Chicken Mignons is one of our family’s favorite all-year-round meals because it’s delightful moist chicken thighs wrapped in smokey bacon with a sweet garlic butter center….just writing about it makes my mouth water. This recipe is my favorite because the bacon is crispy on top, and the chicken is moist, succulent, and delicious!
You’ve probably seen them at the butcher, but how much do you know about chicken mignons? Chicken mignon is bacon-wrapped chicken that is topped with delicious garlic butter. It’s an excellent dinner party dish because once prepared, all you have to do is bake it until golden and cooked through.
Chicken Filet Mignon Cooking Tips
- Pound one of the chicken thigh fillets between two sheets of baking paper with a kitchen mallet to make it thinner. Make sure to only use the smooth side of the mallet, or you’ll ruin the paper and chicken.
- Place slices of onion, capsicum, garlic, and butter on the inside of the flattened chicken thigh. To give it more flavor, add some mustard. I make garlic butter by combining crushed garlic with soft butter and wrapping it in plastic to take the shape of a long roll, and placing it in the refrigerator to set. This way, the garlic butter can then be easily sliced. You can also combine herbs with garlic and butter to make a delicious spread for crispy garlic bread.
- Roll the chicken thigh and place it on a long piece of bacon rasher, then secure it with two toothpicks. Make sure to leave enough toothpicks sticking out so that people can see them and remove them before eating them. You don’t want to surprise them with ‘wood’ in their chicken while they’re eating it.
- Place the chicken mignons in an oven baking dish lined with baking paper (this makes it easier to clean the baking dish later). On top of each, place a knob of butter. To keep it on top, I place it on a toothpick.
- The BEST tip is to fill the dish halfway with chicken stock, up to the tops of the chicken mignons. When the chicken cooks in this manner, it is immersed in chicken stock, which keeps the chicken moist and succulent.
Oven Cooking Time for Chicken Filet Mignon
The oven cooking time for preparing chicken filet mignon varies and depends on specific attributes- doneness and oven temperature. Below are the different cooking times at different oven temperatures when preparing a meal of chicken filet mignon:
- At 120°F, cook time is 6 mins
- At 130°F, cook time is 7 mins
- At 140°F, cook time is 8 mins
- At 150°F, cook time is 9 mins
- At 160°F, cook time is 10 mins
How Long to Cook Chicken Filet Mignon in Oven
Ingredients
- 2 tablespoons of unsalted butter
- 2 sprigs of fresh rosemary
- 1 tablespoon of oil
- 6 oz fillet mignon
- 1 tablespoon of coarse salt
- Freshly ground pepper
- 1 clove of garlic
- 1/4 tablespoon of thyme
- 1 tablespoon of lemon zest
Instructions
- Pat the filet mignon dry with paper towels on a cutting board and set aside at room temperature for 20-30 minutes.
- Pound one of the chicken thigh fillets between two sheets of baking paper with a kitchen mallet to make it thinner. Make sure to only use the smooth side of the mallet, or you’ll ruin the paper and chicken.
- Lay some onion, capsicum, garlic, and butter slices on the inside of the flattened chicken thigh. If you want, you can sprinkle some mustard to give it a little more flavour.
- Roll the chicken thigh and place it on a long piece of bacon rasher, then secure it with two toothpicks. Make sure to leave enough toothpicks sticking out so that people can see them and remove them before eating them.
- Place the chicken in an oven baking dish lined with baking paper (this makes cleaning the baking dish much easier later).
- On top of each, place a knob of butter. To keep it on top, I place it on a toothpick.
- Fill the dish halfway with chicken stock, up to the halfway point of the chicken. When the chicken cooks in this manner, it is immersed in chicken stock, which keeps the chicken moist and succulent.
- Bake in a moderately preheated oven, 180°C or 350°F, until the bacon on top golden brown and the chicken, is done thoroughly. This is determined by the thickness of your chicken mignons and their number in the baking dish.