BLT Chicken

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  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4-5 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: American


Like my favorite sandwich but you eat it with a fork and knife.

Listen to me explain briefly about how to make this dish, with some great tips along the way, by clicking the play button below:

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  • 810 skinless bone-in or boneless chicken thighs
  • Salt and pepper
  • 810 tomato slices, sliced 1/4-in. thick (about 2 tomatoes)
  • 45 bacon slices, cut in half
  • 1 head of iceberg lettuce, shredded
  • 1/4 cup mayonnaise


  1. Preheat oven to 425°F.
  2. Lightly oil a rimmed baking sheet. Put in chicken thighs. Season lightly with salt and pepper. Top each with a tomato slice and half slice of bacon.
  3. Bake for 40-45 minutes, until bacon is crisp and chicken is cooked through.
  4. Meanwhile, divide lettuce between dinner plates.
  5. Put mayonnaise in a zip-top bag. Cut a tiny corner off of the bag. Drizzle over lettuce. Top with the cooked chicken.