Oven-Baked Bacon-Wrapped Chicken Recipe
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There is something about pulling a pan of bacon-wrapped chicken out of the oven that just feels like a win. The bacon crisps up beautifully around tender, juicy chicken, and the whole dish looks like you put in way more effort than you actually did. It is the kind of dinner that makes a regular weeknight feel a little more special without adding stress to your evening.
I had been seeing bacon-wrapped recipes online for years before I finally gave it a try. Bacon-wrapped asparagus is now my go-to party appetizer. However, this oven-baked bacon-wrapped chicken completely won me over. The flavor is so good, the ingredient list is short, and it has become one of those easy wins I lean on for birthdays, anniversaries, and family dinners that need a little something extra.
Baking it in the oven makes it even better because there is no splatter to deal with, and that moment when the pan comes out hot and golden never gets old.
How to Make Oven-Baked Bacon-Wrapped Chicken
When dinner needs to feel easy, oven-baked bacon-wrapped chicken is a great place to start. You only need 5 ingredients, one pan, and about 40 minutes. Add a sprinkle of fresh parsley at the end for an easy finishing touch.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredient Notes
- Chicken thighs: Boneless, skinless chicken thighs are the way to go. Keeping them around 4 ounces each helps everything cook evenly.
- Bacon: Thin bacon wraps neatly and crisps up better in the oven.
- Parsley: Sprinkle on fresh or dried; flat leaf or curly before serving.
Step-By-Step Instructions
Getting oven-baked bacon wrapped chicken into the oven takes about 10 minutes, and the rest is hands-off. A short bake later, dinner comes out juicy, and ready to steal all the attention.
Start by preheating the oven to 400 F. Lightly grease an oven-safe skillet or baking dish and set it aside. Season the chicken thighs with salt and pepper.
Wrap a bacon slice around each thigh, covering it from end to end. Place them seam-side down in the dish to keep the bacon secure, ensuring the pieces are spaced apart and not touching.
Bake for 25 to 30 minutes, or until the internal temperature reaches 165 F. Remove the dish from the oven and let the chicken rest for 5 minutes before serving.
Finish with parsley if you want a little color on top. The pan juices are worth spooning over before serving.
Substitutions
- Chicken thighs: Skin-on chicken thighs also work. You can also use boneless skinless turkey thighs, duck thighs, chicken tenders, or boneless chicken breast. Larger pieces may need a little extra oven time.
- Seasonings: Salt and pepper keep things simple, but lemon pepper is a quick win for extra flavor. Garlic powder, paprika, Italian seasoning, poultry seasoning, or dry Ranch seasoning are other easy ways to change the flavor.
- Bacon: Turkey bacon can be used in place of regular bacon, or swap in smoked bacon for even more smoky flavor.
If you want to play with the recipe a little more, try one of these:
- Add a small piece of cheddar or mozzarella before wrapping each piece of chicken.
- Sprinkle on your favorite dry rub along with the salt and pepper.
- Brush the tops with maple syrup or honey for a hint of sweetness.
Expert Tips
- Flatten the chicken thighs as much as you can before wrapping so they cook more evenly and the bacon does not bunch up too much.
- Place the wrapped chicken seam side down in the pan. Thin bacon usually stays put without needing toothpicks.
- If you want crispier bacon, broil the chicken for about 5 minutes after baking.
- Let the chicken rest before serving so the juices can settle back into the meat.
- Want to prep ahead? Season the chicken, wrap it with bacon, and store it covered in the fridge until you are ready to bake.
Storage & Reheating Tips
After the chicken has cooled completely, transfer it to an airtight container and refrigerate for 3 to 5 days. To reheat, warm it in a skillet over medium heat or place it in a baking dish and heat in the oven for about 10 minutes.
To freeze, store the chicken in a freezer-safe container or heavy-duty freezer bag for up to 3 months. Do not forget to label and date it, then thaw in the refrigerator overnight before reheating.
What to Serve with Oven-Baked Bacon-Wrapped Chicken
Dinner can go in a few different directions with these chicken thighs, and they all work. Keep it classic with mashed potatoes or another favorite potato side like potato skins, or go with Chipotle rice for something a little different.
To freshen things up, add avocado salad on the side. Carrot ginger soup or potato and leek soup make a nice starter, and if dessert is part of the plan, old fashioned fudge, tiramisu, or peanut butter brownies all fit the mood.
More Easy Chicken Recipes To Try
5-Ingredient Oven-Baked Bacon-Wrapped Chicken
Ingredients
- 6 pieces chicken thighs
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 slices bacon
- ½ tablespoon parsley
Instructions
- Preheat the oven to 400 °F. Lightly grease an oven-safe skillet or baking dish and set it aside.
- Season the chicken thighs with salt and pepper.
- Wrap a bacon slice around each thigh, covering it from end to end. Place them seam-side down in the dish to keep the bacon secure, ensuring the pieces are spaced apart and not touching.
- Bake for 25 to 30 minutes, or until the internal temperature reaches 165 °F. Remove the dish from the oven and let the chicken rest for 5 minutes before serving.
- Finish with parsley if you want a little color on top. Spoon over the pan juices before serving.
Notes
- If you want crispier bacon, broil the chicken for about 5 minutes after baking.
