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GET IT NOWMy Bacon Wrapped Chicken Recipe Is So Crispy & Juicy
If you just want super juicy chicken, my baked chicken breast recipe will do it. But when you want to take it up a notch and make people say “wow”, this bacon wrapped chicken is 100 times better! Here’s why:
- Crispy bacon outside, tender chicken inside – In my experience, chicken wrapped in bacon usually makes you compromise between crispy-enough bacon and juicy-enough chicken. My version here has the best of both.
- Smoky flavor with a hint of sweetness – Smoked paprika brings out the flavor of the smoky bacon! And while the hint of maple is optional, I highly recommend it.
- Fast and easy, yet impressive – With a few simple ingredients, you can make my bacon wrapped chicken recipe in just half an hour, but it looks really special.
I love this dish as an easy chicken dinner for busy weeknights with my family, as well as for guests. It’s so versatile. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my bacon wrapped chicken, what each one does, and substitution options. For measurements, see the recipe card.
- Chicken – I make bacon wrapped chicken breast most often, but I’ve used this recipe with boneless chicken thighs, too. I also have similar recipes for bacon wrapped chicken tenders and hasselback chicken with bacon. I don’t recommend making this recipe with skin-on chicken, because the skin will be soggy.
- Bacon – I like this brand. Make sure to get regular, not thick cut bacon, as thick cut will take too long to crisp up.
- Olive Oil – Avocado oil works, too.
- Seasonings – I used smoked paprika, garlic powder, sea salt, and black pepper. Feel free to add any spices you like.
- Maple Syrup – This is optional, but I love the sweet, caramelized flavor against the bacon. I prefer Wholesome Yum Zero Sugar Maple Syrup. You can also substitute brown sugar if it fits your lifestyle; I don’t eat refined sugar, so I use the natural Besti Brown sugar substitute when I want this option.
How To Make Bacon Wrapped Chicken Breast
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season the chicken. Pat dry with paper towels, then brush both sides with olive oil. Season both sides with the spices.
- Wrap it in bacon. Starting from one end of the chicken breast, wrap a slice of bacon around it, with minimal to no overlapping (see my tips below). Add a second slice, or even a third if your chicken breasts are large, to cover most of the chicken in bacon. Place the bacon wrapped chicken breasts onto an oven-safe rack fitted over a rimmed baking sheet (I use this set!).
- Brush with syrup (optional). If you’re including it, now’s the time.
- Bake until crispy. Pop the pan in the oven and bake until the bacon crisps up. Let the chicken rest for a few minutes before serving and slicing. I usually add a sprinkle of fresh parsley.
My Recipe Tips
- Make seasoning faster by mixing the spices first. I often skip this step, but mixing in a small bowl beforehand avoids having to flip the chicken back and forth.
- Avoid stretching bacon when wrapping. It will shrink during cooking and unravel if it’s stretched to begin with. If you can’t get the bacon tucked underneath the chicken very well, secure it with toothpicks.
- Plan for how much bacon you’ll need: Average chicken breasts (8 ounces) will need about 2 slices of bacon each. When I have larger ones, I use 3. Ideally your bacon wrapped chicken would be entirely covered, which keeps it juicy — see my pictures above for a visual.
- What if you don’t have a rack? You can make my bacon wrapped chicken recipe in a baking dish or a regular sheet pan, but I highly recommend this baking sheet set with rack if possible. It allows for additional air flow and doesn’t leave the chicken sitting in bacon fat, so the bacon gets crispier on all sides. (I even save the bacon grease from the bottom of the pan.)
- For best results, check the internal temperature. I use this probe thermometer, but a regular meat thermometer works, too. The safe internal temperature of the chicken is 165 degrees F, but I like to remove from heat a couple degrees before that (at 163 degrees F), because the temp will rise a few degrees while resting.
- What if the chicken is done before the bacon is crispy? You can pop the pan under the broiler for 1-2 minutes at the end to crisp up more.
