Discover the irresistible flavors of our Maple-Glazed Bacon Wrapped Chicken Breasts, a perfect balance of sweet and savory. Impress your guests with this easy-to-make, tender, and juicy dish that’s sure to delight taste buds.
Bacon Wrapped Chicken
Tender chicken breasts get special treatment when wrapped with tasty bacon, then glazed with one amazing maple syrup and Dijon mustard sauce. You are going to love the sweet, spicy, and smoky flavor in this chicken recipe, prepared with just 5 main ingredients!
Thanks to the bacon, the chicken stays moist and it also absorbs all the delicious flavors from the bacon and maple glaze.
Bacon-wrapped chicken is also a low carb, Keto-friendly meal – pick up a bottle of this Low Carb Maple Syrup – and it’s a family favorite, along with our other Bacon Wrapped Chicken Skewers. By the way, we’ve been grilling those all summer long!
How To Make Bacon Wrapped Chicken
- First, rub chicken breasts with salt, pepper, sweet paprika, and garlic powder.
- Then, wrap each chicken breast with about 3 to 4 slices of bacon per chicken – amount of bacon needed will depend on the size of your chicken breasts. See that you start and finish with the seam-side down to secure the bacon. I suggest not to use thick-cut bacon; it’s harder to wrap around the chicken and it will take longer to cook. Also, I use low sodium bacon and add just a pinch of salt on top of the bacon before baking.
- Take the wrapped chicken breasts and arrange in a baking dish in one single layer. Set aside.
- In a small mixing bowl combine maple syrup and dijon mustard; mix to combine and brush it over each chicken breast.
- Crack fresh ground pepper over the chicken.
- Bake for 22 to 25 minutes at 425˚F, or until done, and brush/baste with the juices couple of times during baking. Chicken is done when internal temperature reaches 165˚F. I suggest to start checking for doneness at around the 20-minute mark. Use an Instant Read Thermometer to check.
- Optionally, if the bacon is not fully caramelized after cooking, place the baking dish under the broiler for 2 minutes to finish it off.
Make Ahead
- You can make this 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 chicken out of the fridge 15 minutes before cooking; whip up the maple glaze, brush the chicken breasts with the prepared glaze, and bake.
How to Store Leftovers
- Store completely cooled bacon wrapped chicken in an airtight container, and keep refrigerated for up to 3 days.
- To reheat, arrange chicken breasts in a baking dish; add a bit of water or chicken broth to the dish, loosely cover with aluminum foil, and pop them in a 375˚F preheated oven for 15 minutes, or until heated through.
Side Dishes
I love to serve this chicken recipe with Garlic Butter Roasted Carrots, a Shopska Salad, and some pasta or rice for the carb lovers.
More Chicken with Bacon Recipes
- Baked Crack Chicken Breasts
- Goat Cheese, Bacon, and Raisins Stuffed Chicken Breasts
- Jalapeno Popper Baked Chicken Breasts
- Rosemary Chicken Salad with Avocado and Bacon
ENJOY!
Maple-Glazed Bacon Wrapped Chicken Breasts
Ingredients
- 4 (4 ounces each) boneless, skinless chicken breasts
- salt and fresh ground pepper, to taste
- 1/2 teaspoon sweet or smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 8 to 12 slices bacon (NOTE: I use low-sodium bacon and just sprinkle a bit of salt on top of the bacon after I've wrapped the chicken breasts.)
- 1/4 cup sugar free low carb maple syrup
- 2 teaspoons dijon mustard
- fresh cracked pepper, for topping, optional
- chopped fresh parsley, for garnish, optional
Instructions
- Preheat oven to 425˚F.
- Lightly grease a 9×13 baking dish with butter and set aside.
- In a small mixing bowl combine salt, pepper, paprika, garlic powder, and onion powder.
- Rub each chicken breast with prepared seasoning mix.
- Wrap each chicken breast with bacon slices and transfer to prepared baking dish, seam-side down.
- 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 for 22 to 25 minutes at 425˚F, or until done, and brush/baste with the juices couple of times during baking. Chicken is done when internal temperature reaches 165˚F. I suggest to start checking for doneness at around the 20-minute mark.
- If the bacon is not fully caramelized after cooking, place the baking dish under the broiler for 2 minutes to finish it off.
- Remove from oven and let stand 5 to 8 minutes.
- Spoon juices over chicken and garnish with chopped parsley.
- Serve.
Notes
- You can make this 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 chicken out of the fridge 15 minutes before cooking; whip up the maple glaze, brush the chicken breasts with the prepared glaze, and bake.
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.
