Bacon-wrapped chicken is a classic for a reason. It's the ultimate combination of juicy, tender chicken and salty, crispy bacon. But let's be honest—getting that perfect, shatteringly crisp bacon without drying out the chicken can be a challenge. The key is in the technique, not just the ingredients.

This recipe focuses on creating a dish that is both a crowd-pleasing weeknight dinner and an impressive, flavorful centerpiece for a special meal. The secret to success lies in two simple steps: using a baking rack for airflow and choosing a high-temperature oven. This method ensures that the bacon fat renders and the skin gets golden and crisp, not soggy.

With a simple yet delicious spice rub and an optional sweet glaze, this is a recipe you'll be making again and again.

Crispy Bacon-Wrapped Chicken

Yields: 4 servings

Prep time: 15 minutes

Cook time: 30-35 minutes

Ingredients:

  • Chicken:

    • 2 large boneless, skinless chicken breasts (about 1.5 lbs / 680g total)

  • For the Spice Rub:

    • 1 teaspoon smoked paprika

    • 1 teaspoon garlic powder

    • ½ teaspoon onion powder

    • ½ teaspoon salt (or to taste, depending on bacon's saltiness)

    • ¼ teaspoon black pepper

    • ¼ teaspoon dried thyme

  • For the Bacon:

    • 8 slices regular-cut bacon (not thick-cut)

  • Optional Sweet Glaze:

    • 2 tablespoons brown sugar

    • 1 tablespoon maple syrup

    • 1 tablespoon butter, melted

Instructions:

1. Prepare the Chicken and Oven

  1. Preheat the oven: Place an oven rack in the center position and preheat your oven to 400°F (200°C).

  2. Prep the baking sheet: Line a large, rimmed baking sheet with aluminum foil for easy cleanup. Place a wire rack directly on top of the foil-lined sheet. This is a crucial step for crispy bacon, as it allows air to circulate underneath the chicken.

  3. Prepare the chicken: Slice each chicken breast in half horizontally to create four thinner cutlets. This ensures even and faster cooking, preventing the chicken from drying out while the bacon crisps. Pat the chicken completely dry with paper towels.

2. Season and Wrap

  1. Mix the spice rub: In a small bowl, combine the smoked paprika, garlic powder, onion powder, salt, pepper, and dried thyme.

  2. Season the chicken: Generously sprinkle the spice rub over both sides of each chicken cutlet, making sure they are well-coated.

  3. Wrap with bacon: Take two slices of bacon for each chicken cutlet. Starting at one end, wrap the bacon tightly around the cutlet, spiraling it until the chicken is fully covered. Ensure the bacon ends are tucked underneath the chicken, or secure with a toothpick.

  4. Place on the rack: Place the bacon-wrapped chicken seam-side down on the prepared wire rack.

3. Bake to Perfection

  1. Bake: Transfer the baking sheet to the preheated oven. Bake for 25-30 minutes, or until the bacon is golden brown and the chicken is cooked through.

  2. Check for doneness: The internal temperature of the thickest part of the chicken should reach 165°F (74°C) on an instant-read meat thermometer. The bacon should be starting to get crispy.

  3. Broil for extra crispiness (optional but recommended): If the bacon isn't as crispy as you'd like, switch the oven to the broiler setting. Broil for 1-3 minutes, watching it closely to prevent burning, especially if you're adding a glaze.

4. Apply the Glaze (Optional)

  1. While the chicken is baking, prepare the glaze by melting the butter, brown sugar, and maple syrup together in a small saucepan over low heat.

  2. Once the chicken is golden and almost done, remove it from the oven and brush the glaze over the top of each piece.

  3. Return to the oven for the final 5-10 minutes of baking, or until the glaze is bubbling and caramelized.

5. Rest and Serve

  1. Remove the chicken from the oven and let it rest on the wire rack for 5 minutes before serving. This allows the juices to redistribute, ensuring a tender and juicy result.

  2. Serve immediately and enjoy the perfect combination of crispy bacon and flavorful chicken.

Pro-Tips for Success

  • Regular-Cut Bacon is Best: Avoid thick-cut bacon, as it often won't cook all the way through and become crispy by the time the chicken is done.

  • Pound the Chicken: If your chicken breasts are very thick, you can lightly pound them to an even thickness to ensure they cook evenly.

  • The Power of the Rack: Don't skip the wire rack! It's the key to preventing a soggy bacon bottom by lifting the chicken out of the rendered fat.

  • Make it Your Own: This recipe is a fantastic blank canvas. You can stuff the chicken with cream cheese and chives, a slice of jalapeño, or even a simple slice of mozzarella before wrapping it with bacon for a decadent twist.