One-Pan Crispy Bacon Wrapped Chicken

This recipe is almost too easy to be this good. We are now back on sports schedules so quick, healthy meals are a must. And, I'm not sure why, but up until this month I had never cooked with chicken thighs! My go-to has always been chicken breasts so this was a stretch. But the more I read, certain recipes specifically stated "do NOT use chicken breasts...they will dry out". I heeded the warning and oh my goodness..they are so right! These things are so flavorful and retain moisture!
Also, I'm not a fan of soggy bacon. And this recipe gives great tips in keeping it crispy.

We served with green beans sautéed in leftover bacon grease. Because...why not, right? :)

Servings 6 -8 servings

Ingredients 

• 5 boneless skinless chicken thighs
• 10 slices nitrate free bacon
• 2 tsp onion powder 
• 1/2 tsp smoked paprika 
• 1/2 tsp fine grain sea salt 
• black pepper 
• fresh herbs as desired 

Instructions 
1. Mix the onion powder, paprika, salt and pepper in a small bowl and sprinkle over all the chicken. Heat a large cast iron skillet over med-hi heat and preheat your oven to 400 degrees.
2. Wrap one slice of bacon around each chicken thigh half, twice, to cover the chicken surface as much as possible.
3. Add each chicken piece to the skillet, seam side up. Allow the first side to brown about 2 minutes. 4. Turn over each chicken piece carefully so the bacon doesn't move, so seam side is now down and browned side is up. Transfer the skillet to the preheated oven and bake until the chicken is no longer pink and bacon is crisp, about 10-15 minutes.
5. If chicken is cooked and the bacon isn't crispy enough for your preference, put the chicken under the broiler for a minute or until the bacon is cooked to preference (keep a close eye on it)
6. Garnish with fresh herbs if desired while chicken is still in the pan, and serve with your favorite veggie and potatoes. Enjoy!

Recipe: paleorunningmomma.com