Name: Bacon Wrapped Chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 4 boneless skinless chicken breasts (about 6-7 ounces each); 1 teaspoon paprika; ½ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon black pepper; 8 to 10 slices bacon (you might need a couple extra slices if your chicken breasts are large.); ¼ cup apricot preserves (or orange marmalade); 1 tablespoon Dijon mustard; 1 teaspoon apple cider vinegar

This Bacon Wrapped Chicken is the perfect balance of smoky, savory, and sweet. Chicken breasts are wrapped in bacon and brushed with a quick 3-ingredient glaze, then baked until the bacon is crisp and caramelized. It’s a family favorite that takes just minutes to prep!

It’s an easy meal served over a bed of garlic mashed potatoes with a side salad or a simple vegetable like broccoli or roasted green beans.

Bacon Wrapped Chicken on mashed potatoes

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Holly’s Recipe Highlights: Bacon Wrapped Chicken

Flavor: Juicy chicken breasts are wrapped in slices of smoky bacon and brushed with a sweet-tangy apricot Dijon.
Technique: Tucking the bacon ends under the chicken keeps the wrap secure without toothpicks.
Serving Suggestions: This chicken pairs well with oven baked rice, mashed potatoes, honey roasted carrots, roasted green beans, or a simple salad for a complete meal.

Total Time: 45 Minutes Servings: 4 Cooking Method: Baked

Ingredient Notes

ingredients for bacon wrapped chicken on the counter

Chicken: Use boneless, skinless chicken breasts that are similar in size, ideally around 6 to 7 ounces each, so they cook evenly.
Bacon: Regular-cut bacon works best so crisps up nicely. Larger chicken breasts may need an extra half slice of bacon to fully wrap and cover them.
Apricot Preserves: Apricot preserves or jam adds sweetness to the sticky glaze. Peach jam or orange marmalade can be used in place.
Dijon: Dijon mustard adds a savory tang that balances the glaze. Swap with yellow mustard for a milder flavor, or grainy mustard for extra texture.

How to Make Bacon Wrapped Chicken

wrapping chicken in bacon to make Bacon Wrapped Chicken

Season the chicken breasts, then wrap with bacon.

brushing apricot jam over Bacon Wrapped Chicken before cooking

Combine the glaze ingredients and brush over the bacon-wrapped chicken.

top view of cooked Bacon Wrapped Chicken in dish

Bake, then broil for extra crispy bacon (full recipe below).

Optional Broiling: While broiling is optional, it helps crisp the bacon at the end. Use foil instead of parchment if broiling!

Use Regular-Cut Bacon: For the best results, use regular-cut bacon, as thick-cut bacon may not crisp before the chicken is done.
Keep Bacon in Place: Tuck the bacon ends under the chicken to help keep the slices in place. You can also use toothpicks to help with this, just remove them before broiling.
Use Foil: Line your baking sheet with foil for easy cleanup, especially if broiling at the end. Avoid using parchment paper as it can burn while broiling.
Use a Thermometer: Insert a meat thermometer into the thickest part of the chicken and make sure it reads 165°F to know it’s done.

plated Bacon Wrapped Chicken with dish full in the back

Storage and Leftovers

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
Thaw overnight in the refrigerator. Reheat at 350°F in the oven for 8 to 12 minutes or in the air fryer for 5 to 8 minutes until heated through.

More Easy Chicken Breast Dinners

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Bacon Wrapped Chicken with mashed potatoes and green beans

4.88 from 25 votes

Author Holly Nilsson

Bacon Wrapped Chicken

Author Holly Nilsson

Servings 4 servings

This Bacon Wrapped Chicken is seasoned, wrapped in smoky bacon, and brushed with a sweet-tangy glaze. It bakes up juicy, flavorful, and perfect for an easy dinner.

Save Rate Print

Servings 4 servings

Prep Time 10

Cook Time 35

Total Time 45

Equipment

Ingredients

▢ 4 boneless skinless chicken breasts about 6-7 ounces each
▢ 1 teaspoon paprika
▢ ½ teaspoon garlic powder
▢ ½ teaspoon salt
▢ ¼ teaspoon black pepper
▢ 8 to 10 slices bacon you might need a couple extra slices if your chicken breasts are large.

For the Glaze:

▢ ¼ cup apricot preserves or orange marmalade
▢ 1 tablespoon Dijon mustard
▢ 1 teaspoon apple cider vinegar

Instructions

Preheat oven to 375°F. Line a baking dish with foil or parchment paper for easy cleanup.
Season the chicken breasts on all sides with the paprika, garlic powder, salt, and pepper.
In a small bowl, combine apricot preserves, Dijon mustard, and apple cider vinegar until smooth.
Wrap two slices of bacon around each chicken breast (or 2 ½ slices if the chicken is really large), making sure the ends of the bacon are tucked under the chicken to hold it in place. Place chicken into the prepared baking dish. Brush the glaze over the outside of the chicken.
Bake for 30 to 40 minutes or until chicken reaches 165℉ at its thickest part. Broil for 1 to 2 minutes at the end of cooking for extra crispy bacon.

Notes

Use foil to line your baking dish if you wish to broil your chicken at the end of cooking (parchment might burn).

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.

4.88 from 25 votes

Nutrition Information

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Main Course

Cuisine American

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