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These bacon-wrapped chicken breasts glazed with maple syrup are everything! Sweet, savory, juicy, and ridiculously easy to make. This is one of those dinners that looks fancy but takes no time, and let me tell you, it never fails to impress. Your people are gonna love it!
5 Star Review
“I have made this numerous times and was always complimented on it. As well everyone wanted the recipe!” – Cathy
I mean… who doesn’t love bacon, right?! I’m definitely in the bacon goes with everything club, and this recipe is total proof. These bacon wrapped chicken breasts are sweet, smoky, a little tangy, and just plain juicy. It’s one of those dinners that looks like you tried really hard, but it’s secretly super simple. My whole family is obsessed—and yep, it’s right up there with our go-to bacon wrapped chicken bites we’ve been grilling all summer long.
Reasons To Make My Bacon Wrapped Chicken Recipe
- So easy. Just 5 main ingredients and a quick maple-mustard glaze make this chicken breast recipe totally worth it! Nothing complicated here.
- Make-ahead friendly. You can prep the chicken the night before and bake it fresh the next day.
- Juicy and flavorful. Bacon locks in all the moisture and infuses the chicken with smoky-sweet magic.
Ingredients For This Bacon Wrapped Chicken Recipe
Before you scroll down to the recipe card, here’s a quick look at what you’ll need to make this crispy bacon and chicken deliciousness happen. I’ve also included a few notes and easy swaps just in case you need to work with what’s in the fridge.
- Boneless, Skinless Chicken Breasts: Go for medium-sized pieces so the bacon cooks evenly without overcooking the chicken. You can use chicken tenders or even boneless, skinless chicken thighs.
- Salt and Black Pepper: Just a little seasoning to bring out all those flavors.
- Paprika: Sweet or smoked, totally your call. Paprika adds subtle warmth and that golden color we love. For extra heat, add chili powder to the mix.
- Garlic Powder & Onion Powder: This flavor duo brings in a little savory backbone that balances out the sweetness of the glaze.
- Bacon: Use 2 to 3 strips of regular bacon per chicken breast to wrap it up like a blanket. I usually go with low-sodium bacon, then sprinkle a pinch of salt on top before baking.
- Maple Syrup: Go with sugar-free if you’d like to keep it lighter and low-carb. It still brings that signature sweet, sticky finish.
- Dijon Mustard: Tangy and sharp, it cuts through the sweetness and adds a tiny bit of heat. Trust the combo.
How To Make Bacon Wrapped Chicken Breast
- Prep. Preheat your oven to 425˚F and lightly grease a baking dish.
- Mix and season. Combine the salt, pepper, paprika, garlic powder, and onion powder in a small bowl. Season each chicken breast with the spice blend, rubbing it in on all sides.
- Add the bacon. Wrap each piece of chicken with 2 to 3 slices of bacon, then place them seam-side down in your baking dish.
- Make the glaze. Whisk together the maple syrup and Dijon mustard until smooth. Brush the glaze all over the bacon-wrapped chicken, then crack some fresh pepper over the top if you’d like.
- Bake for 22 to 25 minutes, basting with the pan juices once or twice. Start checking for doneness at the 20-minute mark; the chicken’s internal temperature should register at 165˚F on a meat thermometer. Broil for 2 minutes at the end if you like crispier bacon, or if it needs extra caramelizing.
- Rest and serve. Let the chicken rest for 5 to 8 minutes before serving. Garnish it with chopped parsley and spoon some of that glorious glaze over the top before serving.
Make Ahead
You can make this bacon-wrapped chicken recipe 1 day ahead of time. Prepare the chicken with the bacon and store in an airtight container; keep refrigerated until ready to use. When ready, take the chicken out of the fridge 15 minutes before you want to cook it. Whip up the maple glaze, brush the chicken breasts with the prepared glaze, and bake.
Recipe Tips
- Skip the thick-cut bacon. I know it’s tempting, but thick bacon takes way longer to crisp up and can leave you with dry, overcooked chicken. Stick with regular cut for the best results.
