Bacon-Wrapped Chicken

So full of flavor, Bacon-Wrapped Chicken is both gluten- and dairy free. This simple family-pleasing recipe was a hit with everyone here!

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Welcome to the June 21st edition of Sunday Scratchups, your weekly recipe from scratch around grocery sales & generally affordable foods. Our next mystery sale ingredient is bacon, which was on sale all over the place this week! Boneless skinless chicken breast has also been on sale for the last couple of weeks, but here I just thawed out a pack I had in the freezer to make today’s Bacon-Wrapped Chicken.

So… I had chicken, I had bacon, and I started out by looking at this recipe from Divas Can Cook in order to cook up some Bacon-Wrapped Chicken. Working from their original recipe, I greatly reduced the brown sugar and made a few other changes to match our family’s tastes. So good! Nice and juicy, sweet and savory, with just the right amount of kick.

Note: Although this recipe is naturally gluten and dairy free, make sure that the bacon you use is gluten free, if necessary.

Bacon-Wrapped Chicken — An Easy Weeknight Recipe

Ingredients

1.5-2 lbs boneless skinless chicken breast
12 oz uncooked bacon
1/2 tsp Kosher salt
1 tsp paprika
1 tsp Italian seasoning
2 tsp garlic powder
1 Tbsp chili powder
1.5 Tbsp brown sugar, packed
fresh ground black pepper, to taste

Directions

Spray roasting pan and its rack with cooking spray. Season both sides of chicken breasts with salt, paprika, Italian seasoning, and garlic powder. Wrap uncooked bacon slices around seasoned breasts, overlapping until completely covered — I had 1.75 lbs of chicken here, and 12 oz of bacon worked well to cover both pieces.

Season just the tops of the bacon wrapped breasts with chili powder, press brown sugar into the top of each, and add black pepper to taste.

Bake on rack in roasting pan at 425 degrees for 50 minutes or until chicken reaches an internal temperature of 165 degrees. Slice and serve hot. (Use an electric knife if you have one; it’s easier to make nice even slices through the bacon.)

Note: These chicken breasts were large and took a while to cook through — reduce the cooking time accordingly if your chicken is thinner.

This chicken recipe is a keeper

Everyone liked this one — but that’s not a surprise, right? How can you go wrong with bacon? Seriously, though: There’s just enough brown sugar here to caramelize and harmonize with the chili powder for a savory-sweet topping, the chicken stays nice and juicy inside its bacon mummy wrappings, and the spices work together with the bacon to give the meat just that little extra oomph.

Served with salad, garlic bread, and red onion flowers, this Bacon-Wrapped Chicken happily fed our family of four with just enough left over for lunch for one the next day. Yes… that “one” would be me. 🙂

Bacon-Wrapped Chicken, printable recipe

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5 from 1 vote

Bacon-Wrapped Chicken

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Bacon-wrapped chicken is nice and juicy, sweet and savory, with just the right amount of kick.

Course dinner

Cuisine Chicken

Keyword bacon, bacon-wrapped chicken, boneless skinless chicken breast, chicken, gluten free

Total Time 1 hour hour

Servings 4

Author Rachel Singer

Ingredients

• 1.5-2 lbs boneless skinless chicken breast
• 12 oz uncooked bacon
• 1/2 tsp Kosher salt
• 1 tsp paprika
• 1 tsp Italian seasoning
• 2 tsp garlic powder
• 1 Tbsp chili powder
• 1.5 Tbsp brown sugar packed
• fresh ground black pepper to taste

Instructions

• Spray roasting pan and its rack with cooking spray.
• Season both sides of chicken breasts with salt, paprika, Italian seasoning, and garlic powder.
• Wrap uncooked bacon slices around seasoned breasts, overlapping until completely covered — I had 1.75 lbs of chicken here, and 12 oz of bacon worked well to cover both pieces.
• Season just the tops of the bacon wrapped breasts with chili powder, press brown sugar into the top of each, and add black pepper to taste.
• Bake on rack in roasting pan at 425 degrees for 50 minutes or until chicken reaches an internal temperature of 165 degrees. 
• Slice and serve hot. (Use an electric knife if you have one; it’s easier to make nice even slices through the bacon.)

Notes

The boneless skinless chicken breasts I used here were large and took a while to cook through; reduce the cooking time accordingly, if your chicken is thinner.

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