Bacon Wrapped Chicken Breast Recipe

sliced bacon wrapped chicken breast up close

4.71 from 17 votes

Bacon Wrapped Chicken Breast Recipe

Quick and easy to prep, this oven-baked bacon wrapped chicken breast is one delicious and easy weeknight meal. Simple but effective!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Servings: people

Calories: 496kcal

Author: Becky Hardin

Equipment

9x13 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 9x13-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.

Video

Notes

*I’ve tested this both with sugar-free syrup and honey, and both caramelize beautifully--just keep an eye during the last few minutes to prevent burning.

**You can use thighs, but they will be more difficult to wrap and will take longer to cook. Tenders also work but only need 1 slice of bacon and will cook much faster.

Tips:

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.

Alternative Cooking Methods:

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.

Make-Ahead: You can season and wrap the chicken breasts in bacon up to 24 hours in advance. Store in the refrigerator until ready to brush with syrup and bake.

Storage: Store bacon wrapped chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition