18 Crispy Bacon Wrap Chicken Recipes Savory

Looking for that perfect comfort food combination that never disappoints? You’ve found it! We’ve gathered 18 irresistible crispy bacon wrap chicken recipes that turn simple ingredients into mouthwatering meals. From quick weeknight dinners to impressive party dishes, these savory creations will become instant family favorites. Get ready to discover your new go-to recipes that deliver maximum flavor with minimal fuss!

Bacon-Wrapped Stuffed Chicken Breast with Cream Cheese

Haven’t you been searching for that perfect dinner party showstopper that looks impressive but is secretly simple to make? This bacon-wrapped stuffed chicken breast combines creamy, savory, and smoky flavors in every bite. You’re going to love how the crispy bacon exterior gives way to the juicy chicken and rich filling.

Ingredients

– 4 boneless, skinless chicken breasts (6-8 ounces each)
– 8 ounces cream cheese, softened to room temperature
– ½ cup freshly grated Parmigiano-Reggiano
– 2 tablespoons finely chopped fresh chives
– 1 teaspoon garlic powder
– ½ teaspoon smoked paprika
– 8 slices thick-cut applewood smoked bacon
– 2 tablespoons extra virgin olive oil
– Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and line a rimmed baking sheet with parchment paper.
2. Using a sharp boning knife, create a horizontal pocket in each chicken breast by slicing through the thickest part without cutting through the edges.
3. In a medium bowl, combine the softened cream cheese, grated Parmigiano-Reggiano, chopped chives, garlic powder, and smoked paprika until fully incorporated.
4. Season the interior of each chicken pocket generously with kosher salt and freshly ground black pepper.
5. Using a small offset spatula, carefully fill each chicken breast pocket with approximately 2 tablespoons of the cream cheese mixture.
6. Wrap two slices of bacon around each stuffed chicken breast in a crisscross pattern, tucking the ends underneath.
7. Drizzle the olive oil over the bacon-wrapped chicken breasts and season the exterior with additional black pepper.
8. Arrange the chicken breasts on the prepared baking sheet, ensuring they don’t touch.
9. Bake for 35-40 minutes until the bacon is crispy and the internal temperature reaches 165°F when tested with an instant-read thermometer.
10. Transfer the chicken to a wire rack and let rest for 5 minutes before slicing.

Zesty and decadent, this dish delivers incredible textural contrast between the crispy bacon shell and the molten cream cheese center. The smoky bacon fat renders into the chicken, keeping it exceptionally moist while the Parmigiano-Reggiano adds a salty, nutty complexity. Serve it sliced over creamy polenta or alongside roasted asparagus for a complete meal that will have everyone asking for seconds.

Maple Glazed Bacon-Wrapped Chicken Bites

Unexpectedly simple yet impressively delicious, these maple-glazed bacon-wrapped chicken bites are about to become your new favorite party appetizer. You get that perfect sweet-savory combo in every single bite, and they come together with minimal fuss. Honestly, they’re so good you might want to make a double batch right from the start.

Ingredients

– 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
– 12 slices thick-cut applewood-smoked bacon, each slice cut in half crosswise
– 1/4 cup pure maple syrup
– 2 tablespoons Dijon mustard
– 1 tablespoon apple cider vinegar
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon fine sea salt
– 2 tablespoons clarified butter
– 2 tablespoons chopped fresh chives

Instructions

1. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
2. Pat the chicken cubes completely dry with paper towels to ensure proper browning.
3. Season the chicken cubes evenly with smoked paprika, black pepper, and fine sea salt.
4. Wrap each seasoned chicken cube with one half-slice of bacon, securing with a toothpick through the center.
5. Arrange the bacon-wrapped chicken bites in a single layer on the prepared baking sheet, ensuring they don’t touch.
6. Bake at 400°F for 15 minutes to render the bacon fat and begin cooking.
7. While the bites bake, whisk together maple syrup, Dijon mustard, and apple cider vinegar in a small bowl.
8. Remove the baking sheet from the oven and carefully flip each chicken bite using tongs.
9. Brush each bite generously with the maple glaze mixture using a pastry brush.
10. Return to the oven and bake for another 10-12 minutes until the bacon is crispy and the internal temperature of the chicken reaches 165°F.
11. Heat clarified butter in a large skillet over medium-high heat until shimmering.
12. Transfer the baked chicken bites to the hot skillet and sear for 1-2 minutes per side to create a caramelized crust.
13. Remove from heat and garnish immediately with chopped fresh chives.

The crispy bacon gives way to tender, juicy chicken with that irresistible sweet-and-savory glaze caramelized to perfection. Serve these warm straight from the skillet, or arrange them on a platter with toothpicks for easy grabbing—they disappear fast at any gathering.