- Want a stuffing inside? You can pound the chicken thin and roll up with a filling, before wrapping the chicken in bacon. The process is a lot like my prosciutto wrapped chicken.
Serving Ideas
I usually serve bacon wrapped chicken with:
- Vegetables – Balance the richness of the main dish with Instant Pot cauliflower, smashed brussels sprouts, roasted green beans, or my favorite eggplant recipe.
- Comfort food – When I want something hearty, I serve bacon wrapped chicken breast with asparagus casserole, cheesy yellow squash, or roasted potatoes. If you made my version with maple syrup, roasted sweet potatoes also pair well.
- Salad – For a lighter option, plate the chicken with my pear salad, kale salad, or broccoli salad.
Bacon Wrapped Chicken (Crispy & Juicy)
This bacon wrapped chicken breast recipe is so juicy inside, with a crispy bacon outside and a touch of maple. An easy 30-minute dinner!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 450 degrees F (232 degrees C). Line a baking sheet with foil and place an oven-safe rack over the baking sheet (this set is perfect because the rack fits perfectly inside).
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Place the chicken breasts onto a cutting board. Pat dry with paper towels.
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Brush both sides of the chicken lightly with olive oil. Season both sides with smoked paprika, garlic powder, salt, and pepper.
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Starting from one end of the chicken breast, wrap a slice of bacon around it, with minimal to no overlapping. Avoid stretching the bacon, or it will unravel during baking. Make sure to position the bacon so that the ends are tucked underneath and avoid stretching it, so the bacon doesn’t unravel during cooking. If you can’t get the bacon tucked underneath, secure it with toothpicks. You'll need 2 slices of bacon per chicken breast, or 3 slices for extra-large chicken breasts. Place the chicken breast onto the rack. Repeat with the remaining chicken and bacon.
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If desired, brush maple syrup over the bacon.
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Bake bacon wrapped chicken breasts in the oven for 18-20 minutes, until the chicken internal temperature reaches 163-165 degrees F (73-75 degrees C). (You can do slightly under 165 to keep it juicy if you like, as the internal temperature will rise a few degrees while resting.)
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Remove the chicken from the oven. Tent the pan loosely in foil and let it rest for 5-10 minutes before serving. This will allow the juices to settle, so it stays juicy, and the internal temperature should rise to at least 165 degrees F (75 degrees C).
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 bacon wrapped chicken breast
- Tips: Check out my recipe tips above to help you get extra juicy chicken and extra crispy bacon, how to wrap the bacon correctly, a variation for a filling inside, and more.
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3–5 days.
- Meal prep: You can season and wrap the chicken 1-2 days ahead of time.
- Reheat: I usually pop the bacon wrapped chicken in the air fryer for 1-2 minutes at 350 degrees F, but the oven for 10-15 minutes works, too.
- Freeze: You can freeze before or after baking. Thaw overnight in the fridge before baking.
- Note on nutrition info: The nutrition facts do not include the optional maple syrup.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Bacon Wrapped Chicken
23 Comments
June
0Your Bacon Wrapped Chicken is a favorite! Using chicken breast is quicker. However, I like boneless, skinless thighs, but it takes more time cutting off the fat. I often don’t have the right seasonings, so I’ve used Salt-Free steak seasoning, but I don’t like pepper much. Once, I just used olive oil. Yesterday, I just combined a number of salt-free seasonings. It always tastes good! Baking at 450 sounds high, but it’s quick. I usually bake & then broil to brown/crisp on a rack. Several in our family are diabetics, so I often search for easy recipes at Wholesome Yum. Thank you so much! Merry Christmas!
Wholesome Yum D
0I’m so glad you’ve made this recipe your own, June! Boneless thighs are a great option, and I love how you’ve experimented with seasonings to suit your taste and dietary needs. Sounds like you’ve really found a method that works well for your family and thank you for trusting my recipes for your diabetic-friendly meals. Hope you have a great holiday!
