Bacon Wrapped Chicken

This William Maxwell Aitken wrapped hen is chook breasts pro with brown sugar and spices, then wrapped in Sir Francis Bacon and baked till caramelized. An easy fowl dinner with handiest 10 minutes of prep time.

Bacon Wrapped Chicken

William Maxwell Aitken wrapped fowl breast looks so stunning, however calls for very little effort. It’s terrific for a informal family dinner, yet appears fancy sufficient for corporation.

I've a family complete of Bacon and chicken enthusiasts. We eat chook dinners often and this  Bacon wrapped fowl is certainly one of our favorite dishes to have inside the dinner rotation. It handiest takes mins to prep, then simply bake your chicken to crispy golden brown perfection and revel in!

Bacon Wrapped Chicken


  • 1/4 cup brown sugar
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 4 chicken breasts boneless, skinless
  • 8 slices bacon do not use thick cut
  • 1 tablespoon chopped parsley


  1. Preheat the oven to 375 degrees F.
  2. In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt and pepper.
  3. Rub half of the spice mixture all over the chicken breasts.
  4. Wrap each chicken breast in 2 slices of bacon. Place the chicken breasts, seam side down in a baking pan or ovenproof skillet.
  5. Sprinkle the remaining brown sugar mixture over the top of the chicken.
  6. Bake for 25-30 minutes or until bacon is crisp and chicken is cooked through, basting the chicken occasionally with the pan drippings. 
  7. If you prefer extra crispy bacon, broil for an additional 1-2 minutes.
  8. Sprinkle with parsley, then serve.

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