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Sweet, smoky, and downright irresistible, Bacon Wrapped Chicken makes an easy main course or hearty appetizer everyone loves. Tender chicken strips are wrapped in crispy bacon, glazed with a sweet-tangy sauce, and baked until caramelized and golden — the kind of dish that vanishes fast!
Why this recipe is so delicious: Juicy chicken tenderloins, smoky bacon, and a sticky glaze create the perfect balance of flavor and texture. A simple spice rub seasons every bite, and par-cooking the bacon keeps it crisp without overcooking the chicken.
Before You Begin
✨ Choose the right bacon: Avoid thick-cut bacon — it won’t crisp properly. Regular or center-cut slices wrap and brown evenly.
✨ Don’t skip par-cooking: A quick minute in the microwave or skillet renders just enough fat to ensure the chicken and bacon finish cooking together.
✨ Line your pan: The sweet glaze can stick — parchment or foil makes cleanup so much easier.
✨ Use a thermometer: Chicken is perfectly done when it reaches 155°F internally. The carryover heat will bring it to a safe 165°F as it rests.
Bacon Wrapped Chicken Ingredients
(This is a partial list — find full measurements in the printable recipe card below.)
- Chicken Tenderloins: Juicy and quick-cooking; the perfect size for even bacon coverage.
- Bacon: Use thin or center-cut slices for easier wrapping and crispier results.
- Brown Sugar + Spices: A savory-sweet mix of chili powder, garlic, and Italian seasoning creates a bold, smoky rub.
- Honey + Dijon Mustard: Whisked with cider vinegar into a glaze that’s sticky, tangy, and irresistible.
✨ Save Those Leftovers: Chop any extra chicken into bite-size pieces for salads, wraps, or my Chicken Bacon Ranch Pasta Salad later in the week!
Pro Tips
⭐ Use toothpicks wisely: Place them along the edges so they don’t block browning.
⭐ Double-wrap if needed: If your tenders are large, add a second slice of bacon to fully cover them.
⭐ Baste halfway through: Brush the sauce over the chicken after flipping for that glossy, caramelized finish.
⭐ Watch the broiler: The sugar in the glaze browns fast — keep a close eye to prevent burning.
⭐ Make bite-sized appetizers: Cut chicken breasts into 1-inch cubes, wrap with ⅓ slice of bacon, secure with a toothpick, and bake 10–14 minutes.
How To Make Bacon Wrapped Chicken?
Step By Step: How To Make Bacon Wrapped Chicken
- Preheat oven and spray a baking dish with nonstick cooking spray. Set aside. In a bowl, mix all the ingredients for the spice mixture.
- Evenly sprinkle both sides of the chicken.
- Gently press the spice mix onto chicken to adhere.
- Par-cook the bacon in batches on a paper towel.
- Wrap the chicken with bacon until well covered.
- In a small bowl, add all the ingredients for the sauce.
- Whisk until well combined and brown sugar is dissolved.
- Pour sauce over wrapped chicken. Brush sauce onto chicken.
- Bake each side of the chicken for 6-7 minutes. Then broil each side until bacon crisps. Insert and check chicken with a thermometer for doneness. (complete instructions below)
Frequently Asked Questions
Can I use chicken breasts instead of tenderloins?
Yes! Use about 6- to 8-ounce breasts and wrap with 2–3 slices of bacon. Adjust the baking time as needed until the internal temp reaches 155°F.
Can I prep these ahead of time?
Absolutely. Wrap and refrigerate the chicken up to 24 hours in advance, then add the sauce just before baking.
What kind of mustard is best?
Dijon mustard gives the glaze a smooth, tangy depth, but you can swap in yellow mustard for a milder flavor or spicy brown mustard for extra kick.
How do I keep the bacon from unraveling?
Secure the ends underneath the chicken or use toothpicks inserted diagonally to hold everything in place.
Storing + Reheating + Freezing + Make-Ahead
To Store:
Refrigerate leftovers in an airtight container for up to 3 days.
To Reheat:
Warm in a 350°F (177ºC) oven for 10–12 minutes, uncovered, until hot and edges are crisp again.
To Freeze:
Cool completely, then wrap individual pieces in foil and store in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Make-Ahead Tip:
Mix the spice rub and sauce a day ahead — they’ll be ready to go when you start cooking!
🍽️ What to Serve With Bacon Wrapped Chicken
Fresh + Crisp Sides
Pair with my house salad with buttermilk dressing, broccoli salad, or KFC coleslaw for something light and refreshing.
Comforting Classics
Round out the meal with mashed potatoes, cheesy scalloped potatoes, or macaroni salad — all cozy favorites that complement the sweet-smoky glaze.
Sweet Finishes
End with a nostalgic dessert like Texas sheet cake, chocolate cobbler, or banana pudding cake for the ultimate Southern-style comfort meal.
