Juicy Bacon-Wrapped Chicken

updated Dec 14, 2021
Bacon-Wrapped Chicken Recipe

Bacon is the best thing to ever happen to boneless, skinless chicken breasts.

Serves4

Prep12 minutes to 15 minutes

Cook32 minutes to 35 minutes

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bacon wrapped chicken on foil
Credit: Photo: Joe Lingeman; Food Styling: Duncan Fitzpatrick

Attach the words “bacon-wrapped” to just about any food, and I’m in. I have the salty strips to thank for helping me fall in love with Brussels sprouts, and they even earned me a standing ovation at the holiday table when I draped a braided bacon blanket over the turkey.

It didn’t take long for me to apply the same strategy to chicken breasts. The bacon locks in the chicken’s natural juices while adding flavorful fat to an easy (yet impressive!) weeknight meal. Here’s how to make the best bacon-wrapped chicken.

Credit: Photo: Joe Lingeman; Food Styling: Duncan Fitzpatrick

What Type of Chicken Is Best for Bacon-Wrapped Chicken?

Boneless, skinless chicken breast is best for this recipe. Covering the chicken breasts with strips of bacon (regular, not thick-cut), helps season the meat while slowly basting them in the bacon fat as they cook. No more bland and boring chicken!

How Do I Check the Chicken for Doneness?

Temperature, not the change in color of the meat or the clarity of the juices, is the most reliable way to determine whether your chicken dinner has been properly cooked. Insert an instant-read thermometer into the thickest part of chicken breast for the most accurate reading. The temperature of the chicken must reach 165°F before serving.

What Should I Serve with Bacon-Wrapped Chicken?

Keep things simple by serving with crispy air-fried broccoli or garlicky sautéed spinach. Add toasted Hawaiian rolls with salted butter or creamy mashed cauliflower to the plate and the meal is complete.

Slice leftover bacon-wrapped chicken and layer onto hoagie rolls with slices of cheese and sautéed peppers and onions. Slide under a broiler for the easiest chicken melt ever.

Bacon-Wrapped Chicken Recipe

Bacon is the best thing to ever happen to boneless, skinless chicken breasts.

Prep time 12 minutes to 15 minutes

Cook time 32 minutes to 35 minutes

Serves 4

Nutritional Info

Ingredients

  • 1 teaspoon

    dried thyme

  • 1 teaspoon

    dry mustard

  • 1/2 teaspoon

    kosher salt

  • 1/2 teaspoon

    onion powder

  • 1/2 teaspoon

    smoked paprika

  • 1/4 teaspoon

    garlic powder

  • 1/4 teaspoon

    freshly ground black pepper, plus more for serving

  • 4

    boneless, skinless chicken breasts (about 2 pounds total)

  • 12 slices

    bacon (not thick-cut, about 14 ounces), divided

Instructions

  1. Arrange a rack in the top third of the oven and heat the oven to 400°F. Line a rimmed baking sheet with aluminum foil.

  2. Place 1 teaspoon dried thyme, 1 teaspoon dry mustard, 1/2 teaspoon kosher salt, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper in a small bowl and stir to combine. Pat 4 boneless, skinless chicken breasts dry with a paper towel, then sprinkle all over with the spice mixture.

  3. Wrap each chicken breast with 3 slices bacon: Start at one end and wrap tightly around the chicken, leaving no gaps but not overlapping the bacon except when starting to wrap with the next slice. Trim off any excess bacon. Place the chicken breasts seam-side down on the baking sheet, spacing them evenly apart.

  4. Bake until the bacon is browned and the internal temperature of the chicken reaches 165°F, 32 to 35 minutes. If desired, switch the oven to broil, and broil for 1 to 2 minutes for crispier bacon. Serve immediately with more black pepper.

Recipe Notes

Make ahead: The chicken can be seasoned, wrapped, and refrigerated in an airtight container for up to 2 days before cooking.

Storage: Refrigerate leftovers in an airtight container for up to 3 days.