Crispy bacon wrapped around juicy chicken, all coated in a rich garlic-parmesan sauce and finished with fresh herbs — this is high-protein comfort food at its finest. The bacon bastes the chicken as it cooks, keeping every bite impossibly juicy, while the creamy garlic-parm drizzle takes it completely over the top.
Ingredients
- 4 boneless, skinless chicken breasts (or 8 chicken tenderloins)
- 8–12 slices bacon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup grated Parmesan, plus more to serve
- 1/2 cup shredded mozzarella
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives (optional)
Instructions
- Heat the oven: Preheat to 400°F (200°C). Line a rimmed baking sheet with foil and set a wire rack on top.
- Season the chicken: Pat the chicken dry and season all over with salt, pepper, garlic powder, and Italian seasoning.
- Wrap in bacon: Wrap 2–3 slices of bacon around each piece of chicken, stretching slightly and overlapping so the chicken is fully covered. Tuck the ends underneath and place seam-side down on the rack.
- Bake: Bake 25–30 minutes, until the bacon is crisp and the chicken reaches 165°F (74°C) internally. For extra-crisp bacon, broil 2–3 minutes at the end.
- Make the garlic-parm sauce: While the chicken bakes, melt the butter in a saucepan over medium heat. Add the garlic and cook 1 minute. Pour in the heavy cream, bring to a gentle simmer, then whisk in the Parmesan and mozzarella until smooth and creamy. Season to taste.
- Serve: Plate the bacon-wrapped chicken, spoon the garlic-parmesan sauce generously over the top, and finish with parsley, chives, and extra Parmesan.
Pro tip: Use thin-cut bacon — it crisps up faster and wraps more snugly than thick-cut, so the chicken doesn’t overcook before the bacon is done.
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Estimated nutrition per serving: ~430 calories, 42 g protein, 4 g carbs, 27 g fat.
