Bacon Wrapped Chicken
Bacon wrapped chicken is brushed with mustard, seasoned, wrapped with strips of bacon and then roasted until tender on the inside with crispy bacon on the outside. It’s a delicious family-friendly meal that’s ready in about 30 minutes.
Yield: 4 servings
Ingredients
- 4 (6 oz) boneless, skinless chicken breasts
- 2 tablespoons Dijon mustard
- 1 teaspoon paprika
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 8 slices bacon (NOT thick cut)
- 1 tablespoon maple syrup
Instructions
- Preheat oven to 425. Line a baking sheet with parchment paper and add a baking rack on top of the parchment paper. Set aside.
- Pound out the chicken. Place the chicken breasts between two pieces of wax paper and use a mallet or rolling pin to pound out the chicken to an even thickness, no thicker than ½ inch.
- Brush both sides of the chicken with Dijon mustard and season both sides with salt, pepper and garlic powder.
- Wrap each chicken breast with 2 slices of bacon, arranging each so that the ends are tucked onto the bottom.
- Place the chicken breasts, with the bacon seam side down, on the baking rack on the baking sheet.
- Brush the tops of the bacon wrapped chicken with the maple syrup.
- Bake at 425 for 20-22 minutes, until the chicken is cooked through and the bacon is crispy. (If desired, you can switch to broil and broil the chicken for 2-3 minutes to add more crispiness to the bacon.)
- Serve immediately and enjoy!
Notes
Chicken: I use boneless, skinless chicken breasts for this recipe but you could also try it with boneless, skinless chicken thighs if you prefer.
Dijon: I love mustard and Dijon gives this a slight tang that works well with the bacon and the hint of sweetness from the maple syrup. If you’re not a fan, you could brush the chicken with olive oil instead.
Paprika: I tend to use regular paprika most of the time, but a smoked paprika would add some great flavor to this dish as well.
Cayenne: Feel free to add ¼ teaspoon or so of cayenne to the seasonings if you want a little kick.
Bacon: The bacon should be regular bacon, NOT a thick cut. A thick cut bacon, or even a thicker style center cut bacon, does not cook all the way through in the oven in this recipe and ends up slightly undercooked or chewy.
Maple syrup: This is optional. It adds just a touch of sweetness and can help brown and crisp the bacon on the edges, but I’ve made it without before and it was fine. You could also, alternatively, sprinkle 2 teaspoons or so of brown sugar on top of the chicken breasts before they bake.
Make ahead: See the post above for some detailed instructions and tips on prepping this in advance.
Leftovers: Leftover bacon wrapped chicken, once cooled, can be stored in the refrigerator for up to 4-5 days. You can reheat the chicken in a skillet over medium low heat. Slice it first so it warms through more evenly and quickly, without drying out. Or you can reheat the chicken quickly in the microwave.
Video
Nutrition
Serving: 1serving | Calories: 178kcal | Carbohydrates: 5g | Protein: 18g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 48mg | Sodium: 849mg | Fiber: 1g | Sugar: 3g
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