Ingredients

The following ingredients have 8 Servings
  • 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

Instruction

  • Preheat the oven to 375ºF. 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!