Bacon-Wrapped Chicken

Nice and juicy, sweet and savory, with just the right amount of kick.

Course dinner
Total Time 1 hour
Servings 4
Author Rachel Singer


  • 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


  1. Spray roasting pan and its rack with cooking spray.
  2. Season both sides of chicken breasts with salt, paprika, Italian seasoning, and garlic powder.
  3. 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.
  4. 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.
  5. Bake on rack in roasting pan at 425 degrees for 50 minutes or until chicken reaches an internal temperature of 165 degrees. 

  6. Slice and serve hot. (Use an electric knife if you have one; it's easier to make nice even slices through the bacon.)

Recipe Notes

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