Bacon Wrapped Chicken Breast
This post may contain affiliate links. Please read my disclosure policy.
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.
Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos.
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.
Thanks for sharing this awesome recipe. I think its now clear beyond a shadow of a doubt that chicken and bacon were meant to be together 🙂
Yes!!!
I made this for dinner tonight and my oh my! She’s a keeper!!!
Thank you! I am so glad you enjoyed it!
Made this tonight and topped the spaghetti squash with steamed broccoli, sliced cherry tomatoes, and green onions before pouring on the sauce. So delish!!!
Mouthwatering Kevin! My whole family would love this!
So packed with flavor, Kevin! Love that you used bone-in chicken too – so much juicier! Definitely going to try this!
How long do these need to cook @ 400°? Thanks:)
I stated that in Step 4 Chad: 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. Enjoy!
It was good but the time to cook seems a little off. At 35 minutes the thermometer barely read 130 degrees. Keep that in mind when making other dishes along side this (I had to keep broccoli warm longer than I would like to let it sit).
Sorry that was your experience, it’s the first comment that the oven temp might be off. I make it quite often and that has never been the case.
I’m putting this in my meal plan. Do you think baking it in a cast-iron skillet would make the bacon crispy on the bottom if wrapped all the way around? Or do you think it would still steam too much? Thanks!
You could give it a try, but the baking stone dishes I use didn’t cook it like I like, but maybe the cast iron would. I just haven’t tried myself. I just can’t stand when the bacon isn’t cooked. I guess you could do a quick pam fry if there’s an issue, just don’t over cook the chicken! Let me know. 🙂
Made this last night for dinner. I used boneless chicken breasts and spread bacon jam on the chicken before wrapping in chicken. Oh my goodness this was so good. We will definitely be making again!
Love that bacon jam idea Meredith!
Great recipe! I made this using boneless skinless thighs because that’s what we had on hand. My parents loved it. Thank you!
Awesome! Love to read comments like this. Thanks for coming back Wendy to let me know! 🙂