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Bacon Wrapped Chicken served with creamy mashed potatoes and fresh green beans on a white plate, featuring juicy chicken wrapped in crispy bacon with a sweet maple brown sugar glaze.
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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.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dinner
Cuisine: American
Servings: 4
Calories: 704kcal
Author: Shauna

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)

Instructions

  • Preheat the oven to 375°F.
  • Whisk together the onion powder, garlic salt, pepper, paprika, chili powder, and maple syrup in a large bowl.
    Overhead view of maple syrup, brown sugar, paprika, onion powder, garlic salt, black pepper, and chili powder combined in a glass bowl to make the sweet and savory glaze for Bacon Wrapped Chicken.
  • Add the chicken breasts to the bowl and toss to coat completely.
    Raw boneless skinless chicken breasts coated in a maple syrup, brown sugar, and spice marinade in a glass mixing bowl before being wrapped in bacon for Bacon Wrapped Chicken.
  • 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.
    Overhead view of seasoned chicken breasts wrapped tightly with strips of bacon and arranged on a foil-lined baking sheet, ready to bake for Bacon Wrapped Chicken.
  • 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.
    Overhead view of bacon-wrapped chicken breasts on a foil-lined baking sheet sprinkled with brown sugar before baking for sweet and savory Bacon Wrapped Chicken.
  • 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.
    Overhead view of fully baked Bacon Wrapped Chicken on a foil-lined baking sheet with crispy golden bacon and caramelized maple brown sugar glaze ready to 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