Bacon Wrapped Garlic Parmesan Chicken is the kind of dish that turns heads—and forks—in your direction. It blends succulent, seasoned chicken with rich garlic-parmesan flavor and crispy bacon in one mouthwatering package. The result is comforting, flavorful, and surprisingly simple to make. In just a handful of steps, you’ll have a crowd-pleasing entrée perfect for weeknight dinners, potlucks, or anytime you want to elevate chicken to the next level. Let’s dive into everything you need to know to make this dish a repeat favorite.
Why You’ll Love This Recipe
You’ll love Bacon Wrapped Garlic Parmesan Chicken because it’s the best of both worlds: juicy, tender chicken with the savory punch of garlic and Parmesan, wrapped in crispy bacon that adds texture and flavor. Unlike plain grilled or baked chicken, this recipe delivers layers of taste and satisfaction with minimal effort. It’s versatile, easy to customize, and still feels special. Whether you’re cooking for family or entertaining guests, this dish hits hard on flavor without being overly complicated. Plus, that garlic-Parmesan wing sauce drizzle gives it a restaurant-quality finish.
Ingredients
Here’s the ingredient list:
- 3 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 7 slices thick-cut bacon (or thin-cut, see notes)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- Garlic Parmesan wing sauce (store-bought or homemade)
Step‑by‑Step: How to Make Bacon Wrapped Garlic Parmesan Chicken
Here’s how you make it, step by step:
- Preheat and prep
Preheat your oven to 350 °F (around 175 °C). While the oven warms, prepare your baking dish—ideally a 9×13‑inch (roughly 23×33 cm) dish that gives enough space for the wrapped chicken pieces to sit without overcrowding. - Slice chicken into tenders
Take each chicken breast and slice it into strips—aim for pieces that are roughly chicken tender–sized. This helps ensure even cooking and better bacon crisping. - Oil and season
Drizzle the tablespoon of olive oil over the chicken strips and “massage” or toss them so the oil coats each piece. In a bowl or directly on the tray, season both sides with paprika, garlic powder, onion powder, salt, and black pepper. - Wrap with bacon
Wrap each chicken strip with a slice of bacon. (If your bacon slices are too wide, you can cut them in half lengthwise.) Place each bacon-wrapped chicken piece into the prepared baking dish. - Add garlic Parmesan wing sauce
Drizzle or spoon on your garlic Parmesan wing sauce over the wrapped chicken pieces. You can baste or brush additional sauce on top to coat evenly. - Bake
Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the internal temperature of the chicken reaches 165 °F (74 °C) using a meat thermometer inserted into the thickest part without touching bacon. - Optional broil for crispiness
If you want extra crispy bacon, broil for the last 2–3 minutes—watch it closely so it doesn’t burn. - Serve and enjoy
Remove from the oven, let it rest a couple of minutes (for juices to settle), and then serve warm.
Helpful Tips
- Thin-cut bacon vs. thick-cut: While the recipe suggests thick-cut bacon, using thin-cut bacon often crisps better and cooks through more reliably before the chicken dries out.
- Room temperature chicken: Let the chicken strips sit out for 10–15 minutes before cooking so they come closer to room temperature — that helps them cook more evenly.
- Don’t overcrowd: Leave space between each wrapped piece to allow heat circulation and crisping.
- Use a wire rack: If possible, place a wire rack in your baking dish so bacon grease can drip away from the chicken, helping it crisp.
- Check with thermometer: Always rely on an instant-read meat thermometer to ensure the chicken is cooked to 165 °F (74 °C).
- Sauce timing: If your garlic-Parmesan sauce contains sugars, consider applying part of it later in baking to avoid burning the sauce.
- Let it rest: A 3-minute rest after baking helps the juices redistribute so the interior stays moist.
Substitutions And Variations
Here are ideas to customize or adapt:
- Chicken thighs: Use boneless, skinless chicken thighs instead of breasts for a more forgiving, juicier result.
- Different sauces: Swap garlic-Parmesan sauce with Buffalo-style sauce, BBQ sauce, or honey-garlic sauce for flavor variation.
- Cheese stuffing: Before wrapping with bacon, you can insert a strip of mozzarella or even a sliver of pepper jack inside the chicken for that extra cheesy surprise.
- Herb twist: Mix dried herbs (thyme, rosemary, oregano) into the seasoning for an herbaceous note.
- Spicy kick: Add a pinch of cayenne pepper or red pepper flakes into your seasoning or sauce for heat.
- Low-carb/keto: This recipe is already fairly low-carb. Serve with steamed greens or cauliflower rice.
- Grilling method: After wrapping, you could grill these on indirect heat (covered grill) instead of baking—but watch closely to avoid flare-ups from bacon fat.
Storage Instructions
To store leftovers properly:
- Let the finished chicken cool to near room temperature (no more than 2 hours at room temp).
- Place in an airtight container. If stacking, place a layer of parchment between layers to prevent sticking.
- Refrigerate for up to 3–4 days.
- To reheat: Bake at 325–350 °F (160–175 °C) for 10–15 minutes or until warmed through, or microwave with a cover (short intervals) to avoid drying.
- For longer storage: you can freeze the bacon-wrapped chicken pieces in a freezer-safe container or bag (with parchment between pieces). Freeze up to 2–3 months. Thaw overnight in the fridge before reheating and crisping in the oven.
