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This Bacon Wrapped Chicken is a fantastic way to bring bold flavor and crispy texture to simple chicken breasts or thighs. The chicken cooks in bacon drippings, which adds incredible depth while the bacon crisps up beautifully around each piece. It works great as a low-carb keto meal or paired with baked potatoes and a creamy sour cream sauce for a comforting dinner.
I first made this on a chilly evening and loved how the crispy bacon and creamy sauce made a simple chicken dinner feel special. Now it is a go-to for quick weekend meals that impress.
Ingredients
- Thick cut bacon: thick slices hold up well and get perfectly crispy; choose fresh high quality bacon for best flavor
- Boneless skinless chicken breasts: slicing into quarters helps even cooking and makes perfect bite-sized portions
- Salt pepper Italian seasoning: simple but flavorful seasoning for the chicken; Italian seasoning adds herby notes
- Sour cream and cream of chicken soup: combine for a creamy sauce that pairs perfectly with the savory chicken and potatoes
- Russet potatoes: ideal for baking with a crispy salty skin; choose firm, medium sized potatoes
- Canola oil and coarse kosher salt: help potatoes roast up crisp and flavorful
- Fresh parsley: adds fresh herbal brightness at the end
Step-by-Step Instructions
- Prepare the Bacon:
- Cook bacon over low heat until just beginning to brighten, about 2 minutes per side. This partial cooking softens bacon so it wraps easily but will still crisp later. Remove bacon and set aside leaving drippings in pan. Let bacon cool enough to handle.
- Prepare the Chicken:
- Slice each chicken breast into 4 pieces for 8 total. Season all pieces with salt pepper and Italian seasoning. Sear chicken pieces in the bacon drippings over medium-high heat until browned on all sides and cooked through (165 degrees F internal). Remove and cool enough to handle.
- Make the Sauce:
- Combine sour cream and cream of chicken soup in a small saucepan. Warm gently over medium low stirring occasionally while chicken cooks.
- Assemble and Finish:
- Wrap each chicken piece with one strip of partially cooked bacon. Secure with toothpicks. Return to skillet over medium low heat and turn regularly to crisp bacon on all sides. Remove toothpicks and garnish with parsley. Serve with baked potatoes and sauce.
- For the Baked Potatoes:
- Scrub potatoes and pierce with a fork. Rub with canola oil and coarse salt. Bake at 425 degrees F for 45 to 60 minutes until tender.
- Alternative Oven Method:
- Prepare chicken and bacon as above. Place wrapped chicken on a baking sheet and bake at 375 degrees F for 25 to 30 minutes until chicken reaches 165 degrees and bacon is crispy. This method yields less crisp bacon than skillet cooking.
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Storage Tips
Store leftovers in airtight containers in the fridge up to three days. For longer storage freeze wrapped chicken in foil or airtight containers up to three months. Reheat in oven at 350 degrees F until warmed through to keep bacon crisp.
Ingredient Substitutions
Chicken thighs work great if you prefer darker meat with more fat. Regular bacon can be used but watch closely during partial cooking to avoid burning. Greek yogurt can replace sour cream in the sauce for a lighter twist.
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Serving Suggestions
Serve alongside baked or mashed potatoes with the creamy sauce spooned over. A simple green salad or steamed vegetables complement the richness nicely. For a keto meal skip the potatoes and add roasted cauliflower.
Cultural Context
Wrapping meat in bacon is a classic technique to add moisture and flavor popular in many cuisines. This recipe is a modern American take combining convenience and bold taste perfect for busy weeknights.
Frequently Asked Questions About Recipes
- → Can I use chicken thighs instead of breasts?
Yes Boneless skinless chicken thighs are a great alternative. They are slightly more flavorful and forgiving if overcooked.
- → What if I do not have thick cut bacon?
You can use regular bacon but watch closely during cooking. It may crisp too quickly especially in the searing step.
- → How do I know when the chicken is cooked through?
The chicken should reach an internal temperature of 165°F. The meat should be fully white inside and juices should run clear.
- → Can I bake the dish instead of pan frying?
Yes You can wrap the chicken and bake it at 375°F for 25 to 30 minutes. The bacon may be less crispy than when pan seared.
- → Is the sour cream sauce necessary?
The sauce adds richness but the chicken can be served plain or with other dips if desired. It pairs especially well with potatoes.