Bacon wrapped chicken is pure comfort food magic. The bacon renders its fat, basting the chicken for incredible juiciness inside and a crisp, smoky exterior. This straightforward recipe delivers a golden, savory main course perfect for any occasion.
Nothing beats a great Bacon Wrapped Chicken. Whether you're a fan of Chicken Breast Recipes or want to try something from our Burgers selection, keep scrolling!
Why You’ll Love This Bacon Wrapped Chicken
- Maximum flavor: The bacon infuses the chicken with smoky, salty goodness.
- Foolproof juiciness: The bacon acts as a built-in basting system.
- Crowd-pleaser: It looks impressive but is simple to prepare.
- Endlessly customizable: Add cheese, herbs, or other fillings for variety.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 150-180 g each)
- 8 slices of streaky bacon (not thick-cut)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp black pepper, freshly ground
- 1/4 tsp salt (use sparingly as the bacon is salty)
- 1 tbsp chopped fresh parsley, for garnish (optional)
Tools: A sharp knife, a baking sheet, a wire rack (highly recommended), and some kitchen twine or toothpicks.
Notes: Use good, smoky streaky bacon for best flavor and crispness. A wire rack ensures the bacon crisps evenly.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 38 g |
| Fat: | 24 g |
| Carbs: | 2 g |
| Fiber: | 0.5 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 25-30 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Chicken Breast Size is Key. Try to find breasts that are similar in size and thickness. If one end is much thicker, you can gently pound it to an even thickness with a rolling pin or pan. This guarantees they’ll all cook at the same rate.
- Toothpicks or Twine? You can use either! Soaked toothpicks work perfectly for securing a couple of bacon slices. If you’re feeling fancy or your wraps are more complex, kitchen twine gives you more control and is easy to remove after cooking.
- Don’t Skip the Wire Rack. I know I already mentioned it, but it’s honestly the secret to perfectly crisp bacon all over. If you don’t have one, you can place the chicken directly on the baking sheet, but be prepared to drain excess fat halfway through and maybe finish under the broiler for crispness.
- Pat Your Chicken Dry. This is a small but mighty step. Using a paper towel to pat the chicken breasts completely dry before seasoning helps the spice rub stick and promotes better browning on the surface.
How to Make Bacon Wrapped Chicken
Step 1: First, preheat your oven to 400°F (200°C). This high heat is crucial for rendering the bacon fat quickly and getting that beautiful, crisp exterior. While it’s heating, grab your chicken breasts and pat them thoroughly dry with paper towels. This might seem minor, but a dry surface is your best friend for achieving a gorgeous sear and helping the seasoning adhere.
Step 2: Now, let’s season. In a small bowl, mix together the olive oil, garlic powder, smoked paprika, black pepper, and that cautious pinch of salt. Rub this mixture evenly all over each chicken breast, making sure to coat all sides. You’ll notice the oil helps create a paste-like consistency that clings to the chicken beautifully, promising a flavorful crust.
Step 3: Time for the main event—the wrap! Take two slices of bacon per chicken breast. Starting at one end, wrap one slice around the breast, slightly overlapping the ends. Then, take the second slice and wrap it in the opposite direction, so the entire surface of the chicken is covered in a lovely bacon lattice. The goal is full coverage without overly thick layers.
Step 4: Secure the bacon. Flip the chicken breast over so the seam where the bacon ends meet is on the bottom. If it feels a bit loose, use a toothpick or two to pin the bacon in place. If you’re using twine, tie a simple loop around the middle. Don’t pull it too tight—just snug enough to hold everything together during cooking.
Step 5: Arrange the wrapped chicken breasts on the wire rack placed over your baking sheet. This setup is a game-changer—it allows the heat to get underneath, cooking the bacon evenly and preventing a soggy bottom. Give them a little space so the hot air can circulate freely around each piece.
Step 6: Bake for 25-30 minutes. The exact time will depend on the thickness of your chicken. You’re looking for the bacon to be deeply browned and crisp, and the internal temperature of the chicken to read 165°F (74°C) when measured with an instant-read thermometer. The rendered fat will be sizzling away happily in the pan below.
