Bacon-wrapped chicken breast has a delightfully smoky flavor. The bacon keeps the chicken extra juicy.
I like to brush the chicken pieces with a tasty sauce of honey and Dijon mustard. The sweet-savory flavor combination is phenomenal!
The bacon adds a delightfully smoky flavor and keeps the chicken juicy. The honey-mustard sauce finishes the dish, creating a delicacy from the simplest ingredients.
Here's an overview of the ingredients needed to make bacon-wrapped chicken breast. The exact measurements are listed in the recipe card below.
- Dijon mustard: This traditional French mustard is creamier and less vinegary than yellow mustard. I highly recommend it in this recipe.
- Honey: You can use a sugar-free honey substitute (be aware that this product contains xylitol). I tried both, and I prefer real honey in terms of flavor and texture.
- 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.
- Bacon: I use thin-cut slices in this recipe. In my experience, thick-cut pieces don't work as well.
- Although Dijon mustard is perfect in this recipe, you can use other types of mustard if you wish. I've used spicy mustard a few times and liked it.
- Maple syrup is a good substitute for honey. I almost always use honey, but I've used maple syrup a few times and liked it.
- Add a pinch of cayenne for a subtle kick. My husband loves spicy food, so I sometimes indulge him and add a generous pinch.
Making bacon-wrapped chicken breast is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
You start by sprinkling the chicken pieces with salt, pepper, and garlic powder. Then, wrap them in bacon slices.
Next, brush the chicken pieces with a mixture of Dijon mustard and honey.
Roast the chicken in the oven until cooked through, about 20 minutes at 450°F. Let it rest, then brush it with more sauce (which you had previously reserved) and serve.
This recipe was written for small chicken pieces weighing 6-7 ounces each. If you use large ones weighing 10-12 ounces each, I suggest using just two for four people and wrapping each with 4 strips of bacon.
You will need to bake them for longer - for around 25-30 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 are fully cooked. It should read 165ºF.
I don't recommend that. To ensure even cooking and ease of eating the dish, it's best to use boneless, skinless chicken breasts.
Not in my experience. After you let it rest and cut it, the inside of the chicken should be fully cooked and appear white, as shown in the photo below. The best way to ensure it's fully cooked is with an instant-read thermometer. Aim for an internal temperature of 165°F.
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, I recommend loosely covering them with foil after the initial 20 minutes to prevent the tops from burning.
Bacon-wrapped chicken breast goes with anything. It's a versatile main course. It does go nicely with mildly sweet sides because of the honey-Dijon sauce. So, I often serve it with one of the following:
Alternatively, I like to serve it with a side dish that I can bake in the same 450°F oven, such as:
You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them gently, covered, in the microwave at 50% power.
The bacon will not be as crispy as when freshly cooked. To crisp it up, reheat the leftovers in a 300°F oven until heated through.
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Bacon-Wrapped Chicken Breast
- Preheat your oven to 450°F. Line a rimmed 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 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 pieces when they finish cooking.
- Bake the chicken breasts for 15-20 minutes until they reach an internal temperature of 165°F and the bacon is browned and crispy.
- Allow the chicken breasts to rest, loosely covered with foil, for about 10 minutes. Brush their tops with the remaining sauce and serve.
- This recipe was written for small chicken breasts weighing 6-7 ounces each. If you use large pieces weighing 10-12 ounces each, use just two for four people and wrap each of them with 4 strips of bacon. You will need to bake them for longer - 25-30 minutes, so cover them loosely with foil after the first 20 minutes to avoid scorching the bacon. To ensure they are fully cooked, test them with an instant-read thermometer inserted into the thickest part. It should read 165ºF.
- You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them gently, covered, in the microwave at 50% power. The bacon will not be as crispy as when freshly cooked. To crisp it up, reheat the leftovers in a 300°F oven until heated through.