This bacon wrapped chicken breast recipe proves that simple ingredients can make the most flavorful dinners. I season juicy chicken breasts, wrap them in crispy bacon, and brush them with a sweet and spicy maple glaze before baking them to golden perfection. The result is tender, smoky, and perfectly caramelized! This chicken wrapped in bacon is one of my go-to weeknight recipes because it takes minimal prep, uses pantry staples, and always gets rave reviews from my whole family.
Top Reader Review
I loved this recipe!!…I omitted the maple syrup since I can’t have it but it was still delish…another plus was so easy & fast to make…thank you
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Chicken Wrapped in Bacon
My maple bacon wrapped chicken combines sweet, savory, and smoky flavors in the best possible way. Each chicken breast gets coated with a blend of garlic, onion, and chili powder, then wrapped snugly in thin-cut bacon so it cooks evenly and crisps beautifully in the oven. The maple syrup glaze adds a subtle caramelized flavor that pairs perfectly with the salty bacon, creating that irresistible bite of sticky-sweet goodness.
As far as baked chicken breast recipes go, this is one of my absolute favorites when I need protein. The bacon infuses the chicken with so much extra moisture as it cooks, and the contrast of juicy chicken and crispy bacon is perfection!
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Use Thin-Cut Bacon for Maximum Crisp
I know it may seem strange to wrap fully raw bacon around a raw chicken breast–how could it ever cook through? But trust me, it does! It cooks through and even crisps up, too. The key is to use thin-cut bacon. Thinner bacon is easier to wrap, holds better to the chicken, and cooks through faster. Thicker cuts of bacon may not cook fully through and could turn out rubbery.
Bacon Wrapped Chicken Breast Recipe
Equipment
- 9×13 Baking Pan
Ingredients
- 3 tablespoons pure maple syrup (*)
- ½ teaspoon chili powder
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 boneless, skinless chicken breasts (**)
- 8 slices raw bacon
Instructions
- Preheat oven to 400°F. Spray a 9×13-inch baking pan with nonstick spray. Set aside for now.
- In a small dish, combine the maple syrup and chili powder.3 tablespoons pure maple syrup, ½ teaspoon chili powder
- In a separate dish, combine the onion powder, garlic powder, salt, and pepper.½ teaspoon onion powder, ¼ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Rub the dry seasoning over the chicken breasts, coating them entirely.4 boneless, skinless chicken breasts
- Wrap 2 slices of bacon around each chicken breast.8 slices raw bacon
- Place the chicken breasts in the prepared baking dish.
- Brush each bacon wrapped chicken breast with the maple syrup mixture.
- Bake for 25-30 minutes until the chicken is cooked through.
- If desired, broil the chicken for 2-3 minutes to crisp up the bacon.
Notes
- If you are particularly sensitive to heat, you can omit the chili powder or swap it for paprika instead. Smoked paprika is delish!
- If you prefer a more savory profile, swap the maple syrup for barbecue sauce or brush on a mix of Dijon mustard and brown sugar.
- A quick pat with paper towels helps the seasoning stick and prevents excess moisture from steaming the bacon.
- Regular or thin-cut bacon wraps and crisps better than thick-cut, which can stay chewy in the oven. If you only have thick-cut, I recommend partially cooking it before wrapping to ensure it cooks all the way through.
- Bake this chicken uncovered so that the bacon can crisp up!
- The chicken may still look pink even after it is fully cooked due to nitrates in the bacon.
- Chicken is finished cooking when it is 165°F internally. Check your chicken with an instant-read thermometer inserted into the thickest part to be sure.
- Let the chicken rest for 5 minutes after baking so the juices redistribute and the bacon sets. Cutting too soon can make the bacon slide off.
- Grill: Preheat your grill to 400°F, season and wrap the chicken as directed, then place the chicken on the grill, cover, and cook for 20-25 minutes, flipping once halfway through.
- Air Fryer: Preheat your air fryer to 400°F, season and wrap the chicken as directed, and air fry in a single layer for 10-15 minutes, flipping once halfway through.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Bacon Wrapped Chicken Breast Step by Step
Mix the Glaze: Preheat your oven to 400°F, spray a 9×13-inch baking pan with nonstick spray, and set aside. In a small dish, combine 3 tablespoons of pure maple syrup and ½ teaspoon of chili powder.
Mix the Spices: In a separate dish, combine ½ teaspoon of powder, ¼ teaspoon of garlic powder, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper.
Season the Chicken: Pat 4 boneless, skinless chicken breasts dry, then rub the dry seasoning mix over them, coating entirely.
Wrap the Chicken: Wrap 8 slices of raw bacon around the chicken breasts (2 slices per breast). You can secure the bacon with toothpicks if needed (but make sure to remove them later on if you plan to broil the chicken so they don’t burn!).
Glaze the Chicken: Place the chicken breasts in the prepared baking dish, seam-side down. Brush each bacon-wrapped chicken breast with the maple syrup mixture.
Bake the Chicken: Bake your bacon wrapped chicken breasts uncovered in the preheated oven for 25-30 minutes, or until the chicken is cooked through to 165°F. Note that the chicken may still look pink even after it is fully cooked due to nitrates in the bacon. If desired, broil the chicken for 2-3 minutes to crisp up the bacon. I recommend letting the chicken rest for 5 minutes before cutting into it to lock in the juices and set the bacon.
How to Store, Freeze, and Reheat
Store leftover chicken wrapped in bacon in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a skillet set over medium heat or in the microwave in 30-second increments until warmed through.
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