Ingredients

• 1 teaspoon finely chopped fresh rosemary
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 4 boneless, skinless chicken breasts (6 to 7 ounces each), trimmed
• 6 slices thin-cut bacon
• 1 tablespoon olive oil
• 2 tablespoons packed dark brown sugar

Before You Start

Opt for thin slices of bacon; this will ensure the bacon crisps up properly. Oscar Mayer Naturally Hardwood Smoked Bacon is a good choice. Try to use chicken breasts that are similar in size for consistent cooking.

Prepare the Oven & Season the Chicken

Position your oven rack 6 inches below the broiler and preheat to 350°F. In a small bowl, combine rosemary, salt, and pepper. Rub this seasoning blend evenly over the chicken breasts.

Wrap the Chicken with Bacon

Wrap each chicken breast with 1.5 slices of bacon. Start from the underside of the wider end, wrapping the first slice around in a spiral towards the center. Use the remaining half slice to continue wrapping until the chicken is fully covered.

The bacon seams should end underneath.

Sear the Bacon

Heat olive oil in a 12-inch skillet over medium-high heat until it shimmers. Place the wrapped chicken in the skillet, seam-side down.

Cook without moving until the bacon turns golden brown, which should take about 3 minutes.

Do not flip the chicken.

Roast & Broil

Sprinkle 1/2 tablespoon of dark brown sugar over the top of each breast. Transfer the skillet to the preheated oven and roast until the internal temperature hits 155°F, around 15-20 minutes.

Remove the skillet from the oven, switch to broil, and cook until the bacon is deeply browned and the chicken reaches 160°F, another 4-5 minutes. Allow the chicken to rest for 5 minutes before serving.

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Bacon Wrapped Chicken Breast

Skillet bacon-wrapped chicken breast with a blend of rosemary and black pepper, complemented by crispy bacon and a caramelized brown sugar glaze. Tender, juicy, and savory.

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Resting Time 5 minutes mins

Ingredients

• ▢ 1 teaspoon finely chopped fresh rosemary
• ▢ 1 teaspoon kosher salt
• ▢ 1/2 teaspoon ground black pepper
• ▢ 4 boneless skinless chicken breasts (6 to 7 ounces each), trimmed
• ▢ 6 slices thin-cut bacon
• ▢ 1 tablespoon olive oil
• ▢ 2 tablespoons packed dark brown sugar

Instructions

• Set oven rack 6 inches below the broiler and preheat to 350°F.
• Mix rosemary, salt, and pepper; rub on chicken breasts.
• Wrap each breast with 2 slices of bacon, starting at the wide end.
• Heat oil in a 12-inch skillet over medium-high until shimmering.
• Cook chicken seam-side down until bacon is golden, about 3 mins.
• Sprinkle 1 tbsp sugar over each breast.
• Roast in the oven until the internal temp is 155°F, about 15-20 mins.
• Remove, switch to broil, and cook until bacon is browned and internal temp is 160°F, 4-5 mins.
• Rest for 5 mins before serving.