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Bacon Wrapped Chicken
This bacon wrapped chicken starts with chicken breasts coated in a maple syrup and spice blend, then wrapped in bacon and baked until cooked through. A broiled brown sugar glaze at the end gives the bacon a crisp, caramelized finish that sets this version apart from a basic bacon-wrapped chicken.
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The first time I cooked bacon wrapped chicken, I made a pretty generic version. Seasoned chicken breast wrapped in bacon and baked until cooked through. But since then, I've added a few steps that take this easy dinner to a whole new level.
I add a brown sugar glaze that I broil at the very end and it turn the bacon in a crisp, candied masterpiece. It only takes an extra couple minutes - pull the pan out, brush on the glaze, and tuck it back under the broiler - that's the part that makes this version so different from a basic bacon-wrapped chicken breast.
Ingredients For Baked Wrapped Chicken
What you'll need to make bacon-wrapped chicken breast:
- 4 chicken breasts, boneless and skinless
- ½ teaspoon onion powder
- ½ teaspoon garlic salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon chili powder
- ¼ cup pure maple syrup
- 1 pound bacon (regular cut, not thick cut)
- 4 tablespoons light brown sugar; parsley, for garnish
Substitutions and Additions
Chicken thighs or chicken tenders work in place of chicken breasts if that's what you have on hand, though cook time will vary depending on size and thickness. Use a meat thermometer rather than the clock to check for doneness.
Regular bacon works best. Thick-cut bacon requires a longer cook time, and your chicken might dry out before it's done crisping up.
Before You Begin - Read This
To check for doneness, use a meat thermometer instead of guessing by color. Chicken is done at 165°F - test in the thickest part of the meat.
Watch the chicken closely once it's under the broiler. The maple syrup and brown sugar caramelize fast, and the line between crisp and burnt is a matter of seconds. Don't walk away!
Baste generously with the pan drippings before adding the brown sugar. The drippings carry the maple flavor from the coating and help the glaze stick.
Chicken size matters for even cooking. Choose chicken breasts that are roughly the same size so they finish baking at the same time.
How to Make Bacon Wrapped Chicken
FIRST STEP: Preheat the oven to 375°F.
SECOND STEP: Whisk together the onion powder, garlic salt, pepper, paprika, chili powder, and maple syrup in a large bowl.
THIRD STEP: Add the chicken breasts to the bowl and toss to coat completely.
FOURTH STEP: Wrap each chicken breast with 2 to 3 strips of bacon, working end to end so the chicken is fully covered. Place the wrapped chicken on a foil-lined baking sheet.
FIFTH STEP: Bake for about 30 minutes, until the chicken is cooked through.
SIXTH STEP: Remove the pan from the oven and switch the oven to broil. Baste the chicken and bacon with the pan drippings.
SEVENTH STEP: Sprinkle about 1 tablespoon of brown sugar over each piece.
EIGHTH STEP: Broil until the glaze caramelizes and the bacon crisps to your liking, watching closely so the sugar doesn't burn. Garnish with parsley and serve.
How To Serve Bacon Wrapped Chicken
Bacon wrapped chicken pairs well with something to soak up the pan juices (trust me on this). Fresh garlic bread, mashed potatoes, or lemon rice will all help you clean your plate.
Simple veggies or a sweet salad (like my broccoli apple salad) are a nice addition to make this a complete family dinner.
More Easy Family Dinner Recipes ⭐ Crispy Oven Baked Chicken Thighs | Slow Cooker Velveeta Mac and Cheese | Bolognese | Hamburger Tater Tot Casserole
Storage FAQ
In The Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10 to 15 minutes, until warmed through.
In The Freezer: Wrap cooled chicken tightly in plastic wrap and store in a freezer-safe container or Ziploc bag for up to 1 month. Thaw overnight in the refrigerator before reheating.
