Ingredients & Substitutions
Here I explain the best ingredients for baking chicken wrapped in bacon, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Chicken Breasts – I prefer to use boneless skinless chicken breasts, but you can use chicken thighs for a dark meat option (baking time can vary). You could also make bacon wrapped chicken tenders or spicy Hasselback chicken with bacon. Olive Oil – Helps hold the seasonings onto the chicken. Substitute any neutral cooking oil you like, such as avocado oil, if needed. Seasonings – Including smoked paprika, garlic powder, sea salt, and black pepper. These simple spices make the best all-purpose seasoning blend for bacon wrapped chicken. Bacon – Make sure to use regular sliced bacon, not thick cut bacon, as thick cut will take too long to crisp up. If you don’t have bacon on hand, prosciutto wrapped chicken is a similar flavorful alternative. Maple Syrup – Maple syrup is optional, but gives the bacon a slightly sweet caramelized flavor. I use sugar-free maple syrup, but you can use regular or make homemade maple syrup. You could also substitute brown sugar if it fits your lifestyle; I don’t eat refined sugar so use the natural Besti Brown sugar substitute when I want this option.
How To Make Bacon Wrapped Chicken
This section shows how to bake chicken wrapped in bacon, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.
Storage Instructions
Store: Wrap leftovers tightly in plastic wrap or aluminum foil, place in an airtight container, and store it in the refrigerator for up to 3-5 days. Meal Prep: Season and wrap chicken breasts before baking, then store in the refrigerator. When ready, simply bake as usual. Reheat: For crispy results that taste fresh, reheat oven baked chicken breast wrapped in bacon in the oven or in the air fryer, at 350 degrees F. The microwave won’t dry it out due to the bacon wrapping, but I don’t recommend it because the bacon won’t be crispy anymore. Freeze: You can freeze bacon wrapped chicken before or after baking. Place it on a baking sheet lined with parchment paper. Freeze for about 1 hour, or until the bacon is firm. Then, transfer to a freezer bag and freeze for up to 3 months. Thaw chicken overnight in the fridge before cooking as usual or reheating. (I don’t recommend reheating from frozen, as it may be dry.
What To Serve With Bacon Wrapped Chicken Breast
What side dishes can you serve with bacon wrapped chicken to make a complete meal? Check out these ideas for some tasty combinations: If you want to make the best bacon wrapped chicken breasts, these tips will help:
Dry the chicken. Before seasoning and wrapping in bacon, make sure the chicken is dry. This helps to lock moisture in the chicken. Brine if you have time. I didn’t do this for the sake of time, because wrapping the chicken in bacon helps to lock in moisture anyway, but for extra juicy chicken, brine it first like I do in my baked chicken breast recipe. Avoid stretching bacon. Make sure to position the bacon so that the ends are tucked underneath and avoid stretching it, so the bacon doesn’t unravel during cooking. Use toothpicks if needed. If you can’t get the bacon tucked underneath, secure it with toothpicks. Use more bacon as needed. Average chicken breasts (8 ounces) will need about 2 slices of bacon per chicken breast. If yours are larger, you may need to use 3. The chicken should be almost completely covered, as shown in the photos. Bake on a rack. You can make bacon wrapped chicken breast in a baking dish, but I highly recommend this baking sheet set with rack. It allows for additional air flow and doesn’t leave the chicken sitting in bacon grease, so the bacon gets crispy on all sides. (You can even save the bacon grease from the bottom of the pan.) Don’t overcook. Use a meat thermometer to check for doneness. The safe internal temperature of the chicken is 165 degrees F, but I like to remove bacon wrapped chicken breast a couple degrees before that (at 163 degrees F), because the temp will rise a few degrees while resting. Resting is important. Letting the chicken rest for 5 minutes before slicing lets the juices settle, keeping the chicken moist inside.
Vegetables – To balance out the richness of the main dish, I like to make eggplant recipes, easy Instant Pot cauliflower, crispy smashed brussels sprouts, roasted green beans, or sauteed broccoli. Cheesy Sides – Pair this main with cheesy asparagus or a cheesy squash recipe for the ultimate comfort meal. Potatoes – Classic sides like roasted potatoes and mashed potatoes (or mashed cauliflower) pair perfectly with chicken. If you brushed maple syrup on the bacon wrapped chicken, roasted sweet potatoes are the perfect pairing. Salad – For a lighter option, you can pair these wrapped chicken breasts with a pear salad, kale crunch salad, or broccoli salad. Sauce – This chicken would taste fabulous with a side of BBQ sauce or honey mustard. Appetizer – For a full bacon wrapped meal, serve bacon wrapped shrimp or bacon wrapped water chestnuts as an appetizer.
More Bacon Wrapped Recipes
Add a crispy and savory element to your favorite dishes with these bacon wrapped recipes — including appetizers and easy mains! Please enter your first name for your account. Your saved recipe will also be sent to your email. Nutrition facts do not include optional maple syrup.
