Recipe Overview
Why you’ll love it: Bacon-wrapped chicken is an easy, flavorful way to upgrade a weeknight dinner and makes an impressive entrée for guests.
How long it takes: 55 minutes
Equipment you’ll need: 9 x 13 inch baking pan
Servings: 4
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Bacon-wrapped chicken brings bold flavor and added juiciness to plain baked chicken. With just a few pantry staples—bacon, chicken, Dijon, brown sugar and a blend of spices—you can transform simple chicken breasts into a sweet-and-smoky main that’s fast to prepare.
This recipe is straightforward and flexible. It works as written for a quick family meal, and with small tweaks it becomes a show-stopping entrée for company. The bacon locks in moisture while the brown sugar and smoked paprika create a subtly sweet, smoky glaze.
Bacon Wrapped Chicken
Why bacon works: The bacon crisps as it cooks and helps keep the chicken moist, while its smoky flavor complements the brown sugar and spices. If you prefer not to use bacon, consider a different sauce or crusted topping instead.
Flavor profile: This dish balances sweet and savory: brown sugar caramelizes on the bacon, Dijon gives a bright tang, and smoked paprika enhances the smokiness.
Simplicity: Wrapping the chicken with bacon adds minimal prep time but yields a noticeably elevated result—perfect for dinner any night of the week.
Ingredient Notes
- Chicken: Use boneless, skinless breasts around 6 oz each for even cooking. Trim or halve larger breasts. If you use thighs or larger breasts, increase cook time.
- Bacon: Regular-sliced bacon crisps better than thick-cut for this recipe; thick bacon can look underdone before it crisps.
- Dijon mustard: Adds a pleasant sharpness that balances the sweetness of brown sugar.
- Brown sugar: Light or dark both work—part is mixed into the rub and part is sprinkled on top for a glaze.
- Seasonings: Chili powder, garlic powder, kosher salt, coarse ground black pepper, and smoked paprika round out the rub.
How to Make Bacon Wrapped Chicken
Prepare: Preheat the oven to 400°F and spray a 9 x 13 inch pan with nonstick spray. If you plan to broil briefly to crisp the bacon at the end, use a broiler-safe pan (not Pyrex).
Mix the seasoning: In a small bowl, combine 1 tablespoon Dijon, 1 tablespoon brown sugar, ½ teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon coarse black pepper and ¼ teaspoon smoked paprika. Reserve the remaining 2 tablespoons brown sugar for sprinkling.
Assemble: Cut each bacon strip in half. Arrange four half-strips side-by-side to form a base for each chicken breast. Spread about ½ teaspoon of the seasoning mixture on one side of a chicken breast and set that seasoned side down on the bacon. Spread another ½ teaspoon of seasoning on the exposed side, then pull the bacon up and around the chicken, overlapping as needed. Place each wrapped breast seam-side down in the baking dish.
Finish: Lightly sprinkle the remaining 1 tablespoon brown sugar over the tops of the wrapped breasts. Bake for 30–35 minutes, until the internal temperature reaches 165°F. If desired, transfer the pan to the broiler for 2–3 minutes to crisp the bacon—watch closely to avoid burning.
Recipe Tip
Use an instant-read thermometer to confirm doneness: the internal temperature should be 165ºF.
Rest: Let the chicken rest 5–10 minutes before slicing so the juices redistribute and the meat stays moist.
Tips and Variations
- Uniform size: Choose breasts that are similar in size so they finish at the same time.
- Broil to finish: For extra-crispy bacon, broil on high for 2–3 minutes after baking using a broiler-safe pan. Watch carefully.
- Stuffed option: To stuff with avocado, butterfly each breast, add sliced avocado (one avocado works for four breasts), fold closed, then season and wrap as directed.
- Grill: You can grill these over medium indirect heat for 20–30 minutes with the lid down, flipping once or twice.
Serving Suggestions
Vegetables: Pair with air-fried green beans, sautéed zucchini, or your favorite roasted vegetables.
Potatoes: Mashed potatoes or twice-baked sweet potatoes make comforting sides.
Salad: Serve with a crisp wedge salad or a simple mixed greens salad tossed with honey mustard dressing for a lighter contrast.
Storage & Reheating
Refrigerate/freeze: Store leftovers in an airtight container in the refrigerator for 3–4 days. To freeze, wrap each breast in plastic and place in a freezer bag; freeze up to 3 months and thaw in the fridge before reheating.
Reheat: Warm in a 350°F oven or air fryer until heated through. The microwave will warm quickly but can make the bacon soft and the chicken rubbery.
More Chicken Recipes
Honey Balsamic Chicken Thighs
Soy and Honey Glazed Chicken Drumsticks
One Dish Italian Chicken and Rice Bake
White Wine Chicken, Mushrooms and Bacon
Bacon Wrapped Chicken Breasts
Ingredients
- 4 boneless skinless chicken breasts, about 6 oz. each
- 8 slices bacon, about 8 oz. (regular, not thick-cut)
- 1 tablespoon Dijon mustard
- 3 tablespoons brown sugar, divided
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- ¼ teaspoon smoked paprika
Instructions
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Preheat oven to 400°F. Spray a 9 x 13 inch pan with nonstick cooking spray.
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In a small bowl, mix Dijon, 1 tablespoon brown sugar, chili powder, garlic powder, salt, pepper and smoked paprika. Set aside.
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Cut bacon strips in half. Lay four half-strips side-by-side. Spread about ½ teaspoon of the seasoning mixture on one side of a chicken breast and place that side down on the bacon. Spread another ½ teaspoon on the exposed side, then wrap the bacon around the breast and place seam-side down in the baking dish. Repeat for remaining breasts.
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Sprinkle the tops with the remaining 1 tablespoon brown sugar.
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Bake 30–35 minutes, or until the internal temperature reaches 165°F.
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Remove from oven and let rest 5–10 minutes before serving.
Notes
- Chicken: Try to use breasts of similar size so they cook evenly; adjust time for larger or smaller pieces.
- Bacon: If you want a crisper finish, use a broiler-safe pan and broil 2–3 minutes after baking, watching closely.
- Avocado-stuffed option: Butterfly each breast, stuff with sliced avocado (one avocado for four breasts), fold closed and continue with the recipe.
- Recipe update: This version was retested in December 2024; cheddar was removed from the stuffing because it tended to leak during baking.
Video
Nutrition
Nutrition information is an approximation.