Bacon-Wrapped Chicken Breast is an impressive main dish that is incredibly easy to make! The chicken is seasoned to perfection, wrapped in bacon, and brushed with a maple-lemon glaze. The result is tender, juicy chicken on the inside with crispy bacon on the outside. This recipe only requires 10 minutes of prep time, and it’s always a huge hit.
Bacon-Wrapped Chicken Magic
Whenever I’ve got family or friends coming over and I want to wow them with something that looks fancy but is secretly super easy, I usually go with my Bacon-Wrapped Pork Tenderloin or those Bacon-Wrapped Scallops. They’re elegant, effortless, and always a hit.
And honestly, we’re a bacon-loving family through and through. I make it for breakfast all the time (I love making bacon in the oven with aluminium foil or bacon in the air fryer —less mess, easier cleanup!), and we even enjoy it as an appetizer that doubles as dessert vibes. Have you tried my Bacon-Wrapped Dates yet? So good!
But since I almost always have chicken breasts hanging out in the fridge, I thought—why not try the same bacon trick with chicken? And let me tell you, it turned out amazing! The bacon keeps all the juices in, so the chicken stays tender and juicy inside while the outside gets that crispy, golden perfection.
I usually serve it with easy sides that can roast in the oven at the same time—like cauliflower, sautéed greens, parmesan green beans, or sweet potatoes. And the best part? The leftovers are just as good the next day in a breakfast salad, meal prep bowls, or even wrapped up in lettuce.
Gather These Ingredients
Chicken breast — I’ve tested this recipe using breasts, chicken thighs or chicken tenders too. They all work great, but I prefer to use breasts. They’re a great shape for wrapping, and the bacon keeps all the juices in, so they come out extra tender.
Bacon — You can use any strips of bacon in this recipe, as long as it’s regular thickness. Thin-cut bacon cooks too quickly, and thick-cut bacon takes too long to cook.
Seasonings — I’m using a blend of spices: garlic powder (or onion powder), Italian seasoning, smoked paprika, salt, and pepper. It gives the dish a ton of flavor without overpowering the bacon. Feel free to add a little heat (chili powder) or even brown sugar for extra sweetness.
Glaze — A two-ingredient maple syrup and lemon juice glaze is the finishing touch that makes this dish so special. You can also use honey or agave syrup, if you prefer.
Prepping Bacon Wrapped Chicken Breast
First: Pat the chicken breasts dry on all sides before adding the seasoning. I like to mix the seasonings first to get an even rub on all sides of the chicken.
Second: Use two pieces of bacon to wrap each chicken breast. You can slice the strips into smaller pieces that fit the chicken breast, and tuck the loose ends underneath.
Then: Whisk the maple syrup and lemon juice together in a small bowl until they’re smooth and well-combined.
Finally: Brush a light, even layer of the mixture over the tops of the bacon-wrapped chicken. Be sure to get into all the grooves for the best flavor.
How To Cook Juicy Chicken Breast
Now that your chicken breasts are ready for the oven, transfer them to a baking dish (or an oven-safe skillet) lined with parchment paper or foil. This makes for the easiest cleanup ever.
It’s optional, but I like to place the chicken on a wire rack set over the baking sheet. This helps the bacon crisp up while allowing the excess grease to drip down. I’ve tested this recipe both with and without the rack, and I definitely prefer using it.
Bake the breasts in a preheated oven for 30–35 minutes, until the internal temperature of the chicken reaches 165°F in the thickest part of the meat and the bacon is nearly crisp. Use an instant-read thermometer to check the temperature. To finish, switch on the broiler for 2–4 minutes, or until the bacon is as crispy as you like it.
Make-Ahead and Meal-Prep
I’m always looking for ways to save time when I develop recipes. So, you can season and wrap the chicken a day ahead of time and keep it in the refrigerator until you’re ready to cook. You can also mix up the maple syrup and lemon juice glaze and brush it on just before baking.
Bacon-wrapped chicken breasts also work great for meal prep. You can enjoy it warm in a low-carb meal prep bowl that you can pop in the microwave. Or, keep the chicken cold and use it in a big protein-packed chicken salad.
More Chicken Breast Recipes
Bacon Wrapped Chicken Breast – With Maple and Lemon Glaze
Ingredients
- 4 boneless skinless chicken breasts
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- salt and ground black pepper to taste
- 8 slices bacon not thick-cut
- 2 tablespoons pure maple syrup
- 1 tablespoon lemon juice
- chopped fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper and place a wire rack on middle (optional, but helps crisp the bacon).
- Pat the chicken breasts dry with paper towels. In a small bowl, mix garlic powder, Italian seasoning, smoked paprika, salt, and black pepper. Rub the seasoning blend evenly over each chicken breast.
- Wrap each seasoned chicken breast with 2 slices of bacon, slightly overlapping them and tucking the ends underneath to secure.
- In a small bowl, mix the maple syrup and lemon juice.
- Brush a light layer over the bacon-wrapped chicken. Place the chicken breasts on the prepared baking rack or sheet. Bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F and the bacon is nearly crisp.
- Turn the oven to broil and cook for an additional 2–4 minutes, watching closely, until the bacon is browned and crispy.
- Let the chicken rest for 5 minutes. Sprinkle with fresh parsley before serving.
Notes
- Use chicken breasts that are even in size so they’re all done at the same time.
- Be careful not to overlap the bacon too much, or the pieces underneath won’t get as crispy.
- Keep a close eye on the broiler, as the maple syrup can burn if it broils for too long.
- I only wrap the top of the chicken and tuck the sides, since wrapping the whole breast keeps the bottom bacon from crisping.
- If the top cooks too quickly, cover loosely with foil and uncover near the end.
- Let the chicken rest 5 minutes before slicing so the juices redistribute.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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