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Sizzle Up Your Dinner: How to Cook Chicken Filet Mignon Wrapped in Bacon Like a Pro!

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Make this Bacon Wrapped Filet for a steakhouse quality meal at home. The steak is so tender and the bacon makes each bite flavorful.

No need to pay a lot of money at a fancy steakhouse for a great meal. Anyone can cook filet mignon at home for a wonderful main dish recipe. Impress your family this week by serving filet mignon for a special occasion. It is easier than most people realize to make this type of steak at home.

Hey there, food lovers! If you’re lookin’ to whip up somethin’ that’s gonna make jaws drop at the dinner table, you’ve stumbled on the right spot. Today, we’re diving into the art of makin’ chicken filet mignon wrapped in bacon—a dish that sounds all high-falutin’ but is honestly easy peasy to pull off. I’ve been messin’ around with this recipe for a while now, and lemme tell ya, it’s a surefire way to impress your fam or that special someone without breakin’ a sweat in the kitchen.

So what’s this fancy dish all about? Chicken filet mignon is just a snazzy name for tender chicken pieces—usually thighs or fillets—wrapped up nice and tight in smoky bacon then cooked till it’s juicy on the inside and crispy on the outside. It’s like givin’ a humble piece of chicken a red-carpet makeover. And trust me, when that bacon starts sizzlin’ and the aroma fills your house, you’ll be hooked before you even take a bite.

We’re gonna break this down step by step keepin’ it real simple so even if you ain’t a master chef, you can nail it. I’ll share my go-to method some killer tips I’ve picked up from trial and error (yep, I’ve burned a few!), and ways to jazz it up for different vibes. Let’s get cookin’!

Why Chicken Filet Mignon Wrapped in Bacon is a Game-Changer

Before we roll up our sleeves, let’s chat about why this dish is worth your time. First off, it’s a perfect mix of fancy and doable. You get that restaurant-quality look and taste without needin’ a culinary degree. Plus, bacon makes everythin’ better—ain’t that the golden rule of cooking? Here’s why I’m obsessed with it:

  • Looks Like a Million Bucks: The bacon wrap gives it a polished, elegant vibe that’s perfect for date nights or holiday feasts.
  • Keeps Chicken Juicy: Wrappin’ the chicken in bacon locks in all them tasty juices, so you don’t end up with dry, sad meat.
  • Flavor Explosion: The smoky, salty bacon seeps into the chicken as it cooks, makin’ every bite a little piece of heaven.
  • Super Versatile: You can season it a hundred different ways or pair it with all sorta sides. It’s a blank canvas for your creativity!

Now that you’re sold on why this dish rocks let’s get into the nitty-gritty of makin’ it happen.

What You’ll Need to Make Chicken Filet Mignon Wrapped in Bacon

Gather up your ingredients and tools before you start. Nothin’ worse than realizin’ halfway through that you’re outta bacon! Here’s what I use for a batch that serves about 4 folks:

Ingredient Quantity Notes
Boneless, skinless chicken thighs 4 large (about 5 oz each) Thighs stay juicier than breasts, trust me!
Bacon strips 8 pieces Go for thinner or center-cut; thick won’t crisp up right.
Brown sugar 2 tablespoons For that sweet, caramelized magic on the bacon.
Garlic powder 1 teaspoon Adds a nice savory kick.
Paprika 1 teaspoon For a lil’ smokiness and color.
Salt ½ teaspoon To bring out the flavors.
Black pepper A pinch Just a lil’ to taste.
Olive oil 1 teaspoon (optional) Helps with browning if you’re feelin’ fancy.

Tools You’ll Need:

  • Baking sheet or tray
  • Foil or baking paper (for easy cleanup)
  • Toothpicks (to secure the bacon)
  • Small bowl (for mixing seasonings)
  • Tongs (for handlin’ hot stuff)
  • Meat thermometer (if you wanna be extra sure it’s cooked)

Got everythin’? Good! Let’s move on to the fun part—puttin’ this masterpiece together.

Step-by-Step Guide: How to Cook Chicken Filet Mignon Wrapped in Bacon

I’m gonna walk ya through this like I’m standin’ right next to ya in the kitchen. Follow these steps, and you’ll have a dish that looks like it came straight outta a five-star joint. Preheat your oven to 400°F (or about 200°C if you’re on that metric system) while we prep.

Step 1: Prep Your Chicken

Start by rinsin’ off them chicken thighs under cold water, then pat ‘em dry with some paper towels. You don’t want ‘em too wet, or the bacon won’t stick right. Trim off any extra fat or weird bits hangin’ off. If they’re real thick, give ‘em a gentle pound with a meat mallet or even a rollin’ pin to get ‘em to about a half-inch thickness. This helps ‘em cook even.

Step 2: Season That Bird

Mix up your garlic powder, paprika, salt, and a dash of black pepper in a small bowl. Rub this mix all over both sides of the chicken thighs. Don’t be shy—get in there with your hands and make sure it’s coated good. This is where the flavor starts buildin’, so don’t skimp!

Step 3: Wrap It Up with Bacon

Take your bacon strips and cut ‘em in half if they’re super long. Lay a piece of bacon down, put a chicken thigh at one end, and roll it up nice and snug. The bacon should overlap just a lil’ bit to hold it together. If it don’t stay put, no worries—grab a toothpick and stick it through, parallel to the bacon strip, to keep it secure. Repeat this for all your pieces, and place ‘em seam-side down on a foil-lined baking sheet.

Step 4: Add a Sweet Touch

Here’s a lil’ trick I love—sprinkle some brown sugar over the top of each bacon-wrapped piece. Rub it on with your fingers if ya need to. This ain’t just for sweetness; it helps the bacon caramelize into this gorgeous, sticky crust that’ll have everyone askin’ for seconds. If you ain’t got brown sugar, a drizzle of honey or maple syrup works too.

Step 5: Bake to Perfection

Pop that tray into your preheated oven at 400°F. Let it bake for about 30 to 35 minutes. You’re lookin’ for the bacon to get crispy and the chicken to be cooked through. If you’ve got a meat thermometer, check that the internal temp hits at least 165°F in the thickest part. Not golden enough for ya? Crank on the broiler for a couple minutes at the end—just keep an eye out so it don’t burn!

Step 6: Gloss It Up and Rest

Once it’s outta the oven, don’t just dive in yet. Use a brush or spoon to slather some of them juicy pan drippings over the bacon. This makes it shiny and adds extra flavor—don’t waste that liquid gold! Then, let the chicken rest for about 5 minutes. This locks in the juices so it ain’t dry. Pull out them toothpicks before servin’ unless you want a surprise crunch.

And there ya have it! Your chicken filet mignon wrapped in bacon is ready to steal the show. Serve it up hot, maybe with some creamy mashed taters or a side of roasted veggies, and watch the compliments roll in.

Pro Tips to Nail This Dish Every Time

I’ve cooked this a buncha times, and lemme share some hard-earned wisdom to make sure yours turns out just as good—or heck, even better—than mine. These lil’ tweaks can take it from “pretty tasty” to “holy cow, you made this?!”

  • Chill Before Baking: If your bacon keeps slippin’ off, stick the wrapped pieces in the fridge for about 30 minutes before poppin’ ‘em in the oven. This helps everythin’ set in place.
  • Elevate for Crispiness: Place a wire rack on your baking sheet and set the chicken on top. This lets air get all around, makin’ the bacon extra crispy instead of soggy on the bottom.
  • Don’t Overcook: Chicken thighs are forgivin’, but if ya leave ‘em in too long, they’ll still dry out. Use that thermometer if you’re unsure—165°F is the magic number.
  • Blot for Better Bacon: Make sure the chicken is real dry before wrappin’. Wet meat makes the bacon steam instead of crisp, and we don’t want that mess.
  • Broil with Caution: Wanna extra golden bacon? Hit it with the broiler for 2-3 minutes at the end, but don’t walk away—sugar burns faster than you can say “oops.”

One time, I forgot to dry the chicken proper, and the bacon just wouldn’t crisp up. Looked more like a soggy blanket than a fancy wrap. Lesson learned—pat it down good!

