Pioneer Woman Bacon Wrapped Chicken

Pioneer Woman bacon wrapped chicken is an easy weeknight dinner made with spice-rubbed breasts, thick-cut bacon and a sweet maple glaze, ready in 40 minutes. That makes it a solid pick for Sunday suppers, busy weeknight meals or Father's Day, since the hands-on prep takes under 15 minutes.

Wrapping the bacon tightly without overlapping is the make-or-break step, because overlapped layers trap moisture and turn rubbery instead of crispy. If you skip this, the bacon slides off and never gets that crackling snap you want.

Brushing maple syrup on right before broiling creates a sweet-salty crust that most versions skip. Pairing it with the garlicky broccoli turns this into a full dinner instead of just a protein.

Pioneer Woman Bacon Wrapped Chicken

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

560

kcal

Spice-rubbed chicken breasts wrapped snugly in thick-cut bacon, then baked until golden and finished under the broiler with a thin maple glaze for a crackling, sweet-salty bite alongside tender garlicky broccoli.

Ingredients

• 2 tsp. paprika
  

• 1/2 tsp. garlic powder
  

• 1/2 tsp. black pepper
  

• 2 1/2 tsp. kosher salt, divided
  

• 6 skinless, boneless chicken breasts (6 to 8 oz. each)
  

• 12 slices thick-cut bacon
  

• 1 tbsp. maple syrup
  

• 3 tbsp. olive oil, divided
  

• 1 bunch broccoli, cut into florets (about 5 cups)
  

• 6 garlic cloves, thinly sliced
  

• 1/8 tsp. red pepper flakes

Directions

• Preheat the oven: Position racks in the upper and lower thirds of the oven, then preheat to 400°F.
• Season and wrap: Mix the paprika, garlic powder, black pepper and 1 1/2 teaspoons salt, then sprinkle it on both sides of the chicken. Once seasoned, wrap 2 slices of bacon around each breast without overlapping and place them seam-side down on a rimmed baking sheet.
• Bake and broil: Bake on the lower oven rack until the chicken and bacon are cooked through, about 25 minutes. Once done, switch to broil and brush the maple syrup over the chicken, then broil on the upper rack until crispy, 2 to 3 minutes.
• Cook the broccoli: While the chicken bakes, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add the broccoli and toss until bright green, about 2 to 3 minutes.
• Finish and serve: Add the garlic, red pepper flakes, remaining 1 teaspoon salt and remaining 1 tablespoon olive oil, then toss until the garlic sizzles, about 1 minute. Once fragrant, pour in 1/2 cup water, bring to a simmer and cover until the broccoli is tender, 4 to 5 minutes. Uncover and increase the heat to high, cooking until the liquid evaporates, about 1 minute, before serving with the chicken.

Tools for this recipe

• Nordic Ware half sheet pan, ThermoPro instant-read thermometer, OXO silicone pastry brush, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular bacon instead of thick-cut?

You can, but thin bacon tends to crisp too fast and turn brittle before the chicken is cooked through. Thick-cut holds its shape better during the 25-minute bake, so it stays pliable enough to wrap tightly while still crisping up under the broiler.

How long does bacon wrapped chicken keep in the fridge?

It keeps well in an airtight container for up to 3 days, and the flavors actually settle nicely overnight. Reheat it in a 375°F oven for about 10 minutes to bring back some crispness, since the microwave will make the bacon chewy.

Can I wrap the chicken in bacon ahead of time?

You can season and wrap the chicken up to 8 hours ahead, then store it covered on the baking sheet in the fridge. Pull it out about 15 minutes before baking so it comes closer to room temperature, which helps the chicken cook more evenly.

What if I don't have two oven racks?

Use a single rack in the center position for baking, then move it to the top position when you switch to broil. It adds about a minute of transition time, but the results are the same since the broil step is short.

Why does my bacon fall off the chicken?

The most common cause is not tucking the bacon ends under the chicken, because loose ends curl and pull away as fat renders. Pressing the wrapped breasts seam-side down on the baking sheet holds everything in place while the bacon tightens around the meat.