Y’all know I love some stuffed chicken. Spinach stuffed chicken is a great go-to, and pizza stuffed chicken is always a hit with my kids. Broccoli cheese stuffed chicken is such a yummy combo and one of my faves. Today, though, we’re taking a slightly different approach and we’re wrapping our chicken. Bacon wrapped chicken is brushed with mustard, seasoned, wrapped with strips of bacon and then topped with a light brush of maple syrup. Into the oven it goes and you end up with tender chicken with crispy bacon wrapped around it. It’s seriously so good - and always such a hit with the whole family! It’s got such great flavor in every bite. You’ll be happily digging in. Plus, it’s ready in just about 30 minutes! Perfect for making for dinner any night of the week. (And if you need to prep this ahead, you definitely can. I have notes on that below.) OK, let’s get cooking. Now, I’ve got some notes, tips and substitutions coming up below on how to make bacon wrapped chicken. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient 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 will end 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.
I also wanted to share that this is a great recipe to make ahead. I’ve done that before when we had sports practices or games or meets that meant we were getting home and I needed to have dinner already prepared. (I call that magic.) It would also work great if you were making this for friends or family and wanted to get the prep work out of the way ahead of time.
Make Ahead Tips:
Speaking of the baking rack, that is a key step for making bacon-wrapped chicken. It helps to suspend the chicken over the baking sheet so that the hot oven air can fully circulate around the chicken, which helps cook the bacon. Otherwise, the bottom side of the bacon will be right against the baking sheet and could end up soggy and undercooked. OK, let’s get ready to eat. As for serving, this chicken goes great with some baked potatoes (made in the microwave to save time) or roasted potatoes, which could cook in the oven at the same time and temperature as the chicken. (They’ll just need an extra 10 or so minutes, so start them first.) You could also make mashed potatoes or rice to go with this. For veggies, steamed broccoli or asparagus would be great, or serve it with green beans or a big salad. Very versatile. Finally, let’s talk about what to do with any leftovers.
Storage Tips:
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. This helps prevent it from drying out. (Though I still recommend you slice it first.) It’s great as a main dish another night, or you can use this chicken to top a salad or grain bowl, or even to make a sandwich or wrap.
There you go! I hope you give this a try soon for a family-friendly dinner that will get smiles from around the table. Enjoy! XO, Kathryn 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.