Bacon-Wrapped Chicken Tenders with BBQ Sauce

Ever find yourself craving that perfect combination of smoky, savory, and sweet? You’re about to discover how bacon-wrapped chicken tenders with BBQ sauce deliver exactly that. This recipe turns simple ingredients into a crowd-pleasing main course that feels indulgent yet comes together with minimal fuss.

Ingredients

• 1 ½ pounds pasture-raised chicken breast tenders
• 12 slices thick-cut applewood-smoked bacon
• ¾ cup Kansas City-style barbecue sauce
• 2 tablespoons extra virgin olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon freshly cracked black pepper
• ¼ teaspoon fine sea salt
• 2 tablespoons clarified butter
• 1 tablespoon fresh thyme leaves

Instructions

1. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
2. Pat the chicken tenders completely dry using paper towels to ensure crisp bacon wrapping.
3. Season the chicken tenders evenly with smoked paprika, black pepper, and fine sea salt.
4. Wrap each chicken tender tightly with one slice of bacon, securing the ends underneath.
5. Heat clarified butter in a large cast-iron skillet over medium-high heat until it shimmers.
6. Sear the bacon-wrapped tenders for 2 minutes per side until the bacon begins to render and brown.
7. Transfer the skillet to the preheated oven and bake for 18 minutes.
8. Brush each tender generously with Kansas City-style barbecue sauce using a pastry brush.
9. Return to the oven for 5 additional minutes until the sauce caramelizes and the internal temperature reaches 165°F.
10. Remove from oven and rest for 3 minutes before sprinkling with fresh thyme leaves.

That first bite reveals juicy, perfectly cooked chicken enveloped in crisp, salty bacon with a sticky-sweet glaze. The caramelized barbecue sauce creates a beautiful contrast against the smoky paprika and fresh thyme. Try serving these over creamy polenta or slicing them atop a crisp green salad for a complete meal that’s sure to impress.

Jalapeño Popper Bacon-Wrapped Chicken

Tired of the same old chicken dinners? This jalapeño popper bacon-wrapped chicken brings serious flavor to your weeknight rotation. You get spicy, creamy, and smoky all in one irresistible package that’s surprisingly easy to make.

Ingredients

– 4 boneless, skinless chicken breasts (6-8 oz each), butterflied
– 8 slices thick-cut applewood-smoked bacon
– 4 large fresh jalapeño peppers, seeded and finely diced
– 8 oz cream cheese, softened to room temperature
– 1 cup sharp white cheddar cheese, freshly grated
– 2 tbsp unsalted butter, clarified
– 1 tsp smoked paprika
– ½ tsp garlic powder
– ½ tsp freshly ground black pepper
– ¼ tsp kosher salt

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium mixing bowl, combine the softened cream cheese, grated white cheddar, diced jalapeños, smoked paprika, garlic powder, black pepper, and kosher salt until fully incorporated.
3. Lay each butterflied chicken breast flat and pat dry with paper towels to ensure proper searing.
4. Divide the cream cheese mixture evenly among the chicken breasts, spreading it in an even layer across one side of each breast.
5. Carefully roll each chicken breast tightly, starting from the shorter end, to encase the filling completely.
6. Wrap two slices of bacon around each chicken roll in a crisscross pattern, tucking the ends underneath to secure.
7. Heat clarified butter in a large oven-safe skillet over medium-high heat until shimmering but not smoking.
8. Sear the bacon-wrapped chicken rolls for 2-3 minutes per side until the bacon is lightly browned and rendered.
9. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the internal temperature reaches 165°F when tested with an instant-read thermometer.
10. Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute.

A perfectly cooked chicken roll delivers incredible texture contrast—the crispy bacon gives way to tender chicken and that molten, spicy cheese center. Serve these sliced over cilantro-lime rice or alongside roasted vegetables for a complete meal that’ll have everyone asking for seconds.

Bacon-Wrapped Chicken Thighs with Garlic Butter

Tired of the same old chicken recipes? You’re about to discover the most delicious way to upgrade your weeknight dinner game. These bacon-wrapped chicken thighs deliver incredible flavor with minimal effort—perfect for when you want something impressive without the fuss.

Ingredients

– 8 bone-in, skin-on chicken thighs
– 8 slices thick-cut applewood smoked bacon
– 4 tablespoons unsalted European-style butter, softened
– 6 garlic cloves, finely minced
– 1 tablespoon fresh thyme leaves
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons extra virgin olive oil

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat chicken thighs completely dry with paper towels to ensure crispy skin.
3. Combine softened butter, minced garlic, and thyme leaves in a small bowl.
4. Carefully loosen the skin from each chicken thigh using your fingers.
5. Spread ½ tablespoon of the garlic butter mixture evenly under the skin of each thigh.
6. Season both sides of the thighs with kosher salt and freshly cracked black pepper.
7. Wrap one slice of bacon around each thigh, securing the ends underneath.
8. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
9. Place thighs skin-side down in the hot skillet, being careful not to overcrowd.
10. Cook for 6-8 minutes until the skin is golden brown and crispy.
11. Flip the thighs using tongs and immediately transfer the skillet to the preheated oven.
12. Roast for 20-25 minutes until the internal temperature reaches 165°F when tested with an instant-read thermometer.
13. Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.
Zesty garlic butter melts into the chicken while the bacon renders its smoky fat throughout cooking. The result is incredibly juicy meat with a crispy, salty exterior that pairs beautifully with roasted vegetables or over creamy polenta. For an extra flavor boost, drizzle the pan drippings over the finished dish.

