Juicy chicken breasts wrapped in smoky bacon, seasoned with paprika, cumin, and brown sugar. So simple. So good. You’re gonna love it.
If you’ve ever stood in front of the fridge at 5:30 pm with zero idea of what’s for dinner—high five. Been there. Honestly, that’s how this recipe was born. I was digging through the fridge (hangry, by the way), and found a pack of chicken breasts. Yay? Meh. But then… there it was. The bacon. The lightbulb moment. Bacon makes everything better, right?
That first night I made these Bacon Wrapped Chicken Breasts, my husband took one bite, paused, and said, “You can make this again.” Which is basically the foodie equivalent of a standing ovation in our house. Now it’s my go-to when I want something that feels a little fancy without actually trying hard.
And let’s be honest, who doesn’t love something wrapped in bacon?
Why You’ll Love This Bacon Wrapped Chicken Breasts Recipe?
Alright, listen. These beauties aren’t just about wrapping stuff in bacon (though, that’s a solid strategy for life in general). Here’s why this recipe is a keeper:
- Juicy chicken inside, crispy bacon outside. It’s the ultimate contrast. You’re getting tender, seasoned chicken hugged by crispy, smoky bacon.
- A spice rub that brings it all together. Sweet, smoky, and just a teensy bit spicy. You can dial it up or down depending on your vibe.
- Ready in 35 minutes. That’s faster than takeout, and way more satisfying.
- Versatile as heck. Date night? Potluck? Tuesday? This works.
Basically, these Bacon Wrapped Chicken Breasts are comfort food with a little sass. And I’m here for it.
Ingredient Notes:
If you’re like me, you don’t have time for fussy ingredients. This is what you need—and you probably already have most of it.
- Chicken Breasts (4 boneless, skinless): Nothing fancy. I flatten them just a little so they cook evenly, but hey, you do you.
- Bacon (8-12 slices): Regular bacon works best here. Thick-cut takes forever to crisp up. I learned that the hard way.
- Brown Sugar (1½ tablespoons): A little sweetness plays so nicely with the smoky bacon. It’s like a tiny flavor party.
- Smoked Paprika (1½ teaspoons): For that deep smoky flavor. I use this in everything.
- Cumin (1 teaspoon): Adds earthiness. Don’t skip it!
- Garlic Powder & Onion Powder (½ tsp & ¼ tsp): Flavor boosters.
- Cayenne Pepper (⅛ tsp): Totally optional, but it adds a nice kick. If spicy isn’t your thing, leave it out.
- Kosher Salt & Black Pepper (½ tsp each): Because, duh.
- Fresh Thyme or Parsley (for garnish): Makes you feel fancy. Even if you’re wearing pajamas while cooking. No judgment.
How To Make Bacon Wrapped Chicken Breasts?
You ready? Roll up those sleeves (or don’t—it’s bacon, not brain surgery). Here’s how it goes:
Step 1: Take a Breather
Pull the chicken and bacon out of the fridge 30-40 minutes before you start. Cold meat cooks unevenly. Trust me. Plus, nobody likes wrapping stiff bacon. It tears and makes you swear.
Step 2: Spice it Up
Mix your brown sugar, smoked paprika, cumin, garlic powder, onion powder, cayenne, salt, and pepper. Give it a sniff. Smells like dinner already.
Step 3: Prep Your Pan
Preheat the oven to 400°F. Line a baking sheet with foil (because we don’t love scrubbing pans) and set a wire rack on top. The rack helps the bacon crisp all the way around. Don’t skip it if you have one!
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Step 4: Season Your Chicken
Pat the chicken dry with paper towels (moisture is the enemy of crispy bacon). Rub that beautiful spice mix all over each piece—don’t be shy.
Step 5: Wrap ‘Em Like a Pro
Take 2-3 slices of bacon per breast and wrap tightly. Start at one end and spiral to the other. Place seam-side down on the rack. Got extra seasoning? Sprinkle it on top. Waste not!
Step 6: Bake (Then Broil If You Wanna Get Fancy)
Bake for 25 minutes, or until the chicken hits 165°F inside. If you like your bacon extra crispy (who doesn’t?), broil them for 1-2 minutes at the end. But watch closely. Burned bacon is a crime.
Step 7: Garnish and Serve
A little fresh parsley or thyme makes it look restaurant-worthy. Now, grab a fork and dig in!
Storage Options:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 2 months.
- Reheat: 350°F in the oven for about 10 minutes. Or microwave if you’re desperate (but the bacon won’t be as crisp).
Variations and Substitutions:
- Add Cheese: A little mozzarella tucked inside? Yes, please.
- BBQ Bacon Love: Brush with BBQ sauce in the last 10 minutes. Total flavor bomb.
- Maple Glaze: Drizzle maple syrup before baking for sweet and savory magic.
- Turkey Bacon: Works in a pinch, but won’t crisp as much. Still tasty, though!
What to Serve with Bacon Wrapped Chicken Breasts?
- Mashed Potatoes: Classic and cozy. Perfect for catching those bacon drippings.
- Roasted Veggies: Green beans, asparagus, or Brussels sprouts. You do you.
- Simple Salad: Balance, baby.
- Mac & Cheese: Because why not? Go big or go home.
Frequently Asked Questions:
Can I use chicken thighs?
Absolutely. They cook a bit faster, though. Keep an eye on ‘em.
Why isn’t my bacon crispy?
Thick-cut bacon takes longer. Also, make sure you’re using a wire rack!
Can I prep these ahead?
Yep! Wrap ‘em up, cover, and chill in the fridge for up to 12 hours. Pop ‘em in the oven when you’re ready.
(See what I did there?)
These Bacon Wrapped Chicken Breasts are easy, delicious, and pretty much guaranteed to be a hit. Whether you’re cooking for your family or just yourself (been there, no shame), they’ll make dinner feel special.
Try it, then come back and tell me what you think. Did you tweak it? Did your kids ask for seconds? I’d love to hear!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Bacon Wrapped Chicken Breasts
Ingredients
- 4 boneless skinless chicken breasts
- 8 –12 slices bacon not thick-cut
- 1 ½ tbsp brown sugar
- 1 ½ tsp smoked paprika
- 1 tsp cumin
- ½ tsp garlic powder
- ¼ tsp onion powder
- ⅛ tsp cayenne pepper
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- Chopped fresh thyme or parsley for garnish
Instructions
- Take the chicken and bacon out of the refrigerator 30 to 40 minutes before you begin cooking.
- In a bowl combine sugar, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper, kosher salt and black pepper.
- Set your temperature to 400°F. Line a baking sheet, with aluminum foil. Place a metal rack on top.
- Gently pat dry the chicken breasts and then rub each one with a teaspoon of the spice mixture.
- Take 2 to 3 slices of bacon for each chicken breast. Wrap them around placing them seam-side down on the rack.
- If there is any spice mixture leftover after seasoning the chicken breasts sprinkle it over the bacon-wrapped chicken.
- Place it in the oven and cook for 25 minutes or until the internal temperature of the chicken reaches 165°F.
- For those who prefer crispier bacon you can broil it for 1 to 2 minutes. Just keep an eye, on it to prevent burning.
- Enjoy your Bacon Wrapped Chicken Breasts!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
