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

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Also, did I mention it’s wrapped in bacon?

Boneless, skinless chicken breasts have the (often justified) reputation for being mouth-suckingly dry and bland. I’ve even had ones that are 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.

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 breast recipes are healthy, but I promise, they are satisfying and scrumptious too!

Tip!

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

It also doesn’t hurt that anything wrapped in bacon tastes uhhh-mazing. Case(s) in point: Bacon Wrapped Asparagus and Bacon Wrapped Brussels Sprouts.

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 a 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.
  • 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. Natural sweetness and caramelization that pairs perfectly with the bacon.
  • 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 bacon slices 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.
  2. Bake 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).
  3. Sprinkle with a pinch of salt, let rest for a few minutes, then DIG IN!

Why is My Chicken Pink?

  • Even fully cooked chicken can still have a pink tinge to it. Further, when you cook chicken with bacon, 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.
  • Poultry is considered safe to eat when it reaches 165 degrees F at the thickest part. I typically remove mine a few degrees early, then let the carry over cooking finish the rest.
Bacon wrapped chicken breast on a plate with salad

Alternative Cooking Methods

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

Side Dishes That Go Well With Bacon Wrapped Chicken

Bacon wrapped chicken breasts in a pan

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.
  • 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 until you’re ready to cook. Brush with the maple syrup mixture just before baking.

Leftover Ideas

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.

Delicious bacon wrapped chicken breast

Recommended Tools to Make this Recipe

The Best Baking Dish

This beautiful baking dish is high quality, heavy-duty, and perfect for serving too. You’ll use this kitchen tool for a lifetime!

Easy bacon wrapped chicken breast

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Thanks to bacon, tough, dry chicken breasts are an issue no more. If only every problem were this easy to solve!

Easy bacon wrapped chicken breast

Bacon Wrapped Chicken Breast

This easy bacon wrapped chicken breast recipe is fast and delicious! Chicken seasoned with maple syrup and spices, wrapped in bacon, then baked until the chicken is moist and the bacon is crispy.

Prep: 10 mins
Cook: 28 mins
Total: 38 mins

Servings: 4 servings

Ingredients
  

  • 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
  • 2 tablespoons pure maple syrup
  • 1 tablespoon red wine vinegar
  • Cracked black pepper optional
  • Chopped fresh chives for serving

Instructions
 

  • Preheat oven to 425 degrees 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 145 degrees 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!

Notes

  • 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.

Nutrition

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 wellplated.com 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!

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