For some cooks, the most daunting part of any new cooking adventure is imagining the pile of dishes that will be left afterward. But, thanks to this recipe from Food52 that has you preparing a delectable arrangement of bacon-wrapped chicken, dates, arugula, and blue cheese all in a single skillet, you’ll have more time to enjoy your meal and notice how single-pot cooking really blends the flavor profiles of different ingredients together.

Ingredients

• 4 skinless and boneless chicken breasts
• 8 slices of regular or thin-cut bacon
• 8 Medjool dates, pitted and halved
• 4 to 5 cups of arugula, spinach, or other tender greens
• ½ cup of crumbled blue cheese, feta, or goat cheese (about 1 ½ ounces)
• 2 tablespoons of olive oil
• 2 tablespoons of maple syrup
• 1 teaspoon of chile sauce (with more to taste)
• 2 ½ teaspoons of smoked or sweet paprika
• 1 ½ teaspoon of ground coriander
• Kosher salt, to taste
• Fresh ground black pepper, to taste

Directions

1. Begin this recipe by arranging an oven rack approximately 6 inches away from the broiler. Preheat the oven to 400°F or 375°F on a convection oven.
2. Remove your chicken from the packaging and pat them dry with a paper towel. Then, mix your paprika and coriander together in a small bowl and evenly rub that spice mix on both sides of all chicken breast pieces. Afterward, season both sides with salt and pepper.
3. Starting at the bottom of the thickest end of a chicken breast piece, wrap 1 slice of bacon around the breast working toward the middle and ending on the bottom of the piece. Take another slice of bacon, and continue wrapping until the chicken is completely wrapped. It’s okay if your bacon pieces are slightly overlapping at the ends of the two slices. Just ensure that your bacon seams are on the bottom, as the bacon will stay intact better this way. Refrigerate the bacon-wrapped chicken for up to 8 hours in advance, then remove from the fridge 10 to 15 minutes before using.
4. Heat 2 tablespoons of your olive oil in a 12-inch (or larger) ovenproof skillet over medium heat. Once the skillet is properly heated, arrange the chicken breasts with the bacon seam side down in the skillet, and cook them undisturbed for about 4 minutes. Cook them just until the bacon starts to render its fat and begins to brown on the underside. You can check the bottoms by gently lifting the chicken breasts with a spatula to make monitoring easier. Then remove the skillet from the heat.
5. Meanwhile, mix your maple syrup and chile sauce in a small bowl. Taste it, and add more chile sauce according to your preference. Brush the top sides of each chicken breast with the maple-chile sauce. In the skillet, nestle the 8 Medjool dates around the breasts so that they’ll roast in the pan sauce. Just be sure not to place any dates on top of the chicken.
6. Transfer your skillet to the oven and roast it for 10 minutes, baste the chicken with the pan sauce, and check the internal temperature. You’re going to want to continue to roast it until the thermometer registers between 150°F and 165°F, which typically takes less than 5 minutes or closer to 20 minutes depending on the thickness of the pieces. For additional flavor, baste your chicken each time you check the temperature. Remove the skillet from the oven, baste again, and transfer your dates onto a cutting board.
7. Heat the broiler, slide the skillet underneath the broiler, and broil them for 2 to four minutes until the bacon is well-browned and crispy. Be sure to watch closely to avoid burning.
8. Transfer the chicken to your cutting board, let them rest for 5 to 10 minutes, and then slice each breast to your preference. Alternatively, you can leave them whole.
9. Meanwhile, make your vinaigrette in the skillet by whisking the vinegar into the pan sauce. Taste it, add more vinegar and/or salt until you find the perfect balance of salty, sweet, and tangy flavors.
10. In a medium bowl, toss your arugula (or other tender greens) with just enough of the vinaigrette to lightly coat the leaves, and then add in your dates and cheese, and toss it all again. Divide the salad and chicken among plates, spoon a little extra vinaigrette over the chicken prior to serving, and enjoy.

Notes:

• When selecting the chicken breasts, you’ll want to not only choose breasts that are roughly equal in size and weight, but you’ll want to aim for about 1 ¾ to 2 pounds in total weight.
• For the chile sauce, consider reading up on the flavors of the different types to better hone in on your preferred flavor. Suggestions are: harissa, sambal, oelek, or gochujang.
• Save any leftover vinaigrette for later, as it will keep in the refrigerator for several days.

For more delicious recipes, click here.