Honey Mustard Bacon-Wrapped Chicken Skewers

Ever have one of those days where you want something impressive but don’t want to spend hours in the kitchen? These honey mustard bacon-wrapped chicken skewers are your answer—they come together quickly and deliver that perfect sweet-savory combo everyone loves. You’ll be amazed how simple ingredients transform into such a crowd-pleaser.

Ingredients

• 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch cubes
• 12 slices thick-cut applewood smoked bacon
• ¼ cup Dijon mustard
• 3 tablespoons raw wildflower honey
• 2 tablespoons extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 2 cloves garlic, finely minced
• 1 teaspoon smoked paprika
• ½ teaspoon freshly cracked black pepper
• ¼ teaspoon fine sea salt
• 12 (8-inch) wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
2. Pat the chicken thigh cubes completely dry with paper towels to ensure proper browning.
3. Wrap each chicken cube tightly with one slice of bacon, securing the ends underneath.
4. Thread four bacon-wrapped chicken cubes onto each soaked wooden skewer, leaving small spaces between pieces.
5. Arrange the skewers in a single layer on the prepared baking sheet.
6. Whisk together Dijon mustard, raw wildflower honey, extra virgin olive oil, apple cider vinegar, minced garlic, smoked paprika, freshly cracked black pepper, and fine sea salt in a small bowl until fully emulsified.
7. Brush half of the honey mustard glaze generously over all sides of the skewers using a pastry brush.
8. Bake for 15 minutes at 400°F until bacon begins to render and crisp around the edges.
9. Remove skewers from oven and carefully flip each one using tongs.
10. Brush the remaining glaze evenly over the second side of the skewers.
11. Return to oven and bake for an additional 12-15 minutes at 400°F until chicken reaches an internal temperature of 165°F and bacon is fully crisped.
12. Let skewers rest on the baking sheet for 5 minutes before serving to allow juices to redistribute.

What makes these skewers truly special is the contrast between the crispy, salty bacon exterior and the tender, juicy chicken inside. The honey mustard glaze caramelizes beautifully, creating a sticky-sweet coating that balances the smokiness perfectly. For a stunning presentation, serve them over a bed of creamy polenta or alongside a crisp arugula salad to cut through the richness.

Bacon-Wrapped Chicken Drumsticks with Brown Sugar Glaze

Keeping things simple yet impressive is my go-to for weeknight dinners. You’ll love how these bacon-wrapped chicken drumsticks transform basic ingredients into something special. That sweet and savory brown sugar glaze makes them irresistible.

Ingredients

– 8 chicken drumsticks, skin-on
– 8 slices thick-cut applewood-smoked bacon
– 1/2 cup dark brown sugar, packed
– 2 tablespoons Dijon mustard
– 1 tablespoon apple cider vinegar
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/4 teaspoon cayenne pepper
– Kosher salt
– Freshly ground black pepper

Instructions

1. Preheat your oven to 400°F and line a rimmed baking sheet with aluminum foil.
2. Pat the chicken drumsticks completely dry with paper towels to ensure crisp skin.
3. Season each drumstick generously with kosher salt and freshly ground black pepper on all sides.
4. Wrap one slice of bacon around each drumstick, starting at the top and spiraling downward.
5. Secure the bacon ends with toothpicks, ensuring they’re tucked underneath to prevent burning.
6. Combine the dark brown sugar, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, and cayenne pepper in a small bowl.
7. Whisk the glaze mixture until it forms a smooth, thick paste with no sugar lumps remaining.
8. Brush half of the brown sugar glaze evenly over all sides of the bacon-wrapped drumsticks.
9. Arrange the drumsticks in a single layer on the prepared baking sheet, leaving space between each piece.
10. Bake at 400°F for 25 minutes, until the bacon begins to render fat and crisp at the edges.
11. Remove the baking sheet from the oven and carefully brush the remaining glaze over the drumsticks.
12. Return to the oven and bake for another 15-20 minutes, until the internal temperature reaches 165°F and the glaze is caramelized.
13. Let the drumsticks rest for 5 minutes on the baking sheet before serving to allow juices to redistribute.

Really, that sticky glaze caramelizes into the most beautiful mahogany crust while keeping the chicken incredibly moist inside. The bacon becomes perfectly crisp, creating this wonderful textural contrast against the tender meat. Serve them alongside roasted sweet potatoes and a simple arugula salad to balance the richness.

