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If you’ve been harboring resentment against boneless, skinless chicken breasts, today is the day of reconciliation. Bacon Wrapped Chicken Breast is everything this versatile protein should be, yet too often isn’t: marvelously juicy, temptingly tender, and anything but a throwaway to be eaten in the name of being “healthy.”

Easy bacon wrapped chicken breast

Why You’ll Love Bacon Wrapped Chicken in the Oven

  • Bacon. Did I mention it’s wrapped in bacon? Let’s all agree that anything wrapped in bacon tastes uhhh-mazing. Case(s) in point: Bacon Wrapped Asparagus and Bacon Wrapped Brussels Sprouts.
  • Chicken is Versatile. Boneless, skinless chicken breasts have the (often justified) reputation for being mouth-suckingly dry and bland, and sometimes, even weirdly rubbery! It’s a shame because chicken breasts are inexpensive, widely available, and a healthy source of protein. They are also mild enough to appeal to picky eaters and versatile enough to take on just about any flavor profile.
  • Juicy Chicken Breast. Over the last few weeks, I’ve been on Mission Chicken Redemption. My goal: to find ways to cook chicken breasts that are juicy—certainly not dry and not tough—and legitimately delicious. Yes, yes, these chicken recipes are healthy, but I promise, they are satisfying and scrumptious too! Thanks to bacon, tough, dry chicken breasts are an issue no more. If only every problem were this easy to solve!
Bacon wrapped chicken breasts in a pan

How to Make Juicy Chicken Breast

There are a variety of methods you can use to make your chicken breast not dry.

Bacon wrapped chicken breast on a plate

How to Make Bacon Wrapped Chicken Breast

As the bacon cooks, it makes the chicken mouth-wateringly moist and turns addictively crispy.

The contrast of the bacon’s crunch with the chicken’s juicy interior is a thing of beauty.

Add the smokiness of the quick spice rub we have happening here, and you have an easy chicken dinner worth craving.

The Ingredients

  • Chicken Breast. Tender, lean, protein-packed chicken breasts are scrumptious when seasoned and wrapped in bacon.
  • Spice Mixture. A mixture of smoked paprika, dried thyme, garlic powder, salt, and black pepper adds bold flavor to the chicken breast and pairs well with the bacon. The mixture almost makes this taste like smoked bacon wrapped chicken breast.
  • Bacon. The ultimate crowd-pleaser! Wrapping the chicken breasts in bacon makes them incredibly flavorful, adds a spectacular crispy element, and takes them from boring to brilliant.
  • Maple Syrup. Making bacon wrapped chicken breast with maple syrup provides natural sweetness and caramelization.
  • Red Wine Vinegar. Adds brightness and makes this chicken breast recipe anything but one note.

The Directions

Spices in a bowl
  1. Stir the spice mixture together.
Four chicken breasts covered in spices
  1. Dry the chicken breasts, then coat them in the spice mixture.
Chicken breasts being wrapped in bacon
  1. Wrap 2 slices of bacon around each chicken breast.
Chicken breasts wrapped in bacon
  1. Lay the chicken seam-side down in a greased baking dish.
Sauce in a bowl
  1. Stir together the maple syrup and vinegar.
Sauce being brushed onto meat
  1. Brush the vinegar mixture over the chicken breasts. Bake bacon wrapped chicken at 425 degrees F for 20 to 25 minutes, brushing the tops of the chicken breasts with the pan sauce halfway through. Broil for 1 to 3 minutes (if you’d like to crisp the bacon). Sprinkle with a pinch of salt, let rest for a few minutes, then DIG IN!

Why is My Chicken Pink?

  • Even fully cooked chicken wrapped in bacon can still have a pink tinge to it. Further, bacon wrapped chicken does stay pink if the bacon has nitrates. The nitrates can cause the chicken to go pink.
  • Your best bet for determining when chicken is safe to eat is to use an instant read thermometer to check for doneness.
  • Chicken is considered safe to eat when the internal temperature of the chicken reaches 165 degrees F at the thickest part. I typically remove mine a few degrees early, then let the carryover cooking finish the rest.
Bacon wrapped chicken breast on a plate with salad

Alternative Cooking Methods

In addition to the bacon wrapped chicken breast oven method, you can use one of the cooking methods listed below:

Grilled Bacon Wrapped Chicken Breast:

  • Preheat an outdoor grill to 400 degrees F.
  • Season and wrap the chicken in bacon as directed. Brush the maple syrup mixture over the top and add black pepper (if using).
  • Lay the chicken breasts on the grill, then cover with the lid. Grill for 20 to 25 minutes, flipping once halfway through.
  • Once it’s cooked through, remove the chicken and let it rest for 5 minutes before serving.

