Bacon and ranch come together into a super easy main dish that everyone loves!
4 boneless skinless chicken breasts, 2 pounds
4 strips of bacon, cut in half to create 8 shorter strips, see notes
1 Teaspoon granulated dried onion powder
1/2 Teaspoon granulated dried garlic powder
1/4 Teaspoon ground black pepper
1/2 Teaspoon sea salt
1/4 Teaspoon smoked paprika, see notes
1 Teaspoon dried dill, or 1 Tablespoon chopped fresh
To brush on top:
1 Tablespoon each olive oil and fresh lemon juice
1 Teaspoon Dijon mustard
Mix together the ranch seasoning mix and sprinkle it over both sides of the chicken breasts. Toss them together a bit to even out the seasoning mixture.
Place the chicken breasts into a large 9-10″ cast iron skillet or baking dish. Place 2 of the cut strips of bacon on each chicken breast, and then tuck the ends under.
Mix together the olive oil, lemon juice, and mustard until combined. Brush the mixture evenly over the top of the bacon wrapped chicken. Bake the chicken for 20-25 minutes, or until the chicken is no longer pink in the center. A thermometer will read 165ºF. Turn the oven to high broil if the bacon need crisping and watch it constantly for 3-5 minutes, or until crispy browned.
Serve immediately with your choice of sides. And leftovers are great chopped up, gently reheated, and added to a salad!
Check your labels carefully for sugar and additives to make this truly Whole30.
You can use regular paprika if you can’t find smoked paprika. The smoked paprika adds and extra smoky kick that pairs well with the bacon, but it’s not absolutely necessary.
- Category: Dinner
- Method: Roasted
- Cuisine: American
Keywords: Paleo, Whole30, Gluten Free, Dairy Free, Chicken, Bacon