A recipe for the most delicious Bacon Wrapped Chicken Breast of all times. Juicy chicken, crispy bacon, broccoli and a delicious sour cream sauce. Make it entirley in the oven to avoid the mess!
Two friends and I bought a whole pork a couple of months ago and the bacon is u.n.r.e.a.l. !!! The best bacon I have ever tried in my life.
If you have access to a non-supermarket bacon but rather quality butcher’s bacon, go for the good stuff. Go for it! It’s worth every penny. The strips tend to be much longer and thicker than the bacon I’ve seen at supermarkets.
It’s easier to wrap those around a chicken breast. The difference in taste and texture is huge! If you don’t have access to this kind of bacon, don’t despair and certainly don’t shy away from making this bacon wrapped chicken breast. Just use the bacon you always buy. It’ll work just fine and still give amazing results :)
Why Chicken Breast with Bacon is the best combination ever!
I have to be completely honest with you. Plain chicken breasts are not my thing. I love them as “part” of a dish. A dish with a delicious sauce or cut up and mixed into something else or in a burger with mayonnaise. Even simply sliced and on top of a salad.
As main thing on my plate without any other seasoning than salt and pepper though …. uhhh, usually not so much. I know several ways to cook chicken breast to perfection for it to be juicy and still, eating plain chicken breasts with a boring side is way too boring for me.
Now, wrap a chicken breast in bacon and I’m sold! I can eat that even without a side. Bacon makes everything delicious, even plain boring chicken breasts.
How long to bake a Bacon Wrapped Chicken Breast in the oven
This will obviously depend on the thickness of the chicken breast. In my humble opinion 4.5 minutes per ounce (28g) at 400F. So, a 7 oz (200g) chicken breast takes about 31.5 minutes until it’s done.
The best way to determine if a chicken breast is done is to use an instant meat thermometer. The safe internal temperature is 165 F (74C). I recommend to pull it out of the oven at max 155F (68C) though because once out of the oven it continues cooking.
I like to keep the oven temperature low-ish for juicy meat and then turn on the broiler for 3-5 minutes to crisp up the bacon at the end.
Whatever you do, do NOT cut into the meat right away. Let the meat rest for about 8-10 minutes after taking out of the oven. The juices redistribute slowly. If you cut into the meat right away, all the juices just run out and dry out your chicken breast.
With experience you will start knowing by intuition how long the chicken breasts you buy will need in the oven. I always buy from the same farmer and they tend to be about the same size. I know they won’t take more than 30 minutes.
5 Reason this Baked Bacon Wrapped Chicken Breast is your best friend
- No more than 5 minutes prep time.
- 30-35 minutes in the oven (while you don’t have to do anything at all).
- ONE dish!
- Main dish and side dish both ready at the same time.
- Five ingredients + salt and pepper.
If you try this bacon wrapped chicken breast and love it as much as I do, you are also going to love love love these Bacon Wrapped Green Beans and this Butternut Squash Pasta Sauce with Bacon.
Bacon Wrapped Chicken Breast
- 2 boneless skinless chicken breasts
- 6-8 strips bacon
- 1 cup broccoli florets
- 1/4 cup creme fraiche
- 1/2 lemon
- fresh parley - (optional)
- Preheat oven to 400F.
- Salt and pepper chicken breasts.
- Wrap bacon strips around chicken breasts and add to a cast iron skillet or other oven proof dish (ceramic or oven-proof glass dish).
- But broccoli florets around chicken breasts making sure every floret touches the ground.
- Put in the oven for 30-ish minutes (4.5min/oz).
- Turn on broiler and broil until bacon is crispy and golden (3-5 minutes).
- Carefully take out of the oven (skillet will be hot hot hot hot) and let rest for 8-10 minutes before serving and cutting into the breast.
- Add creme fraiche and juice of half a lemon to juices in the skillet and use a small spoon or spatula to mix in well.
- Sprinkle with freshly chopped parsley and lemon zest if desired.
Paul Alexander says
I thoroughly enjoyed this meal!
I lowered the oven temperature to fan forced 180c .
Also I included cauliflower with the Broccoli! The colour of vegetables remained.
On my list to prepare again!
Jeffrey Powell says
Literally one of the worst recipes I’ve ever made.
Lorena Grater says
Oh no, I’m so sad to read that. What went wrong?
Justin Thackeray says
Worked great for us, no issues with broccoli burning, but we added five, quartered button mushrooms which might have shed enough additional liquid to keep the broccoli from roasting. Our pan was also pretty full, so perhaps our broccoli was also less exposed in general. Very tasty, quick and easy. We’ll definitely make this again.
Could you please either include the net carbs or the fiber in your nutritional values? Those on keto need to know!
Lorena Grater says
It’s always included, the reason this one wasn’t showing any was because fiber was 0. It didn’t recognize 2 “handfuls” broccoli florets as measurement which is the only ingredient that has fiber. I changed it to 1 cup which is about the equivalent and now it shows 2g fiber which is very little because broccoli obviously because almost all ingredients are pure protein and fat.
Nik Cook says
Hi I tried this last night wow. So good I’m doing again tonight. I coated chicken with garlic powder and smoked paprika then wrapped the bacon and served with roasted sweet potatoes and white wine and mushroom sauce. Thank you for sharing.
Not bad! Broccoli was a bit burnt like the other person said, but overall the recipe yielded a pretty nice meal.
Jennifer Burt says
If you follow this recipe you will end up with black broccoli because you need to add a touch of water or white wine in the bottom of the pan and turn the brocc. within the first 10 minutes as well as put a lid on it from 10 minutes in.
If using frozen broccoli, would you defrost it first or add it in frozen? Making I should cook the chicken half way through and then add it? Thanks for your advice!
Lorena tnx for making your site soo easy to open up recipes. Some bloggers are so difficult. Your recipes are amazing and simple. I’m a great cook and adventurous. Anxious about trying all your recipes that I can.
Lorrie, you can not imagine how much I love your comment. I constantly ask myself if my site is intuitive enough. I always ask myself if my recipes are easy but also interesting enough. You just answered all my questions. Thank you so so much!
Thank you for coming back and commenting Milena ?
Que rico!! Super easy, fast and tasted amazing. I was caught licking my fingers
Hahahaha, thank you for your lovely comment Andrew!! Licking fingers is totally part of bacon wrapped chicken breast eating etiquette ;)
Martyn @ AmateurChef - Nottingham Food Blog says
I love chicken wrapped in bacon, it really helps keep it tender yet adds some incredible flavours!
The pictures are incredible!
Thank you so much for your comment Martyn :)