Wrapping chicken breasts in bacon adds a delightfully smoky flavor and 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!
I always thought that boneless skinless chicken breasts are a bit bland. I did finally learn how to bake chicken breast, keeping it juicy. And this recipe for skin-on chicken breast is amazing. But when you add bacon, everything becomes even better. 🥓❤️
Wrapping chicken breast in bacon elevates this humble dish to a whole new level. The bacon adds a delightfully smoky flavor and keeps the chicken very juicy. The honey-mustard sauce finishes the dish, creating a delicacy out of the simplest of ingredients.
You'll only need a few simple ingredients to make this bacon-wrapped chicken breast. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Dijon mustard: This traditional French mustard is creamier and less vinegary than yellow mustard. I highly recommend it in this recipe.
- Honey: You can try using a sugar-free syrup if you wish.
- Chicken breasts: Try to find fairly small ones to ensure even cooking.
- Kosher salt and black pepper: Use less salt if using fine salt, or the dish could end up too salty.
- Garlic powder: Make sure it's fresh. A stale spice can easily ruin a dish.
- Bacon: I use thin-cut slices in this recipe. Thick-cut pieces won't work as well.
Making this recipe is so 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 them rest, then brush them with more sauce (which you had previously reserved) and serve.
This recipe was written for small chicken pieces, 6-7 oz. If you use large ones, 10-12 oz, I suggest you 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.
Frequently asked questions
I actually don't recommend that. In this particular recipe, 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 into it, the inside of the chicken should appear white and should be fully cooked.
The best way to ensure it's fully cooked is with an instant-read thermometer. Aim for 165°F.
No, that's not necessary. Bake them uncovered on a wire rack and they should be evenly cooked even if you don't flip them.
However, if the chicken pieces you use 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.
Here are a few ways you can vary the basic recipe:
- Although Dijon mustard is especially good in this recipe, you can use other types of mustard if you wish.
- Maple syrup can be a good substitute for honey.
- Add a pinch of cayenne for a subtle kick.
Anything goes with this recipe! It's truly versatile. It does go nicely with mildly sweet sides, because of the honey-Dijon sauce. So I often serve it with one of the following:
- Roasted carrots - they get beautifully caramelized when coated in honey and olive oil and baked in a hot oven.
- Microwave sweet potato - by far the easiest way to cook this vegetable, and it comes out perfectly cooked and so very tasty!
- Mashed pumpkin - I flavor it with just a little heavy cream and parmesan. It's creamy and wonderful.
You can keep the leftovers 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
- 4 small boneless skinless chicken breasts (6-7 oz each)
- ½ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 8 strips bacon
- Preheat your 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 165 degrees F and the bacon is browned and crispy.
- Allow the chicken breasts to rest, loosely covered with foil, for about 10 minutes, then brush the tops with the remaining sauce and serve.