Bacon-Wrapped Chicken and Pineapple Kabobs

Finally, you’ve found that perfect sweet-savory combo that makes summer grilling so magical. These kabobs combine juicy chicken with smoky bacon and caramelized pineapple in a way that’ll have everyone asking for seconds. They’re surprisingly simple to throw together for weeknight dinners or weekend cookouts.

Ingredients

• 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch cubes
• 12 ounces thick-cut applewood smoked bacon
• 2 cups fresh pineapple chunks (1-inch pieces)
• ¼ cup extra virgin olive oil
• 2 tablespoons pure maple syrup
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon freshly cracked black pepper
• ¼ teaspoon fine sea salt
• 8 (10-inch) metal or soaked wooden skewers

Instructions

1. Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
2. Wrap each chicken cube securely with one bacon slice, ensuring the ends overlap slightly underneath to stay in place during cooking.
3. Thread the bacon-wrapped chicken and pineapple chunks alternately onto the skewers, leaving small gaps between pieces for even heat circulation.
4. Whisk together the olive oil, maple syrup, smoked paprika, garlic powder, black pepper, and sea salt in a small bowl until fully emulsified.
5. Brush the kabobs generously with the marinade mixture on all sides, reserving about one-third for basting during grilling.
6. Place the kabobs directly on the preheated grill and cook for 6-8 minutes until the bacon begins to crisp and render its fat.
7. Flip the kabobs carefully using tongs and brush with reserved marinade, then grill for another 6-8 minutes until the chicken reaches an internal temperature of 165°F.
8. Rotate the kabobs a quarter turn every 2-3 minutes to achieve even char marks and prevent flare-ups from dripping bacon fat.
9. Transfer the finished kabobs to a clean platter and let them rest for 3-4 minutes before serving to allow the juices to redistribute. The smoky bacon develops a perfect crisp exterior while keeping the chicken incredibly moist inside. Try serving these over coconut rice with a sprinkle of fresh cilantro for a tropical twist that complements the caramelized pineapple beautifully.

Bacon-Wrapped Chicken Stuffed with Spinach and Feta

Sometimes you need a dinner that feels fancy but comes together without the fuss. This bacon-wrapped chicken stuffed with spinach and feta is exactly that—impressive looking, incredibly flavorful, and surprisingly simple to make. You’ll love how the salty bacon, creamy cheese, and tender chicken all come together in one delicious package.

Ingredients

• 4 boneless, skinless chicken breasts (6 ounces each)
• 8 slices thick-cut applewood-smoked bacon
• 2 cups fresh spinach leaves, tightly packed
• 4 ounces high-quality feta cheese, crumbled
• 2 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon kosher salt
• 2 garlic cloves, minced

Instructions

1. Preheat your oven to 375°F and position a rack in the center of the oven.
2. Place one chicken breast between two sheets of parchment paper and pound to an even ½-inch thickness using a meat mallet or rolling pin.
3. Repeat the pounding process with the remaining three chicken breasts.
4. Season both sides of each chicken breast with kosher salt and freshly ground black pepper.
5. Heat extra virgin olive oil in a large skillet over medium-high heat until shimmering.
6. Sauté minced garlic for 30 seconds until fragrant but not browned.
7. Add fresh spinach leaves and cook for 2 minutes until just wilted, stirring constantly.
8. Transfer the spinach-garlic mixture to a cutting board and finely chop it.
9. Combine the chopped spinach with crumbled feta cheese and dried oregano in a small bowl.
10. Divide the spinach-feta mixture into four equal portions.
11. Spoon one portion of the filling onto the center of each chicken breast.
12. Roll each chicken breast tightly around the filling, starting from the shorter end.
13. Wrap two slices of bacon around each chicken roll in a crisscross pattern.
14. Secure the bacon with toothpicks inserted at the seams.
15. Place the bacon-wrapped chicken rolls seam-side down in a baking dish.
16. Bake for 30-35 minutes until the bacon is crispy and the internal temperature reaches 165°F.
17. Let the chicken rest for 5 minutes before removing toothpicks and slicing.

Perfectly cooked chicken emerges juicy and tender, while the bacon becomes wonderfully crisp. The spinach and feta filling creates a creamy, savory center that pairs beautifully with the smoky bacon. Try serving these elegant rolls sliced over creamy polenta or alongside roasted asparagus for a complete meal that’s sure to impress.

Spicy Sriracha Bacon-Wrapped Chicken Wings

Mmm, you know those days when you crave something with serious flavor and just the right amount of heat? These spicy Sriracha bacon-wrapped chicken wings are exactly what you need—they’re crispy, savory, and pack a punch that’ll have everyone reaching for more. Perfect for game day or a casual get-together, they’re surprisingly simple to whip up but deliver big on taste.

