Bacon Wrapped Chicken
This bacon wrapped chicken is sweet, smoky, juicy, and ridiculously easy to make with just 5 main ingredients. It’s a foolproof dinner that looks fancy but takes hardly any effort to make!
Servings: 4
Equipment
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 9x13 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.
Notes
HOW TO MAKE AHEAD
Wrap the chicken with bacon and store it in an airtight container in the fridge for up to 24 hours. About 15 minutes before baking, take the chicken out to take the chill off. While it rests, whisk together the maple glaze and brush it over the chicken just before baking as directed.
Nutrition
Calories: 341kcal | Carbohydrates: 8g | Protein: 30g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 464mg | Potassium: 507mg | Fiber: 1g | Sugar: 5g | Vitamin A: 175IU | Vitamin C: 1.3mg | Calcium: 6mg | Iron: 0.6mg
