In this delicious bacon-wrapped chicken breast recipe, the bacon adds a delightfully smoky flavor and keeps the dish extra juicy!
You have to make this recipe! It’s amazing! My entire family loves it. The bacon adds so much flavor and juiciness to an otherwise boring piece of meat. It’s a game-changer, for sure.
Bacon makes chicken breast taste so much better
I’m not usually a fan of boneless skinless chicken breasts. The darling of low-fat diets, I find that they are often bland, too dry and – obviously – not fatty enough.
But when you add bacon, everything becomes even better. 🙂
Bacon-wrapped chicken breast elevates this humble dish into a whole new level. The bacon adds a delightfully smoky flavor and also keeps the chicken extra juicy. The honey-mustard sauce finishes the dish, creating a delicacy out of the simplest of ingredients.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty main dish (exact amounts are included in the recipe card below):
- Dijon mustard
- Chicken breasts
- Kosher salt and black pepper
- Garlic powder
How to make bacon-wrapped chicken
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Sprinkle the chicken pieces with salt, pepper and garlic powder.
- Wrap them in bacon.
- Brush with a mixture of Dijon and honey.
- Roast until cooked through, about 20 minutes at 450°F.
- Let rest, then brush with more sauce and serve.
Adjust the recipe to the size of the chicken breasts
This recipe was written for small chicken breasts, 6-7 oz. If you use large breasts, 10-12 oz, use just two of them for 4 people and wrap each of them with 4 strips of bacon.
You will need to bake them for longer – probably 25-30 minutes, so cover them loosely with foil after the first 20 minutes to avoid scorching the bacon.
What to serve with bacon-wrapped chicken breast?
Anything, really. It’s a very versatile dish. It does go nicely with mildly sweet sides. So I often serve it with one of the following:
But is bacon-wrapped chicken healthy? Isn’t bacon really bad for you?
My own personal choice is to consume processed meats, including bacon, in moderation.
Here’s some interesting commentary from Sandro Galea, professor and dean of the School of Public Health at Boston University, on why we shouldn’t be too quick to declare bacon as dangerous.
What about leftovers?
You can keep leftovers of this bacon-wrapped chicken recipe in the fridge, in an airtight container, for up to 4 days.
Reheat them gently, covered, in the microwave on 50% power. Keep in mind that the bacon will not be as crispy as when freshly cooked.
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Bacon Wrapped Chicken Breast
- Olive oil spray
- 2 tablespoons Dijon mustard
- 2 tablespoons honey or a low carb alternative
- 4 small boneless skinless chicken breasts (6-7 oz each)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 8 strips bacon
- Preheat oven to 450 degrees F. Line a roasting pan with foil and fit it with a roasting rack. Spray the roasting rack with olive oil.
- In a small bowl, whisk the mustard and honey. Divide into two portions. Set aside.
- Sprinkle both sides of the chicken breasts with salt, pepper and garlic powder. Wrap each chicken breast with 2 strips of bacon.
- Place the wrapped chicken breasts on the prepared roasting rack. Brush them with half the mustard-honey sauce. Wash the basting brush with warm soapy water and keep the other half of the sauce for brushing the chicken breasts when they finish cooking.
- Bake the chicken breasts for 15-20 minutes, until they reach an internal temperature of 160-165 degrees F and the bacon is browned and crispy.
- Allow the chicken breasts to rest, loosely covered with foil, about 10 minutes, then brush the tops with the remaining sauce and serve.