Bacon Wrapped Chicken Breasts

Do I even need to tell you how good this recipe is going to be? BACON WRAPPED CHICKEN BREAST! Sorry for yelling. But: BACON! If you’ve found yourself in a boring baked chicken breast rut week after week, there’s nothing like bacon to jazz things up.

Another beautiful aspect of this bacon wrapped chicken breast is that it’s so easy to make. You’ll only need bacon, chicken, and a handful of kitchen staples you likely already have on hand. No long shopping list here!

Bacon Wrapped Chicken

Everything’s better with bacon. Let’s just state the obvious here: bacon makes everything better, from bacon wrapped dates to scalloped sweet potatoes and butternut squash soup, and this bacon wrapped chicken breast recipe is no exception. Of course, if you’re not a fan of bacon, this recipe probably isn’t for you. You may want to try my cranberry chicken instead!

Juicy chicken. The bacon helps keep the chicken breast juicy and flavorful while it cooks which is a nice added bonus!

Sweet and savory. If you love recipes like chipotle honey glazed meatballs that balance sweet and savory flavors, you’ll appreciate this bacon wrapped chicken breast, with brown sugar for sweetness and a hint of smoked paprika to boost the smoky flavor of the bacon.

Easy to make. Wrapping the chicken in the bacon really doesn’t add all that much time to the process—and needless to say, the results are SO worth it. The bacon really dresses up the chicken and turns it into something special.

Ingredient Notes

• Boneless skinless chicken breasts: Look for chicken breasts that are about 6 oz. each. It’s best if each piece is around the same size so it cooks evenly. Trim the chicken if you need to; some of the larger chicken breasts actually can be cut in half to make 2 servings. If you want to cook larger-sized chicken breasts, adjust the baking time accordingly. Chicken thighs can also be wrapped in bacon if you prefer them; just keep in mind that they take longer to cook.
• Bacon: It’s best to use regular bacon, not thick cut. Thick cut bacon doesn’t get as crisp and tends to look underdone.
• Dijon mustard: This has a sharp, punchy flavor that brings balance to the flavors in this bacon wrapped chicken breast recipe.
• Brown sugar: Light or dark brown sugar are both fine.
• Seasonings: Chili powder, garlic powder, kosher salt, coarse ground black pepper, and smoked paprika.

How to Make Bacon Wrapped Chicken

Prepare. Preheat the oven to 400°F and coat a baking pan with nonstick spray. If you want to broil the chicken for a few minutes to crisp up the bacon (as pictured), choose a pan that is broiler-safe. Pyrex dishes cannot withstand the high heat of the broiler.

Mix seasoning. In a small bowl, blend together the brown sugar, mustard, chili powder, garlic powder, kosher salt, coarse ground black pepper, and smoked paprika. Set aside.

Cut the bacon. Slice all of the strips in half, then arrange four halves side-by-side for the first chicken breast.

Wrap the chicken. Smear a dab (about ½ teaspoon) of the brown sugar mixture on the top of the chicken breast. Set it seasoned side down on the 4 half-strips of bacon you arranged side-by-side. Spread another ½ teaspoon of the brown sugar mixture on the other side of the chicken.

Pull up the ends of the bacon on each side, meeting in the middle, overlapping as necessary. Flip the bacon wrapped chicken breast over, and place the chicken breasts seam side down in the dish. Repeat for the remaining 3 chicken breasts.

Add more sugar. Lightly sprinkle the wrapped chicken breasts with the remaining brown sugar. This gives the bacon a light sweet coating, similar to candied bacon.

Bake. Bake the bacon wrapped chicken breast for 30 to 35 minutes, or until it’s cooked through.

Rest. Let the chicken rest for 5 to 10 minutes before serving. This allows the juices to reincorporate so they don’t run out when you slice into the chicken breast.

Tips and Variations

• Make sure the chicken is roughly the same size. This ensures that all of the chicken breasts are done cooking at the same time. You don’t want to have some that are over-baked and some that are under-baked!
• Broil to finish. For crispier bacon, use a pan that can withstand broiling and broil the chicken for 2 to 3 minutes after it’s done baking. Watch it closely!
• Stuff it with avocado. My original bacon wrapped chicken breast recipe was stuffed with avocado. Want to give it a try? Butterfly the chicken, then stuff each breast with sliced avocado before seasoning and wrapping. (Full instructions are in the recipe card below.)
• Grill it. This recipe can be cooked on the grill instead of in the oven. Follow the same steps for wrapping the chicken, then grill over medium indirect heat with the cover down for 20 to 30 minutes, carefully flipping at least once.
• Rather have pork? Bacon wrapped pork tenderloin is pretty amazing, too, and just as easy to make.

Serving Suggestions

Veggie sides. Serve this bacon wrapped chicken with air fryer green beans, sautéed zucchini, or your favorite vegetable side dish.

Potatoes. Creamy crockpot mashed potatoes make for a fabulous comfort food dinner, as do these twice baked sweet potatoes.

Salad. A refreshing salad like this wedge salad is always delicious, or toss a bag of greens with honey mustard dressing for something simpler.

Storage & Reheating

Refrigerate/freeze: Store leftovers in an airtight container in the refrigerator for 3 to 4 days. To freeze, wrap each chicken breast individually in plastic wrap and then place them in a freezer bag or container. (Two layers = better protection from freezer burn.) Freeze for up to 3 months and thaw in the refrigerator before reheating.

Reheat: Bacon wrapped chicken can be reheated in a preheated oven or air fryer at 350°F until warmed through, or warm up smaller portions in the microwave. The microwave isn’t the best option because the bacon won’t be as crispy and the chicken may end up rubbery.