Bacon Wrapped Chicken

Juicy baked chicken breasts wrapped in a blanket of tender-crisp bacon. This bacon wrapped chicken recipe speaks for itself! 

Why this recipe works

Bacon wrapped chicken breasts come together with 6 simple ingredients. Honestly, what isn’t better when you add bacon to it? Sprinkle in a bit of brown sugar for caramelization and let the smokey bacon work its magic.

We are always looking for ways to elevate a regular chicken breast, like filling them with peppers, onions, and croutons in our stuffed chicken breast or pan-searing them in a rich cream sauce in our marry me chicken recipe. Today, we’re letting bacon do all the work, along with some seasonings and brown sugar for extra flavor. 

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHICKEN – Trim the chicken breasts so that they are an even thickness. Chef Antoine suggests trimming as opposed to pounding the chicken because pounding will cause the filet to become wider. Our chicken weighed 2.25 pounds before trimming, and weighed 1.3 pounds after trimming. We reserved the extra trimmed pieces to make our Garlic Chicken!

BACON – We used center cut bacon. I highly suggest using regular bacon, not thick-cut for this recipe. Thick-cut bacon will take longer to cook in the oven and may not become crispy without overcooking the chicken.

How to Make Bacon Wrapped Chicken

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 375 F. Line a baking sheet with aluminum foil.
2. In a small bowl, combine garlic salt, onion powder, brown sugar, and paprika.
3. Season both sides of each chicken breast with the seasoning mix. You will not use all the seasoning mix.
4. Lay a slice of bacon vertically across the chicken breast, stretching the bacon strip slightly so there’s enough excess to tuck under the breast. Overlap a second and third bacon strip. Repeat for the other three breasts.
5. Sprinkle more seasoning mix over the top of the bacon wrapped chicken.
6. Place prepared chicken breasts on the foil lined baking sheet. Bake in preheated oven for 35-40 minutes, depending on the thickness of your breasts.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve bacon wrapped chicken with a side of mashed potatoes, roasted potatoes, broccoli, green beans, carrots, or a simple dinner salad. 

More Related Recipes

• Bacon Wrapped Scallops
• Chicken Bacon Ranch Wrap
• Bacon Wrapped Filet Mignon
• Bacon Wrapped Little Smokies
• Air Fryer Bacon Wrapped Carrots
• Prosciutto Wrapped Asparagus

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Bacon Wrapped Chicken

Bacon wrapped chicken breasts come together with 6 simple ingredients. Honestly, what isn't better when you add bacon to it? Sprinkle in a bit of brown sugar for caramelization and let the smokey bacon work its magic.

5 from 2 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dinner

Cuisine: American

Servings: 4 servings

1 hour hr

Calories: 542

Author: Amanda Davis

Ingredients

• ▢ 4 large boneless skinless chicken breasts trimmed to an even thickness
• ▢ 12 slices center cut bacon
• ▢ ½ Tablespoon garlic salt
• ▢ 1 teaspoon onion powder
• ▢ ½ Tablespoon brown sugar
• ▢ 1 teaspoon smoked paprika

Things You’ll Need

• ▢
  Baking sheet
• ▢
  Vinyl gloves

Before You Begin

• Trim the chicken breasts so that they are an even thickness. Chef Antoine suggests trimming as opposed to pounding the chicken because pounding will cause the filet to become wider.
• Our chicken weighed 2.25 pounds before trimming, and weighed 1.3 pounds after trimming.
• We used center cut bacon. I highly suggest using regular bacon, not thick-cut for this recipe. Thick-cut bacon will take longer to cook in the oven and may not become crispy without overcooking the chicken.
• Chicken is done cooking when it reaches an internal temperature of 165F on an instant read thermometer. Insert the thermometer into the thickest portion of the meat to accurately gauge the temperature.
• Store leftovers in an air-tight container kept in the refrigerator for up to 4 days.

Instructions

• Preheat oven to 375 F. Line a baking sheet with aluminum foil.
• In a small bowl, combine garlic salt, onion powder, brown sugar, and paprika.
• Season both sides of each chicken breast with the seasoning mix. You will not use all the seasoning mix.
• Lay a slice of bacon vertically across the chicken breast, stretching the bacon strip slightly so there’s enough excess to tuck under the breast. Overlap a second and third bacon strip. Repeat for the other three breasts.
• Sprinkle more seasoning mix over the top of the bacon wrapped chicken.
• Place prepared chicken breasts on the foil lined baking sheet. Bake in preheated oven for 35-40 minutes, depending on the thickness of your breasts.

Nutrition

Serving: 1serving (1 breast) | Calories: 542cal | Carbohydrates: 3g | Protein: 56g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 188mg | Sodium: 1572mg | Potassium: 985mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 338IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg

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