Bacon Wrapped Chicken Breast
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Bacon wrapped chicken breast is a family favorite baked chicken dinner, and it comes together in just 40 minutes. Crisp bacon and tangy BBQ sauce take dry chicken to juicy perfection!
It’s no secret that chicken breasts are a lean protein that makes a great addition to a healthy diet. BUT, it’s also no secret that chicken dinners are notorious for being dry and boring. My solution for juicy, flavor perfection is wrapping the poultry with crispy bacon!
Healthy baked chicken breasts wrapped in crispy bacon and smothered in a thick, sticky BBQ sauce makes this a dish that is just bursting with flavor!
Bacon wrapped chicken breast
This recipe can be made with either bone-in or boneless skinless chicken breasts. My choice is bone-in chicken breasts, because the bones create moisture and give additional flavor to the meat.
Do bone-in chicken breasts take longer to cook? Yes, but unless they’re huge, it’s just 3-4 minutes longer; the trade-off of time for extra flavor is worth it in my mind.
Ingredient notes and substitutions
- Chicken breasts– bone-in or boneless. I recommend removing the skin because it won’t become crispy.
- Ground chili powder – Any brand of chili powder is fine, or you can make my homemade chili seasoning.
- Garlic powder or onion powder
- Bacon – The crispy bacon is my favorite part of this dinner! For the extra crispy slices, use thin-cut bacon. If you want to use thick cut bacon, you’ll need to partially cook it first. Just wrap the slices in paper toweling and microwave on high power for a minute or so.
- BBQ sauce – You can use any BBQ sauce that you have on hand for this recipe, but the dish is always better when you use your favorite.
If you’d like to try your hand at homemade BBQ sauce, I highly recommend you make my Kansas City Style BBQ Sauce. This BBQ sauce has a brown sugar base, but the sweetness is nicely balanced with the heat from chili powder and ground black pepper.
Recipe video
Making bacon wrapped chicken breasts isn’t difficult at all, but some people find it tricky to keep the bacon attached. To see the process from start to finish, watch the video located in the recipe card a the bottom of this post.
Making bacon wrapped chicken breast
- Preheat your oven to 400°F. This may seem hot, but that high heat helps to crisp up the bacon.
- Remove any chicken skin from each breast and discard.
- Sprinkle the chili and garlic (or onion) powder evenly over the chicken breasts.
- Wrap a slice of bacon over the top of each breast, tucking the ends of the bacon underneath the sides of the chicken.
NOTE: Don’t wrap the bacon all the way around the chicken breast. Instead, wrap the bacon slices over the top of each breast, then tuck each end of the bacon underneath. I find that one slice of bacon cut in half horizontally is perfect for wrapping one large chicken breast. - Place the bundles in a greased 13×9” baking dish. Brush each chicken breast with BBQ sauce.
- Bake the chicken uncovered for 35-40 minutes depending on the size of the chicken breast. Baste once if desired while it bakes.
Recipe tips and FAQ
- For the crispiest bacon: If you want to wrap bacon completely around each chicken breast, keep in mind that the bacon underneath the chicken may not cook completely. If you choose this option, I also suggest partially cooking the bacon before wrapping it around the chicken. This should ensure that the bacon is crisp and cooked all over.
Here are answers to a few commonly asked questions about baked bacon wrapped chicken breast:
The calories in one bone-in, bacon wrapped chicken breast can vary depending on the size of the breast. On average, each piece has 465 calories, when made with the ingredients shown in this recipe. 
If the bacon you use for the chicken contains nitrates, it may give the meat a slight pink or reddish color. As long as the internal temperature of the meat reaches 165°F, it is considered safe to eat.
Even fully cooked chicken can still have a pink tinge to it. This is especially true of younger chickens, as they have more pigment in the bone marrow. This pigment can color the surrounding tissue and make the bones themselves look very dark.
Overcooking is a common reason for rubbery chicken. Using bone-in chicken and covering it with bacon and bbq sauce should help to keep it juicy. If you’re using boneless chicken breasts, cook them for a few minutes less than the recipe time stated and then check the internal temperature to ensure that it reaches 165°F.
If you want to enjoy more bacon, then check out my Maple Bacon Wrapped Carrots and these Bacon Wrapped Tots.
And if you’re in the mood for another delicious baked chicken dish, then you should try this easy, one-pan Baked Honey Mustard Chicken.
This post, originally published on Kevin is Cooking Oct. 7, 2016, was last updated with new content on Jan. 7, 2022.
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Bacon Wrapped Chicken
Ingredients
- 4 bone-in chicken breasts or boneless (See note 1)
- 1/4 tsp chili seasoning
- 1/4 tsp garlic powder or onion powder
- 4 slices bacon thin-cut, for best results
- 1/2 cup BBQ sauce
Instructions
- Preheat oven to 400°F.
- Remove any chicken skin from each breast and discard. Sprinkle the chili and garlic (or onion) powder evenly over all four chicken breasts. Wrap a slice of bacon over the top of each breast, tucking the ends underneath. (See Note 1)
- Place the chicken in a greased 13×9” baking dish. Brush each chicken breast with BBQ sauce.
