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Orgo-Life the new way to the future Advertising by AdpathwayThis Bacon Wrapped Chicken is the perfect balance of smoky, savory, and sweet. Chicken breasts are wrapped in bacon and brushed with a quick 3-ingredient glaze, then baked until the bacon is crisp and caramelized. It’s a family favorite that takes just minutes to prep!
It’s an easy meal served over a bed of garlic mashed potatoes with a side salad or a simple vegetable like broccoli or roasted green beans.
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Holly’s Recipe Highlights: Bacon Wrapped Chicken
- Flavor: Juicy chicken breasts are wrapped in slices of smoky bacon and brushed with a sweet-tangy apricot Dijon.
- Technique: Tucking the bacon ends under the chicken keeps the wrap secure without toothpicks.
- Serving Suggestions: This chicken pairs well with oven baked rice, mashed potatoes, honey roasted carrots, roasted green beans, or a simple salad for a complete meal.
Total Time: 45 Minutes Servings: 4 Cooking Method: Baked
Ingredient Notes
- Chicken: Use boneless, skinless chicken breasts that are similar in size, ideally around 6 to 7 ounces each, so they cook evenly.
- Bacon: Regular-cut bacon works best so crisps up nicely. Larger chicken breasts may need an extra half slice of bacon to fully wrap and cover them.
- Apricot Preserves: Apricot preserves or jam adds sweetness to the sticky glaze. Peach jam or orange marmalade can be used in place.
- Dijon: Dijon mustard adds a savory tang that balances the glaze. Swap with yellow mustard for a milder flavor, or grainy mustard for extra texture.
How to Make Bacon Wrapped Chicken
- Bake, then broil for extra crispy bacon (full recipe below).
Optional Broiling: While broiling is optional, it helps crisp the bacon at the end. Use foil instead of parchment if broiling!
- Use Regular-Cut Bacon: For the best results, use regular-cut bacon, as thick-cut bacon may not crisp before the chicken is done.
- Keep Bacon in Place: Tuck the bacon ends under the chicken to help keep the slices in place. You can also use toothpicks to help with this, just remove them before broiling.
- Use Foil: Line your baking sheet with foil for easy cleanup, especially if broiling at the end. Avoid using parchment paper as it can burn while broiling.
- Use a Thermometer: Insert a meat thermometer into the thickest part of the chicken and make sure it reads 165°F to know it’s done.
Storage and Leftovers
- Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
- Thaw overnight in the refrigerator. Reheat at 350°F in the oven for 8 to 12 minutes or in the air fryer for 5 to 8 minutes until heated through.
More Easy Chicken Breast Dinners
Did you enjoy this Bacon Wrapped Chicken? Leave a comment and rating below.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
- ▢ 4 boneless skinless chicken breasts about 6-7 ounces each
- ▢ 1 teaspoon paprika
- ▢ ½ teaspoon garlic powder
- ▢ ½ teaspoon salt
- ▢ ¼ teaspoon black pepper
- ▢ 8 to 10 slices bacon you might need a couple extra slices if your chicken breasts are large.
For the Glaze:
- ▢ ¼ cup apricot preserves or orange marmalade
- ▢ 1 tablespoon Dijon mustard
- ▢ 1 teaspoon apple cider vinegar
Preheat oven to 375°F. Line a baking dish with foil or parchment paper for easy cleanup.
Season the chicken breasts on all sides with the paprika, garlic powder, salt, and pepper.
In a small bowl, combine apricot preserves, Dijon mustard, and apple cider vinegar until smooth.
Wrap two slices of bacon around each chicken breast (or 2 ½ slices if the chicken is really large), making sure the ends of the bacon are tucked under the chicken to hold it in place. Place chicken into the prepared baking dish. Brush the glaze over the outside of the chicken.
Bake for 30 to 40 minutes or until chicken reaches 165℉ at its thickest part. Broil for 1 to 2 minutes at the end of cooking for extra crispy bacon.
Use foil to line your baking dish if you wish to broil your chicken at the end of cooking (parchment might burn).
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
Calories: 245 | Carbohydrates: 11g | Protein: 30g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 88mg | Sodium: 738mg | Potassium: 533mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 320IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Main Course
Cuisine American
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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