- Use chicken tenderloins. Want to turn this into a quick appetizer or smaller portion? Swap the chicken breasts for tenderloins and reduce the bake time a bit because they cook faster and still come out super juicy.
- Make it sweeter. If you’re not doing maple syrup, you can totally mix a little brown sugar into the Dijon mustard instead. It’ll caramelize beautifully while it bakes.
- Don’t skip the glaze. The combo of maple syrup and mustard is the best way to get that sweet-spicy balance—and it makes every bite of that juicy chicken breast extra flavorful.
Serving Suggestions
I usually serve this bacon wrapped chicken with green beans or my garlic butter roasted carrots. Super simple, but so good. And of course, I’ve always got my favorite Shopska salad on the table (because I can’t not make it). If you’re in a pasta or rice mood, my kids will literally inhale this with buffalo mac and cheese, and I love it with a scoop of jollof rice. And hey, don’t forget dessert! My apple crumble recipe is always a hit, especially when there’s bacon involved earlier in the meal.
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Bacon Wrapped Chicken
Ingredients
FOR THE CHICKEN
- 4 (4 ounces each) boneless, skinless chicken breasts
- salt and freshly ground black pepper, to taste
- ½ teaspoon sweet or smoked paprika
- ½ teaspoon garlic powder
- ¼ to ½ teaspoon onion powder
- 8 to 12 slices bacon
FOR THE MAPLE SYRUP GLAZE
- ¼ cup maple syrup, I use a sugar-free version
- 2 teaspoons Dijon mustard
- freshly cracked pepper, for topping, optional
- chopped fresh parsley, for garnish, optional
Instructions
- Prep. Preheat oven to 425˚F. Lightly grease a 9×13 baking dish with butter and set aside.
- Make the seasoning. In a small mixing bowl combine salt, pepper, paprika, garlic powder, and onion powder.
- Prep the chicken breasts. Rub each chicken breast with the prepared seasoning mix. Wrap each chicken breast with bacon slices and transfer them to the baking dish, seam-side down.
- Make the glaze. In a small mixing bowl, whisk together maple syrup and Dijon mustard; whisk until well combined. Brush each chicken breast with maple syrup glaze. Crack fresh ground pepper over each chicken breast.
- Bake. Place the baking dish in the oven and bake the chicken for 22 to 25 minutes at 425˚F. Baste with the pan juices a couple of times during cooking to keep everything extra juicy. The chicken is done when it reaches an internal temperature of 165˚F; I usually start checking for doneness around the 20-minute mark.
- Broil (optional). If the bacon is not fully caramelized and crispy after cooking, place the baking dish under the broiler for 2 minutes to finish it off.
- Finish and serve. Remove the bacon-wrapped chicken from the oven and let it rest for 5 to 8 minutes. Spoon the juices over the chicken and garnish with chopped parsley before serving.
Equipment
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Store Leftovers
- Refrigerator: Let the chicken cool completely, then store it in an airtight container in the fridge for up to 3-4 days.
- Reheat: Place the chicken pieces in a baking dish with a splash of water or chicken broth. Cover loosely with foil and warm in a 375˚F oven for about 15 minutes, or until heated through.
- Freezer: Wrap the chicken breasts tightly in foil or plastic wrap, then place in an airtight container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
More Chicken with Bacon Recipes
- Baked Crack Chicken Breasts
- Goat Cheese, Bacon, and Raisins Stuffed Chicken Breasts
- Jalapeno Popper Baked Chicken Breasts
- Creamy Garlic Bacon Chicken
- Rosemary Chicken Salad with Avocado and Bacon
Katerina – this is one of my favorite recipes. I tell people about it all the time. The chicken comes out so tender and juicy. My daughter bought me some smoked black pepper, after I baste the chicken in the glaze, I sprinkle the smoked pepper on top – OMG, so delish!!!
Wow! This is incredibly simple & I already had everything on hand. Much better than I’d anticipated. Absolutely delicious & the chicken breast wasn’t the least bit dry. Only 25 minutes in the oven, I added a 5th chicken breast. I think this may be my new favorite “go to” recipe.
I have made this numerous times and was always complimented on it. As well everyone wanted
the recipe!