- Bake uncovered for 35-40 minutes depending on size of chicken. Baste once if desired while it bakes. Chicken should be done when thermometer inserted in the thickest part of the breast meat reads 165°F.
Video
Notes
- This recipe was tested with bone-in chicken breasts. If using boneless, check for doneness at 25 minutes. Chicken is properly cooked when an instant read cooking thermometer inserted into the thickest portion of the meat registers 165°F.
- The chicken breasts I used were large, so I cut each slice of bacon in half and wrapped the two pieces over the top of each breast, tucking the ends under. Feel free to wrap completely around chicken breast, though I find it does not cook completely. If you want to wrap each piece of chicken, partially cook the bacon and then wrap it completely. That way the bacon is crisp and cooked all over. If wrapped underneath, it tends to steam and not cook completely.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This looks so tasty we are making it for dinner tonight!
Our only change is that we are grilling it instead of heating up the house with the oven. And we are having grilled veggies too!
Fantastic, thanks for stopping by Erica and please let me know how it turns out on the grill!
Hi ! I am so impressed with this recipe! I had 4 chicken breasts that I sort of half brined and half marinated last night because I didn’t know what I was going to do with them… I even regretted buying them. … I am tired of everything I try turning out tasteless, overcooked or undercooked in my deep fryer. This was full of flavor , moist ,and different from all other chicken foods I have made…. Just love it !
Hi there Julie! Well I hope you take a look around, never a bland dish here and lots to choose from, too. 🙂
Hi Kevin,
I made this for dinner & it was great! The only think I modified was the seasoning. I added paprika & garlic powder, will make again my family enjoyed it.
So happy you enjoyed this one Keisha! Thanks for stopping by and letting me know. Cheers!
I made this recipe tonight using thin-sliced chicken cutlets. Followed the instructions to pre-cook the bacon then cooked for total of 35 minutes. An easy recipe with great flavor and one I will make again and again! Thank you Kevin for a terrific recipe.
Maria it’s comments like this that make my day! Thanks so much for trying my recipe and for coming back to let me know. Cheers!
I’m making this tonight but I’m stuffing it with cheese and using Montana brand spice called Alpine Touch. Gonna serve with some loaded mashed potatoes and brown sugar baked beans.
Hey there Jason, excited your going to be making this one… your dinner sounds good to me!
Be sure to just wrap the bacon over the top of the chicken because if you go all around the bottom tends to not crisp and might be under cooked. If you want to wrap each piece of chicken, partially cook the bacon and then wrap it completely. That way the bacon is crisp and cooked all over. If wrapped underneath, it tends to steam and not cook completely. Nobody likes uncooked bacon! Enjoy and let me know how dinner goes!
Sounds like a fun bunch to enjoy dinner with – what better topics are there than travel and food!?
I agree with you 100% that chicken breasts on the bone make all the difference for flavor and juiciness. I love how flavorful this must be, but also that it’s simple to prepare and looks so elegant!
Super easy and super tasty Marissa. Bacon + BBQ, come on! 🙂
I love this recipe!! I did it with boneless skinless chicken breast cooking it for about 45 minutes total. It came out delicious!! Thank you so much for this 🙂
Oh so happy you enjoyed it Sonya! Always makes me smile to read comments like this. Cheers!
I have boneless chicken breast. Do I need to change temp or time to use them?
Depending on the size of them it would be probably 20-30 wrapped. The best way to tell? Chicken should be done when thermometer inserted in the thickest part of the breast meat reads 165°F. Hope this helps Julie!
Made this the first time last month and it was to die for! Instead of garlic and chili powder I sprinkled some home made Cajun seasoning then brushed a bit of Bone Licking Sauce over the bacon. Served with steamed rice and spinach with balsamic vinegar. It was so simple and tasty I am making it again tonight.
Reading comments like this make for a great morning, thanks so much Nancy! Love the cajun twist, too. 🙂
I made this dish last night and it was incredible!! The kids went crazy over it! Even my picky eater asked for more chicken! Nothing makes a mother happier than when her skinny picky eater wants another piece of chicken! It makes my whole day! I absolutely love this recipe it is now part of the family repritiore of favorite recipes!! I have never had chicken breasts with the bone in that were so flavorful and moist. The bacon really made the chicken breast so tender and delicious! Word to the wise, you must follow the directions exactly on this one! Be sure to lay the bacon on top of the chicken only! You are turning me into a rockstar cook Kevin! Thank you to the moon and back!
Thanks Mary, so happy to read you’re trying new things and the family is loving it. We need to book a session! 🙂
Amazing recipes and the pictures are beautiful. Just made your brussels sprouts and they turned out great! Thanks for sharing.
So happy you enjoyed them Jenny and thanks for the kind words. Happy Friday! 🙂
Wow, does that look tempting.
Go for it Jeff. It will make all the craziness lately seem a distant memory. At least while eating. 🙂