Ingredients

– 2 lbs chicken wing sections, patted dry
– 12 slices thick-cut applewood-smoked bacon, halved crosswise
– 1/2 cup Sriracha sauce
– 1/4 cup pure maple syrup
– 2 tbsp unsalted butter, melted
– 1 tbsp rice vinegar
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp fine sea salt
– Freshly chopped chives for garnish

Instructions

1. Preheat your oven to 400°F and line a rimmed baking sheet with aluminum foil.
2. Place a wire rack on the prepared baking sheet and lightly coat it with nonstick cooking spray.
3. Wrap each chicken wing section tightly with one half-slice of bacon, securing the ends with a toothpick.
4. Arrange the bacon-wrapped wings in a single layer on the wire rack, ensuring they do not touch.
5. Bake the wings at 400°F for 25 minutes to render the bacon fat and begin crisping.
6. While the wings bake, whisk together Sriracha sauce, maple syrup, melted butter, rice vinegar, smoked paprika, garlic powder, and fine sea salt in a medium bowl until fully emulsified.
7. After 25 minutes, brush the wings generously with half of the Sriracha glaze using a pastry brush.
8. Return the wings to the oven and bake for an additional 15–20 minutes, or until the bacon is crispy and the internal temperature of the chicken reaches 165°F.
9. Remove the wings from the oven and immediately brush them with the remaining glaze.
10. Let the wings rest on the rack for 5 minutes to allow the glaze to set.
11. Garnish the wings with freshly chopped chives just before serving.

Finally, these wings strike a beautiful balance—the bacon adds a smoky crunch while the Sriracha glaze brings sweet heat that clings to every bite. Serve them alongside cool, creamy blue cheese dip or crisp celery sticks to tame the spice, and watch them disappear fast.

Bacon-Wrapped Chicken with Cheddar and Green Onions

Mmm, picture this: you’re craving something indulgent yet surprisingly simple to make. This bacon-wrapped chicken delivers that perfect combination of crispy, salty exterior with a juicy, cheesy interior that’ll have everyone asking for seconds.

Ingredients

– 4 boneless, skinless chicken breasts (6-8 ounces each)
– 8 slices thick-cut applewood smoked bacon
– 1 cup sharp white cheddar cheese, freshly grated
– 1/4 cup fresh green onions, thinly sliced
– 2 tablespoons clarified butter
– 1 teaspoon smoked paprika
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon fine sea salt

Instructions

1. Preheat your oven to 375°F and line a rimmed baking sheet with parchment paper.
2. Pat the chicken breasts completely dry with paper towels to ensure proper browning.
3. Make a horizontal pocket in each chicken breast by slicing through the thickest part, being careful not to cut all the way through.
4. Combine the grated cheddar cheese and sliced green onions in a small bowl.
5. Stuff each chicken breast pocket with approximately 1/4 cup of the cheese mixture.
6. Season the exterior of each chicken breast with smoked paprika, black pepper, and sea salt.
7. Wrap two slices of bacon around each stuffed chicken breast, overlapping slightly and tucking the ends underneath.
8. Heat clarified butter in a large oven-safe skillet over medium-high heat until shimmering.
9. Sear the bacon-wrapped chicken for 3-4 minutes per side until the bacon begins to crisp and develops golden-brown color.
10. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
11. Let the chicken rest for 5 minutes before slicing to allow juices to redistribute.

And just like that, you’ve got a showstopper. The bacon becomes wonderfully crisp while keeping the chicken incredibly moist, and that melted cheddar creates gooey pockets throughout. Try serving it over creamy polenta or alongside roasted Brussels sprouts for a complete meal that feels restaurant-worthy.

Bacon-Wrapped Chicken Meatballs with Teriyaki Sauce

Let’s be real—you want something impressive but easy enough for a weeknight. These bacon-wrapped chicken meatballs with teriyaki sauce deliver that perfect combo of sweet, savory, and seriously satisfying.

Ingredients

• 1 lb ground chicken (preferably thigh meat)
• 1 large pasture-raised egg, lightly beaten
• ½ cup panko breadcrumbs
• 2 tbsp tamari
• 1 tbsp freshly grated ginger
• 2 garlic cloves, microplaned
• 2 scallions, finely minced
• 12 slices thin-cut applewood-smoked bacon
• ¾ cup teriyaki glaze
• 1 tbsp toasted sesame oil
• 2 tsp rice vinegar
• 1 tsp toasted sesame seeds
• 2 tbsp neutral oil (such as grapeseed)

Instructions

1. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine ground chicken, beaten egg, panko, tamari, grated ginger, microplaned garlic, and minced scallions.
3. Mix gently with your hands until just combined—overmixing will result in tough meatballs.
4. Portion the mixture into 12 equal balls, about 1.5 inches in diameter.
5. Wrap each meatball snugly with one slice of bacon, tucking the ends underneath to secure.
6. Heat neutral oil in a large oven-safe skillet over medium-high heat until shimmering.
7. Arrange bacon-wrapped meatballs seam-side down in the skillet, leaving space between them.
8. Sear for 2–3 minutes until bacon is golden and rendered on the bottom.
9. Flip each meatball carefully with tongs and sear for another 2 minutes.
10. Transfer the skillet to the preheated oven and bake for 12–15 minutes until the internal temperature reaches 165°F.
11. While meatballs bake, whisk together teriyaki glaze, toasted sesame oil, and rice vinegar in a small saucepan.
12. Simmer the sauce over low heat for 3–4 minutes until slightly thickened.
13. Remove meatballs from oven and brush generously with the teriyaki glaze.
14. Return to oven for 2 more minutes to caramelize the glaze.
15. Sprinkle with toasted sesame seeds before serving.

