Prep the chicken. Pat the chicken breasts dry with paper towels. If they’re very thick, slice them horizontally to create cutlets or pound to even thickness. This helps them cook faster and more evenly.

Mix the seasoning. In a small bowl, combine salt, pepper, garlic powder, smoked paprika, onion powder, and Italian seasoning. Stir in the oil to make a loose paste.

Season generously. Rub the spice mixture all over the chicken. If using Dijon, brush a thin layer over each piece first for extra tang and to help the spices stick.

Wrap with bacon. Lay 2–3 strips of bacon per chicken breast, slightly overlapping, and wrap snugly. Tuck the ends under the chicken or secure with toothpicks if needed. Tip: Place the seam side down on the baking sheet to keep it in place.

Arrange for roasting. Line a sheet pan with foil and set a wire rack on top if you have one. Place the wrapped chicken on the rack for better airflow and crispier bacon. No rack? Use parchment and flip halfway.

Bake. Roast at 400°F (205°C) for 22–28 minutes, depending on thickness. The chicken is done when it hits 165°F (74°C) in the thickest part.

Crisp the bacon. If the bacon needs a bit more color, switch the oven to broil and cook 1–3 minutes, watching closely to avoid burning.

Rest and slice. Let the chicken rest 5 minutes. Slice or leave whole, depending on how you plan to portion it.

Cook your sides. While the chicken bakes, prep sides. Roast or steam low-carb veggies, or sauté some zucchini in olive oil with salt, pepper, and a squeeze of lemon.

Portion. Divide the chicken and sides into 4 meal-prep containers. Add a sprinkle of chopped parsley for freshness if you like.