Juicy Chicken with Bacon, Garlic, and Parmesan (Print version)
Tender bacon-wrapped chicken strips baked with garlic butter and Parmesan until juicy inside and crisp at the edges.
# Ingredients:
For the chicken
01 -
3 large boneless skinless chicken breasts, about 1 1/2 lb (680 g)
02 -
1 tablespoon olive oil
03 -
1 teaspoon paprika
04 -
3/4 teaspoon garlic powder
05 -
1/2 teaspoon onion powder
06 -
1/2 teaspoon kosher salt
07 -
1/4 teaspoon black pepper
08 -
10-12 slices thin-cut bacon
For the garlic Parmesan finish
09 -
3 tablespoons unsalted butter, melted
10 -
3 cloves garlic, finely minced
11 -
1/3 cup (30 g) finely grated Parmesan cheese
12 -
1 tablespoon chopped fresh parsley
13 -
1 teaspoon lemon juice, optional
# Instructions:
01 -
Preheat the oven to 375°F. Line a rimmed baking sheet with foil and set a wire rack on top.
02 -
Cut the chicken breasts lengthwise into 10-12 thick strips. Toss with olive oil, paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
03 -
Wrap each chicken strip with one slice of bacon, tucking the ends underneath. Arrange the pieces seam side down on the rack with space between them.
04 -
Bake for 20-24 minutes, until the bacon has started to brown and the chicken is close to 160°F in the thickest part.
05 -
Stir together melted butter, minced garlic, parsley, and lemon juice if using. Brush over the chicken, then sprinkle evenly with Parmesan.
06 -
Broil for 2-4 minutes, watching closely, until the bacon edges are crisp and the chicken reaches 165°F. Rest for 5 minutes before serving.
# Good to know:
01 -
Best served hot after a 5 minute rest.
02 -
Use thin-cut bacon for the crispest result.