It doesn’t get more addictive than this! Crack Bacon Chicken isn’t just some super-flavorful, beautifully seasoned, extra-juicy chicken; it’s all of that plus it’s wrapped in crispy bacon! To be honest, normal breading is going to look very bland in comparison to this Crack Bacon Chicken! Plus, it comes with homemade oven fries and a homemade dipping sauce. Trust us, you’ll be hooked after just one bite!
Ingredients
- 1 1/2 teaspoons fresh thyme, finely chopped
- 1/2 teaspoon granulated sugar
- 1/8 teaspoon cayenne pepper
- 2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 4 (8-ounce) chicken breasts, boneless and skinless
- 8 slices bacon, not thick-cut
- 1 1/2 pounds baby Yukon Gold potatoes, halved
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons ketchup
- 2 tablespoons fresh chives, chopped, divided
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Lightly grease a wire rack and place it on a rimmed baking sheet.
Step 3 –Stir together the thyme, the sugar, the cayenne, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper in a small bowl.
Step 4 –Sprinkle the chicken evenly on both sides with the spice mixture.
Step 5 –Wrap 1 bacon slice around each of the chicken breasts.
Step 6 –Tuck a second slice under each wrapped slice and wrap the chicken breasts again, trying to cover as much of the chicken breasts as possible.
Step 7 –Turn the end of each second slice back under itself.
Step 8 –In a large nonstick skillet over medium heat, add the bacon-wrapped chicken and cook, turning frequently, until all the sides are browned and crispy, about 25 minutes.
Step 9 –Transfer the bacon-wrapped chicken from the skillet.
Step 10 –Toss the potatoes with the olive oil, the remaining salt, and the remaining pepper.
Step 11 –Transfer the potatoes to the prepared wire rack and baking sheet and bake until the potatoes are golden-brown and cooked through, about 25 minutes.
Step 12 –Transfer the baking sheet from the oven and slide the potatoes to one side of the rack.
Step 13 –Place the chicken on the rack and transfer the potatoes, cut-side down, to the skillet.
Step 14 –Bake the chicken until the meat reaches an internal temperature of 165 degrees F, about 10 minutes.
Step 15 –Place the skillet with the potatoes over medium heat and cook until crispy, about 10 minutes.
Step 16 –Stir together the mayonnaise, the Dijon mustard, the ketchup, and 1 tablespoon of the chives in a small bowl.
Step 17 –Serve the chicken and potatoes with the sauce, then garnish with the remaining chives.