Here’s why this works: the bacon keeps the chicken incredibly moist while adding smoky depth. Serve these over steamed jasmine rice with extra glaze drizzled on top, or skewer them for a fun appetizer—either way, that sticky-sweet teriyaki paired with savory bacon is downright addictive.

Bacon-Wrapped Chicken and Asparagus Bundles

Haven’t you been searching for that perfect weeknight dinner that feels fancy but comes together in minutes? These bacon-wrapped bundles deliver that restaurant-quality wow factor with minimal effort. You’ll love how the salty bacon complements the tender chicken and crisp asparagus in every bite.

Ingredients

– 4 boneless, skinless chicken breasts (6 ounces each), pounded to ½-inch thickness
– 16 medium asparagus spears, woody ends trimmed
– 8 slices thick-cut applewood-smoked bacon
– 2 tablespoons extra virgin olive oil
– 1 teaspoon freshly cracked black pepper
– ½ teaspoon smoked paprika
– ¼ teaspoon fine sea salt
– 2 tablespoons clarified butter
– 2 garlic cloves, minced
– 1 tablespoon fresh thyme leaves

Instructions

1. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
2. Pat the chicken breasts completely dry with paper towels to ensure proper browning.
3. Season both sides of each chicken breast evenly with black pepper, smoked paprika, and fine sea salt.
4. Arrange 4 asparagus spears diagonally across each seasoned chicken breast.
5. Wrap each chicken and asparagus bundle tightly with 2 slices of bacon, tucking the ends underneath.
6. Heat clarified butter in a large oven-safe skillet over medium-high heat until shimmering.
7. Sear the bundles for 3 minutes per side until the bacon is lightly crisped and golden brown.
8. Transfer the skillet to the preheated oven and roast for 18-20 minutes until the chicken reaches 165°F internally.
9. Meanwhile, combine minced garlic and fresh thyme leaves in a small bowl.
10. Remove the bundles from the oven and let them rest for 5 minutes on a wire rack to redistribute juices.
11. Drizzle the bundles with extra virgin olive oil and sprinkle with the garlic-thyme mixture before serving.
Just out of the oven, these bundles offer a fantastic textural contrast between the crisp bacon exterior and the juicy chicken interior. The asparagus stays perfectly al dente, providing a fresh crunch that balances the rich flavors. For an elegant presentation, serve them over creamy polenta or alongside roasted fingerling potatoes to soak up the delicious pan juices.

Bacon-Wrapped Chicken with Apple and Sage

Let’s be real—sometimes you want a dinner that feels fancy but doesn’t require a culinary degree. This bacon-wrapped chicken with apple and sage is exactly that kind of dish, delivering juicy, savory flavor with minimal fuss. It’s perfect for a cozy weeknight or when you want to impress guests without spending hours in the kitchen.

Ingredients

• 4 boneless, skinless chicken breasts, patted dry
• 8 slices thick-cut applewood-smoked bacon
• 1 large Honeycrisp apple, peeled, cored, and finely diced
• 2 tablespoons fresh sage leaves, finely chopped
• 1/4 cup unsalted butter, clarified
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1/4 cup dry white wine, such as Sauvignon Blanc
• 1/2 cup chicken stock, reduced-sodium

Instructions

1. Preheat your oven to 375°F (190°C) and position a rack in the center.
2. Season both sides of the chicken breasts evenly with fine sea salt and freshly cracked black pepper.
3. In a medium bowl, combine the finely diced Honeycrisp apple and finely chopped fresh sage leaves.
4. Place a portion of the apple-sage mixture in the center of each chicken breast.
5. Roll each chicken breast tightly to encase the filling, creating a cylindrical shape.
6. Wrap two slices of thick-cut applewood-smoked bacon around each rolled chicken breast, slightly overlapping the ends.
7. Secure the bacon-wrapped chicken rolls with kitchen twine, tying them at 1-inch intervals.
8. Heat 2 tablespoons of clarified unsalted butter in a large oven-safe skillet over medium-high heat until it shimmers.
9. Sear the chicken rolls on all sides until the bacon is lightly browned and renders fat, about 2–3 minutes per side.
10. Transfer the skillet to the preheated oven and roast for 20–25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) on an instant-read thermometer.
11. Remove the skillet from the oven, transfer the chicken to a cutting board, and let it rest for 5 minutes.
12. Return the skillet to the stovetop over medium heat and pour in 1/4 cup of dry white wine to deglaze, scraping up any browned bits with a wooden spoon.
13. Add 1/2 cup of reduced-sodium chicken stock and simmer until the sauce reduces by half, about 3–4 minutes.
14. Slice the chicken rolls into 1-inch medallions, removing the kitchen twine as you go.
15. Plate the medallions and drizzle with the pan sauce.

