There’s something utterly comforting about the smell of bacon sizzling in the kitchen that draws everyone in like a warm hug. One evening, a few years back, after a long day juggling work and the kids’ endless activities, I whipped up this bacon wrapped chicken recipe on a whim. The whole house filled with that irresistible smoky aroma, and by dinnertime, my kids were practically counting down the minutes. This recipe, with its crispy bacon cloak and juicy chicken inside, always wins hands down over plain old chicken breasts or even that classic baked chicken recipe I used to rely on. It’s like chicken took a quick trip to flavor town, and trust me, once you try bacon wrapped chicken, you might never go back. It’s straightforward, flavorful, and something the family actually fights over — no joke!
What is bacon wrapped chicken?
If you haven’t stumbled upon this gem before, bacon wrapped chicken is exactly what it sounds like — a simple piece of chicken breast or thigh, lovingly swaddled in bacon strips, then baked or grilled to smoky, savory perfection. Think of it as chicken dressed up for a special occasion but easy enough to make any night of the week. The bacon not only adds a crispy, salty outer layer but also locks in the chicken’s natural juices, so it never ends up dry or boring. It’s essentially a marriage of two pantry staples, resulting in a dish that’s greater than the sum of its parts. Whether you’re new to cooking or someone who just likes to switch things up, this recipe is a real crowd-pleaser — no fancy skills required.
Why you’ll love this recipe?
What I love most about bacon wrapped chicken is the way it makes weeknight dinners feel a little more special without needing a lot of fuss. First off, the flavor combo here is next level. The bacon crisps up beautifully as it bakes, creating this smoky, salty halo around the tender, juicy chicken — which is otherwise pretty neutral on its own. That contrast is magic. Plus, it’s super forgiving; even if you accidentally leave it in a couple minutes too long, the bacon helps keep everything moist inside.
Another thing is simplicity. If you think cooking something this flavorful means complicated prep or weird ingredients, think again. You only really need good quality bacon and chicken, and a few basic seasonings. It’s something I always keep tucked in my mental recipe box for nights when I’m wiped out but want my family served something hearty.
Cost-wise, it’s quite budget-friendly too. Bacon doesn’t have to be fancy to work here, and chicken breasts or thighs are usually easy to find on sale. It’s way cheaper than ordering takeout, and you get that homemade satisfaction. Lastly, versatility is a strong suit — you can jazz it up with different herbs, a brush of BBQ sauce, or even stuff the chicken with cheese or spinach before wrapping it. I’ve made it a dozen ways, but the simple classic stay true to my heart every time.
How do you make bacon wrapped chicken?
Quick Overview
Here’s the gist: you grab chicken breasts, season them well, and wrap each with strips of bacon. Then you pop them in the oven or on the grill, letting the bacon crisp up as it cooks the chicken through. The results? Juicy, smoky, crispy chicken that tastes like you spent hours in the kitchen, but really, it’s a breeze. This method balances juicy meat with the satisfying crunch and saltiness of crisp bacon — a texture contrast I always crave.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs if you prefer juicier meat) – try to get uniform thickness for even cooking
- Salt and pepper to taste (kosher salt works best)
- Garlic powder (optional, but I swear by it for extra flavor)
- Smoked paprika (adds a subtle smoky warmth without extra heat)
For the Bacon:
- 8-12 slices of bacon (thin or regular cut both work, thicker bacon crisps beautifully but takes a little longer)
- Optional: maple syrup or honey for a sweet glaze
Optional Extras:
- Sharp cheddar or mozzarella cheese (for stuffing if you want to get fancy)
- Fresh herbs like thyme or rosemary (to sprinkle on top before baking)
- BBQ sauce for brushing (adds a tangy finish)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by heating the oven to 400°F (about 200°C). I always line a baking sheet with foil or parchment paper for easy cleanup and then place a wire rack on top so the bacon crisps evenly all around—no soggy bottoms here! If you don’t have a rack, just use the foil-lined tray, but keep an eye on the bottom so the bacon doesn’t burn.
Step 2: Season the Chicken
Pat your chicken dry with paper towels — this helps the bacon stick better and the skin to crisp more. Then, generously season the chicken breasts with salt, pepper, garlic powder, and smoked paprika on all sides. I usually do this in a shallow dish to keep it simple, making sure every bit gets that flavor love.
Step 3: Wrap with Bacon
Grab your bacon strips and wrap them snugly around each chicken breast, overlapping slightly to cover as much surface as possible. Typically, I use two slices per chicken breast, but if your pieces are smaller, one strip might do. The key is to secure the bacon without wrapping so tight that it rips or leaves gaps. Toothpicks can help, but if you use them, just remember to pull them out before serving!
Step 4: Optional Glaze
If you’re in the mood for a touch of sweetness, now’s the time to brush a thin layer of maple syrup, honey, or even a tangy BBQ sauce over the bacon-wrapped chicken. This caramelizes during baking, offering a gorgeous sticky glaze that keeps the bacon shiny and flavorful.
Step 5: Bake
Pop your prepared chicken onto the wire rack and slide it into the oven. Bake for about 25-30 minutes, depending on thickness. Halfway through, I flip the pieces over for even bacon crispiness all around — don’t skip this step! To check doneness, I pierce the thickest part; chicken should reach an internal temp of 165°F. If you don’t have a thermometer, cut into the chicken and make sure juice runs clear.
