Go Back
Bacon wrapped chicken breast with maple chili glaze in a baking dish, golden and caramelized

Bacon Wrapped Chicken Breast

Juicy boneless chicken breasts wrapped in crispy bacon and brushed with a sweet maple-chili glaze, baked to golden perfection in just 40 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 496
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp pure maple syrup Real maple syrup preferred, not pancake syrup
  • 0.5 tsp chili powder
  • 0.5 tsp onion powder
  • 0.25 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.25 tsp ground black pepper
  • 4 boneless skinless chicken breasts Similar size for even cooking
  • 8 slices raw thin-cut bacon Thin-cut wraps and crisps better than thick-cut

Equipment

  • 9x13-inch baking dish
  • Meat thermometer
  • Pastry brush
  • Mixing bowls

Method
 

  1. Preheat oven to 400 degrees F. Spray a 9x13-inch baking dish with nonstick spray and set aside.
  2. In a small bowl, whisk together the maple syrup and chili powder to make the glaze. In a separate bowl, mix the onion powder, garlic powder, salt, and pepper to make the dry seasoning.
  3. Pat the chicken breasts dry with paper towels. Rub the dry seasoning mixture all over each piece, covering all sides.
  4. Wrap 2 slices of bacon snugly around each chicken breast, tucking the ends underneath so they hold in place.
  5. Place the wrapped chicken seam-side down in the baking dish. Brush each piece generously with the maple glaze.
  6. Bake uncovered for 25 to 30 minutes, until the internal temperature reaches 165 degrees F.
  7. For extra crispy bacon, broil for 2 to 3 minutes. Watch closely so it does not burn. Let rest for 5 minutes before serving.

Notes

Use thin-cut bacon for best results. Real maple syrup gives deeper flavor than pancake syrup. Leftovers keep well for up to 4 days and reheat best in the oven at 350 degrees F.