Buttery, savory bacon gives way to tender chicken with a sweet-tart apple filling that’s brightened by earthy sage. The pan sauce adds a glossy, rich finish that ties everything together beautifully. Serve these medallions over creamy polenta or alongside roasted Brussels sprouts for a complete meal that feels both rustic and refined.

Bacon-Wrapped Chicken with Mushroom and Swiss Cheese

Mmm, picture this: juicy chicken wrapped in crispy bacon, stuffed with earthy mushrooms and melty Swiss cheese. You get that perfect combo of savory, smoky, and creamy in every bite. It’s the kind of comfort food that feels fancy but is totally doable on a busy weeknight.

Ingredients

• 4 boneless, skinless chicken breasts (6 ounces each), pounded to ½-inch thickness
• 8 slices thick-cut applewood-smoked bacon
• 1 cup finely chopped cremini mushrooms
• 4 slices aged Swiss cheese
• 2 tablespoons clarified butter
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• ½ teaspoon smoked paprika
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• ¼ cup dry white wine

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Pat the chicken breasts completely dry with paper towels.
3. Season both sides of each chicken breast evenly with kosher salt, black pepper, and smoked paprika.
4. Heat clarified butter in a large oven-safe skillet over medium-high heat until it shimmers.
5. Sauté the cremini mushrooms until they release their moisture and develop a deep golden-brown color, about 5-7 minutes.
6. Add minced garlic and fresh thyme leaves, cooking until fragrant, about 30 seconds.
7. Deglaze the skillet with dry white wine, scraping up any browned bits from the bottom.
8. Cook until the wine has nearly completely evaporated, about 2 minutes.
9. Remove the mushroom mixture from the skillet and let it cool slightly.
10. Place one slice of aged Swiss cheese in the center of each chicken breast.
11. Divide the mushroom mixture evenly over the cheese on each breast.
12. Roll each chicken breast tightly, ensuring the filling is completely enclosed.
13. Wrap two slices of bacon around each chicken roll, slightly overlapping the ends.
14. Secure the bacon with toothpicks inserted at a diagonal angle.
15. Heat extra-virgin olive oil in the same skillet over medium heat.
16. Sear the bacon-wrapped chicken rolls on all sides until the bacon is lightly browned and has rendered some fat, about 2-3 minutes per side.
17. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 165°F when measured with an instant-read thermometer.
18. Remove the skillet from the oven and let the chicken rest for 5 minutes before removing toothpipes.

Just out of the oven, the bacon becomes wonderfully crisp while the chicken stays incredibly moist. That melted Swiss cheese creates a rich, creamy sauce that mingles perfectly with the earthy mushrooms. Try serving it over creamy polenta or with roasted asparagus for a complete meal that’ll have everyone asking for seconds.

Bacon-Wrapped Chicken and Avocado Rolls

Let’s be real—sometimes you want something impressive but don’t have hours to spend in the kitchen. These bacon-wrapped chicken and avocado rolls deliver restaurant-worthy flavor with minimal effort, making them perfect for weeknight dinners or last-minute entertaining.

Ingredients

– 1 lb boneless, skinless chicken breasts, pounded to ¼-inch thickness
– 8 slices thick-cut applewood-smoked bacon
– 2 ripe Hass avocados, peeled and sliced into ½-inch wedges
– ¼ cup crumbled cotija cheese
– 2 tbsp freshly squeezed lime juice
– 1 tsp smoked paprika
– ½ tsp garlic powder
– ¼ tsp freshly ground black pepper
– 2 tbsp extra virgin olive oil
– 2 tbsp chopped fresh cilantro for garnish

Instructions

1. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
2. Place chicken breasts between two sheets of plastic wrap and pound to uniform ¼-inch thickness using a meat mallet or rolling pin.
3. Brush both sides of chicken with olive oil and season evenly with smoked paprika, garlic powder, and black pepper.
4. Arrange avocado slices down the center of each chicken breast, leaving 1-inch borders on all sides.
5. Sprinkle crumbled cotija cheese over avocado slices, then drizzle with lime juice.
6. Tightly roll each chicken breast away from you, enclosing the filling completely.
7. Wrap two slices of bacon around each chicken roll in a crisscross pattern, tucking ends underneath.
8. Place rolls seam-side down on prepared baking sheet, spacing them 2 inches apart.
9. Bake for 25-30 minutes until bacon is crispy and chicken reaches 165°F internal temperature.
10. Transfer rolls to a cutting board and let rest for 5 minutes before slicing.
11. Garnish with fresh cilantro and serve immediately.
Velvety avocado melts into the savory chicken while the crispy bacon adds smoky crunch. The tangy cotija and lime cut through the richness beautifully—try serving these sliced over cilantro-lime rice or alongside a crisp jicama slaw for contrasting textures.

