Bacon wrapped chicken breast is one of those weeknight recipes that looks like you put in way more effort than you actually did. Juicy chicken, crispy bacon, and a sweet-spicy maple glaze — this dish comes together fast with ingredients you probably already have.
I still remember the first time I threw this together on a Tuesday night with no dinner plan. My kids smelled it baking from the living room and came running before I even called them. That reaction alone made it a regular in our weekly rotation. What makes this bacon wrapped chicken breast so special is the maple-chili glaze — it caramelizes in the oven and adds just the right sweetness without competing with the savory bacon. You’re going to love this one!
Table of Contents
Ingredients for Bacon Wrapped Chicken Breast
I’ve tested this recipe more times than I can count, and these are the exact ingredients I reach for every time. One detail that truly makes a difference: thin-cut bacon wraps more evenly and crisps faster than thick-cut, so don’t skip that.
- 3 tablespoons pure maple syrup — I always use real maple syrup, not pancake syrup; the depth of flavor is worth it
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt — my preference is Diamond Crystal for a cleaner flavor
- 1/4 teaspoon ground black pepper
- 4 boneless, skinless chicken breasts — I recommend choosing breasts that are similar in size so they cook evenly
- 8 slices raw thin-cut bacon — in my experience, thin-cut wraps tighter and crisps up better than thick-cut
Step-by-Step Instructions
I recommend reading through all the steps before you start. This recipe moves quickly, and a little upfront prep keeps everything smooth.
Step 1: Preheat your oven to 400 degrees F. Spray a 9×13-inch baking dish with nonstick spray and set it aside.
Step 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.
Step 3: Pat the chicken breasts dry with paper towels — this helps the seasoning stick and promotes better browning. Rub the dry seasoning mixture all over each piece, covering all sides.
Step 4: Wrap 2 slices of bacon snugly around each chicken breast, tucking the ends underneath so they stay in place.
Step 5: Place the wrapped chicken seam-side down in the baking dish. Brush each piece generously with the maple glaze.
Step 6: Bake uncovered for 25 to 30 minutes, until the internal temperature reaches 165 degrees F. Always use a meat thermometer — this is the most reliable way to avoid dry chicken.
Step 7: For extra crispy bacon, broil for 2 to 3 minutes at the end. Watch it closely so it does not burn. Let the chicken rest for 5 minutes before slicing so the juices redistribute.
What to Serve with Bacon Wrapped Chicken Breast
This dish pairs well with sides that balance its sweet and savory flavors while adding different textures to your plate. Here are my go-to pairings:
Garlic Mashed Potatoes: Creamy mashed potatoes are a natural match for bacon wrapped chicken breast. The buttery texture soaks up any extra glaze on the plate and rounds out the meal. If you want another easy baked chicken pairing idea, this Easy Oven Baked Chicken Breast is another great base recipe to bookmark.
Roasted Green Beans: A simple side of oven-roasted green beans with olive oil and sea salt adds a fresh, lightly crisp contrast to the rich chicken and bacon. Our Easy Chicken Breast and Green Beans is proof this combo works beautifully together.
Caesar Salad: A crisp Caesar cuts through the sweetness of the maple glaze and keeps the meal feeling light and balanced.
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Steamed White Rice: Plain steamed rice is a no-fuss option that lets the bold flavors of the chicken shine without competing. My kids always ask for extra to soak up the pan drippings.
Corn on the Cob: In the summer months, grilled or roasted corn is a fun, colorful side that pairs naturally with the sweet-spicy glaze. You might also love serving this alongside our Sheet Pan Chicken and Potatoes for a heartier spread.
Storage and Serving Tips
Store leftover bacon wrapped chicken breast in an airtight container in the refrigerator for up to 4 days. Let the chicken cool completely before sealing to keep the bacon from going soft.
To reheat, I recommend using the oven at 350 degrees F for about 10 minutes. This keeps the bacon far crispier than the microwave, which tends to make it rubbery. A quick brush of fresh maple glaze before reheating brings back that golden caramelized finish.
Pro tip: leftovers slice well and work great in wraps, grain bowls, or on top of a salad the next day. If you enjoy glazed chicken recipes, you might also want to try this Honey Garlic Chicken Breasts for another weeknight win.
FAQs
Can I make bacon wrapped chicken breast ahead of time?
Yes. You can season and wrap the chicken up to 24 hours in advance, then store it covered in the fridge. Brush on the glaze right before baking for the best results.
What if my bacon is not crispy after baking?
Broil for 2 to 3 minutes at the end. Make sure you are using thin-cut bacon — thick-cut takes much longer to crisp and can leave the chicken overcooked before the bacon is done.
Can I use chicken thighs instead of chicken breasts?
Boneless skinless chicken thighs work well here. They may need a few extra minutes in the oven since they are a different thickness. Check that the internal temperature reaches 165 degrees F.
Bacon Wrapped Chicken Breast
Ingredients
Equipment
Method
- Preheat oven to 400 degrees F. Spray a 9×13-inch baking dish with nonstick spray and set aside.
- 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.
- Pat the chicken breasts dry with paper towels. Rub the dry seasoning mixture all over each piece, covering all sides.
- Wrap 2 slices of bacon snugly around each chicken breast, tucking the ends underneath so they hold in place.
- Place the wrapped chicken seam-side down in the baking dish. Brush each piece generously with the maple glaze.
- Bake uncovered for 25 to 30 minutes, until the internal temperature reaches 165 degrees F.
- For extra crispy bacon, broil for 2 to 3 minutes. Watch closely so it does not burn. Let rest for 5 minutes before serving.
