This Bacon Wrapped Chicken is so simple, but looks good enough to serve to guests. Savory and delicious, its combination of brown sugar and spices gives it a caramelized finish that you’ll love.
Table Of Contents
Recipe Details
I can’t get enough of this amazing Bacon Wrapped Chicken. It’s one of those recipes that’s quick and easy, but tastes so good you want to have it again and again.
- TASTE: The salty, savory bacon and caramelized brown sugar give this chicken so much flavor. With simple spices added in, it tastes too good to miss.
- TEXTURE: The chicken is juicy and tender thanks to the oven baking and rendered fat from the bacon. And the crispy layer of bacon on top is scrumptious.
- TIME: This dish takes less than half an hour.
- EASE: With just a few ingredients you probably have on hand and easy-to-follow instructions, this recipe will be a breeze to prepare.
What You’ll Need
Ingredient Notes
- Chicken- Boneless and skinless chicken breasts are best for this recipe. You can use other cuts, but you will need to adjust your cook time depending on the thickness.
- Bacon- Thin-cut bacon strips are what you need here. Thicker cuts will not crisp up the way we want.
- Brown sugar- This ingredient is really important to the caramelization process. Other sweeteners can work, too.
- Spices- Keep it simple with salt, pepper, paprika, and garlic powder. Use smoked paprika to give the meat a great smoky flavor.
Add-ins and Substitutions
- Substitute other cuts of chicken-You can also make this with chicken tenders or thighs. Just make sure to choose boneless and skinless, and adjust your oven time so you don’t burn thinner cuts or have a raw center for thicker ones.
- Use other sweeteners- Brown sugar adds a great rich flavor, but you can also use honey or maple syrup. If you only have white sugar, you can mix in molasses for homemade brown sugar.
- Substitute bacon alternatives- If you don’t eat pork, you can substitute turkey bacon, or use tempeh bacon instead. As long as they are thin cut.
- Add other seasonings- For flavor variations, you can use seasonings like cayenne pepper, chili seasonings, onion powder, cinnamon, or mustard powder on the meat.
How to Make Bacon Wrapped Chicken
- Make the spice rub. In a small bowl, combine the salt, garlic powder, black pepper, smoked paprika, and brown sugar.
- Season the chicken breasts. Now place the chicken in a deep baking dish and rub them with half of the spice rub.
- Wrap them in bacon and add spices. Then wrap each seasoned chicken breast with 2 slices of bacon and gently rub the rest of the spices on top.
- Bake. Bake at 375 degrees Fahrenheit for about 30 minutes, or until the thickest part of the breast is at least 165 degrees Fahrenheit.
Pro Tip: If you want the bacon to crisp up a little more, you can broil it at the end for an additional 1-2 minutes.
Recipe Tips
- Don’t pound the chicken flat– This recipe was created for thick, normal-sized chicken breasts. If you pound the chicken flat, they will cook much too quickly.
- Don’t use thicker cut bacon– Because they need so much time to crisp, the chicken will dry out before they’re done. Thinner cut bacon crisps quickly and cooks fully.
- Preheat the oven– Cooking at too low of a temperature will make the bacon soggy and mealy. Preheat your oven so the Bacon Wrapped Chicken goes in when it’s hot.
- Check the chicken temp with a thermometer– Color isn’t the best indicator of doneness for this dish, so check that the temp is 165 degrees or more with an instant-read thermometer.
FAQs
Yes, you can cook them together if you choose a thinner cut of bacon to wrap the chicken in. Thick cut bacon takes too long to cook and crisp, leaving your chicken overdone and dry. So use thin cut, cook to at least 165 degrees Fahrenheit, and your Bacon Wrapped Chicken will be great!
Because of the nitrates in bacon, cooking chicken wrapped in bacon will give the meat a pink tinge. The best way to determine the doneness of your chicken is by using a meat thermometer in the thickest part of the breast. It should read at least 165 degrees.
Serving Suggestions
This Bacon Wrapped Chicken is so tasty and versatile. You can serve it with anything, from sides to grains to salads.
- Potatoes: Pair your Bacon Wrapped Chicken with some Super Creamy Mashed Potatoes, Scalloped Potatoes, Crispy Air Fryer Baby Potatoes, or Parmesan Roasted Potatoes.
- Vegetables: Add some green to the plate with these Air fryer Asparagus, Bacon Green Bean Salad, Air Fryer Brussels Sprouts, and Crispy Air Fryer Broccoli.
- Grains/Pasta: Make this dish more filling with a serving of Wild Rice, Easy Pasta Primavera, or Quinoa Fried Rice.
- Salads: Start the meal off with a green salad, like a Spinach Pomegranate Salad, Cabbage Cucumber Salad, or Broccoli Salad Recipe with Bacon (VIDEO).
Make This Recipe in Advance
Make ahead: You can prep the chicken breasts with the spice rub and wrap them with bacon a day or so ahead. Just place them in an airtight container in the refrigerator until you’re ready to bake them.
Storing: Once they have cooled, store the Bacon Wrapped Chicken in an airtight container in the fridge for 3-5 days. Reheat them in the microwave, oven, or on the stovetop for a crispy finish.
Freeze: Allow the chicken to cool and then transfer them to a freezer ziplock bag or container. They can be frozen for up to 3 months. Thaw overnight in the fridge and then reheat until warmed through and the bacon is crispy.
More Delicious Chicken Dishes!
Full Recipe Instructions
Bacon Wrapped Chicken
Ingredients
- 4 chicken breast boneless & skinless
- 1 tsp salt
- 1 tsp garlic powder
- 1/4 tsp black pepper
- 1 tsp smoked paprika
- 2 Tbsp brown sugar
- 8 slices thin cut bacon
Instructions
- In a small bowl, combine 1 tsp salt, 1 tsp garlic powder, 1/4 tsp black pepper, 1 tsp smoked paprika, and 2 Tbsp brown sugar.
- Now place 4 chicken breasts into a deep baking dish and rub them with half of the spice rub.
- Then wrap each seasoned chicken breast with 2 slices of thin-cut bacon. So you’ll need a total of 8 bacon slices.
- Gently rub the rest of the spices on top of the bacon-wrapped chicken. Bake at 375 degrees Fahrenheit for about 30 minutes or until the thickest part of the breast reads at least 165 degrees Fahrenheit. I recommend using an instant-read thermometer for this step. Tip: if you want the bacon to crisp or a little more, you can broil it at the end for an additional 1-2 minutes.
Notes
- Don’t pound the chicken flat– This recipe was created for thick, normal-sized chicken breasts. If you pound the chicken flat, they will cook much too quickly.
- Don’t use thicker cut bacon– Because they need so much time to crisp, the chicken will dry out before they’re done. Thinner cut bacon crisps quickly and cooks fully.
- Preheat the oven– Cooking at too low of a temperature will make the bacon soggy and mealy. Preheat your oven so the Bacon Wrapped Chicken goes in when it’s hot.
- Check the chicken temp with a thermometer– Color isn’t the best indicator of doneness for this dish, so check that the temp is 165 degrees or more with an instant-read thermometer.
Nutrition
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Bonnie Amedio says
Loved this recipe I now keep the spice rub in a jar for ribs . yummy
Dina says
Wow I am so happy yo hear you enjoyed this recipe! Thank you for taking the time to write your kind feedback 🙂