Step 7: For an extra-crispy finish, you can switch the oven to a high broil for the last 2-3 minutes. Watch it like a hawk during this stage—the bacon can go from perfectly crisp to burnt in a flash! This final blast gives you that irresistible, crackling-like texture.
Step 8: Once out of the oven, let the chicken rest for about 5 minutes. This is non-negotiable for juicy meat, as it allows the juices to redistribute throughout the chicken. Carefully remove the toothpicks or twine, sprinkle with fresh parsley if you like, and serve immediately. That first cut into the crisp bacon to reveal the steaming, tender chicken inside is pure bliss.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze wrapped chicken before baking for up to 1 month. Thaw in fridge before cooking.
- Reviving: Reheat in oven or air fryer at 375°F for 8-10 minutes to restore crispness.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate comfort food pairing. The rich, smooth potatoes are a dreamy canvas for the savory bacon drippings and juicy chicken.
- A Simple Arugula Salad with Lemon Vinaigrette — The peppery arugula and sharp, citrusy dressing cut through the richness of the bacon and chicken beautifully, balancing the whole plate.
- Roasted Green Beans with Almonds — Their earthy, nutty flavor and slight crunch provide a wonderful textural contrast and a fresh, healthy element to the meal.
Drinks
- A Crisp Chardonnay — A lightly oaked Chardonnay has just enough body to stand up to the smoky bacon, while its acidity cleanses the palate between bites.
- An Amber Ale — The caramel and toasty malt notes in an amber ale complement the smokiness of the dish, while the carbonation helps lift the fat from your palate.
Something Sweet
- Warm Apple Crumble with Vanilla Ice Cream — The warm, spiced apples and buttery crumble topping continue the cozy, rustic theme, making for a perfectly satisfying end to the meal.
Top Mistakes to Avoid
- Using Thick-Cut Bacon. It might seem like a good idea for more bacon flavor, but thick-cut bacon takes much longer to crisp up, often resulting in overcooked, dry chicken by the time the bacon is ready. Streaky bacon is your friend here.
- Overcrowding the Pan. If the chicken breasts are too close together on the baking sheet, they’ll steam each other instead of roasting. This leads to pale, rubbery bacon. Give them their personal space for the best results.
- Skipping the Resting Time. I’ve messed this up before too, diving in straight from the oven. But if you slice it immediately, all those precious juices will run straight out onto the cutting board, leaving you with drier meat. A brief 5-minute wait makes all the difference.
- Not Checking the Internal Temperature. Guessing if chicken is done is a risky game. Relying on color alone can be deceiving. An instant-read thermometer is a small investment for perfectly cooked, safe-to-eat chicken every single time.
Expert Tips
- Tip: For a flavor boost, mix a tablespoon of brown sugar into your spice rub. It creates a sweet and savory glaze as it cooks with the bacon fat, giving you a gorgeous, caramelized crust that’s absolutely addictive.
- Tip: If you want to get ahead, you can fully assemble the bacon-wrapped chicken breasts, place them on the baking sheet, and refrigerate them for up to 8 hours before baking. This makes dinner prep feel effortless—just pop them in the oven when you’re ready.
- Tip: Stuff a pocket! Before wrapping, use a sharp knife to cut a horizontal slit into the thickest part of the chicken breast to create a pocket. Fill it with a slice of mozzarella, a spoonful of cream cheese with herbs, or even a sun-dried tomato for a delicious, cheesy surprise in the center.
- Tip: If your bacon just isn’t crisping up to your liking by the time the chicken is cooked, simply remove the chicken to a plate to rest and pop the baking sheet with the wire rack back under the broiler for a minute or two. Watch it closely!
FAQs
Can I make this with chicken thighs instead?
Absolutely! Chicken thighs are actually more forgiving because of their higher fat content. Just be aware that they may require a slightly longer cooking time (usually 5-10 minutes more) to ensure the bacon is fully crisp and the thighs are cooked through to 165°F. The result is incredibly juicy and flavorful.
My bacon isn’t getting crispy. What did I do wrong?
