Bacon Wrapped Chicken

Wrap the chicken in bacon up to 8 hours ahead and refrigerate on a plate. Cook from cold, adding an extra 2-3 minutes to the cooking time to ensure even cooking throughout.

Use the flat side of a meat mallet to gently pound the thicker parts until the breast is an even 0.75 inch thick. This ensures even cooking—thicker spots will otherwise be overdone before thinner ones cook through.

Yes. After searing the wrapped breasts in a skillet over medium-high heat for 3-4 minutes per side until bacon is light brown, transfer to a 400°F oven for 8-10 minutes until internal temperature reaches 165°F. This method gives less crispy bacon but more even cooking if you have very thick breasts.

Secure the bacon with toothpicks at both ends or tie loosely with kitchen twine, wrapping it snugly (but not so tight it chokes the chicken). Make sure the bacon overlaps fully at the underside where you set it seam-side down—this prevents unraveling.

Roasted potatoes, a simple green salad, steamed asparagus, or roasted vegetables pair beautifully. The rich bacon-chicken combo works well alongside something light and fresh.

Refrigerate in an airtight container up to 3 days. Reheat gently in a 350°F oven for 8-10 minutes until warm through, or slice and warm briefly in a skillet over medium heat. Do not microwave or the bacon will toughen; slow reheating preserves tenderness.