This maple Dijon bacon-wrapped chicken is a simple, crowd-pleasing dinner featuring juicy chicken breasts, crispy bacon, and a sweet‑and‑savory maple Dijon glaze. Oven-baked and ready in about 30 minutes, it’s an ideal choice for a flavorful weeknight chicken dinner.
If you want to lift your usual chicken dinners, this recipe is a great option. The bacon keeps the chicken moist while adding a smoky, crisp contrast. Brushed with a maple‑Dijon glaze and baked until the bacon is crisp and the chicken is cooked through, it delivers bold flavor with minimal effort.
Because the bacon encases the chicken, the meat stays tender and juicy. The glaze—maple syrup combined with Dijon mustard—adds a balanced sweet and tangy finish that complements the savory seasoning.
Why you will love this Bacon Wrapped Chicken recipe!
- Fast and easy: Quick to prep and hands-off while baking—ready in about 30 minutes.
- Everyday ingredients: No specialty items required; you likely have everything in your pantry.
- Delicious for any occasion: Perfect for a family weeknight meal, yet elegant enough for guests.
- Diet-friendly: Naturally gluten-free and relatively low in carbs—suitable for Paleo or Whole30 if you use compliant bacon and maple alternatives.
Ingredients
- Seasonings: Salt, black pepper, garlic powder, onion powder, paprika, and Italian seasoning. For heat, add a pinch of cayenne or chili powder if desired.
- Chicken breasts: Boneless, skinless chicken breasts. Use thick breasts and butterfly them for even cooking.
- Bacon: Eight slices of thin-cut bacon work well; thick-cut can be used but may require a longer cook time. Choose nitrate-free bacon if preferred.
- Glaze: Maple syrup and Dijon mustard whisked together to make a sweet‑tangy glaze.
How To Make Bacon Wrapped Chicken
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
- Combine the seasonings in a small bowl.
- Rub each butterflied chicken breast with the seasoning mix.
- Wrap two bacon slices around each breast, tucking the ends underneath so they stay secure while cooking.
- Whisk together 1/4 cup maple syrup and 2 teaspoons Dijon mustard in a small bowl to make the glaze.
- Brush each wrapped breast with the maple‑Dijon glaze.
- Bake on the prepared sheet for 17–20 minutes, then broil 2–3 minutes to crisp the bacon. Ensure the internal temperature reaches 165°F.
- Remove from the oven and let rest 5–10 minutes to redistribute juices.
- Spoon any pan juices over the chicken and garnish with chopped parsley before serving.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Tuck the ends of the bacon underneath each breast so the wrap holds during cooking.
- Use an instant-read thermometer to confirm doneness; chicken should reach 165°F.
- After cooking, rest the chicken loosely covered with foil for 5–10 minutes to enhance juiciness.
Can you make it ahead of time?
This dish is best served fresh so the bacon stays crisp and the chicken remains tender. Leftovers keep in an airtight container in the refrigerator for 3–4 days; reheat in a 360°F oven for 10–15 minutes. You can season and wrap the chicken up to 24 hours in advance and keep it refrigerated until baking.
Can you make it with chicken thighs?
Chicken breasts are easiest to wrap because of their shape. You can roll and wrap thighs, but expect a longer cooking time for them to reach a safe internal temperature.
What to serve it with
Serve bacon-wrapped chicken with your favorite vegetables, potatoes, or a crisp salad. Popular pairings include roasted root vegetables, green beans with mushrooms, simple white rice or mushroom rice, or homemade fries.
More Chicken Recipes
If you enjoyed this bacon-wrapped chicken, try other simple chicken dinners such as chicken meatballs, Instant Pot BBQ chicken, baked chicken tenders, or other favorites from your collection.
If you made this Bacon Wrapped Chicken, please leave a star rating and share a comment to let me know how it turned out. Thanks for visiting!
Bacon Wrapped Chicken
Ingredients
Seasoning Mix
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 teaspoons Italian seasoning
For the chicken
- 2 chicken breasts, butterflied
- 8 bacon slices
- chopped parsley, for garnish
- ¼ cup maple syrup
- 2 teaspoons Dijon mustard
Instructions
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Preheat oven to 425°F. Line a baking sheet with parchment paper.
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Mix spices in a small bowl.
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Rub each butterflied chicken breast with the seasoning mix.
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Wrap two slices of bacon around each breast, tucking ends underneath so they stay in place.
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Whisk together maple syrup and Dijon mustard until combined.
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Brush each wrapped breast with the maple‑Dijon glaze.
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Bake for 17–20 minutes, then broil 2–3 minutes until the internal temperature reaches 165°F.
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Remove from the oven and let rest 5–10 minutes.
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Spoon pan juices over the chicken, garnish with parsley, and serve.
Notes
- Tuck the bacon ends beneath the chicken to keep the wrap secure while cooking.
- Confirm doneness with an instant-read thermometer (165°F).
- Rest the cooked chicken for 5–10 minutes covered loosely with foil to keep it juicy.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredient brands and portion sizes. For precise values, use your preferred nutrition calculator.