Boneless chicken breasts are sliced, massaged with olive oil, and layered with garlic, onion powder, paprika, and black pepper for extra flavor. Each piece is wrapped in smoky bacon and brushed with rich garlic parmesan sauce before baking until golden and crisp. The smoky bacon crisps up beautifully while sealing in the juicy chicken, and a quick broil at the end ensures delicious texture. Serve these savory strips hot from the oven for a satisfying main course packed with bold flavors and a great blend of creamy, crunchy, and savory notes.
Bacon Wrapped Garlic Parmesan Chicken is pure comfort food with a crave-worthy flavor combo juicy chicken gets a garlicky parmesan lift and the bacon crisps up right in the oven You get a showstopping dinner that takes hardly any effort and almost always wows I remember serving this at a casual Saturday dinner with friends and watching the entire dish disappear before I could even set down the salad
Ingredients
Boneless Skinless Chicken Breasts: choose large ones for juicier strips and check for a plump firm texture at the store
Olive Oil: use extra virgin for best flavor and smooth coating
Thick Cut Bacon: gives hearty texture and plenty of smoky flavor Look for bacon with even marbling
Paprika: brings mild warmth and beautiful color Spanish or smoked paprika adds depth
Garlic Powder: delivers a punch of flavor without fresh garlic’s fuss
Onion Powder: enhances overall savoriness and helps caramelized notes
Salt and Black Pepper: brings out all the flavors Go for freshly cracked black pepper if possible
Garlic Parmesan Wing Sauce: your shortcut to cheesy garlicky punch in every bite Check labels for real cheese and garlic content
Step-by-Step Instructions
Prep the Chicken
Slice each chicken breast into tender sized strips If your chicken is uneven place between plastic and gently pound for even thickness Drizzle with olive oil and rub in well so the seasoning sticks
Season the Chicken
Sprinkle both sides of each strip with paprika garlic powder onion powder salt and pepper Make sure every inch is coated for maximum flavor
Wrap with Bacon
Take one bacon slice and tightly spiral it around each chicken strip Overlap slightly so the bacon does not unravel Place wrapped strips seam side down into your casserole dish
Sauce and Baste
Drizzle the garlic parmesan wing sauce generously right over the top Use a brush or spoon to coat the top and exposed sides of the bacon wrapped chicken for that flavorful crust
Bake to Perfection
Place baking dish in your preheated oven Bake at 350 degrees for twenty five to thirty minutes or until a thermometer reads at least one hundred sixty five degrees internal temperature If you want crispier bacon set the broiler on high for two or three minutes at the end but watch closely to avoid burning
Serve and Enjoy
Let the chicken rest just a few minutes so juices redistribute Serve hot with your favorite sides and extra garlic parmesan sauce if desired
Ingredients
3 large boneless skinless chicken breasts
1 tablespoon olive oil
7 pieces of thick-cut bacon
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper to taste
Garlic parmesan wing sauce
Steps
Preheat oven to 350 degrees Fahrenheit.
Slice each chicken breast into strips resembling chicken tenders. Drizzle olive oil over the chicken and massage it into the meat. Season both sides of the chicken tenders with paprika, onion powder, garlic powder, salt, and black pepper.
Wrap each piece of chicken with a slice of bacon and place them into a 9×13 casserole dish. Drizzle garlic parmesan wing sauce over the chicken and baste it evenly.
Bake the chicken at 350 degrees Fahrenheit for 25–30 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
For extra crispiness, broil the chicken for the last 2–3 minutes.
Serve the chicken warm and enjoy.
Tips
Thin-cut bacon works best to ensure it crisps up while the chicken cooks through.
Required Tools
9×13 casserole dish
Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.Calories: 235
Fats: 17 g
Carbohydrates: 1 g
Proteins: 18 g