Chicken, With Bacon Recipe

Prepare chicken

Pat the 4 chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even thickness about 1/2 to 3/4 inch for even cooking.

Season

Mix 1 tsp salt, 1 tsp black pepper and 1 tsp smoked paprika and rub evenly over both sides of each chicken breast.

Prepare bacon

Lay out 8 bacon slices. Partially cook bacon in a cold skillet over medium heat for 4–6 minutes, flipping once, until beginning to render fat but still pliable (not crispy). Transfer to a paper towel-lined plate.

Wrap chicken with bacon

Wrap each seasoned chicken breast with two bacon slices, overlapping slightly and tucking ends under the breast so bacon stays in place. Secure with 1 or 2 toothpicks if needed.

Heat pan

Heat 2 tbs olive oil in a large ovenproof skillet over medium-high heat until shimmering.

Sear

Place bacon-wrapped breasts seam-side down in the hot skillet. Sear 3–4 minutes without moving until bacon is golden. Flip and sear other side 2–3 minutes. Reduce heat to medium-low.

Add butter, garlic, thyme

Add 2 tbs unsalted butter, 3 crushed garlic cloves (smash with the flat of a knife), and 4 thyme sprigs to the pan. As butter melts, tilt the pan slightly and use a spoon to baste the butter over the chicken repeatedly for 1–2 minutes to infuse flavor.

Optional glaze

If using glaze: whisk 2 tbs maple syrup, 1 tbs Dijon mustard and 1 tsp apple cider vinegar in a small bowl. Brush half the glaze over each chicken breast while still in the skillet, then reserve remaining glaze for finishing.

Finish in oven (if thicker than 1/2")

If breasts are thicker than 1/2 inch or you want fully cooked through, transfer the ovenproof skillet to a preheated 375°F (190°C) oven and roast 8–12 minutes until internal temperature reaches 165°F (74°C) on an instant-read thermometer. If breasts are thin, you can continue cooking on the stovetop covered over low heat for 4–6 minutes, basting frequently, until done.

Rest & glaze

Remove skillet from oven or heat. Transfer chicken to a cutting board and tent loosely with foil. Let rest 5 minutes. If using glaze, brush remaining glaze on the bacon for a glossy finish before serving.

Remove toothpicks before serving. Serve whole or sliced crosswise. Spoon any pan juices and reserved butter-garlic-thyme over the chicken. Accompany with your choice of sides (roasted vegetables, mashed potatoes or a green salad).