Creamy Potato Soup with Bacon

One Pan Bacon Wrapped Chicken


“Can I get a YUM?! Chicken thighs are a weekly staple in our household and now this delicious 30 minute skillet meal is made even better with Kayem’s new Maplewood Bacon.”

One Pan Bacon Wrapped Chicken


1 package Kayem Maplewood Bacon

1.5 pounds boneless chicken thighs

4 tbsp butter, divided

4 tbsp olive oil, divided

2 cups Brussels sprouts, halved

1 apple cored and sliced thinly

3 shallots sliced thinly

Salt, pepper to taste

3 cups chicken broth, divided

2 cups white wine

  • Preheat oven to 375ºF. Wrap one slice of bacon around each chicken thigh and season with salt and pepper.
  • In a large pan or cast iron skillet, heat butter and olive oil over medium high heat. Add the chicken thighs (skin side down) and sear for 4 minutes on both sides.
  • Deglaze the pan with the white wine and chicken broth. Simmer for 5 minutes then transfer to the oven and roast for 20.
  • In another large pan, add another 2 tablespoons of butter and the shallots. Saute until translucent (about 2 minutes).
  • Add the halved Brussels sprouts and apple slices, then the remaining 1 cup of chicken broth. Saute for 5 minutes then transfer to the oven and roast for an additional 20 or until the Brussels sprouts begin to turn golden brown.
  • Top the roasted veggies with the cooked chicken and roast together for an additional 5 minutes. Serve hot!