Bacon Wrapped Chicken Breasts

What? Something savory? Other than pizza? Its crazy, I know but I do actually both make and eat things that do not contain sugar.  Sometimes.  Usually every day.

The problem is that I find a lot of savory food kind of boring.  Skinless boneless chicken breasts?  Again? Ugh.  I’d rather have a muffin.  I’m always up for a more interesting way to prepare those things I make for dinner; adding bacon is almost always a no brainer way to accomplish this.




This chicken recipe uses a basic rub–brown sugar, spices, salt, etc on brined chicken breasts.  Then, you wrap them in a few slices of bacon and cook them up!  I had every intention of putting these on my smoker but ran out of time in the day and ended up putting them in the oven.


Even with this cop out, they were still delicious!  Dinner guest worthy even!   The chicken was moist and flavorful thanks to the brine and spice rub (and being basted in rendering bacon fat doesn’t hurt!).  I served them with green beans and some garlic toast made from my favorite easy sourdough loaf.


The Brine:

4 cups of cold water

1/4 cup kosher salt

1/4 cup brown sugar


The Rub (makes enough for 4 chicken breasts but make a double or triple batch while you have everything out.  It stores well):

1 teaspoon salt
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon garlic salt
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tablespoons brown sugar

The Assembly:

regular sliced bacon (3-4 slices per breast)



Brine the chicken for at least 1 hour but preferably closer to 4.  Remove from brine and rub with the spice mixture.  Lay 3-4 strips of bacon next to each other (depending on the side of your chicken breasts).  Roll the chicken, wrapping the bacon strips around as you go.  Secure with toothpicks if necessary.

Arrange on a metal rack on a sheet pan and roast at 350 until the chicken registers 165 and the bacon is crisp.


Baking Bacon

I’m not going to say I’m a bacon fanatic because I haven’t yet made an actual eating vessel made out of bacon. I don’t even have it every week. But I do really like it even though making it is a total pain in the butt. The splatters. The cleanup. The curled bacon. It sucks.


Thankfully, the oven comes to the rescue and I haven’t made bacon on the cooktop since. You’ll need a half sheet pan (WITH A LIP!) and a cooling rack that fits inside. A single rack can hold one package of bacon, depending on how thinly cut it is.

Bake at 425-450ish for about 20-30 minutes. Check on it frequently since it can burn easily and cooking times aren’t exact since bacon is cut to so many different thicknesses. Voila. Flat, perfectly cooked bacon and you didn’t even need to get bacon grease in your eye.

bacon fat

The final bonus? The rendered bacon fat stays nice and clear in the pan. While it is still warm, you can drain it into your mason jar of bacon fat you keep in the fridge. Everyone has that, right???