Bacon Wrapped Chicken Recipe

Discover a delicious Bacon Wrapped Chicken Recipe featuring juicy chicken, crispy bacon, and a creamy sour cream sauce, paired with perfectly baked potatoes. Perfect for family dinners or entertaining guests, this easy and savory dish combines comfort and flavor. Learn pro tips, variations, and serving suggestions to make it your own. Try this irresistible recipe today!

Ingredients

• For the Chicken:
  • 8 slices thick-cut bacon
  • 2 large boneless, skinless chicken breasts
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 ½ teaspoons Italian seasoning
• For the Sour Cream Sauce:
  • 16 oz. sour cream
  • 10.5 oz. cream of chicken soup
• For the Baked Potatoes:
  • 4 Russet potatoes
  • 1 ½ tablespoons canola oil
  • 1 tablespoon coarse kosher salt
  • Fresh parsley (for garnish)

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Instructions

1. Prepare the Baked Potatoes:
   • Preheat your oven to 400°F (200°C).
   • Scrub the potatoes clean and dry them completely. Pierce each potato a few times with a fork.
   • Rub the potatoes with canola oil and sprinkle with coarse kosher salt.
   • Place them on a baking sheet or on wire cooling racks set over a baking sheet. Alternatively, place them directly on the oven rack.
   • Bake for 50 minutes, then carefully remove using an oven mitt.
2. Partially Cook the Bacon:
   • Heat a large skillet (preferably cast iron) over low heat. Cook 4 strips of bacon for about 2 minutes per side, just until they begin to color. Remove and set aside. Repeat with the remaining 4 strips of bacon.
3. Prepare and Season the Chicken:
   • Slice each chicken breast in half lengthwise, then slice horizontally to create 4 equal-sized pieces.
   • Pat the chicken dry and season with salt, pepper, and Italian seasoning.
4. Sear the Chicken:
   • Heat the skillet with the bacon drippings over medium-high heat until the grease is shimmering.
   • Add the chicken to the skillet and sear undisturbed for about 3 minutes. The chicken will naturally release from the pan when ready to flip.
   • Use tongs to brown the chicken on all sides. Reduce heat if the drippings become too hot. Once fully cooked, remove the chicken and set aside.
5. Prepare the Sour Cream Sauce:
   • In a small skillet, combine the sour cream and cream of chicken soup.
   • Heat over low heat, partially covered, stirring occasionally.
6. Wrap the Chicken with Bacon:
   • Once the chicken has cooled slightly, wrap each piece with a strip of partially cooked bacon. Secure the bacon with toothpicks.
7. Crisp the Bacon:
   • Return the bacon-wrapped chicken to the skillet over medium-low heat. Use tongs to rotate each piece, allowing the bacon to crisp evenly on all sides.
8. Serve:
   • Remove the toothpicks from the chicken and garnish with fresh chopped parsley.
   • Serve the chicken alongside baked potatoes. Drizzle the sour cream sauce over both the chicken and potatoes.
   • Enjoy!

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Why You’ll Love This Recipe

• Combines the savory flavor of bacon with juicy, seasoned chicken.
• The creamy sauce adds a comforting, flavorful touch.
• Simple ingredients come together for a restaurant-quality meal.
• Versatile enough for family dinners or entertaining guests.

Tips

• Cooking Bacon: Partially cooking the bacon beforehand ensures it crisps up without overcooking the chicken.
• Chicken Prep: Pat the chicken dry before seasoning to help it sear properly.
• Sauce: Keep the sauce on low heat to prevent curdling.
• Potatoes: For extra crispy skins, bake the potatoes directly on the oven rack.

Variations and Substitutions

• Use turkey bacon or pancetta as a substitute for regular bacon.
• Swap sour cream for Greek yogurt for a lighter sauce.
• Try sweet potatoes instead of Russet for a different side option.
• Add a sprinkle of shredded cheese to the baked potatoes for extra flavor.

FAQs

Q: Can I make this dish ahead of time?
A: You can prepare the potatoes and partially cook the bacon in advance. Reheat the potatoes in the oven and finish assembling the chicken before serving.

Q: What if I don’t have Italian seasoning?
A: Substitute with a mix of dried oregano, basil, thyme, and rosemary.

Q: Can I use chicken thighs instead of breasts?
A: Yes, boneless, skinless chicken thighs work well and remain juicy.

Serving Suggestions

• Pair with a crisp green salad or roasted vegetables for a balanced meal.
• Serve with a glass of Chardonnay or a light Pinot Noir for a complementary wine pairing.
• For a festive presentation, garnish with additional fresh herbs or a sprinkle of paprika.