Nutritional Information
- Calories: 235 kcal
- Carbohydrates: 1 g
- Protein: 18 g
- Fat: 17 g
- Saturated Fat: 5 g
- Polyunsaturated Fat: 3 g
- Monounsaturated Fat: 8 g
- Trans Fat: 0.05 g
- Cholesterol: 64 mg
- Sodium: 284 mg
- Potassium: 332 mg
- Fiber: 0.3 g
- Sugar: 0.1 g
- Vitamin A: 229 IU
- Vitamin C: 1 mg
- Calcium: 8 mg
- Iron: 1 mg
Serving Suggestions
To round out your meal, here are complementary sides and presentation ideas:
- Veggie sides: Serve with roasted asparagus, green beans, Brussels sprouts, or a crisp salad.
- Starches: Garlic mashed potatoes, cauliflower mash, or creamy polenta.
- Light balance: Pair with steamed broccoli or zucchini noodles to lighten the meal.
- Garnish: Sprinkle with chopped fresh parsley, chives, or a little grated Parmesan for visual appeal and extra flavor.
- Sauce on the side: Offer extra garlic-Parmesan sauce or a dipping sauce for those who want more.
- Presentation: Arrange the wrapped pieces neatly in a row or fan them on a serving platter to showcase the bacon wrap.
Frequently Asked Questions About Bacon Wrapped Garlic Parmesan Chicken
Can I use pre-cooked bacon?
It’s not recommended. Pre-cooked bacon can become overly hard or overly crispy in the oven before the chicken is done, or conversely, may not crisp properly. Using raw bacon ensures both it and the chicken cook harmoniously.
How do I prevent bacon from getting soggy?
Ensuring good air circulation helps — avoid crowding the pieces and consider a wire rack inside your baking dish. Also, broiling at the end helps crisp the bacon. Resist the urge to baste too much early in cooking if your sauce is sugar-heavy.
Can I make this ahead of time?
Yes — you can assemble the wrapped chicken ahead of time (without sauce) and refrigerate for a few hours. Bring them closer to room temperature before baking, then add sauce and bake as directed. Don’t add the sauce too early if it contains sugars to avoid burning.
Is this recipe keto or low carb?
Absolutely — it’s naturally low in carbs (about 1 g per serving) and higher in protein and fats, making it a favorable option for keto or low-carb diets.
What if my pieces differ in size?
If you have varying thicknesses, check internal temperature rather than relying strictly on time. Remove smaller pieces a bit earlier, and if needed, tent the larger ones with foil so the bacon doesn’t burn prematurely.
Can I grill instead of baking?
Yes, you can grill over indirect heat (i.e. away from flame) using a covered grill. Watch for flare-ups due to bacon fat, and consider moving pieces if one side is cooking too fast.
How many servings does this make?
A: Given 3 large chicken breasts cut into tenders and wrapped, you’ll likely get around 14–18 pieces depending on strip size—this can serve 4–6 people (3–4 strips per person), possibly more when served with sides.
Does it reheat well?
Yes, reheating gently in the oven at a lower temperature helps retain juiciness. A short broil at the end can re-crisp the bacon. Avoid overheating in the microwave, which may dry out the chicken.
Conclusion
Thank you for exploring this Bacon Wrapped Garlic Parmesan Chicken recipe with me! I hope you’ll soon be savoring those juicy, richly flavored bites wrapped in crispy bacon. It’s one of my personal favorites because it feels indulgent yet remains simple enough for a regular weeknight dinner. The flavors — garlic, Parmesan, smoky bacon — all come together in a satisfying harmony. I truly believe you’ll enjoy how easy it is to prepare and how impressive it looks and tastes. May each bite delight you and your loved ones. Happy cooking, enjoy every savory moment, and thank you for being part of this food-loving community — bon appétit!
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Bacon Wrapped Garlic Parmesan Chicken
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Description
Bacon Wrapped Garlic Parmesan Chicken delivers big on flavor with juicy chicken tenders, smoky bacon, and a creamy garlic Parmesan finish. Simple to make, crowd-pleasing, and perfect for any dinner table.
Ingredients
3 large boneless, skinless chicken breasts
1 tbsp olive oil
7 slices thick-cut bacon
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
Salt and black pepper to taste
Garlic Parmesan wing sauce
Instructions
Here’s how you make it, step by step:
- Preheat and prep
Preheat your oven to 350 °F (around 175 °C). While the oven warms, prepare your baking dish—ideally a 9×13‑inch (roughly 23×33 cm) dish that gives enough space for the wrapped chicken pieces to sit without overcrowding. - Slice chicken into tenders
Take each chicken breast and slice it into strips—aim for pieces that are roughly chicken tender–sized. This helps ensure even cooking and better bacon crisping. - Oil and season
Drizzle the tablespoon of olive oil over the chicken strips and “massage” or toss them so the oil coats each piece. In a bowl or directly on the tray, season both sides with paprika, garlic powder, onion powder, salt, and black pepper. - Wrap with bacon
Wrap each chicken strip with a slice of bacon. (If your bacon slices are too wide, you can cut them in half lengthwise.) Place each bacon-wrapped chicken piece into the prepared baking dish. - Add garlic Parmesan wing sauce
Drizzle or spoon on your garlic Parmesan wing sauce over the wrapped chicken pieces. You can baste or brush additional sauce on top to coat evenly. - Bake
Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the internal temperature of the chicken reaches 165 °F (74 °C) using a meat thermometer inserted into the thickest part without touching bacon. - Optional broil for crispiness
If you want extra crispy bacon, broil for the last 2–3 minutes—watch it closely so it doesn’t burn. - Serve and enjoy
Remove from the oven, let it rest a couple of minutes (for juices to settle), and then serve warm.
Notes
Thin-cut bacon crisps more easily.
Use a wire rack in your dish for better texture.
Broiling helps achieve a crispy finish.
Check internal temp for doneness, not just time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Serving Size: ~1/4 lb chicken (~3 tenders)
- Calories: 235 kcal
- Carbohydrates: 1 g
- Protein: 18 g