Step 6: Rest Before Serving
This step is a lifesaver. Once out of the oven, let the chicken rest for 5 minutes. The juices redistribute and the bacon firms up just enough for perfect bite. It’s tempting to dig in right away, but trust me, waiting makes all the difference.
Step 7: Serve and Enjoy
Slicing into that crispy bacon sausage ring to reveal the juicy chicken inside never gets old. I often serve this with a squeeze of fresh lemon or a sprinkle of chopped parsley for color and brightness. My kids like dipping it in ranch or honey mustard, so I keep those handy too!
What to Serve It With
For Breakfast: This is a fun twist on the usual morning scramble. Serve your bacon wrapped chicken alongside crispy hash browns, a side of scrambled eggs, and a freshly brewed cup of coffee. The savory bacon and chicken combo pairs beautifully with a rich, dark roast — I always light a cinnamon-scented candle to add that cozy vibe.
For Brunch: Plate your bacon wrapped chicken with roasted baby potatoes, fresh arugula tossed in lemon vinaigrette, and a glass of sparkling rosé or fresh orange juice. It looks so special on the table without needing much extra effort — a guaranteed “wow” from guests.
As Dinner: My go-to is a simple garden salad or creamy garlic mashed potatoes with steamed green beans on the side. The richness of the bacon wrapped chicken cuts through the creaminess perfectly. Throw in some roasted carrots or Brussels sprouts for a rustic, hearty meal that feels like a treat after a crazy day.
For Cozy Snacks: This can double as an indulgent snack or appetizer. Slice and serve on a platter with some dipping sauces like chipotle mayo or honey mustard. The smell alone brings everyone running into the kitchen — it’s hands-down the star at any casual get-together or movie night.
Top Tips for Perfecting Your Bacon Wrapped Chicken
Chicken Selection: I’ve learned that chicken thighs give a moister result, but breasts keep things lean. Either way, go for fresh and evenly sized pieces. If they’re uneven, gently pound them to a uniform thickness — it helps everything cook just right.
Bacon Quality: Skip the ultra-thick bacon if you’re in a hurry — it needs more time to crisp and cook through. Thin or regular cut keeps things straightforward. Also, I always buy bacon with minimal additives so it crisps without burning or getting overly salty.
Preventing Soggy Bacon: A wire rack is a game changer here. It allows air to circulate so the bacon crisps beautifully on all sides. If you don’t have one, try flipping halfway and keep a close eye in the final minutes.
Seasoning: Don’t be shy here. I find seasoning before wrapping is key — salt and paprika add depth. If you want a twist, a sprinkle of brown sugar or chili flakes can turn it into a sweet-spicy delight.
Stuffing Variations: I’ve tried adding cream cheese and spinach inside the chicken breast before wrapping. It’s a bit fussy, but when it works — wow, that creamy, herby center steals the show. Just be careful to seal edges so nothing leaks out while baking.
Resting Time: This always makes the difference between juicy chicken and dry chicken. Resist the temptation to serve hot straight from the oven — five minutes does the trick for perfect texture.
Glaze Alternatives: I tend to brush on BBQ sauce during the last five minutes for a sticky, tangy finish. Another favorite: a quick mix of maple syrup with a splash of mustard for an easy sweet-and-savory glaze.
Storing and Reheating Tips
Room Temperature: If you’re planning to eat within 2 hours, keep the bacon wrapped chicken covered loosely with foil or a clean cloth to avoid drying out, but don’t leave it out longer to be safe.
Refrigerator Storage: Wrap leftovers tightly in plastic wrap or store in an airtight container. It stays good for 3-4 days. When reheating, I prefer the oven or toaster oven over the microwave to keep the bacon crispy; just heat at 350°F for about 10 minutes.
Freezer Instructions: You can freeze cooked bacon wrapped chicken by wrapping each piece individually in plastic wrap and then placing them in a freezer bag. They keep well for up to 2 months. Thaw overnight in the fridge, then reheat in the oven until warmed through to preserve crispiness.
Glaze Timing Advice: If you’re freezing leftovers, don’t add glaze before freezing because it can get soggy. Instead, add your glaze fresh after reheating. For fresh-cooked meals, applying glaze in the last few minutes of baking seals in that glossy yum.
Frequently Asked Questions
Final Thoughts
Honestly, bacon wrapped chicken has become one of those recipes I turn to when I want to treat my family without spending hours in the kitchen. There’s something so satisfying about that crispy bacon exterior contrasted with tender chicken inside — it makes everyone feel like it’s a special meal, even on a Tuesday night. I love sharing this with friends who are a bit intimidated by cooking, because it’s genuinely hard to mess up and yields delicious results every single time. If you try it, I hope it becomes a regular in your rotation too. And hey, if you experiment by adding cheese or swapping spices, let me know in the comments! I’m always curious about new twists. Here’s to cozy, flavorful meals that bring everyone to the table — happy cooking and can’t wait to hear how yours turns out!
bacon wrapped chicken
Ingredients
Main Ingredients
- 1.25 lbs boneless skinless chicken breast cut into 1-inch chunks
- 10 slices bacon cut into thirds
Instructions
Preparation Steps
- Preheat oven to 375°F.
- Wrap a piece of bacon around each chicken chunk and secure with a toothpick. Place on a foil-lined baking sheet.
- Bake on the lower oven rack for about 12 minutes per side, turning halfway, until bacon is browned and chicken is thoroughly cooked.
- Remove from oven, blot excess grease with paper towels, and serve immediately.
