Bacon Wrapped Chicken Breast

I like to brush the chicken pieces with a tasty sauce of honey and Dijon mustard - the sweet-savory flavor combination is phenomenal! I’m not usually a fan of boneless skinless chicken breasts. I find that they are a bit bland. I did finally learn how to bake chicken breast, keeping it juicy. And this recipe for skin-on chicken breast is amazing. But when you add bacon, everything becomes even better. 🥓❤️ Wrapping chicken breast in bacon elevates this humble dish to a whole new level. The bacon adds a delightfully smoky flavor and keeps the chicken very juicy. The honey-mustard sauce finishes the dish, creating a delicacy out of the simplest of ingredients.

Ingredients

You’ll only need a few simple ingredients to make this bacon-wrapped chicken breast. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Dijon mustard: This traditional French mustard is creamier and less vinegary than yellow mustard. I highly recommend it in this recipe. Honey: You can try using a sugar-free syrup if you wish. Chicken breasts: Try to find fairly small ones to ensure even cooking. Kosher salt and black pepper: Use less salt if using fine salt, or the dish could end up too salty. Garlic powder: Make sure it’s fresh. A stale spice can easily ruin a dish. Bacon: I use thin-cut slices in this recipe. Thick-cut pieces won’t work as well.

Instructions

Making this recipe is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: You start by sprinkling the chicken pieces with salt, pepper, and garlic powder. Then, wrap them in bacon slices. Next, brush the chicken pieces with a mixture of Dijon mustard and honey. Roast the chicken in the oven until cooked through, about 20 minutes at 450°F. Let them rest, then brush them with more sauce (which you had previously reserved) and serve.

Expert tip

This recipe was written for small chicken pieces, 6-7 oz. If you use large ones, 10-12 oz, I suggest you use just two of them for 4 people and wrap each of them with 4 strips of bacon. You will need to bake them for longer - probably 25-30 minutes, so cover them loosely with foil after the first 20 minutes to avoid scorching the bacon.

Frequently asked questions

Serving suggestions

Anything goes with this recipe! It’s truly versatile. It does go nicely with mildly sweet sides, because of the honey-Dijon sauce. So I often serve it with one of the following: Roasted carrots - they get beautifully caramelized when coated in honey and olive oil and baked in a hot oven. Microwave sweet potato - by far the easiest way to cook this vegetable, and it comes out perfectly cooked and so very tasty! Mashed pumpkin - I flavor it with just a little heavy cream and parmesan. It’s creamy and wonderful.

Storing leftovers

You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them gently, covered, in the microwave on 50% power. Keep in mind that the bacon will not be as crispy as when freshly cooked.

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