This Bacon Wrapped Chicken breast recipe is a must-try meal that’s both delicious and easy to prepare. Delightfully juicy chicken breasts with a sweet and savory rub all wrapped in crispy bacon creates a blend of flavors and textures that is truly irresistible. Perfect for family dinners or special occasions!
Bacon Wrapped Chicken Breast
Succulent, juicy chicken meets crispy bacon in this delectable, time-saving dish that’s perfect for busy weeknights. The chicken breasts are perfectly seasoned with a simple brown sugar and smoked paprika rub (that is nearly identical to my favorite baked chicken breasts recipe).
The chicken is wrapped in bacon and then baked until crispy. I like to use the juices to baste the chicken while it cooks for extra flavorful, extra juicy chicken.
Bacon wrapped chicken isn’t a new concept. In fact, it’s one of my favorite flavor combinations. This is an entree sized spin on my Bacon Wrapped Chicken Teriyaki Bites with a bit of a flavor profile swap and it’s one of our favorite weeknight dinners!
Why They’ll Love This Recipe
This easy bacon wrapped chicken recipe balances savory and sweet flavors effortlessly and is ready in just about 30 minutes. There’s a lot to love about this recipe:
- Simple Rub – The rub is a simple blend of brown sugar and spices that is both sweet and savory and full of flavor.
- Bacon. Bacon. Bacon. – I mean, need I say more? Bacon makes everything better and it’s especially true when it’s paired with chicken. Savory flavor, amazing crispy texture.
- Family Friendly – This recipe is a crowd pleaser appealing to kids and adults. It’s perfect for a family dinner or at a special gathering.
What You’ll Need
This quick and easy recipe is dinner perfection: easy enough for a busy weeknight, impressive enough for guests. It takes under 30 minutes, uses ingredients you likely have on hand, and delivers a restaurant-quality dish that’s sure to impress. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…
- boneless skinless chicken breasts – Look for breasts that are similar in size so they cook evenly. You can also pound the chicken breasts to an even thickness.
- extra virgin olive oil – I like to brush the breasts with olive oil so the rub adheres to the chicken and it also adds a little flavor.
- brown sugar, smoked paprika, garlic and onion powder, cayenne pepper, salt and freshly ground black pepper – This simple, flavorful rub has sweet and smoky components that pair perfectly with the bacon.
- bacon – You’ll need anywhere from 8 to 12 slices of bacon, it really depends on how big the chicken breasts are. Make sure you do not buy thick cut bacon, it takes too long to crisp up and the chicken will dry out.
- parsley – A sprinkle of fresh chopped parsley adds a bit of brightness and flavor to the dish.
How To Make Bacon Wrapped Chicken Breast
This simple recipe comes together quickly and easily! As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…
- Prep. Preheat the oven to 400°F. Spray a baking dish or oven safe skillet with nonstick cooking spray, set aside.
- Prepare chicken. Pat chicken dry with a paper towel. Brush chicken with olive oil and set aside.
- Make the rub. Whisk together the brown sugar, paprika, garlic and onion powder, cayenne pepper, salt and black pepper.
- Coat chicken. Using tongs or a fork, dredge one piece of chicken at a time in the spice mixture.
- Wrap with bacon. Wrap each chicken breast with two to three slices of bacon, making sure to cover most of the chicken and overlapping the edges of the bacon slightly. Place seam side down in baking dish. Sprinkle the remaining rub mixture over the top and cover the baking dish with foil.
- Bake. Bake for approximately 15 minutes, remove the foil and baste the chicken with the pan drippings. Continue baking, basting frequently, for an additional 5 to 15 minutes or until the internal temperature reaches 165°F. For extra crispy bacon, set the oven to broil and broil on high for the last two minutes.
- Let rest. Tent foil over the chicken and let the chicken rest for 5 to 10 minutes. Spoon additional pan drippings over the chicken as they rest or for serving if you’d like.
Leftovers: Store in an airtight container in the fridge for up to 3 days.
