My dad taught me this trick for keeping poultry moist, and it is a total game changer for a 4 ingredient dinner

This oven baked 4-ingredient bacon wrapped chicken is a simple little trick my dad taught me years ago for keeping poultry moist, and it truly is a game changer for busy weeknights. Wrapping the chicken in bacon locks in the juices while adding flavor, so you don’t have to fuss with marinades or complicated steps. It’s the kind of no-fail, family-friendly dinner I lean on when I want something comforting that looks special but takes only a few minutes to get into the oven.

Serve these bacon wrapped chicken breasts straight from the foil-lined pan with simple sides like roasted potatoes, buttered egg noodles, or a pan of steamed green beans. A crisp side salad with ranch or a tangy vinaigrette helps balance the richness of the bacon. For an easy family-style meal, slice the chicken into thick pieces and arrange on a platter with a bowl of mashed potatoes and some corn or peas so everyone can help themselves.

Servings: 4

4 boneless, skinless chicken breasts (about 6–8 oz each)

Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easy cleanup, and lightly coat the foil with a little olive oil or nonstick spray so the bacon doesn’t stick.

Pat the chicken breasts dry with paper towels. This helps the seasoning stick and keeps excess moisture from steaming the chicken instead of roasting it.

Brush or rub the chicken breasts all over with the olive oil or melted butter. Sprinkle the seasoned salt evenly over both sides of each piece, gently pressing it in with your fingers so it adheres.

Lay 2–3 slices of streaky bacon on a cutting board, slightly overlapping them to form a strip wide enough to wrap around one chicken breast. Place one seasoned chicken breast on top of the bacon at one end.

Starting at one end, wrap the bacon snugly around the chicken breast, stretching the slices just a bit as you go so they overlap and cover as much of the surface as possible. Place the bacon-wrapped chicken seam-side down on the foil-lined baking sheet. Repeat with the remaining chicken breasts and bacon slices, spacing them a little apart on the pan.

Place the baking sheet on the middle rack of the preheated oven. Bake for 25–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) in the thickest part. The bacon should be mostly browned at this point.

For crispier bacon, switch the oven to broil for 2–4 minutes at the end of cooking time, watching carefully so the bacon browns and crisps without burning. The edges should look glistening and golden brown.

Remove the pan from the oven and let the bacon wrapped chicken rest on the baking sheet for 5 minutes before serving. This short rest helps the juices settle so the meat stays moist when you slice into it.

For picky eaters, you can use a very mild seasoned salt or just a simple mix of salt, pepper, and a pinch of garlic powder so the flavors stay familiar. If your family likes a hint of sweetness, lightly brush the bacon with 1–2 tablespoons of maple syrup or honey during the last 5–10 minutes of baking to create a sticky, caramelized glaze. For a smoky twist, swap the seasoned salt for a blend of smoked paprika, garlic powder, and a little brown sugar. You can also tuck a thin slice of cheddar or mozzarella under the bacon for a cheesy center, but keep it to a small amount so it doesn’t ooze out too much. If you’re working with smaller chicken tenders instead of full breasts, reduce the baking time to about 15–20 minutes and use just one slice of bacon per piece. To make cleanup even easier, discard the foil once the pan is cool and give the pan a quick wash—no scrubbing baked-on bits. Leftovers reheat well wrapped in foil in a 325°F (165°C) oven until warmed through, and they’re great sliced over salads or tucked into sandwiches the next day.