Oven-Baked Chicken Thighs with Bacon and Cream

Ingredients 0/4

Step 1

Gently heat your oven to 350°F (175°C). Lay the chicken thighs flat on a cutting board and give them a gentle pound with a meat mallet if they’re a bit thick. Spread some cream cheese over each piece, then roll them up nice and snug, tucking the sides in as you go. Wrap each roll with a slice of bacon and secure it with a skewer so it doesn’t unravel.

Step 2

Place the chicken rolls in a deep baking dish and pour the whole can of condensed cream of chicken soup over them, making sure they’re nicely covered. Cover the dish with aluminum foil and pop it in the oven. Let it bake for about 20 minutes, then take off the foil and keep baking until the chicken is cooked through and no longer pink inside, the juices run clear, and the bacon turns crispy—this usually takes another 20 minutes or so.