Ingredients
4 boneless, skinless chicken breasts, about 6–8 oz each
8–12 slices thin-cut bacon
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Pat chicken breasts dry with paper towels. Place each between two pieces of plastic wrap and pound to 1-inch thickness.
2. In a small bowl, mix smoked paprika, garlic powder, onion powder, salt, and black pepper. Drizzle chicken with olive oil, then rub seasoning all over both sides.
3. Wrap each chicken breast with 2-3 slices of bacon, tucking ends underneath. Use toothpicks if needed to secure.
4. Preheat air fryer to 375°F (190°C) for 5 minutes.
5. Place chicken in a single layer in the air fryer basket. Cook for 18-25 minutes, flipping halfway, until internal temperature reaches 165°F (74°C) and bacon is golden and crispy. If needed, increase to 400°F for 2-3 more minutes.
6. Let rest for 5 minutes before slicing. Serve.
Notes
For best results, use thin-cut bacon and do not overcrowd the air fryer basket. Add a small amount of water to the bottom drawer to reduce smoking. Leftovers keep in the fridge for 3-4 days; reheat in the air fryer at 350°F for 5-8 minutes to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Air Fry
- Cuisine: American
- Diet: Gluten-Free, Low-Carb
Nutrition
- Serving Size: 1 chicken breast
- Calories: 410
- Sugar: 1g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 44g
- Cholesterol: 115mg