Bacon wrapped chicken breast is a simple way to turn everyday chicken into something special. The bacon adds smoky richness and keeps the meat juicy.
While simply baked chicken breast is a fine everyday choice, wrapping it in bacon takes it to the next level. The bacon adds rich flavor, while a honey-mustard glaze finishes the dish with the perfect sweet-savory touch. Best of all, this impressive recipe is surprisingly easy and ready in about 40 minutes.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Mustard: Although Dijon mustard is perfect in this recipe, you can use other types of mustard. I've used spicy mustard a few times and liked it.
- Honey: Maple syrup is a good substitute.
- Chicken breasts: Try to find fairly small ones, weighing 6-7 ounces each, to ensure even cooking.
- To season: Kosher salt, black pepper, and garlic powder. You can add a pinch of cayenne pepper for a subtle kick or a generous pinch of smoked paprika for extra smokiness.
- Bacon: Use regular-cut bacon, not thick-cut, since it cooks faster and crisps up better.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Sprinkle the chicken pieces with salt, pepper, and garlic powder. Then, wrap them in bacon slices.
Brush the chicken with a mixture of Dijon mustard and honey.
Roast the chicken until cooked through, about 20 minutes at 450°F. Let it rest, then brush it with more glaze and serve.
Really yummy! I made them with thin sliced chicken breasts and they came out perfectly after 22 minutes. Even my kids gobbled them up.
Erin Stenson
Read more comments
Really yummy! I made them with thin sliced chicken breasts and they came out perfectly after 22 minutes. Even my kids gobbled them up.Recipe Tip
This recipe was written for small chicken pieces weighing 6-7 ounces each, like the one shown in the photo below.
If you use large ones weighing 10-12 ounces each, use just two of them for four people and wrap each with 4 strips of bacon.
You will need to bake them for longer, around 30 minutes, so cover them loosely with foil after the first 20 minutes to avoid scorching the bacon. Test them with an instant-read thermometer inserted into the thickest part to ensure they have reached an internal temperature of 165ºF.
Recipe FAQs
I don't recommend that. To ensure even cooking and ease of eating, it's best to use boneless, skinless chicken breasts.
That's unnecessary. Bake them uncovered on a wire rack. They should be evenly cooked, even if you don't flip them. However, if the chicken pieces are very large, they'll require about 30 minutes in the oven. In this case, loosely cover them with foil after the first 20 minutes.
Yes. I sometimes use this sugar-free maple syrup, and it works well, but there's slightly less browning because the glaze is lower in sugar.
That shouldn't be necessary. If the bacon overlaps slightly when wrapped around the chicken, it tends to stay in place while baking.
Serving Suggestions
This versatile main course pairs with anything, especially mildly sweet sides, thanks to the honey-Dijon glaze. So, I often serve it with roasted carrots, microwave sweet potato, or mashed pumpkin.
I also like to serve it with a side dish I can bake in the same 450°F oven, such as roasted zucchini, roasted peppers, or roasted broccoli.
The image below shows the chicken served with sweet potato and broccoli.
Storing and Using the Leftovers
You can keep the leftovers in an airtight container in the fridge for up to 4 days. The photo below shows the chicken in the glass container I typically use.
Reheat the leftovers uncovered in a 350°F oven until heated through. You can also freeze the cooled leftovers for up to three months. Thaw them overnight in the fridge before reheating.
To make life easy, I like to serve the leftovers with a simple side dish such as a salad (Caesar salad is a classic), reheated vegetables (roasted cabbage reheats well), or the combination shown below: cherry tomatoes, pickles, and grainy mustard.
Recipe Card
Bacon Wrapped Chicken Breast
Video
Ingredients
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 4 boneless skinless chicken breasts - small, 6-7 ounces each
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 8 strips bacon - regular-cut, not thick
Instructions
- Preheat the oven to 450°F. Line a rimmed baking sheet with foil and fit it with a roasting rack. Lightly grease the rack.
- In a small bowl, whisk the mustard and honey. Divide into two portions. Set aside.2 tablespoons Dijon mustard, 2 tablespoons honey
- Blot the chicken breasts dry with paper towels. Sprinkle both sides with salt, pepper, and garlic powder. Wrap each piece with 2 strips of bacon.4 boneless skinless chicken breasts, ½ teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, 8 strips bacon
- Place the wrapped chicken breasts on the prepared roasting rack. Brush them with half the mustard-honey glaze. Wash the basting brush with warm, soapy water and keep the other half of the glaze for brushing the chicken pieces when they finish cooking.
- Bake the chicken breasts for about 20 minutes, until they reach an internal temperature of 165°F, and the bacon is browned and crispy. See the notes section below for tips about how long to bake.
- Allow the chicken breasts to rest, loosely covered with foil, for about 5 minutes. Brush their tops with the remaining glaze and serve.
Notes
- Saltiness and sweetness preferences are highly personal. Adjust to taste.
- This recipe was written for small chicken breasts weighing 6-7 ounces each. If you use large ones weighing 10-12 ounces each, use just two of them for four people and wrap each with 4 strips of bacon. You will need to bake them for about 30 minutes, so cover them loosely with foil after the first 20 minutes to prevent the bacon from scorching.
- The cooking times suggested here are guidelines and will change depending on how hot your oven runs, the size and thickness of the chicken, and even how cold it is when you start baking. Always check with a thermometer inserted into the thickest part. It should read 165ºF.
- Air fryer instructions: Bake without the glaze first to prevent the honey from burning in the air fryer's intense heat. Season the chicken and wrap it in bacon. Preheat the air fryer to 375°F. Place the wrapped chicken in the basket in a single layer and cook for about 12 minutes, turning halfway through. Turn again, brush with half the glaze, and cook for 2 more minutes, until the chicken reaches an internal temperature of 165°F and the bacon is crisp. Brush with the remaining glaze you set aside, then serve. Air fryer models vary, so adjust the cooking time according to your own model.
- You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them uncovered in a 350°F oven until heated through. You can also freeze the cooled leftovers for up to three months. Thaw them overnight in the fridge before reheating.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Erin Stenson says
Really yummy! I made them with thin sliced chicken breasts and they came out perfectly after 22 minutes. Even my kids gobbled them up.
Vered DeLeeuw says
Glad you liked it, Erin! Thank you very much for the review.
Mindy says
My chicken breasts were about 9 ounces each, so I followed your advice to loosely cover them with foil after 20 minutes. They were ready after 30 minutes. The flavor was great, but it might be better to lower the temp a bit for this recipe.
Vered DeLeeuw says
Thanks for the feedback, Mindy!
Christina says
Loved this recipe, it came out delicious, thank you for sharing!
Vered DeLeeuw says
You're very welcome, Christina! Glad you liked it.
Patty says
Hi Vered,
I am new to your website and try to eat healthy, so your recipes fit the bill. I would like to know if one could use boneless chicken thighs in this recipe. TYIA.
Patty
Vered DeLeeuw says
Hi Patty,
Welcome to Healthy Recipes! I hope you enjoy the recipes you find here.
Yes, you can make this recipe with boneless skinless chicken thighs. Bake them for 15 minutes and check with an instant-read thermometer to ensure they are cooked through.
Sandi says
So moist! Tastes great!
Vered DeLeeuw says
So glad you enjoyed this recipe, Sandi!