Bacon Wrapped Chicken Breast
This Bacon Wrapped Chicken Breast is an easy recipe that turns ordinary chicken into a family favorite with the crispy comfort of bacon.
Ingredients
Main Ingredients
- 4 pieces boneless skinless chicken breasts (about 6 ounces each) Pounded to even thickness for even cooking.
- 8 slices thick-cut bacon Provides crispness and smoky flavor.
- 1 tablespoon olive oil Helps seasoning stick and keeps the chicken moist.
Seasoning
- 1 teaspoon smoked paprika For warmth and color.
- 1/2 teaspoon garlic powder Savory depth.
- 1/2 teaspoon onion powder Subtle sweetness.
- 1/2 teaspoon salt To taste.
- 1/4 teaspoon black pepper To taste.
- 2 tablespoons Dijon mustard Creates a tangy layer that helps bacon adhere.
- 2 tablespoons brown sugar or maple syrup Optional, for a sweet-savory glaze.
Garnish
- to taste Fresh herbs (parsley or thyme) Brightens the plate.
Instructions
Preparation
- Preheat oven to 400°F (200°C) and line a baking sheet with foil or parchment for easy cleanup.
- Brush a lightly oiled rack with olive oil.
- Pat chicken breasts dry and pound gently to an even thickness (about 3/4 inch).
- Season each breast with salt, pepper, smoked paprika, garlic powder, and onion powder.
- Rub a thin layer of Dijon mustard over each breast.
- Wrap two slices of bacon around each breast, overlapping slightly, and secure with toothpicks if needed.
- Optional: Brush a thin layer of brown sugar or maple syrup over the bacon.
Baking
- Place the wrapped breasts on the prepared rack and bake for 20–25 minutes until the internal temperature reaches 165°F (74°C) and the bacon is mostly crisp.
- Broil for an additional 2–3 minutes for extra crunch if desired.
- Let the chicken rest for 5 minutes before slicing.
- Slice and serve with a sprinkle of fresh herbs.
Notes
Use thick-cut bacon for best texture; let the chicken rest after baking to retain juices. Store leftovers in an airtight container for up to 4 days.