🥓 More Bacon + Chicken Favorites To Try
Whether you serve this Bacon Wrapped Chicken as a hearty appetizer or main course, you’ll love these sweet-savory, crowd-pleasing favorites too!
- Million Dollar Bacon – Sweet, spicy, and caramelized to crispy perfection — breakfast, brunch, or snack-worthy!f
- Chicken Bacon Ranch Pasta – Creamy comfort food loaded with smoky bacon and cheesy ranch flavor.
- Crack Chicken – Juicy shredded chicken in a creamy bacon-ranch sauce that’s pure comfort in a bowl.
- Million Dollar Dip – Cheesy, creamy, and studded with crispy bacon — a guaranteed party hit!
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Bacon Wrapped Chicken
Ingredients
Spice Mix:
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/4 teaspoon black pepper
- 1 tablespoon dried Italian seasoning
- 2 1/4 teaspoons salt
- 2 teaspoons brown sugar packed
Chicken:
- 16-24 slices bacon
- 2 pounds chicken tenderloins
Sauce:
- 1/2 cup Dijon-style mustard
- 1 teaspoon dry mustard
- 1/4 cup cider vinegar
- 1/2 cup light brown sugar packed
- 1/2 cup honey
Topping
- 1-2 tablespoons brown sugar
Instructions
- Preheat oven to 400ºF (204ºC). Spray a 9X13-inch baking dish with nonstick cooking spray. Set aside.
- Spice Mix: In a small bowl, mix together chili powder (1 tablespoon), garlic powder (1 tablespoon), onion powder (1 tablespoon), dried Italian seasoning (1 tablespoon), brown sugar (2 teaspoons), salt (2 1/4 teaspoons), and pepper (1/4 teaspoon). Sprinkle both sides of the chicken evenly with spice mixture. Gently press the spice mixture onto the chicken to help it adhere.
- Parcook the bacon (16-24 slices) in batches, on a paper towel-lined plate, in a single layer for 1 minute. Continue until all bacon has been cooked.
- Wrap: Wrap each piece of chicken with 1 slice of bacon, covering as much surface of the chicken as possible. Add a 2nd piece of bacon, if needed for coverage.
- Secure bacon as needed with toothpicks, placing them on edges so browning is easier. Place wrapped chicken on the prepared baking dish.
- Sauce: In a small bowl, whisk together all the ingredients for the sauce until well combined and brown sugar is dissolved. Pour over wrapped chicken pieces coating each one evenly. Brush sauce from baking dish onto chicken to get complete coverage.
- Bake for about 6-7 minutes, flip the chicken pieces and cook on the other side for 6-7. Turn on broiler and broil on brown each side 1-2 minutes (watch closely because the sauce can burn very easily!), or until bacon crisps up a bit. Check for doneness by inserting an instant-read thermometer into the thickest portion of the chicken tender. It should register 155°F (68ºC).
Fans Also Made:
Notes
- Use toothpicks wisely: Place them along the edges so they don’t block browning.
- Double-wrap if needed: If your tenders are large, add a second slice of bacon to fully cover them.
- Baste halfway through: Brush the sauce over the chicken after flipping for that glossy, caramelized finish.
- Watch the broiler: The sugar in the glaze browns fast — keep a close eye to prevent burning.
- Make bite-sized appetizers: Cut chicken breasts into 1-inch cubes, wrap with ⅓ slice of bacon, secure with a toothpick, and bake 10–14 minutes.












Good flavors but I wasn’t sure if you meant to parcook bacon in the microwave.
Turned out ok.
Not sure where the vegetable oil and additional brown sugar is supposed to be used?
I made it with the tenderloins, but went back to the bone in thighs because of so much more flavor in the meat. I just knew it was going to take longer. The rub is incredible!
Hey Marty! So happy you liked this. I soooo love it! My bad, the oil was a typo. The 1-2 tablespoons of Brown sugar at step 7. Thanks so much for your questions!!! I’ve updated the recipe 🙂
I would not do chicken thighs! It takes forever for them to cook. Stick to the recipe.
Thanks Marty!! 🙂
Your recipes no longer map into my recipe keeper ap. Will unsubscribe if this continues.
Hi Bill. We have no control of how Recipe keeper “maps”.
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If you used an Instant Pot on slow cooker setting then removed the chicken. Could you cook the sauce on saute or would it be to hot.
Hey Barbara! I haven’t finished testing this recipe for the Instant Pot. Sorry, I can’t yet advise!!
Kathleen you did it again!! My mouth is watering, YUMMMMM!!!
Aww, thank you Lindsey <3
This was the best chicken I’ve had in a long time! I always get intimidated when cooking chicken in the oven, but this recipe was super easy and the stayed chicken moist plus wrapped in bacon, so good! Will absolutely make this again!
Thanks so much, Abby. So happy you enjoyed the chicken!! <3