Bacon Garlic Parmesan Chicken is a juicy, crowd-pleasing main dish that wraps tender chicken strips in smoky bacon, then bathes them in rich garlic-Parmesan goodness. The bacon keeps the meat moist as it cooks, while a bold seasoning blend and creamy sauce build layers of flavor on top. It looks and tastes like something from a cozy restaurant, yet comes together with simple ingredients and a single baking dish, making it perfect for weeknights, game days, or casual entertaining.
Equipment You Will Need
- Cutting board
- Sharp knife
- Small mixing bowl
- Large mixing bowl
- Measuring spoons
- 9×13-inch baking dish
- Tongs or fork
- Instant-read thermometer (recommended)
Ingredients List
For the chicken and bacon
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 8–12 slices thin-cut bacon (about 1–2 slices per strip of chicken)
For the garlic Parmesan seasoning
- ½ cup finely grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked or sweet paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
For the garlic Parmesan sauce finish
- ½ cup prepared garlic-Parmesan wing sauce or dressing
- 2 tablespoons melted butter (optional, for extra richness)
- 1–2 tablespoons grated Parmesan (to stir into the sauce or sprinkle on top)
- Chopped fresh parsley, for garnish
Step-by-Step Instructions
Start by prepping the chicken so it cooks evenly. Pat the chicken breasts dry with paper towels, then place them on a cutting board. Slice each breast lengthwise into 2–3 thick strips that resemble chicken tenders. Aim for similar thickness so all the pieces bake at roughly the same time. Place the strips in a large mixing bowl.
Drizzle the olive oil over the chicken and toss to coat. In a small bowl, combine the Parmesan, garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper.
Sprinkle this seasoning blend over the oiled chicken strips and toss again, making sure every piece is coated with plenty of garlicky Parmesan flavor. Let the chicken sit for a few minutes while you prepare the bacon and baking dish.
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. Lay a strip of bacon on the cutting board, then place a seasoned chicken strip at one end.
Starting at that end, wrap the bacon around the chicken in a spiral, stretching it gently so it covers as much of the meat as possible. Tuck the end of the bacon underneath the strip, or secure it with a toothpick if needed. Repeat with the remaining chicken and bacon.
Arrange the bacon-wrapped chicken pieces in a single layer in the prepared baking dish, seam side down. If you have extra Parmesan seasoning left in the bowl, you can sprinkle a bit over the tops of the bacon for added flavor and a slightly crusty finish. Make sure there’s a little space between each piece so the heat can circulate and the bacon can render properly.
In a small bowl or measuring cup, stir together the garlic-Parmesan wing sauce and melted butter, if using. You can also stir in a tablespoon of grated Parmesan here for extra punch.
Drizzle some of this sauce lightly over the tops of the bacon-wrapped chicken pieces—just enough to coat them with a thin layer. Reserve the rest for basting during baking and for drizzling at the end.
Place the baking dish in the preheated oven and bake for about 25–35 minutes, depending on the thickness of your chicken strips.
Around the halfway point, carefully remove the dish, spoon some of the rendered bacon fat and sauce over the tops of the strips, and brush on a little more garlic-Parmesan sauce if you like. Return the dish to the oven to continue cooking.
Check for doneness using an instant-read thermometer inserted into the thickest strip; the chicken should reach 165°F (74°C). The bacon should be cooked through and starting to crisp, and the sauce should look slightly caramelized around the edges of the dish.
If the chicken is cooked but you want the bacon crispier, switch the oven to broil and cook for an additional 2–4 minutes, watching closely so the bacon browns without burning.
Once cooked, remove the Bacon Garlic Parmesan Chicken from the oven and let it rest in the pan for about 5 minutes. During this rest, drizzle or brush on any remaining warm garlic-Parmesan sauce, letting it soak into the bacon and edges of the chicken. Transfer the strips to a serving platter, spooning some of the flavorful pan juices over the top, and finish with a sprinkle of fresh parsley and a little extra Parmesan if desired.
Expert Tips for Success
Cutting the chicken into evenly sized strips helps everything cook at the same pace and ensures juicy, tender results.
Thin-cut bacon wraps more easily and crisps faster than very thick-cut bacon; if your bacon is extra thick, you may need to broil a bit longer at the end or partially cook the bacon before wrapping. Keeping the strips seam side down in the baking dish helps the bacon stay in place as it renders.
Season the chicken generously before wrapping, since the bacon and sauce will mellow the seasoning. The Parmesan in the rub not only adds flavor but also helps create a light crust under the bacon.
Use an instant-read thermometer rather than guessing doneness by time alone; this helps avoid overcooking, which can dry out the chicken even with the bacon wrap.
When broiling to crisp the bacon, keep the oven rack a few inches below the broiler and stay close by, checking every minute.
The line between perfectly crisp and burned can come quickly. If you plan to broil, avoid adding a heavy layer of sauce right before broiling, since sauces with cheese or dairy can scorch faster than bacon alone.
Variations and Substitutions
There are plenty of ways to customize Bacon Garlic Parmesan Chicken. For extra cheesiness, sprinkle shredded mozzarella or provolone over the chicken during the last few minutes of baking and let it melt into a gooey top layer over the bacon.
You can also stuff the chicken strips with a thin strip of cheese (like mozzarella) before wrapping them in bacon for a molten center.
If you prefer a milder garlic flavor, mix some of the Parmesan and seasonings into softened butter and brush that on the chicken before wrapping, then use a lighter hand with the garlic-Parmesan wing sauce. For more heat, choose a spicy garlic-Parmesan sauce or add a pinch of red pepper flakes to the seasoning mix.
You can swap chicken breasts for tenderloins or even boneless, skinless thighs, adjusting the cooking time as needed. Turkey bacon can work if you’re looking for a lighter option, though it won’t render as much fat or crisp quite as much as pork bacon—broiling will be especially helpful in that case.
For a lower-sauce version, skip the wing sauce and instead brush the cooked strips with a simple homemade garlic-Parmesan butter made from melted butter, minced garlic, and grated cheese.
Serving Suggestions
Bacon Garlic Parmesan Chicken pairs beautifully with a range of sides. Serve it over creamy mashed potatoes, buttered noodles, or a simple garlic-Parmesan pasta to soak up the pan juices. A side of roasted vegetables—such as broccoli, green beans, or asparagus—balances the richness and brings freshness and color to the plate.
For a more casual meal, tuck the strips into toasted hoagie rolls with a bit of extra sauce and shredded lettuce to make indulgent chicken sandwiches, or slice the chicken and serve it over Caesar salad for a hearty twist on a classic. It also works well as a party appetizer: cut each cooked strip into bite-size pieces, spear with toothpicks, and serve with extra garlic-Parmesan sauce for dipping.
Storage, Freezing, and Reheating
If you have leftovers, let the chicken cool to room temperature, then transfer the strips to an airtight container, spooning any remaining pan juices over the top to help keep them moist.
Refrigerate for up to 3–4 days. To reheat, arrange the strips on a baking sheet and warm in a 325°F (165°C) oven or air fryer until heated through and the bacon re-crisps; avoid microwaving for too long, as it can make the bacon rubbery.
Bacon Garlic Parmesan Chicken can also be prepped ahead. Assemble the seasoned, bacon-wrapped strips and place them in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. When ready to cook, drizzle with sauce and bake as directed, adding a few extra minutes if they’re very cold.
For longer storage, freeze the cooked strips in a single layer, then transfer to a freezer bag and freeze for up to 2 months. Reheat from frozen in the oven, covered at first and then uncovered to crisp the bacon, for a quick, comforting dinner with almost no work.
