Amazing moist and tasty Low Carb Bacon Wrapped Chicken are always at hit at mealtime! Bacon and barbecue seasoning pack in the flavor and keep the chicken tender.
One of the core promises to our Holistic Yum readers is to deliver easy recipes with bold flavor. With that in mind, I think you are going to love this Low Carb Bacon Wrapped Chicken.
There are 2 basic ingredients – chicken and bacon – which are incredible on their own. But it’s the barbecue seasoning that takes this recipe to next level delicious. And at only 1.6g net carbs per serving, this chicken recipe is seriously guilt-free.
HOW TO MAKE LOW CARB BACON WRAPPED CHICKEN
Making this recipe is simple. I added a step and brined the chicken, but it’s completely optional. Honestly, I had never tried brining chicken breasts before, so I wanted to try it. I think it was totally worth the extra time. The breasts were crazy tender and juicy, even when re-heated!
After brining, the breasts are sprinkled with the seasoning mix then wrapped in bacon. All there is left to do is get the pan in the oven and bake them up. If you like your bacon crispy, throw the pan under the boiler for a minute or two.
INGREDIENTS FOR MAKING THIS CHICKEN RECIPE:
- Chicken Breasts
- Bacon or Lower Sodium Bacon
- Seasoning Mix
1 tbsp low carb brown sugar
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/4 tsp ground mustard
1/2 tsp chili powder
1/2 tsp dried thyme leaves
1/2 tsp cumin
pinch cayenne
Most of the ingredients for this recipe are spices. Let’s face it, even with the bacon wrapping, chicken can still be bland. This seasoning mix adds so much flavor I love to use it on steak and pork and sprinkle it on veggies too!
SEASONING MIX
This seasoning mix contains lots of different spices. The awesome thing about homemade spice mixes is that you can adjust them to your own tastes. If you don’t care for one or more of the spices, just leave them out or replace them with your favorites.
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These photos aren’t the prettiest but I want you to see how much seasoning I put on the chicken. They got a good sprinkling on both sides.
Speaking of pretty, take a look at these baking pans! I purchased new ones to replace these beauties, and kept the old ones for meal prep. They also make great drip pans for the oven or thawing meat in the fridge.!
See below how the chicken breasts are almost totally wrapped in bacon? This helps them stay super moist while baking.
If you ask me, just seasoning the chicken and then wrapping with thick cut bacon is the best way to cook chicken wrapped in bacon. Sure – you can add your favorite cheese or brush on sugar-free barbecue sauce, but try it this way and you’ll see why I prefer it.
LOW CARB BACON WRAPPED CHICKEN BREASTS FOR MEAL PREP
I am always trying to find ways to cook low carb meals in advance, or at least get them prepped. With trying to manage three jobs, I am often too tired or busy to worry about putting dinner on the table.
With this bacon wrapped chicken recipe the prep is easy. Usually I just get the chicken seasoned and wrapped, then store it covered in the fridge. At the same time, I’ll throw together a Low Carb Broccoli Bacon Salad to go with it. When I’m ready to serve it, I can just pop it in the oven.
LOWER SODIUM OPTION
If you are following a low sodium diet, or just want to generally cut down on your sodium intake, you might want to replace the regular bacon in this recipe with lower sodium bacon.
The recommended daily intake of sodium for healthy adults is generally no more than 2,300 milligrams a day and 1,500 milligrams or less for people with high blood pressure.
Cured bacon is pretty high in sodium. It has about 350 mg of sodium per 2 slice serving. Lower sodium bacon has about 160 mg of sodium per 2 slice serving (the amount will vary by brand). Replacing the regular bacon for lower sodium bacon can save approximately 190 mg of sodium for each serving of Low Carb Bacon Wrapped Chicken.
*Check with your doctor if you have any concerns about your blood pressure or how much sodium to consume each day.
TOOLS TO MAKE LOW CARB BACON WRAPPED CHICKEN
Click the links below to see the items used to make this recipe.
- Sheet Pan – Anything simple will do. After looking at my ugly old pans, I replaced them with these.
- Cast Iron Skillet – Oven safe skillets are very handy, but any baking dish is fine. This brand is my favorite!
- Tongs – Works great to easily pick up food without leaving marks.
LOW CARB BACON WRAPPED CHICKEN
INGREDIENTS
- 6 medium chicken breasts, about 2 pounds
- 1 tbsp salt (optional)
- 12 slices bacon or lower sodium bacon
- 1 tbsp low carb brown sugar
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp ground mustard
- 1/2 tsp chili powder
- 1/2 tsp dried thyme leaves
- 1/2 tsp cumin
- pinch cayenne
INSTRUCTIONS
- Preheat oven to 375°.
- Add several cups of water to a medium size bowl Add salt and stir. Drop chicken breasts into bowl, Add more water if needed to cover chicken. Allow to brine for 20 – 30 minutes. (optional)
- Remove chicken from brine and pat dry. Sprinkle with seasoning mix on both side.
- Wrap each breast with 2 slices bacon, covering as much of the chicken as possible with bacon. Tuck bacon ends under wrap on bottom. Sprinkle bacon wrapped breasts with any leftover seasoning.
- Transfer bacon wrapped breasts to oven-proof skillet or dish. Place dish on center rack of oven and bake for 30 – 40 minutes or until chicken has reached an internal temperature of 165° on an instant read thermometer.
- Turn on oven broiler. Place pan under broiler for 2 – 3 minutes to crisp bacon.
- Remove from oven and serve hot.
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NUTRITION INFORMATION PER SERVING
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Was very good
Thank you! I appreciate the comment.