Bacon Wrapped Chicken (2024)

5 from 2 ratings

Servings: 4 people

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• ▢ 8 slices thick cut bacon
• ▢ 2 large boneless skinless chicken breasts
• ▢ ¼ teaspoon salt
• ▢ 1/8 teaspoon pepper
• ▢ 1 ½ teaspoons Italian seasoning

For Serving

• ▢ 16 oz. sour cream
• ▢ 10.5 oz. cream of chicken soup
• ▢ 4 Russet Potatoes
• ▢ 1 ½ Tablespoons Canola oil
• ▢ 1 Tablespoon coarse kosher salt
• ▢ Fresh Parsley

• Prepare baked potatoes: Scrub the potatoes clean and wipe them completely dry. Pierce them a few times with a fork and rub them with canola oil. Place them on a baking sheet and sprinkle with sea salt. Bake for 50 minutes. (You can also place them on wire cooling racks on top of the baking sheet or directly on the oven racks.) Use an oven mitt to remove them.

• Partially cook the bacon: Place 4 strips of bacon in a large skillet, (preferably cast iron). Cook over low heat for about 2 minutes per side, until it just starts to get some color. Remove and set aside. Repeat with remaining 4 strips of bacon. (This partially cooks the bacon and also allows us to cook the chicken in the drippings.)

• Slice and season the chicken: Slice each chicken breast down the middle, then slice it again horizontally to create 4 pieces of equal size. Pat completely dry. Season with salt, pepper, and Italian seasoning.

• Sear the chicken: Heat the skillet with the bacon drippings over medium-high heat. Once the grease is glistening, add the chicken. Let it sear undisturbed for about 3 minutes, they will release from the pan once it’s done searing, don’t force it up. Use kitchen tongs to rotate the chicken to brown on all sides, reduce heat if oil gets too hot. Once browned and cooked through, remove the chicken and set aside.

• Heat the sour cream sauce: Combine the sour cream and cream of chicken soup in a small skillet. Let it heat up over low heat, partially covered. Stir it occasionally.

• Wrap the chicken with bacon: Once the chicken is cool enough to handle, wrap each with 1 strip of cooled bacon and use a toothpick to secure the bacon in place.

• Crisp up the bacon: Add the chicken back to the pan over medium low heat and use tongs to rotate to allow the bacon to finish cooking and crisp up on all sides.

• Serve: Remove and garnish with chopped parsley. Serve with baked potatoes. Drizzle the sour cream sauce over the potatoes and chicken. Serve and enjoy- Don't forget to remove the toothpicks!

Nutrition facts are based on just the bacon wrapped chicken. If you serve with the sour cream sauce and russet potatoes it increases the calories by 462 calories per serving.

To Bake it:

Combine the sour cream and cream of chicken soup and transfer it to a 9x13 inch casserole dish.

Season chicken breasts with salt/pepper/Italian seasoning. Wrap 2 pieces of bacon around each one and place it in the casserole dish. Cover and bake at 400° for 25 minutes. Ensure the internal temperature is 165° prior to serving.

Course: Main Course

Cuisine: American

Author: Stephanie