Name: Bacon Wrapped Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 pieces boneless, skinless chicken breasts, similar size; 8 to 12 slices regular-cut bacon (Enough to wrap each chicken breast with 2 to 3 slices); 1 tablespoon olive oil; 1 teaspoon kosher salt; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1/2 teaspoon black pepper; 2 tablespoons maple syrup (Optional glaze); 1 teaspoon Dijon mustard (Optional glaze)

Bacon Wrapped Chicken is my go-to when dinner needs to feel special without asking for a culinary degree. I love that it looks fancy, tastes comforting, and still fits into a busy weeknight. If you’ve ever overcooked chicken or ended up with soggy bacon, I’ve been there too. This recipe fixes those headaches with simple steps, everyday ingredients, and just the right timing. By the end, you’ll have juicy chicken wrapped in crisp, salty bacon with the kind of aroma that gets everyone to the table fast.

HOW DO YOU MAKE BACON WRAPPED CHICKEN?

Let’s keep this easy. You’re seasoning boneless chicken breasts, wrapping them in bacon, and baking until the bacon is browned and the chicken is tender and cooked through. The trick is starting with even-sized chicken, using the right sheet pan setup, and pulling it at the right temperature. I like to set my oven to 400 F for reliable browning without drying out the meat.

What you’ll need

4 boneless, skinless chicken breasts, similar size
8 to 12 slices of regular-cut bacon, enough to wrap each piece with 2 to 3 slices
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon black pepper
Optional glaze: 2 tablespoons maple syrup plus 1 teaspoon Dijon, whisked

Step by step

Pat the chicken dry and rub it with olive oil, salt, garlic powder, smoked paprika, and pepper. Arrange 2 to 3 bacon slices on a board, slightly overlapping. Place a chicken breast at one end and roll it up so the bacon wraps snugly. Tuck the ends under if needed. Repeat with the rest. Place the wrapped breasts seam-side down on a wire rack set over a foil-lined sheet pan for best air circulation. Bake at 400 F for 25 to 30 minutes, then broil for 1 to 3 minutes if you want extra-brown bacon. If using the optional glaze, brush it on during the last 5 minutes. The chicken is done at 165 F in the thickest part. Rest for 5 minutes before slicing.

For a deeper dive and step-by-step photos, you can peek at the method I used as inspiration here: deliciously easy bacon wrapped chicken.

And if you want your bacon skills sharp before you even start, I’ve got a quick helper: making the crispiest strips with an air fryer is super consistent. I use this guide when I need perfectly cooked bacon on the side: crispy air fryer bacon.

Pro note: regular-cut bacon works best. Thick-cut takes longer and can leave the chicken overcooked while the bacon finishes.

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TIPS FOR MAKING MY BACON-WRAPPED CHICKEN BREASTS

I’ve made this for weeknights, date nights, and lazy Sundays. These are the little things that keep it stress-free and crazy good.

Dry the chicken so the seasoning sticks and the bacon grips.
Use a rack over your sheet pan. This lifts the chicken so heat can circulate and the bacon crisps all around.
Season the chicken, not the bacon. Bacon is salty already. Keep your spice rub simple and flavorful.
Wrap snugly but avoid stretching the bacon too thin or it can shrink and expose the chicken.
Broil briefly at the end if you want extra browning. Watch closely so it doesn’t burn.
Temperature wins. Pull at 165 F in the thickest part. A small instant-read thermometer is your best friend here.
Rest before slicing. Give it 5 minutes so juices settle back into the meat.

Flavor boosters that never fail

I love a simple garlic-paprika rub, but you can swap in lemon pepper, Cajun, or a smoky BBQ rub. Brush on maple-Dijon near the end for a sweet-savory finish, or try a light drizzle of hot honey right before serving. If you like a lemony kick, you might also enjoy this quick and bright dinner idea: air fryer lemon butter chicken.

“I made this for my picky kid and he asked for seconds. The bacon got him to the table, but the chicken kept him there. The glaze tip was a game changer.”

