Description
Enjoy a delightful Maple Glazed Bacon Chicken, featuring juicy chicken breasts wrapped in crispy bacon and drizzled with a sweet and tangy maple glaze. This dish is perfect for cozy dinners or special occasions, guaranteed to impress your guests!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 8 slices of thick-cut bacon
- 1/2 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Place the chicken breasts on a cutting board. If thick, butterfly or pound them to an even thickness.
- Season both sides of the chicken with salt, black pepper, garlic powder, and onion powder, rubbing the spices in well.
- In a medium bowl, whisk together the maple syrup, Dijon mustard, and soy sauce until well blended. Set aside 1/4 cup of the glaze for later.
- Wrap each seasoned chicken breast in a slice of bacon, securing with a toothpick if necessary.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the bacon-wrapped chicken for 3-4 minutes on each side until crispy and golden brown.
- Pour the maple glaze over the chicken in the skillet, ensuring each piece is well coated.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C). Baste with the reserved glaze halfway through.
- Once done, remove from the oven and let the chicken rest for 5 minutes.
- Slice the chicken and arrange on a serving platter. Drizzle with any remaining glaze and garnish with chopped parsley.
- Serve warm with your favorite sides.
Notes
- For a balanced meal, serve with roasted vegetables or a fresh salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently.
- Shred leftover chicken for tacos or salads for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes