Bacon Wrapped Garlic Parmesan Chicken

Tender chicken strips wrapped in crispy bacon and basted with rich garlic parmesan wing sauce—this easy baked dish delivers bold flavor, juicy texture, and that irresistible combo of smoky, savory, and cheesy goodness. Perfect for weeknights, game day, or anytime you want restaurant-style chicken at home without the frying.

Why You’ll Love This Recipe

This isn’t just chicken—it’s flavor firepower on a plate. By slicing the breasts into tenders, wrapping them in thick-cut bacon, and bathing them in creamy garlic parmesan sauce, you get maximum crispiness, juiciness, and taste in every bite. The bacon protects the chicken as it cooks, locking in moisture while adding a salty crunch. And with minimal prep and one pan to clean up, dinner is served before you know it.

Perfect for:

• Busy weeknights
• Game-day appetizers or main dishes
• Meal prep (reheats beautifully)
• Feeding picky eaters who love bold flavors

Ingredients

For the Chicken & Seasoning

• 3 large boneless, skinless chicken breasts (~1.5 lbs / 680g)
• 1 tbsp olive oil
• 7 slices thick-cut bacon (applewood smoked works great)
• 1 tsp paprika (for color and warmth)
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and freshly ground black pepper, to taste

For Basting & Flavor

• ½ cup garlic parmesan wing sauce (store-bought or homemade)

Optional Finishes

• Fresh parsley or chives, chopped
• Extra grated parmesan cheese
• Lemon wedges for serving

Step-by-Step Instructions

1. Preheat Oven

• Preheat oven to 350°F (175°C).
• Lightly grease a 9×13-inch casserole dish or baking pan—this prevents sticking and makes cleanup easier.

2. Prep the Chicken

• Slice each chicken breast lengthwise into 2–3 long strips (like chicken tenders).
• Place in a bowl and drizzle with olive oil. Gently massage it in—this helps seasoning stick and keeps chicken moist.

3. Season Generously

Sprinkle both sides of each tender with:

• Paprika
• Garlic powder
• Onion powder
• Salt and pepper
  Toss lightly to coat evenly.

4. Wrap with Bacon

• Take one slice of bacon and wrap it tightly around each seasoned chicken strip, starting at one end and spiraling to the other.
• Place seam-side down in the prepared dish.

5. Sauce & Baste

• Drizzle garlic parmesan wing sauce evenly over all the chicken pieces.
• Use a brush or spoon to baste thoroughly, coating the tops and edges.

6. Bake Until Cooked Through

• Bake uncovered for 25–30 minutes, until:
  • Internal temperature reaches 165°F (74°C)
  • Bacon is cooked and beginning to crisp

7. Broil for Crispy Finish (Optional but Recommended!)

• Switch oven to BROIL setting.
• Move rack to top third of oven.
• Broil 2–3 minutes, watching closely, until bacon is golden brown and slightly crispy.
  

  ❗ Don’t walk away—bacon burns fast!

8. Rest & Serve

• Let rest 3–5 minutes—this helps juices redistribute.
• Transfer to a platter and garnish with:
  • Chopped parsley or chives
  • A sprinkle of freshly grated parmesan
  • Lemon wedges on the side

Serve warm with reserved sauce for dipping.

You Must Know

• Slice uniformly —ensures even cooking and consistent wrapping.
• Don’t skip the olive oil —helps spices adhere and boosts flavor.
• Use thick-cut bacon —thin slices may overcook or break apart.
• Baste halfway? Optional—but gives extra saucy depth.
• Rest before cutting —prevents steam from escaping too fast.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in oven at 350°F for 10–12 minutes (best texture). Microwave works but softens bacon.
• Freeze unbaked or cooked tenders: Wrap individually and freeze up to 3 months. Thaw and reheat in oven (+3–5 mins).

Ingredient Substitutions

Serving Suggestions

• Serve over mashed potatoes, rice, or pasta.
• Pair with roasted vegetables or a crisp green salad.
• Great as sliders on mini buns with coleslaw.
• Double the batch and freeze half for future comfort.

Cultural Context

Inspired by American bar-style chicken wings and bacon-wrapped jalapeños, this recipe combines two crowd-pleasing concepts into one satisfying dish. Found at backyard cookouts, sports parties, and family dinners alike, it honors the tradition of turning simple ingredients into something indulgent—and unforgettable.

Pro Tips

• Double the recipe? Yes—perfect for feeding a crowd. Use two pans or bake in batches.
• Make ahead: Assemble 1–2 days in advance. Refrigerate and bake when ready.
• Want more heat? Add cayenne to seasoning or use spicy wing sauce.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use frozen chicken?
A: Yes—but thaw completely first for even cooking and better texture.

Q: Why did my bacon not crisp up?
A: Likely under-broiled or covered. Broiling is key for crispiness.

Q: Is this gluten-free?
A: Yes—if using GF-certified bacon and wing sauce (some contain wheat).

Q: Can I air fry them?
A: Absolutely! Spray with oil and air fry at 375°F for 12–15 mins, flipping halfway.

Q: Can I make them without sauce?
A: Yes—brush with melted butter and extra parmesan instead.

Allergy Information

Contains: dairy (in wing sauce and parmesan), eggs (in some sauces), pork (bacon).
Gluten-free option: Use certified GF bacon and sauce.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on pre-made sauces and processed meats.

Nutrition Facts (Per Serving – Approximate)

Based on 6 servings

• Calories: 290
• Fat: 18g
• Saturated Fat: 6g
• Carbohydrates: 2g
• Fiber: 0g
• Sugar: 1g
• Protein: 30g
• Sodium: 680mg

This chicken doesn’t whisper. It emerges golden from the oven, crispy and fragrant, saying everything a great meal should: “Cut me open. Share me… maybe.” That’s how the best ones begin—not with silence, but with spice, smoke, and someone who says, “Let’s make it unforgettable.”