The most important thing about bacon-wrapped chicken in 30 seconds
- Preparation time: 30 minutes
- Difficulty: Simply
- The special: The bacon is fried first, its fat giving the Parmesan sauce a hearty, slightly smoky depth.
- Perfect for: stressful evenings after work and spontaneous visits that are still intended to amaze.
Bacon-wrapped chicken is a pan-fried dish made from crispy-wrapped chicken breast and a flour-bound Parmesan cream sauce. Everything happens in one pan, without an oven. After half an hour there is a plate on the table that looks like a lot more effort than it actually takes.
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Bacon-wrapped chicken: Fast enough for after work, fancy enough for guests
Chicken wrapped in bacon with a sauce that tastes like Sunday dinner but is made during the week. That’s exactly the reason why this dish ends up on our stove so often. You come home, you’re hungry, and you don’t really feel like cooking for an hour. Nevertheless, there should be something warm and tidy. Bacon, chicken, a creamy parmesan sauce, done.
Sometimes the visit comes spontaneously. On the day I prepared the bacon-wrapped chicken, a friend announced a visit fifteen minutes before serving. Most of the time we have enough anyway, so it’s no problem if someone joins us spontaneously. While eating, the visitor just said: “That tastes really good, did you stand in the kitchen all day for that?” When I told him that it had only been 30 minutes, there was great amazement and a compliment.
In general, we love simple sauces like these that are quickly mixed together and still taste like a lot. I love our chicken in cream cheese sauce, as well as our pepper and cream chicken. They are so easy and you can always have almost all of the ingredients in the fridge because they keep so well. This is great and takes a lot of the burden off of you when you’re not so decisive.
The most important ingredients for bacon-wrapped chicken
You don’t need much. The flavor comes from the interaction of bacon, Parmesan and the broth, not from a long list of ingredients.
- Chicken breast – Four pieces, preferably of the same thickness. If a fillet is significantly thicker, briefly flatten it so that everything cooks evenly.
- Bacon – One to two slices per breast. If you like it stronger and crispier, use two. We’ll show you what to do with the rest of the pack in Get to the Bacon – 5 delicious recipes with bacon.
- Parmesan – Freshly grated, not from the bag. It gives the sauce salt, umami and that slightly nutty depth that a pure cream sauce can’t match.
- cream – Brings the creamy base. 100 ml is enough because the broth provides plenty and otherwise the sauce will be too heavy.
- Chicken broth – The backbone of the sauce. A strong broth makes the difference here, so it’s better to make it yourself or use a good, grainy one.
- Worcestershire sauce – The secret flavor injection. A teaspoon is enough, you won’t be able to taste it straight away, but the sauce will be more rounded.
This is how your bacon-wrapped chicken is guaranteed to be a success: tips, tricks and what makes our recipe special
The most important point first: Fry the wrapped chicken breasts first with the bacon seal side down. This causes the bacon to stick to itself and not unwind again. You usually don’t need toothpicks at all.
What goes wrong for many people is the roux. This is honestly the only step that wants some attention. Just add the mixed broth and cream mixture at the beginning small quantities Add the toasted flour and stir until smooth each time before adding more. If you pour everything in at once, you’ll end up with lumps. If it happens anyway: give it a quick whirl or hand blender and then it’s all quiet.
And the chicken? Stays juicy if you don’t overcook it. At 74 °C core temperature it’s through. A meat thermometer takes away any uncertainty.
Our trick is in the bacon. We fry it so that the rendered fat remains in the pan and the Sauce seasoning. Together with the Parmesan and the flour binding, this creates a sauce that lasts and has flavor instead of just running thinly down the plate. Our creamy mashed potatoes go perfectly with this.
📖 Recipe
Bacon-wrapped chicken in creamy Parmesan sauce
Bacon-wrapped chicken in a creamy Parmesan sauce is our quick after-work meal that looks like more effort than it actually takes. Juicy chicken breast wrapped in crispy bacon, served with a sauce made from chicken broth, cream and freshly grated Parmesan. The highlight: The bacon fat stays in the pan and flavors the sauce, the roux creates a binding that lasts. Everything happens in a pan, without an oven, in around 30 minutes. Serve with pasta, potatoes or rice. A chicken in cream sauce for stressful days and still good enough when spontaneous visitors come to the door.
Ensures that your display doesn’t turn off.
Preparation time
10 minutes
Cooking time
20 minutes
Total time
30 minutes
🥕 Ingredients for the recipe
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Mix chicken stock, Worcestershire sauce, mustard, thyme and cream in a jug and set aside.
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Salt and pepper the chicken breasts, wrap each with 1-2 slices of bacon and roll in 3 tablespoons of flour.
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Let the pan get hot without fat. Place the chicken with the bacon seal side down and fry until golden brown on all sides, 3-4 minutes, then remove.
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Peel the onion and garlic and dice finely. Melt the butter in the hot pan and sauté the onion and garlic until translucent. Dust 3 tablespoons of flour over it and fry briefly.
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First add a little of the mixed sauce and stir until smooth, then gradually pour in the rest, stirring constantly, until you have a lump-free sauce. Bring to the boil.
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Stir in Parmesan. Put the chicken back in the pan and cook over medium heat for 5 minutes (core temperature 74 °C).
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Serve with pasta, potatoes or rice.
Calories: 405kcal | Carbohydrates: 6G | Protein: 53G | Fat: 18G | Sugar: 3G
Frequently asked questions about bacon-wrapped chicken briefly answered
74 °C is the value at which chicken is cooked through and still juicy. Measure at the thickest part. Without a thermometer, the cutting test helps: the meat juice must be clear, no longer pink.
Yes, if you fry the closure side first. The bacon will fuse together when it comes into contact with the hot pan. If the slices are very loose, fix the end with a toothpick first.
Mostly because the liquid comes in too quickly. Pour in the sauce a little at a time, stirring until smooth after each batch. Clumps can be saved with the blender.
Pasta, potatoes or rice. All three absorb the sauce well. We like tagliatelle or mashed potatoes because they don’t distract from the chicken.
You can make the sauce an hour in advance and keep it warm. It’s better to fry the chicken fresh, otherwise the crispy bacon will suffer.
Would you like to cook again?
Just give it a try, especially if the day has been stressful and you still want to eat something real. In 30 minutes you’ll have a dish on the table that looks like it came from a restaurant. If you’ve cooked it, we’d be happy to see a photo on Instagram at @gernekochen, where quite a few of you are now tagging us with just such after-work plates. And if you’ve got a taste for it: our Marry Me Chicken is the next creamy chicken idea you should keep in mind.
Lose and taste good.
In Life 1.0, Ms. Gernekochen is a teacher at a comprehensive school with a lot of love for her job.
On Gernekochen.de she is the boss or rather the boss of the camera. Theres took all the photos you find here (with very few exceptions). Since she’s not even remotely busy, she takes care of the appearance on Pinterest.
She is also the face in Instagram Stories and enriches our content with many delicious recipes.
Her preferences lie in Italian cuisine. But cakes and pastries of all kinds or braised dishes, such as their unsurpassed goulash, are also among their hobbyhorses.
