Bacon Wrapped Chicken Breast

baking dish with bacon wrapped chicken. one chicken breast is cut in half. the chicken is topped with parsley.

5 from 3 votes

Bacon Wrapped Chicken Breast

This Bacon Wrapped Chicken 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!

Course Main Dish

Cuisine American

Keyword bacon wrapped chicken, bacon wrapped chicken breast, chicken wrapped in bacon

Prep Time 10

Cook Time 20

Servings

Calories 395kcal

Author Trish - Mom On Timeout

Ingredients

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

Garnish

1 tablespoon freshly chopped parsley optional

Instructions

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!

Notes

Storage Information

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.

Nutrition