Bacon Wrapped Chicken Breast

In this simple 40-minute recipe, bacon wrapped chicken breast is baked until juicy and flavorful, then coated with a flavorful honey-mustard glaze.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 20

Rest time 5

Total Time 40

Servings servings

Calories 283kcal

Author Vered DeLeeuw

Ingredients

2 tablespoons Dijon mustard
2 tablespoons honey
4 boneless skinless chicken breasts small, 6-7 ounces each
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper
½ teaspoon garlic powder
8 strips bacon regular-cut, not thick

Instructions

Preheat the oven to 450°F. Line a rimmed baking sheet with foil and fit it with a roasting rack. Lightly grease the rack.
In a small bowl, whisk the mustard and honey. Divide into two portions. Set aside.
2 tablespoons Dijon mustard, 2 tablespoons honey
Blot the chicken breasts dry with paper towels. Sprinkle both sides with salt, pepper, and garlic powder. Wrap each piece with 2 strips of bacon.
4 boneless skinless chicken breasts, ½ teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, 8 strips bacon
Place the wrapped chicken breasts on the prepared roasting rack. Brush them with half the mustard-honey glaze. Wash the basting brush with warm, soapy water and keep the other half of the glaze for brushing the chicken pieces when they finish cooking.
Bake the chicken breasts for about 20 minutes, until they reach an internal temperature of 165°F, and the bacon is browned and crispy. See the notes section below for tips about how long to bake.
Allow the chicken breasts to rest, loosely covered with foil, for about 5 minutes. Brush their tops with the remaining glaze and serve.

Video

Notes

Saltiness and sweetness preferences are highly personal. Adjust to taste.
This recipe was written for small chicken breasts weighing 6-7 ounces each. If you use large ones weighing 10-12 ounces each, use just two of them for four people and wrap each with 4 strips of bacon. You will need to bake them for about 30 minutes, so cover them loosely with foil after the first 20 minutes to prevent the bacon from scorching.
The cooking times suggested here are guidelines and will change depending on how hot your oven runs, the size and thickness of the chicken, and even how cold it is when you start baking. Always check with a thermometer inserted into the thickest part. It should read 165ºF.
Air fryer instructions: Bake without the glaze first to prevent the honey from burning in the air fryer's intense heat. Season the chicken and wrap it in bacon. Preheat the air fryer to 375°F. Place the wrapped chicken in the basket in a single layer and cook for about 12 minutes, turning halfway through. Turn again, brush with half the glaze, and cook for 2 more minutes, until the chicken reaches an internal temperature of 165°F and the bacon is crisp. Brush with the remaining glaze you set aside, then serve. Air fryer models vary, so adjust the cooking time according to your own model.
You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them uncovered in a 350°F oven until heated through. You can also freeze the cooled leftovers for up to three months. Thaw them overnight in the fridge before reheating.

Nutrition