This usually happens for one of two reasons: the oven temperature was too low, or the chicken was placed directly on the baking sheet without a rack. The rack is key for air circulation. If you’re already using one and it’s still not crisp, try patting the bacon slices dry with a paper towel before wrapping next time, as excess moisture on the bacon itself can also hinder crisping.
Can I prepare this dish ahead of time?
You sure can. You can wrap and season the chicken breasts, then keep them covered in the refrigerator for up to 8 hours before baking. Let them sit at room temperature for about 15-20 minutes before they go in the oven to help them cook more evenly. I don’t recommend freezing them once wrapped, as the texture of the bacon can suffer.
What’s the best way to reheat leftovers?
To maintain the crispness of the bacon, the oven or an air fryer is your best bet. Reheat at 375°F (190°C) for about 8-10 minutes, or until warmed through. The microwave will work in a pinch, but it will almost certainly make the bacon soft and rubbery.
Is it necessary to use an instant-read thermometer?
I can’t recommend it enough. It takes all the guesswork out of cooking chicken and is the only way to guarantee it’s both safe to eat and perfectly juicy. Poking the chicken and judging by the color of the juices is an unreliable method. A thermometer is a foolproof tool for confidence in the kitchen.
Bacon Wrapped Chicken
Make juicy, crispy Bacon Wrapped Chicken with this easy recipe. Perfect for weeknight dinners or special occasions. Get the foolproof method now!
Ingredients
For the Ingredients
-
4 boneless, skinless chicken breasts (about 150-180 g each)
-
8 slices streaky bacon (not thick-cut)
-
2 tbsp olive oil
-
1 tsp garlic powder
-
1 tsp smoked paprika
-
1/2 tsp black pepper (freshly ground)
-
1/4 tsp salt (use sparingly as the bacon is salty)
-
1 tbsp chopped fresh parsley (for garnish (optional))
Instructions
-
First, preheat your oven to 400°F (200°C). This high heat is crucial for rendering the bacon fat quickly and getting that beautiful, crisp exterior. While it’s heating, grab your chicken breasts and pat them thoroughly dry with paper towels. This might seem minor, but a dry surface is your best friend for achieving a gorgeous sear and helping the seasoning adhere.01
-
Now, let’s season. In a small bowl, mix together the olive oil, garlic powder, smoked paprika, black pepper, and that cautious pinch of salt. Rub this mixture evenly all over each chicken breast, making sure to coat all sides. You’ll notice the oil helps create a paste-like consistency that clings to the chicken beautifully, promising a flavorful crust.02
-
Time for the main event—the wrap! Take two slices of bacon per chicken breast. Starting at one end, wrap one slice around the breast, slightly overlapping the ends. Then, take the second slice and wrap it in the opposite direction, so the entire surface of the chicken is covered in a lovely bacon lattice. The goal is full coverage without overly thick layers.03
-
Secure the bacon. Flip the chicken breast over so the seam where the bacon ends meet is on the bottom. If it feels a bit loose, use a toothpick or two to pin the bacon in place. If you’re using twine, tie a simple loop around the middle. Don’t pull it too tight—just snug enough to hold everything together during cooking.04
-
Arrange the wrapped chicken breasts on the wire rack placed over your baking sheet. This setup is a game-changer—it allows the heat to get underneath, cooking the bacon evenly and preventing a soggy bottom. Give them a little space so the hot air can circulate freely around each piece.05
-
Bake for 25-30 minutes. The exact time will depend on the thickness of your chicken. You’re looking for the bacon to be deeply browned and crisp, and the internal temperature of the chicken to read 165°F (74°C) when measured with an instant-read thermometer. The rendered fat will be sizzling away happily in the pan below.06
-
For an extra-crispy finish, you can switch the oven to a high broil for the last 2-3 minutes. Watch it like a hawk during this stage—the bacon can go from perfectly crisp to burnt in a flash! This final blast gives you that irresistible, crackling-like texture.07
-
Once out of the oven, let the chicken rest for about 5 minutes. This is non-negotiable for juicy meat, as it allows the juices to redistribute throughout the chicken. Carefully remove the toothpicks or twine, sprinkle with fresh parsley if you like, and serve immediately. That first cut into the crisp bacon to reveal the steaming, tender chicken inside is pure bliss.08
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