Bacon Wrapped Chicken
A delicious and easy recipe for juicy chicken breasts wrapped in crispy bacon, perfect for weeknight dinners.
Ingredients
Main 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
Instructions
Preparation
- 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 around the chicken.
- Tuck the ends under if needed. Repeat with the remaining chicken breasts.
- Place the wrapped breasts seam-side down on a wire rack set over a foil-lined sheet pan.
Cooking
- Bake at 400 F (200 C) for 25 to 30 minutes.
- Broil for 1 to 3 minutes for extra browning, if desired.
- If using the optional glaze, brush it on during the last 5 minutes of baking.
- Ensure chicken is cooked to 165 F (74 C) in the thickest part.
- Rest for 5 minutes before slicing.
Notes
For best results, use a rack over your baking pan to allow heat circulation. Regular-cut bacon works best, as thick-cut can leave the chicken overcooked while the bacon finishes. Season the chicken, not the bacon, to control saltiness.