This Maple Bacon Chicken combines sweet maple syrup and salty bacon wrapped around juicy chicken for a spectacular meal. It’s surprisingly simple to make yet always impresses. Your kitchen will smell amazing as the bacon crisps and the glaze caramelizes.
Craving a delicious Maple Bacon Chicken? You've come to the right spot! From Chicken Breast Recipes favorites to amazing Burgers recipes, there's something here for everyone.
Why You’ll Love This Maple Bacon Chicken
- Flavor perfection: Sweet maple and salty bacon create a comforting balance.
- Simple to make: Minimal prep with impressive, crowd-pleasing results.
- Versatile & adaptable: Easy to tweak and pairs with many sides.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 150–180 g each)
- 8 slices thick-cut bacon
- 60 ml pure maple syrup (not pancake syrup!)
- 2 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- Pinch of salt (go easy—bacon is salty)
- 1 tbsp olive oil
- Fresh thyme or parsley for garnish (optional)
Tools: Baking sheet, wire rack (highly recommended), small bowl, whisk, kitchen tongs, basting brush
Notes: Using a wire rack helps crisp the bacon evenly. Real maple syrup is essential for the best flavor.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 38 g |
| Fat: | 22 g |
| Carbs: | 15 g |
| Fiber: | 0.5 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Choose the right bacon. Thick-cut bacon works best here because it holds its shape and provides a substantial, crispy wrap. Thin bacon can overcook and become brittle before the chicken is done.
- Pound your chicken evenly. If your chicken breasts are very thick, gently pound them to an even 2–3 cm thickness. This ensures they cook at the same rate as the bacon, preventing dry or undercooked spots.
- Don’t skip the wire rack. Elevating the chicken allows fat to drip away and promotes even browning on all sides. If you don’t have one, you can place the chicken directly on the baking sheet, but flip halfway through cooking.
- Balance your glaze. The Dijon mustard and apple cider vinegar aren’t just for flavor—they help balance the sweetness of the maple syrup and tenderize the chicken slightly. You’ll notice the difference in the final taste.
How to Make Maple Bacon Chicken
Step 1: Start by preheating your oven to 200°C (400°F) and lining a baking sheet with aluminum foil for easy cleanup. Place a wire rack on top of the baking sheet and lightly grease it with olive oil or non-stick spray. This setup is crucial for getting that bacon wonderfully crisp all over.
Step 2: Pat the chicken breasts completely dry with paper towels—this helps the bacon adhere better and promotes browning. If any breasts are unusually thick, place them between two pieces of plastic wrap and gently pound them to an even thickness using a rolling pin or meat mallet. Season both sides lightly with black pepper and a tiny pinch of salt (remember, the bacon will add plenty of saltiness).
Step 3: Wrap each chicken breast with two slices of bacon, slightly overlapping the ends on the underside. You want the bacon to snugly encase the chicken without gaps, but don’t pull too tightly or it may shrink and tear during cooking. Tuck the ends underneath as best you can—they’ll secure themselves as the bacon cooks and contracts.
Step 4: In a small bowl, whisk together the maple syrup, minced garlic, Dijon mustard, apple cider vinegar, and smoked paprika until well combined. You’ll notice the mixture will thicken slightly and take on a beautiful caramel color. This glaze is the heart of the dish, so make sure it’s fully emulsified.
Step 5: Arrange the bacon-wrapped chicken on the prepared wire rack. Using a basting brush, generously coat the top and sides of each piece with about half of the maple glaze. Reserve the remaining glaze for later. You should see a nice, even sheen on each piece already.
Step 6: Bake for 15 minutes, then carefully remove the baking sheet from the oven. The bacon should be starting to render and crisp at the edges, and the glaze will be bubbly. Brush the chicken with the remaining glaze, making sure to cover any spots you might have missed earlier.
Step 7: Return the chicken to the oven and bake for another 8–12 minutes, or until the chicken reaches an internal temperature of 74°C (165°F) and the bacon is crispy and deeply caramelized. If your bacon isn’t as crisp as you’d like, you can broil for 1–2 minutes at the end—but watch it closely to prevent burning!
Step 8: Remove from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. Garnish with fresh thyme or parsley if desired, and drizzle with any pan juices that collected on the baking sheet.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended; bacon becomes rubbery upon thawing.
- Reviving: Reheat in a 175°C (350°F) oven for 10–15 minutes to restore crispness.
Serving Suggestions
Complementary Dishes
- Creamy mashed potatoes — The rich, buttery potatoes are perfect for soaking up the delicious maple-bacon drippings.
- Roasted green beans with almonds — Their slight crunch and nutty flavor provide a lovely textural contrast to the tender chicken.
- Simple arugula salad with lemon vinaigrette — The peppery arugula and bright lemon help cut through the richness of the dish.
Drinks
- Crisp Chardonnay or Viognier — These white wines have enough body to stand up to the dish’s richness while offering refreshing acidity.
- Amber ale or brown ale — The malty, caramel notes in these beers beautifully echo the sweetness of the maple glaze.
- Sparkling apple cider — A non-alcoholic option that brings a festive, slightly tart effervescence to each bite.
Something Sweet
- Warm apple crisp with vanilla ice cream — The cozy cinnamon-spiced apples continue the autumn flavor theme perfectly.
- Dark chocolate pot de crème — Its intense, silky richness provides a sophisticated yet simple ending to the meal.
