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.
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.