Freezing: Freeze uncooked chicken breasts individually in a freezer safe, airtight container for up to 2 months. Thaw overnight in the fridge and then cook as directed.
In Advance: Prepare the chicken and rub a day in advance, transfer to an airtight container and place in the fridge for up to 2 days. Cook as directed.
Variations To Try
- Add a teaspoon of Italian seasoning to the rub mixture for an herbaceous twist.
- Try making this recipe with chicken thighs instead of chicken breasts. Keep in mind the cooking time will be a little less.
- Cut your chicken in half and stuff with your favorite cheese.
- Smoked Bacon Wrapped Chicken is delicious! We smoke ours at about 250°F for 60 to 90 minutes. If the bacon isn’t crispy, pop the chicken under a broiler or increase the heat to 350°F the last 10 minutes of cooking. Make sure to rest the chicken after removing it from the smoker.
Trish’s Tips and Tricks
- Ensure your chicken is patted dry to help the rub adhere better.
- Select chicken breasts that are similar in size. Then ensures even cooking.
- Opt for quality bacon to ensure it crisps up nicely.
- For even crispier bacon, place the chicken under the broiler for the last couple of minutes.
- Let the chicken rest after cooking. This allows the juices to redistribute, ensuring a moist and flavorful chicken breast.
Frequently Asked Questions
Absolutely. You can reduce the amount by half or replace with a sugar substitute if you prefer.
Sure! Just keep in mind it doesn’t crisp up quite as well as pork bacon.
I am personally obsessed with smoked paprika and use it all the time so it’s something I keep on hand. If you don’t have it or can’t find it in stores, regular paprika is an acceptable substitute although you will be missing out on the smoky flavor.
Make sure you’re not using thick cut bacon to start. If you’re bacon is not getting crispy, you can pop it under the broiler for a few minutes. Just keep a close on it because there is sugar in the rub which can burn.
Use a meat thermometer – it’s my favorite kitchen tool! You’re looking for an internal temperature of 165°F. I pull my chicken around 162°F and then check to make sure the internal temperature reaches 165°F before serving.
Yes, you can use chicken thighs. Adjust the cooking time accordingly since thighs might cook a bit faster than breasts.
More Delicious Chicken Recipes
Bacon Wrapped Chicken Recipe
Bacon Wrapped Chicken Breast
- 4 medium boneless skinless chicken breasts
- 1 tablespoon extra virgin olive oil
- 4 tablespoons brown sugar
- 2 teaspoons smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 8 to 12 slices bacon not thick cut
- 1 tablespoon freshly chopped parsley optional
- Preheat the oven to 400°F. Spray a baking dish or oven safe skillet with nonstick cooking spray, set aside.
- Pat chicken dry with a paper towel. If the chicken breasts are different sizes, pound to even thickness. Brush chicken with olive oil and set aside.
- In a shallow bowl, whisk together the brown sugar, paprika, garlic and onion powder, cayenne pepper, salt and black pepper.
- Using tongs or a fork, dredge one piece of chicken at a time in the spice mixture. Make sure to coat all sides of the chicken.
- Wrap each chicken breast with two to three slices of bacon, making sure to cover most of the chicken and overlapping the edges of the bacon slightly. Place the chicken in the prepared baking dish seam side down. If the bacon is unraveling, you can use toothpicks to secure it.
- Sprinkle the remaining rub mixture over the top of the chicken.
- Cover the baking dish with foil and bake for approximately 15 minutes, remove the foil and baste the chicken with the pan drippings.
- Return the chicken to the oven and continue baking, basting every 5 minutes, for an additional 5 to 15 minutes or until the internal temperature reaches 160°F to 165°F – this will largely depend on the size of the chicken breasts. (Carry over cooking will increase the temperature a few degrees.) For extra crispy bacon, set the oven to broil and broil on high for the last two minutes.
- Tent foil over the chicken and let the chicken rest for at least 5 to 10 minutes before serving. (Check to make sure internal temperature reaches 165°F.) Spoon additional pan drippings over the chicken as they rest or for serving if you'd like.
- Sprinkle the chicken with parsley before serving, enjoy!