Amy LaRue
0What I liked about this recipe was the sweet taste on top of the bacon! My husband is super picky, and it’s hard to find something he will like. I just made it this past week, and he said this was the best chicken recipe I’ve made. That’s a huge compliment, so I plan on making this again for sure!! Thank you for this recipe. God bless you for it!!
Wholesome Yum D
0Thank you so much, Amy! I’m so happy it got your husband’s seal of approval. That’s the best kind of feedback!
Kat Froeber
0The chicken was Tender, juicy and tasty. The bacon I did not get crispy enough but still would definitely make this again!
Maya | Wholesome Yum
0I’m glad you liked the chicken, Kat! Did you use a rack? That will impact how crisp the bacon gets. If you did and you still want it crisper, you could broil it at the end. Or alternatively, you can pre-cook the bacon in the oven for 5-10 minutes (until partially cooked but still pliable enough to wrap) before wrapping around the chicken. Hope this helps!
Joanetta
0My husband loved this recipe and I found it easy to prepare. I found that I did not need to use 450 degrees in my oven as my chicken breasts turned out a little on the dry side.
This will definitely be added to our easy dinner dishes!!
Maya | Wholesome Yum
0I’m so glad you liked it, Joanetta! The oven time depends on the size of your chicken and various other factors, so if it turned out dry, I recommend taking it out sooner next time rather than lowering the temperature. Always use a meat thermometer. 🙂
Jean
0Hi, Maya, Thank you for the recipes ? I’m making a large chicken breast that I froze when cutting up a whole chicken. It will probably feed four people. So I will still make it bacon wrapped according to your recipe. Will let you know how it goes… have a great day ? ? ? Jean
Elizabeth
0Hi! Love this! Is there anyway to get my bacon crispy all the way around? I bought the rack…
Thanks!!
Wholesome Yum D
0Hi Elizabeth, You should get better results when using a rack.
Lexy
0Would it be the same amount of brown sugar as syrup if you choose the sugar instead?
Wholesome Yum D
0Hi Lexy, Yes, you can use the same amount.
Jeanne
0I want to know if you can do it in a airfryer?
Wholesome Yum D
0Hi Jeanne, Yes, that should work for you.
Jill
0Tried it for a “last minute” dinner and we both loved it. (my idea of last minute is 40 min or less!) In fact, we agreed that our family would enjoy because of flavor and the juiciness of the chicken. I plan on trying chicken thighs next. I have become a believer in tenting ANY animal protein for best results.
June Kaneshiro
0My family loved it! But I could not find the oven temperature. After reading a comment, I tried 425 degrees. I thought the bacon would be crispier. (But I’m the only one that likes bacon burnt.)
It’s definitely a keeper! Next time I’ll buy more chicken (thighs) & bacon so everyone can take leftovers home. Thank you! BTW, does lean turkey bacon work the same & taste okay?
Wholesome Yum D
0Hi June, The oven should be set to 450 degrees. You will find that info in the step 1 of the recipe card. Yes, turkey would work it may cook faster than regular bacon.
Susan McGuiness
0I prepared this today and it was delicious! I used the spices listed, all favs of mine. However, it did take 4 pcs of bacon for each chicken breast. I thought your recommended oven temp was a bit high, so I baked mine at 400 degrees for 45 min and that was plenty long. However, that being said, the bacon was not as crispy as I would have liked, but was cooked through. I served this with local, fresh corn on the cob, a hot zucchini side dish with onions, fresh tomatoes, garlic, and fresh basil. Steamed Basmati rice was also served. Overall, a great recipe and thank you for sharing. P.S. I did not use the maple syrup, the bacon was awesome enough 🙂
Sarah
0Followed recipe exactly and used pure maple syrup and freshly ground black pepper. Quick, easy and delicious!
Claire T
0We make these all the time, my kids love them!
Sarah Skaggs
0This was sooo good! My whole family loved it.
Journa Liz Ramirez
0This bacon wrapped chicken breast was irresistible! We had no leftovers! So tender and juicy and flavorful. New favorite, thanks Maya!