Bacon Wrapped Chicken

Ingredients

• 1 teaspoonsalt
• 1/2 teaspoonblack pepper
• 1/2 teaspoononion powder
• 1 teaspoongarlic powder
• 1 teaspoonpaprika
• 2 teaspoonsItalian seasoning
• 2chicken breasts, butterflied
• 8 slicesbacon
• to tastechopped parsley, for garnish
• 60 ml (1/4 cup)maple syrup
• 2 teaspoonsDijon mustard

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.

2. 2

   Mix the seasoning

   Combine the salt, black pepper, onion powder, garlic powder, paprika and Italian seasoning in a small bowl.

3. 3

   Season the chicken

   Rub the seasoning mixture over each butterflied chicken breast.

4. 4

   Wrap with bacon

   Wrap two bacon slices around each chicken breast, tucking the ends underneath so they stay in place.

5. 5

   Make the glaze

   Whisk the maple syrup and Dijon mustard together in a small bowl until combined.

6. 6

   Brush with glaze

   Brush the maple Dijon mixture over each chicken breast.

7. 7

   Bake and grill

   Place the chicken on the prepared baking sheet and bake for 17–20 minutes. Grill for 2–3 minutes, until cooked through and the internal temperature reaches 74°C (165°F).

8. 8

   Rest the chicken

   Take the chicken out of the oven and leave it to rest for 5–10 minutes.

9. 9

   Finish and garnish

   Spoon the pan juices over the chicken and scatter over chopped parsley.

10. 10

    Choose a side

    Serve with your favourite side dish or a side salad.

What is bacon-wrapped chicken?

Bacon-wrapped chicken pairs seasoned chicken with strips of bacon, then cooks them together so the bacon browns while its savoury flavour seasons the meat. It is a familiar American-style combination that works well as a simple main course.

Here, maple syrup and Dijon mustard make a quick glaze, balancing sweetness with a little sharpness. Butterflied breasts help the chicken cook more evenly within the short baking time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 375 calories, 30g protein, 16g carbs, 21g fat.

The chicken provides most of the protein, while the maple syrup supplies much of the carbohydrate. Bacon contributes a substantial share of the fat, alongside some protein; serve a portion with vegetables or salad to round out the plate.

The seasoning and glaze

Dry seasoning: salt, pepper, onion powder, garlic powder, paprika and Italian seasoning give the chicken a savoury, aromatic coating. Rub the mixture over all the exposed surfaces before wrapping.

Maple Dijon: whisk the syrup and mustard until smooth, then brush it over the bacon-wrapped chicken. Keep the mixture evenly spread so each portion gets both sweet and tangy flavours.

Wrapping the chicken

Bacon strips: wrap two slices around each breast, as directed, and tuck the ends underneath the chicken. The tucked ends help keep the bacon in place as it cooks.

Butterflied breasts: use breasts that are opened out to a more even thickness. If one side is much thicker, it may take longer to cook through.

Getting the doneness right

Temperature: check the thickest part of the chicken with a food thermometer; it should reach 74°C (165°F). The stated 17–20 minutes is a guide, as breast size and oven performance can affect the timing.

Browning: a short 2–3-minute grill at the end helps colour the bacon. Watch closely during this step, as the maple glaze can darken quickly.

Resting and serving

Rest: leave the chicken for 5–10 minutes after cooking, then spoon the juices over the top and add parsley. Resting also gives you a moment to finish the sides.

Sides: serve with a side salad or a favourite vegetable side. Potatoes, rice or bread can make the meal more substantial and take up some of the glaze and juices.

Planning the 30-minute cook

Prep first: line the baking sheet, mix the seasoning and whisk the glaze before wrapping the chicken. This keeps the oven stage moving smoothly.

Finish carefully: keep an eye on the chicken during the final grilling rather than relying only on the clock. Once it is cooked through, allow the full resting time before serving.

Recipe notes & tips

• Pat the chicken dry before adding the seasoning so it coats the surface well.
• Tuck the bacon ends underneath the breasts to help hold the wrapping in place.
• Line the baking sheet with parchment for easier clean-up.
• Use a thermometer to check the thickest part of each breast.
• Watch the chicken closely under the grill because the maple glaze can brown quickly.
• Spoon the pan juices over the chicken just before serving.

Variations

• Add heat: Mix a pinch of chilli flakes into the seasoning.
• Use honey: Swap the maple syrup for honey for a different sweet glaze.
• Add herbs: Scatter fresh thyme over the chicken before serving.
• Try smoked paprika: Use smoked paprika in place of regular paprika for a smokier note.
• Serve with greens: Pair the chicken with steamed green vegetables or a crisp salad.

Common mistakes to avoid

• Uneven chicken thickness: Butterfly the breasts evenly so they cook at a similar rate.
• Loose bacon ends: Tuck the ends underneath each breast to help keep the wrapping secure.
• Skipping the temperature check: Check that the thickest part reaches 74°C (165°F).
• Grilling unattended: Stay by the oven during the final 2–3 minutes so the glaze does not burn.
• Cutting straight away: Rest the chicken for 5–10 minutes before serving.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat until piping hot, taking care not to overcook the chicken.

Frequently asked questions