Bacon Wrapped Chicken
This bacon wrapped chicken starts with chicken breasts coated in a maple syrup and spice blend, then wrapped in bacon and baked until cooked through. A broiled brown sugar glaze at the end gives the bacon a crisp, caramelized finish that sets this version apart from a basic bacon-wrapped chicken.
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
- 4 chicken breasts, (boneless and skinless)
- ½ teaspoon onion powder
- ½ teaspoon garlic salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon chili powder
- ¼ cup pure maple syrup
- 1 pound bacon, (regular cut, not thick cut)
- 4 tablespoons light brown sugar
- Parsley, (for garnish (optional))
DIRECTIONS
- Preheat the oven to 375°F.
- Whisk together the onion powder, garlic salt, pepper, paprika, chili powder, and maple syrup in a large bowl.
- Add the chicken breasts to the bowl and toss to coat completely.
- Wrap each chicken breast with 2 to 3 strips of bacon, working end to end so the chicken is fully covered. Place the wrapped chicken on a foil-lined baking sheet.
- Bake for about 30 minutes, until the chicken is cooked through.
- Remove the pan from the oven and switch the oven to broil. Baste the chicken and bacon with the pan drippings.
- Sprinkle about 1 tablespoon of brown sugar over each piece.
- Broil until the glaze caramelizes and the bacon crisps to your liking, watching closely so the sugar doesn't burn. Garnish with parsley and serve.
Notes
- Bacon thickness matters. Use regular cut. Thick cut bacon takes longer to crisp than the chicken needs to bake, so it will still be chewy and undercooked by the time the chicken hits temperature.
- Check doneness with a thermometer, not color. Chicken is safe to eat at 165°F. Because the bacon wrap covers the surface, the chicken can look done on the outside well before the inside reaches temperature, and it can also still look slightly pink in spots even once it's fully cooked.
- Baste before adding the brown sugar. The pan drippings carry the maple flavor from the initial coating, and basting first helps the brown sugar adhere and melt evenly instead of sitting on top in clumps.
- The broiler step is fast. Once the brown sugar goes on and the pan goes back under the broiler, the glaze can go from perfectly caramelized to burnt in under a minute. Stay at the oven and watch it the whole time.
- Chicken thighs or tenders can be substituted for the chicken breasts. Tenders cook faster, so start checking the temperature a few minutes early. Thighs may need a few extra minutes depending on thickness.
- Uniform chicken breast size helps everything cook evenly. If your breasts vary a lot in size, the smaller ones may finish before the larger ones.
- To make ahead: season and wrap the chicken up to a day in advance, then store in an airtight container in the refrigerator until ready to bake.
- To store leftovers: refrigerate in an airtight container for up to 3 days. Reheat in the oven at 350°F for 10 to 15 minutes, until warmed through. To freeze: wrap cooled, cooked chicken tightly and store in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating.
Nutrition
Calories: 704kcal | Carbohydrates: 27g | Protein: 38g | Fat: 48g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 147mg | Sodium: 1180mg | Potassium: 718mg | Fiber: 0.2g | Sugar: 24g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
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Bacon Wrapped Chicken FAQ
How do I know when bacon wrapped chicken is done?
Check the internal temperature with a meat thermometer inserted into the thickest part of the breast. It's ready at 165°F. If you don't have a meat thermometer, cut into the thickest part of the meat and look for clear juice, flaky meat, and no pink remaining.
Can I use chicken thighs or tenders instead of chicken breasts?
Yes, you can use them. The time they take to cook might vary. Tenders may cook faster than the bacon, so I do suggest using chicken breasts if you have them.
Can I make this ahead of time?
You can season and wrap the chicken up to a day in advance, then refrigerate it in an airtight container until you're ready to bake.
Why isn't my bacon getting crispy?
This usually comes down to bacon thickness. Thick cut bacon takes longer to crisp than the chicken needs to bake, so regular cut is the better choice here. The broiler step at the end also plays a big role in getting that final crisp texture, so if you haven't broiled it yet, it's normal for it to look slightly soft.
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