When I’m not craving bacon, I switch to fast, saucy chicken like this one that’s perfect for busy nights: 30-minute Instant Pot BBQ pulled chicken.

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HOW LONG DOES IT TAKE TO COOK BACON WRAPPED CHICKEN?

Plan for 25 to 30 minutes at 400 F for average 6 to 7-ounce breasts. Thicker pieces can need closer to 35 minutes, especially if your bacon is thicker. You’re aiming for 165 F in the center of the chicken. If your bacon looks pale when the chicken hits temperature, switch to broil and brown it for 1 to 3 minutes. Keep the pan in the middle of the oven so the bacon doesn’t scorch.

What affects cooking time

Size matters. Chicken pieces under 6 ounces may finish a few minutes early, while large 8-ounce cuts can take a bit longer. Oven variations are real too. If your oven runs cool, give it a moment longer. And if your bacon is extra fatty, it can render slowly. To help the bacon crisp, use a rack and avoid overcrowding the pan. Give the pieces space so they roast instead of steam.

One more time-saver: if you’re obsessed with fast chicken dinners, this bite-sized option is a fun back-pocket recipe for busy days: air fryer chicken bites.

AN EASY VARIATION

If you want to change the vibe without changing the method, try stuffing each chicken breast with a thin slice of mozzarella or provolone before wrapping. It melts gently and gives that pull-apart comfort. For a sweet and smoky twist, brush a little brown sugar and chili powder over the bacon before baking. It caramelizes and adds a light crust. A barbecue glaze also works: whisk BBQ sauce with a splash of apple cider vinegar and brush it on during the last 5 minutes.

In a spicy mood, a drizzle of hot honey or a pinch of red pepper flakes over the top right after baking is perfect. Or go herb-forward: rub the chicken with Italian seasoning and extra garlic powder before you wrap. Looking for something totally different tonight but still easy? I rotate in flavor-packed dishes like buffalo chicken zucchini skins when I want a snacky dinner. And when pasta calls, this comforting favorite never lets me down: bruschetta chicken pasta.

NUTRITION FACTS (PER SERVING)

Nutrition will vary based on the size of the chicken and the type of bacon. For a typical serving using regular-cut bacon and a 6 to 7-ounce chicken breast, you can expect roughly 420 to 480 calories, about 45 to 50 grams of protein, 20 to 24 grams of fat, and 0 to 3 grams of carbs before any glaze. If you add a maple or honey glaze, the carbs will nudge up. For a lighter take, use two bacon slices instead of three, and avoid sugary glazes. Remember to consider your own dietary needs and consult reliable sources if you track macros closely.

Common Questions

Can I prep Bacon Wrapped Chicken ahead?

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Yes. Wrap the seasoned chicken in bacon up to 24 hours ahead and chill. Bring it to room temp for 15 minutes before baking so it cooks evenly.

Should I use thick-cut bacon?

I don’t recommend it for this recipe. Thick-cut can stay chewy while the chicken finishes. Regular-cut gets crisp without drying out the meat.

How do I keep the bacon from unwrapping?

Place the bacon seam-side down on the rack. If a strip looks loose, use a toothpick. Remember to pull it out before serving.

What internal temp should I hit?

165 F in the thickest part of the chicken. A small thermometer removes all the guesswork.

What should I serve with it?

Roasted potatoes, green beans, or a simple salad. If you want a cozy starter, I also love a warm bowl of this on chilly nights: Instant Pot chicken noodle soup.

Ready to Wrap and Bake?

Bacon Wrapped Chicken checks all the boxes for me: simple prep, big flavor, and that dinner-is-special energy with very little effort. With a good rack, the right bake temp, and a quick rest, you’ll get juicy chicken and crisp bacon every time. If you want another perspective or technique to compare, I learned a few helpful pointers from this guide too: Bacon Wrapped Chicken – Dinner at the Zoo. Now it’s your turn to make this your weeknight hero. If tonight gets extra busy, tuck this speedy alternative in your back pocket for later: low-carb peanut chicken skillet.