

• Cooling rack: Optional, but can be used to let the chicken rest after baking, allowing the juices to redistribute.

Preseason the chicken: Season the chicken breasts ahead of time and store them in the fridge to save time on prep day.

Use pre-cooked bacon: Opt for pre-cooked bacon to cut down on cooking time and ensure it crisps up perfectly.

Line the baking sheet: Use parchment paper or a silicone baking mat to make cleanup faster and easier.

Batch cooking: Double the recipe and freeze the extra bacon-wrapped chicken for a quick meal later.