This Bacon Wrapped Chicken is the perfect balance of smoky, savory and sweet. Chicken breasts are wrapped in bacon and rubbed with speed 3-component glaze, then bake until the bacon is crisp and caramelized. That’s it family favorite which takes just minutes to prepare.
It’s an easy meal served on a bed mashed potatoes with garlic with a side salad or plain vegetables like broccoli or roasted green beans.
Holly’s Recipe Highlights: Bacon Wrapped Chicken
- Fragrance:Juicy chicken breasts are wrapped in smoky bacon bits and brushed with a sweet-winged apricot Dijon glaze.
- Technics. Tucking the bacon ends under the chicken provides a toothpick-free wrap.
- Service offers. This chicken goes well together oven baked rice, mashed potatoes, honey roasted carrots, roasted green beansor a simple salad for a complete meal.
Total time. 45 minutes Services: 4: Cooking method: Baked
Ingredient notes
- Chicken meat. Use boneless, skinless chicken breasts that are similar in size, ideally 6-7 ounces each, so they cook evenly.
- Bacon. Regular cut bacon works best and crisps up nicely. Larger chicken breasts may need an extra half slice of bacon to completely wrap and cover them.
- Apricot preserves. Apricot preserves or jam adds sweetness to the sticky glaze. Peach jam or orange marmalade can be used instead.
- Dijon. Dijon mustard adds a delicious kick that balances out the shine. Substitute yellow mustard for a milder flavor or grain mustard for added texture.
Storage and balances
- Store leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
- Thaw overnight in the refrigerator. Heat in oven at 350°F for 8 to 12 minutes or in an air fryer for 5 to 8 minutes until heated through.
Easier Chicken Breast Dinners!
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Preheat oven to 375°F. Line a baking sheet with foil or parchment paper for easy cleanup.
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Season the chicken breast on all sides with paprika, garlic powder, salt and pepper.
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In a small bowl, whisk together the apricot paste, Dijon mustard and apple cider vinegar until smooth.
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Wrap two strips of bacon (or 2 ½ slices if the chicken is really big) around each chicken breast, making sure the ends of the bacon are tucked under the chicken to hold it in place. Pour the chicken into the prepared baking dish. Spread the glaze on the outside of the chicken.
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Bake for 30 to 40 minutes or until chicken reaches 165℉ at thickest part. Cook for 1-2 minutes at the end of cooking for extra crispy bacon.
Store leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
Calories. 245: |: Carbohydrates. 11:00is |: Proteins. 30:00is |: Fats. 9:00is |: Saturated fats. 3:is |: Polyunsaturated fats. 2:is |: Monounsaturated fats. 3:is |: Trans fats. 0.04:is |: Cholesterol. 88:mg |: Sodium. 738mg |: Potassium. 533mg |: Fiber. 0.4:is |: Sugar. 7:00is |: Vitamin A. 320IU: |: Vitamin C. 3:mg |: Calcium. 15:00mg |: iron 1:mg
The nutritional information provided is an estimate and depends on the preparation methods and brands of ingredients used.
Course: Dinner, main course
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