Bacon Wrapped Garlic Chicken turns three chicken breasts into seven seasoned strips, each wrapped in bacon and glazed with garlic Parmesan wing sauce. Baking the pieces together lets the bacon baste the chicken while the sauce forms a savory, glossy coating.
The recipe makes 7 bacon-wrapped strips, serves 5, and takes about 40 minutes: 10 minutes of preparation and 25 to 30 minutes in a 350°F oven. A brief optional broil can crisp the bacon further, and a 5-minute rest keeps the chicken juicy.
Bacon Wrapped Garlic Chicken Ingredients
Use 3 large boneless skinless chicken breasts, 7 slices thick-cut bacon, 1 tablespoon olive oil, and garlic Parmesan wing sauce to taste.
Season the chicken with 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt to taste, and black pepper to taste. The wing sauce provides the garlic-Parmesan finish, so no additional cheese or fresh garlic is required.
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How to Make Bacon Wrapped Garlic Chicken
- Heat the oven to 350°F. Slice the 3 chicken breasts lengthwise into 7 strips shaped like chicken tenders.
- Drizzle all the pieces with 1 tablespoon olive oil and massage it evenly over the meat.
- Season both sides with paprika, garlic powder, onion powder, salt, and black pepper.
- Wrap each chicken strip with one of the 7 bacon slices. Tuck the end underneath and arrange the pieces seam-side down in a 9-by-13-inch baking dish.
- Drizzle garlic Parmesan wing sauce to taste over the wrapped chicken and brush or spoon it across the tops.
- Bake for 25 to 30 minutes, until the thickest chicken piece reaches 165°F and the bacon is cooked.
- For crisper bacon, broil for the final 2 to 3 minutes while watching closely. Rest 5 minutes before serving.
For storage details after serving, the USDA leftovers and food safety guidance.
Cut Seven Even Chicken Strips
Use a sharp knife to slice each breast lengthwise into tender-like pieces, producing seven strips overall. They do not have to be identical, but keeping their thickness reasonably consistent helps every portion reach 165°F within the same 25-to-30-minute window.
Pat the meat dry before adding olive oil. The tablespoon of oil gives the dry seasonings a surface to cling to and makes it easier to distribute them over both sides. Keep the work area clean and wash anything that touches raw chicken before moving on.
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Season Before Wrapping
Mix the paprika, garlic powder, and onion powder so the three spices reach every piece evenly. Season both sides of the oiled chicken, then add salt and pepper to taste. Doing this before the bacon goes on gives the chicken itself a complete flavor.
The bacon and wing sauce can both be salty, so the added salt should be thoughtful. The specified paprika contributes color and a mild warmth, while the two powdered aromatics distribute more reliably than large fresh pieces under the bacon.
Wrap and Position the Bacon
Spiral one bacon slice around each strip, overlapping it just enough to keep the chicken covered without creating a very thick band. Tuck the loose end beneath the meat. Place every piece seam-side down so its own weight helps keep the wrapper secure.
Use a 9-by-13-inch baking dish and leave a little space between portions when possible. Airflow and exposed surface encourage browning. Crowding the pieces tightly traps steam and makes crisp bacon more difficult to achieve.
Apply the Garlic Parmesan Sauce
The recipe allows garlic Parmesan wing sauce to taste rather than assigning a fixed volume. Drizzle enough to coat the tops, then use a brush or the back of a spoon to spread it in a thin, consistent layer.
A heavy pool at the bottom can steam the bacon, so aim for coverage rather than excess. The sauce will warm, cling, and lightly caramelize during baking. Keep any brush that touched raw chicken away from sauce that might later be served at the table.
Bake to 165°F
Place the dish in the fully heated 350°F oven and bake for 25 to 30 minutes. Test the thickest strip by inserting a meat thermometer into the chicken center without resting the probe against the bacon or dish. The safe target is 165°F.
Color alone is not a dependable doneness test because bacon can brown before a thick chicken portion is ready. Conversely, chicken may reach temperature while the bacon would benefit from a little more surface heat. The thermometer separates those two decisions.
Use the Optional Broil Carefully
If the chicken is at 165°F but the bacon needs more crispness, switch to broil for only the final 2 to 3 minutes. Keep the dish under constant observation; rendered fat and the Parmesan sauce can color quickly under direct heat.
Use an oven-safe baking dish and position it an appropriate distance from the broiler. Remove the chicken as soon as the edges crisp. This short finish is optional and should not become extra baking time that dries the chicken.
Rest and Serve
Let the seven pieces rest in the dish for 5 minutes. Resting gives the hot juices time to redistribute through the chicken. Transfer portions with tongs or a small spatula, and spoon a little of the safe cooked pan glaze over them if desired.
The recipe serves five, so some plates can receive more than one strip depending on size. Mashed potatoes, rice, or a simple green vegetable make practical sides and can catch the flavorful juices without altering the chicken recipe itself.
Storage and Reheating
Cool leftovers promptly and refrigerate them in a covered container for up to three days. Reheat in a 350°F oven for about 10 minutes, or until hot throughout. Dry oven heat preserves the bacon texture better than a microwave.
Do not repeatedly reheat the full batch. Warm only what will be eaten, and confirm the center is hot. Although the bacon will soften somewhat in storage, the oven method brings back more crispness while treating the lean chicken gently.
Conclusion
Slice three chicken breasts into seven strips, coat with olive oil and the exact seasonings, then wrap each with one of seven bacon slices. Set seam-side down, brush with garlic Parmesan wing sauce, and bake at 350°F for 25 to 30 minutes to 165°F. Optionally broil 2 to 3 minutes and rest 5 minutes.
Frequently Asked Questions
- → How many bacon-wrapped chicken strips does the recipe make?
It makes exactly 7 strips from three chicken breasts and seven bacon slices.
- → What temperature should the chicken reach?
The thickest chicken strip must reach an internal temperature of 165°F.
- → How can I make the bacon crisper?
Broil the cooked chicken for the final 2 to 3 minutes, watching constantly to prevent burning.
- → How long should the chicken rest?
Rest it for 5 minutes after baking before serving.