Get Creative: Seasonings and Variations

One of the coolest things about this dish is how you can switch it up to match your mood or whatever’s in your pantry. Don’t just stick to salt and pepper—go wild! Here’s some flavor combos I’ve tried that turned out darn tasty:

  • Mexican Vibes: Mix chili powder, cumin, and a squeeze of lime juice for a zesty kick. Pair it with some salsa on the side.
  • Italian Flair: Use basil, oregano, and a sprinkle of parmesan before wrappin’. Feels like a trip to Tuscany!
  • BBQ Bliss: Rub on some smoked paprika and brown sugar, then brush with your fave BBQ sauce in the last 5 minutes of baking.
  • Asian Twist: Blend ginger, garlic, and a splash of soy sauce for an umami punch. Sesame seeds on top look pretty too.
  • Lemon Herb Love: Grate some lemon zest with rosemary and thyme. It’s fresh and cuts through the bacon’s richness.

You can also stuff a slice of cheese—like mozzarella or cheddar—under the bacon before baking for a gooey surprise. Or, if thighs ain’t your thing, use chicken breasts—just pound ‘em thin so they cook even with the bacon. Play around and make it your own!

Troubleshootin’ Common Hiccups

Even with a straightforward recipe like this, stuff can go sideways. Don’t sweat it—I’ve been there, and here’s how to fix the usual suspects:

  • Bacon Ain’t Crispy: If it’s lookin’ more rubbery than crunchy, you prob’ly didn’t dry the chicken enough. Next time, pat it down hard. For now, broil it a bit longer.
  • Chicken’s Dry as a Bone: Overcooked it, huh? Don’t go past 165°F internal temp, and maybe tent it with foil if it’s gotta sit out a while before eatin’.
  • Bacon Slips Off: Didn’t secure it tight enough. Use longer bacon strips or more toothpicks next go. Chillin’ it pre-bake helps too.
  • Bottoms Burnin’ Up: If the underside chars, you forgot to rotate the tray. Halfway through, give it a spin, or use that wire rack trick I mentioned.

These fixes got me outta many a kitchen jam, so keep ‘em in your back pocket.

Servin’ Up Your Bacon-Wrapped Masterpiece

Now that you’ve cooked up this stunner, how ya gonna plate it? This dish is super flexible, workin’ for cozy family dinners or swanky get-togethers. Here’s some ideas I’ve tried that pair real nice:

  • Classic Comfort: Lay it over a bed of creamy mashed potatoes. The pan juices drizzled on top tie it all together.
  • Healthy-ish Balance: Serve with roasted veggies like Brussels sprouts or asparagus. The green cuts through the richness.
  • Carb Lover’s Dream: Toss it on some buttery rice or pasta with a side of garlic bread. Pure indulgence!
  • Salad Power: Slice it up and throw it on a fresh salad for a protein-packed meal that don’t feel too heavy.
  • Breakfast Twist: Cut into pieces and mix into a hearty egg skillet. Bacon and eggs, but fancier!

I once served this at a holiday party with some cheesy polenta on the side, and folks couldn’t stop ravin’ about it. Pick a side that matches the vibe you’re goin’ for, and you’re golden.

FAQs: Your Burnin’ Questions Answered

I’ve gotten a lotta questions over the years about makin’ this dish, so lemme tackle the biggies right here. If you’re wonderin’ somethin’, chances are I’ve got ya covered.

  • How long does it take to bake this chicken?
    At 400°F, you’re lookin’ at 30-35 minutes, dependin’ on how thick your pieces are. Check the internal temp—165°F means it’s done.

  • Can I use chicken breasts instead of thighs?
    Yup, you sure can! Just pound ‘em thin so they cook at the same rate as the bacon. Thighs are juicier, though, just sayin’.

  • What if I wanna freeze these for later?
    Totally doable. Wrap ‘em uncooked in plastic wrap, then foil, and freeze. Thaw overnight in the fridge before bakin’ as usual.

  • How do I reheat leftovers without ruinin’ ‘em?
    Pop ‘em on a sheet pan at 375°F for 10-15 minutes till warmed through. Don’t microwave if ya can help it—kills the crisp.

  • Can I make this less fatty?
    For sure! Use center-cut bacon or even turkey bacon, and trim any extra fat off the chicken. Still tastes awesome.

  • What if I don’t got an oven? Can I cook it on the stove?
    You can pan-fry in a skillet, but it needs watchin’ so it don’t burn. Medium heat, turn often, till cooked through. Oven’s easier, though.