Be sure to also check out these Grilled Chicken Tenders and Grilled Chicken Breast.

Air Fryer Bacon Wrapped Chicken Breast:

  • Season and wrap the chicken in bacon as directed. Brush the maple syrup mixture over the top and add the black pepper (if using).
  • Lay the chicken breasts (seam side down) in the basket of an air fryer preheated to 400 degrees F. Cook for 10 to 15 minutes, flipping once halfway through.
  • Once it’s cooked through, remove the chicken and let it rest for 5 minutes before serving.

You’ll also love my go-to Air Fryer Chicken Breast.

Bacon wrapped chicken breast cut into pieces on a plate

What to Serve with Bacon Wrapped Chicken Breast

Storage Tips

  • To Store. Refrigerate chicken in an airtight storage container for up to 2 days.
  • To Reheat. Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
  • To Freeze. Freeze chicken in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Meal Plan Tip

Up to 1 day in advance, season the chicken breasts and wrap them in bacon. Cover and refrigerate them in an airtight container until you’re ready to cook. Brush with the maple syrup mixture just before baking.

Delicious bacon wrapped chicken breast

Frequently Asked Questions

Can You Cook Raw Chicken with Bacon?

Yes, you can cook raw chicken with bacon. The two cooking together is what creates such wonderful flavor. If your chicken is already cooked, make Air Fryer Bacon or Oven Baked Bacon, then crumble it over the top.

What Can I Do with Leftovers?

Dice bacon wrapped chicken breast and use it to top your favorite salads (like Quinoa Chickpea Salad or Caesar Shaved Brussels Sprouts Salad with Crispy Chickpea Croutons) and pastas (like Spinach Artichoke Mac and Cheese or Cavatelli and Broccoli). It would also be tasty added to a sandwich or wrap.

Would this Recipe Work with Chicken Thighs?

While I’ve never tested this exact recipe with chicken thighs, I think they would be delicious. I’d recommend following one of my simple chicken thighs recipes and adding bacon to it. Try Grilled Chicken Thighs, Air Fryer Chicken Thighs, or Baked Chicken Thighs.

Bacon Wrapped Chicken Breast

4.82 from 16 votes
Bacon wrapped chicken is easy and DELICIOUS! Chicken seasoned, wrapped in bacon, then baked until the chicken is moist and the bacon crispy.

Prep: 10 minutes
Cook: 28 minutes
Total: 38 minutes

Servings: 4 servings


  • 2 teaspoons smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt plus additional for serving
  • 1/2 teaspoon black pepper
  • 4 medium boneless, skinless chicken breasts about 8 ounces each
  • 8 bacon slices not thick cut bacon
  • 2 tablespoons pure maple syrup
  • 1 tablespoon red wine vinegar
  • Cracked black pepper optional
  • Chopped fresh chives for serving


  • Preheat oven to 425°F. Grease a 9×13-inch baking dish with nonstick spray.
  • In a small bowl, stir together the smoked paprika, thyme, garlic powder, 1 teaspoon kosher salt, and black pepper.
  • Pat the chicken dry. Sprinkle the chicken evenly on both sides with thyme mixture, rubbing to coat.
  • Wrap 2 bacon slices around each breast, covering it as evenly as you can.
  • Place the chicken breast, seam-side down, in the prepared dish.
  • To the same bowl you used for the seasonings, add the maple syrup and vinegar and stir to combine.
  • Brush the tops of the chicken with the maple syrup mixture. If desired, crack black pepper over the top.
  • Bake the bacon wrapped chicken for 20 to 25 minutes, until a thermometer inserted at the thickest part registers 165°F (I typically pull my chicken a few degrees early, then let the carryover cooking finish the rest). Brush the chicken with the liquid that has collected at the bottom of the pan halfway through.
  • If you’d like to crisp the top of the bacon, switch the oven to broil. Broil the chicken for 1 to 3 minutes, until it is crisped to your liking.
  • Remove the chicken from the oven and immediately sprinkle with a pinch of additional salt. Let rest at least 5 minutes to allow the juices to reincorporate into the chicken. Sprinkle with chives. Enjoy!