- Maple pecan blondies — Why not double down on the maple? These chewy, nutty bars are a delightful homage to the main course.
Top Mistakes to Avoid
- Using thin-cut bacon. Thin bacon tends to shrink dramatically and can burn before the chicken cooks through, leaving you with charred bacon and undercooked chicken.
- Skipping the wire rack. Without elevation, the bacon steams in its own rendered fat on the baking sheet, resulting in soggy, greasy bacon rather than the crisp wrap you’re aiming for.
- Overcooking the chicken. Since chicken breasts can dry out quickly, use a meat thermometer to check for doneness. Remove them from the oven as soon as they hit 74°C (165°F).
- Applying all the glaze at once. Adding the glaze in two stages allows it to caramelize without burning and builds layers of flavor. A single application often leads to scorched spots.
Expert Tips
- Tip: For extra crispy bacon, start with cold bacon straight from the refrigerator and pat it dry with paper towels before wrapping. The initial chill helps it render more slowly and evenly in the oven.
- Tip: Add a pinch of cayenne pepper or a dash of hot sauce to your maple glaze if you enjoy a subtle spicy kick. The heat plays wonderfully against the sweetness and smokiness.
- Tip: If you have time, let the glazed chicken sit at room temperature for 15–20 minutes before baking. This helps the chicken cook more evenly and allows the glaze to penetrate slightly.
- Tip: For a deeper flavor, you can marinate the chicken in half of the glaze (without the bacon) for up to 2 hours in the refrigerator before wrapping and baking. Just pat it dry before proceeding.
FAQs
Can I make this recipe with chicken thighs instead?
Absolutely! Bone-in, skin-on chicken thighs work wonderfully here—just increase the cooking time to 30–35 minutes until the internal temperature reaches 74°C (165°F). The darker meat stays incredibly juicy and pairs beautifully with the maple-bacon combo. You might need an extra slice of bacon per thigh depending on their size.
My bacon isn’t getting crispy—what did I do wrong?
This usually happens if the bacon was too thin, if the chicken wasn’t elevated on a wire rack, or if your oven temperature runs low. Make sure you’re using thick-cut bacon and check your oven calibration. If it’s still not crisping, you can finish under the broiler for 1–2 minutes, watching constantly.
Can I prepare Maple Bacon Chicken ahead of time?
You can wrap the chicken in bacon and prepare the glaze up to a day in advance—store them separately in the refrigerator. Let the chicken come to room temperature for 20–30 minutes before baking, and give the glaze a quick stir before brushing. I don’t recommend fully cooking and reheating, as the bacon can become rubbery.
Is there a substitute for maple syrup?
While the flavor won’t be identical, you can use honey or agave syrup. Honey will create a thicker, slightly floral glaze, while agave is more neutral. Avoid using pancake syrup or corn syrup—they lack the depth of flavor and can make the glaze overly sweet and artificial-tasting.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet in a 175°C (350°F) oven for 10–15 minutes until warmed through. Avoid microwaving, which will make the bacon soggy. The chicken will still taste great, though the bacon may lose some crispness.
Maple Bacon Chicken
Make this easy Maple Bacon Chicken recipe with a sweet and savory glaze. Perfect for weeknight dinners or entertaining. Get the simple steps and cook it tonight!
Ingredients
For the Ingredients
-
4 boneless, skinless chicken breasts (about 150–180 g each)
-
8 slices thick-cut bacon
-
60 ml pure maple syrup (not pancake syrup!)
-
2 cloves garlic (minced)
-
1 tbsp Dijon mustard
-
1 tbsp apple cider vinegar
-
1/2 tsp smoked paprika
-
1/4 tsp black pepper
-
Pinch salt (go easy—bacon is salty)
-
1 tbsp olive oil
-
Fresh thyme or parsley for garnish (optional)
Instructions
-
Start by preheating your oven to 200°C (400°F) and lining a baking sheet with aluminum foil for easy cleanup. Place a wire rack on top of the baking sheet and lightly grease it with olive oil or non-stick spray.01
-
Pat the chicken breasts completely dry with paper towels. If any breasts are unusually thick, place them between two pieces of plastic wrap and gently pound them to an even thickness using a rolling pin or meat mallet. Season both sides lightly with black pepper and a tiny pinch of salt.02
-
Wrap each chicken breast with two slices of bacon, slightly overlapping the ends on the underside. Tuck the ends underneath as best you can.03
-
In a small bowl, whisk together the maple syrup, minced garlic, Dijon mustard, apple cider vinegar, and smoked paprika until well combined.04
-
Arrange the bacon-wrapped chicken on the prepared wire rack. Using a basting brush, generously coat the top and sides of each piece with about half of the maple glaze. Reserve the remaining glaze for later.05
-
Bake for 15 minutes, then carefully remove the baking sheet from the oven. Brush the chicken with the remaining glaze, making sure to cover any spots you might have missed earlier.06
-
Return the chicken to the oven and bake for another 8–12 minutes, or until the chicken reaches an internal temperature of 74°C (165°F) and the bacon is crispy and deeply caramelized. If your bacon isn’t as crisp as you’d like, you can broil for 1–2 minutes at the end—but watch it closely to prevent burning!07
-
Remove from the oven and let the chicken rest for 5 minutes before serving. Garnish with fresh thyme or parsley if desired, and drizzle with any pan juices that collected on the baking sheet.08
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