Bacon-Wrapped Chicken - For the Carnivore Diet
This bacon-wrapped chicken gives you juicy meat, crisp edges, and rich, buttery drippings with almost no prep. It’s a protein-forward, zero-carb main that works for weeknights and meal prep alike.
Wrapping the chicken in bacon protects it from drying out while adding fat and flavor. A quick broil at the end crisps the bacon beautifully. Spoon the pan drippings over the chicken when serving for extra richness.
Use chicken breasts for a leaner, high-protein result or swap in boneless, skinless thighs for a bit more fat. Keep seasoning minimal—bacon is naturally salty—so a light touch of salt and a brush of butter or ghee is all you need.
Ingredients
- 4 chicken breasts (about 6 oz/170 g each)
- 12 slices bacon (3 per breast)
- 1 tablespoon butter or ghee, melted
- 1/2 teaspoon fine salt (optional; bacon is salty)
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan with foil and set a wire rack on top for even crisping.
- Pat chicken dry and lightly season with salt if using.
- Wrap each breast with 3 slices of bacon, slightly overlapping, ending seam-side down. Tuck the ends under to secure.
- Brush the tops with melted butter or ghee.
- Bake on the rack for 20 minutes, then baste with pan drippings. Continue baking 8–12 minutes more, until the bacon is mostly rendered and the chicken reaches 165°F (74°C) internally.
- Broil 2–3 minutes to crisp the bacon, watching closely to prevent burning.
- Rest 5 minutes. Spoon pan drippings over the chicken and serve.