Description
A quick, low-effort keto dinner featuring juicy chicken thighs wrapped in crispy bacon and brushed with a savory garlic butter glaze. Ready in just 20 minutes with minimal cleanup.
Ingredients
Scale
- 4 large boneless, skinless chicken thighs (about 600g)
- 8–10 slices thick-cut bacon (about 300-400g)
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Red pepper flakes (optional)
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Pat chicken thighs dry with paper towels to ensure bacon sticks.
- Wrap each chicken thigh with two slices of bacon, tucking ends underneath. Place on the prepared baking sheet with space between them.
- In a small bowl, whisk together melted butter, minced garlic, Dijon mustard, apple cider vinegar, Italian seasoning, salt, and pepper.
- Bake chicken for 15 minutes. Remove from oven and brush with half of the glaze.
- Return to oven and bake for another 5-10 minutes, or until bacon is crispy and chicken reaches an internal temperature of 165°F (74°C).
- Remove from oven and brush with remaining glaze. Let rest for 2-3 minutes before serving.
- Garnish with fresh parsley and serve warm.
Notes
Pat chicken dry before wrapping to prevent bacon from sliding off. Use thick-cut bacon for better crispiness. Do not brush glaze on at the beginning to prevent garlic from burning. Rest chicken for 2-3 minutes after baking to retain juices.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh wrap
- Calories: 450
- Sodium: 600
- Fat: 35
- Saturated Fat: 12
- Carbohydrates: 1
- Protein: 35
Keywords: keto, low carb, bacon wrapped chicken, quick dinner, easy weeknight meal, gluten free, high protein