  • TO STORE: Refrigerate chicken in an airtight storage container for up to 2 days.
  • TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F.
  • TO FREEZE: Freeze chicken in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.


Serving: 1(of 4)Calories: 412kcalCarbohydrates: 9gProtein: 42gFat: 22gSaturated Fat: 7gTrans Fat: 1gCholesterol: 138mgPotassium: 778mgFiber: 1gSugar: 6gVitamin A: 571IUVitamin C: 2mgCalcium: 31mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

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      1. Excellent recipe, really enjoyed it. Just wondering if I could use it on a turkey crown instead of chicken breasts? Or would the difference between turkey and chicken cause a flavour clash?5 stars

        1. Glad you enjoyed it! I don’t think it would cause a flavor crash at all because turkey always needs help with flavoring. If you decide to experiment, I’d love to know how it goes!

    1. This was delicious and easy to make! The chicken was so moist & loaded with flavor. I skipped the maple syrup because I didn’t have any, but it was still amazing.5 stars

  1. This is a go to in our home and so easy to serve guests! We always finish it off under the broiler for a minute. Paired with “easy baked beans” and “potato zucchini fritters” for a delicious plate!5 stars

  2. Ok, Erin… I was blown away with this super simple recipe. Amazing flavors!! I had to substitute honey and balsamic vinegar for the maple syrup and red wine vinegar, but it was delicious! My husband agreed that we should add this to our rotation of recipes, and our toddler LOVED the bacon. Thank you for sharing this mouth watering recipe!5 stars

  3. Thx for sharing this recipe, it looks fab! I am planning to try it tonight but don’t have red wine vinegar on hand. Do you think apple cider or a bit of regular vinegar would do? Thank you :)

    1. Hi Rachel! I’ve only tested the recipe as written so it would be hard to say. I wouldn’t recommend white distilled or balsamic vinegar but the apple cider might work. If you decide to experiment, let me know how it goes!

  4. OMGOOOODNESS!!! I used every ingredient listed (I didn’t substitute anything), I marinated the chicken overnight in the fridge, cooked them on 425* for 25mins and then broiled them on high for 2mins and OMGOOOODNESS THEY WERE DELICIOUS 👏🏼👏🏼👏🏼👏🏼! This might be my signature dish and easy to do!5 stars

  5. Sooo good!! The chicken was moist and tasty! Really easy to put together and looks fancy enough for a dinner party5 stars

  6. Made as recipe stated. It was good, but way too salty.

    If using regular bacon and not low sodium, then I would not add any salt to the rub or ‘garnish’. The bacon itself is salty enough in our opinion.

    And I would change the Red Wine vinegar for Balsamic.

    Oh, and even though I had the overhead oven fan ON, the smoke detectors still went OFF. The Maple syrup or the Bacon, one of them (or both) smoked a wee bit too much!4 stars

      1. Hi Erin

        No, I used Kosher Salt as per recipe.

        Maybe the brand of bacon was overly salty? First time using that particular brand. Next time will try with our regular brand!

  7. This is a really good recipe for the moistest chicken I’ve ever had I did it in the air fryer but the only issue Is that instead of a teaspoon of dried thyme maybe a half or less it’s just too over powering other than that it’s a really good recipe I recommend and this coming from a chef4 stars

  8. This was no joke, THE BEST chicken me and my wife ever had. We both a little with the first bite. Absolutely amazing.5 stars

  9. This was so good. Made it exactly. The chicken was so tender and juicy, not dried out at all. Thank you Erin…Michelle, Johnstown, PA5 stars

  10. Perfect results. Thanks for this fairly straightforward and flavourful recipe. Will definitely repeat your recipe over and over.5 stars

  11. This was to be our dinner tonite, but so many ridiculous pop up ads blocked me getting to the recipe I couldn’t read it 😞PLEASE stop or at least cut them down to one maybe? Everybody does it & it’s a nuisance tbh. Not being negative I’m trying to be helpful I promise!! Ty 😊4 stars

    1. I’m truly sorry for any inconvenience the ads caused you, Gina. I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience! Also, there is a quick and convenient “jump to recipe” button that will help you get to the recipe faster and a print button to have the recipe quickly at your fingertips. Hope this helps!