Got more questions? Hit me up in the comments or wherever you’re readin’ this, and I’ll do my best to help ya out!

Why This Dish Keeps Me Comin’ Back

I gotta confess, this chicken filet mignon wrapped in bacon has become a staple at my place. There’s somethin’ magical about how a few simple ingredients—chicken, bacon, a pinch of spice—turn into a meal that feels so darn special. Whether I’m cookin’ for just me and a quiet night in or hostin’ a big ol’ dinner party, this recipe never lets me down. It’s like a trusty old friend in the kitchen.

I remember the first time I made it, I was nervous as heck. Thought I’d mess up the wrappin’ or overcook it into rubber. But when I pulled it outta the oven, all golden and smellin’ like a dream, I knew I’d found a winner. My guests that night couldn’t believe I whipped it up myself. And honestly, that’s the best part—makin’ somethin’ that looks and tastes pro-level without spendin’ all day slavin’ over a stove.

So, what’re ya waitin’ for? Grab some chicken and bacon, fire up that oven, and give this a shot. Play with the flavors, make it your own, and don’t stress if it ain’t perfect the first time. Cookin’s all about learnin’ as ya go, and I’m bettin’ this dish’ll become one of your faves too. Drop a note below if ya try it—I’d love to hear how it turned out or any crazy twists ya added. Let’s keep the kitchen magic alive!

how to cook chicken filet mignon wrapped in bacon

Steak Temperature for Steak Doneness

  • Rare – 120F, cool to warm red center
  • Medium Rare – 130F, Warm red center
  • for Medium – 140F, Hot pink center
  • Medium Well – 150F, Mostly brown center
  • Well Done – 160F, full brown in color

The best way to test for doneness in a steak is by inserting an instant read thermometer into the thickest part of the steak. Do this through the side, not the top of the steak.

How to Cook Bacon Wrapped Filet

  • Step 1 – Set the oven to 450 degrees.

how to cook chicken filet mignon wrapped in bacon

Step 2 – Prepare the filets by wrapping a slice of thick-cut bacon around each fillet. Secure the bacon slices with a toothpick so the bacon stays on the meat.

how to cook chicken filet mignon wrapped in bacon

Step 3 – Sprinkle kosher salt and pepper on both sides of the filets.

how to cook chicken filet mignon wrapped in bacon

Step 4 – Heat a cast iron pan over medium-high heat on the stovetop. Add tablespoon of butter and oil to the pan until melted.

how to cook chicken filet mignon wrapped in bacon

Step 5 – Cook them 2 to 3 minute per side over medium heat. You just want the steaks to be golden brown each side and not fully cook them.

  • Step 6 – Leave the filet mignon in the cast iron skillet and place in the oven in the center rack. Continue to cook for 6-7 minutes until the steaks are cooked how you prefer them and your have crispy bacon.
  • Step 7 – Once you remove bacon-wrapped filets from the oven, let the steak rest for 3 to 5 minutes before serving.
  • Room Temperature – Allow the meat to come to room temperature before you cook it.
  • Remove the Meat from the Oven when it is Slightly Underdone – This is because the meat will continue to cook for about 5 minutes after you take it out of the oven. The internal temperature of the steak will increase by 3 to 5 degrees Fahrenheit. In order to cook the steak to your preference, it is important to remember to cook it slightly underdone.
  • Use a Meat Thermometer – It is so easy to determine how your steak is cooked by using a digital easy read meat thermometer. Make sure to insert the thermometer through the side and not the top. It is also important to do this at the thickest part of the steak.
  • Rest Steak – Don’t skip or rush this step. It is important to allow the steak time to sit so all of those flavorful juices stay inside and allows for the muscle fibers to relax.
  • Searing – Sear all sides of the steak for the best beautiful texture and a tender and juicy exterior.

Take your filet mignon to the next level by serving with a garlic butter topping or a cream sauce for even more flavor.

Melt butter with minced garlic and fresh herbs to make a delicious herb butter. Then add to the top of the steak before serving. Another option is to combine chicken broth, heavy cream, Dijon Mustard, lemon zest, and chives for a delicious creamy sauce.

how to cook chicken filet mignon wrapped in bacon

Pan-seared Bacon-wrapped Filet Mignon – Bruce Holley

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