Bacon-Wrapped Chicken with Sweet Chili Glaze

Looking for that perfect weeknight dinner that feels fancy but comes together without stress? This bacon-wrapped chicken delivers sweet, savory, and smoky flavors in every bite. You’ll love how the sticky glaze caramelizes while the chicken stays incredibly juicy.

Ingredients

– 4 boneless, skinless chicken breasts (6 oz each), patted dry
– 8 slices thick-cut applewood-smoked bacon
– ½ cup sweet chili sauce
– 2 tbsp rice vinegar
– 1 tbsp tamari
– 1 tsp toasted sesame oil
– ¼ tsp freshly ground black pepper
– 2 tbsp grapeseed oil
– 1 tbsp thinly sliced scallions
– 1 tsp toasted sesame seeds

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Season both sides of the chicken breasts evenly with black pepper.
3. Wrap each chicken breast with 2 slices of bacon, tucking the ends underneath to secure.
4. Heat grapeseed oil in a large oven-safe skillet over medium-high heat until shimmering.
5. Place chicken breasts seam-side down in the hot skillet and sear for 3 minutes until bacon is lightly browned. Tip: Press gently with a spatula to ensure even contact with the pan.
6. Flip chicken breasts and sear the other side for 2 minutes.
7. Meanwhile, whisk together sweet chili sauce, rice vinegar, tamari, and sesame oil in a small bowl.
8. Brush half of the glaze mixture over the top of each chicken breast.
9. Transfer the skillet to the preheated oven and bake for 18-20 minutes until chicken reaches 165°F internally. Tip: Use an instant-read thermometer inserted into the thickest part for accuracy.
10. Remove skillet from oven and brush chicken with remaining glaze.
11. Let chicken rest in the skillet for 5 minutes to redistribute juices. Tip: This resting period ensures maximum moisture retention.
12. Garnish with sliced scallions and toasted sesame seeds before serving.

Juicy chicken wrapped in crispy bacon creates an incredible textural contrast, while the sweet-spicy glaze adds sticky caramelization that’s downright addictive. Serve it over jasmine rice to soak up every drop of the glossy sauce, or slice it thin for impressive appetizer skewers at your next gathering.

Bacon-Wrapped Chicken and Brussels Sprouts

Gosh, sometimes you just need a meal that feels fancy but comes together without the fuss. This bacon-wrapped chicken and Brussels sprouts dish delivers that perfect balance—crispy, savory, and totally satisfying. You’ll love how the flavors meld together in one pan.

Ingredients

– 4 boneless, skinless chicken breasts, patted dry
– 8 slices thick-cut applewood-smoked bacon
– 1 pound Brussels sprouts, trimmed and halved
– 3 tablespoons extra-virgin olive oil
– 2 tablespoons pure maple syrup
– 1 teaspoon smoked paprika
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon fine sea salt
– 2 cloves garlic, minced
– 1 tablespoon fresh thyme leaves

Instructions

1. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
2. Wrap each chicken breast securely with 2 slices of bacon, tucking the ends underneath to prevent unraveling.
3. Arrange the bacon-wrapped chicken breasts evenly spaced on one half of the prepared baking sheet.
4. In a large mixing bowl, toss the halved Brussels sprouts with extra-virgin olive oil, maple syrup, smoked paprika, black pepper, and fine sea salt until thoroughly coated.
5. Spread the Brussels sprouts in a single layer on the empty half of the baking sheet, ensuring they aren’t crowded.
6. Roast in the preheated oven for 22 minutes.
7. Remove the baking sheet from the oven and sprinkle minced garlic and fresh thyme leaves evenly over the Brussels sprouts.
8. Carefully flip each bacon-wrapped chicken breast using tongs.
9. Stir the Brussels sprouts gently to distribute the garlic and thyme.
10. Return the baking sheet to the oven and roast for an additional 18 minutes, or until the bacon is crisp and the chicken reaches an internal temperature of 165°F.
11. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.
12. Serve the sliced chicken alongside the roasted Brussels sprouts. Seriously, the contrast between the juicy chicken, crispy bacon, and caramelized sprouts is incredible. For a fun twist, drizzle everything with a balsamic reduction or serve over creamy polenta to soak up the savory juices.

Summary

Perfect for busy weeknights or weekend gatherings, these 18 crispy bacon wrap chicken recipes deliver delicious, crowd-pleasing meals with minimal fuss. We hope you find some new family favorites! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards so you can easily find these tasty ideas again.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.