Best 6 Bacon Wrapped Spring Chicken Recipes

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If you're looking for a delectable and visually stunning dish to impress your family and friends, look no further than bacon-wrapped spring chicken. This dish combines the savory flavors of bacon, the tender meat of chicken, and a medley of aromatic herbs and spices. The chicken is roasted to perfection, resulting in a crispy, golden-brown skin that contrasts beautifully with the succulent and juicy meat. Served alongside a medley of roasted vegetables or a bed of mashed potatoes, this dish promises to tantalize your taste buds and leave you craving for more. This article presents two enticing recipes for bacon-wrapped spring chicken: a classic version that showcases the harmonious blend of bacon and chicken flavors, and a tantalizing variation featuring a flavorful herb butter spread beneath the bacon, adding an extra layer of richness and savoriness. Both recipes provide step-by-step instructions, ensuring that even novice cooks can achieve culinary success. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones utterly satisfied.

Let's cook with our recipes!

BACON-WRAPPED CHICKEN IN THE OVEN



Bacon-Wrapped Chicken in the Oven image

Chicken wrapped in bacon... Goes well with corn, probably other vegetables or bread, too.

Provided by Zachary Hensler

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 40m

Yield 4

Number Of Ingredients 9

¼ cup brown sugar
2 teaspoons smoked paprika
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon salt
¼ teaspoon onion powder
4 (4 ounce) skinless, boneless chicken breast halves
1 (16 ounce) package bacon
1 tablespoon chopped fresh parsley

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Mix brown sugar, paprika, garlic powder, pepper, salt, and onion powder together in a small bowl. Rub 1/2 of the spice mix over chicken breasts.
  • Wrap each breast with 2 to 4 slices of bacon, depending on size. Place in a baking dish and sprinkle remaining spice mix over top.
  • Bake in the preheated oven until bacon is crispy and chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Serve topped with parsley.

Nutrition Facts : Calories 385.1 calories, Carbohydrate 15.2 g, Cholesterol 105.6 mg, Fat 18.4 g, Fiber 0.6 g, Protein 37.7 g, SaturatedFat 5.9 g, Sodium 1212.4 mg, Sugar 13.6 g

BACON-WRAPPED CHICKEN BREASTS



Bacon-Wrapped Chicken Breasts image

Boneless skinless chicken breasts stay moist and flavorful when wrapped in bacon and roasted. Plus, a filling of cream cheese flavored with onions, garlic and Worcestershire sauce infuses the meat with even more flavor from the inside.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon olive oil
1/2 small yellow onion, minced
2 cloves garlic, minced
6 ounces cream cheese, at room temperature
2 tablespoons finely chopped chives
1 1/2 teaspoons Worcestershire sauce
Kosher salt and freshly ground black pepper
Four 6- to 8-ounce boneless skinless chicken breasts
12 slices bacon (not thick-cut)

Steps:

  • Preheat the oven to 375 degrees F. Heat the olive oil in a medium skillet over medium heat. Add the onion and cook, stirring, until golden brown, about 6 minutes. Stir in the garlic and cook 30 seconds more. Remove the pan from the heat and add the cream cheese, chives and Worcestershire sauce and stir until evenly combined. Season the filling with salt and pepper.
  • Halve each chicken breast horizontally, leaving it attached at one side so it opens like a book. Sprinkle the chicken with salt and pepper, then divide the filling among the breasts, spreading it evenly on the inside of each. Close the chicken breasts and sprinkle the outsides lightly with salt and pepper.
  • Lay 3 strips of bacon side-by-side on a cutting board and position a chicken breast right-side-up at the end of the strips. Tuck the thinner "tail" of the chicken breast underneath for even cooking, then roll the breast up in the bacon. Repeat with the remaining bacon strips and chicken breasts.
  • Set a cooling rack in a rimmed baking sheet and transfer the chicken breasts with the bacon seam-side down to the rack. Bake until the chicken is almost cooked through and an instant-read thermometer inserted in the middle of each breast reads 155 degrees F, about 35 minutes. Heat the broiler and broil the breasts until the bacon turns golden brown and crisp, about 5 minutes. Serve hot.

EASY BACON-WRAPPED CHICKEN BREASTS



Easy Bacon-Wrapped Chicken Breasts image

This simple salad makes a great protein-packed meal with plenty of flavor that's Paleo-friendly and sure to please.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 10

4 chicken breasts (about 1 lb)
4 slices gluten-free bacon (not thick cut)
1 tablespoon olive oil
3 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/4 cup honey
1/2 teaspoon sea salt flakes
1/4 teaspoon black pepper
2 tablespoons olive oil
8 cups packed mixed baby greens (kale, chard, spinach)

Steps:

  • Place each chicken breast between 2 pieces of plastic wrap, and pound to 1/4 inch. Wrap 1 slice bacon around each chicken breast, starting and ending on bottom of chicken breast (bacon will go around chicken breast twice). Secure ends of bacon on underside with toothpick, and place in medium bowl. Drizzle with 1 tablespoon olive oil, and rub to coat.
  • Heat 12-inch skillet over medium-high heat until hot. Place chicken, top side down, in skillet and cook until bacon is beginning to brown, 4 to 6 minutes. Carefully turn chicken, and continue to cook 4 to 6 minutes or until chicken is no longer pink and instant-read thermometer inserted in thickest part of chicken reads 165°F.
  • Meanwhile, in large bowl, make dressing: Beat vinegar, mustard, honey, salt and pepper with whisk. Drizzle in 2 tablespoons olive oil slowly, beating to combine. Reserve 1/4 cup dressing; set aside. Add greens to remaining dressing, and toss to coat; divide evenly among 4 serving plates.
  • Transfer chicken breasts to plate to cool slightly. Remove toothpicks. Top each salad with 1 chicken breast. Drizzle 1 tablespoon dressing over each chicken breast. Serve immediately.

Nutrition Facts : Calories 430, Carbohydrate 31 g, Cholesterol 80 mg, Fat 3 1/2, Fiber 3 g, Protein 34 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 19 g, TransFat 0 g

BACON-WRAPPED CHICKEN



Bacon-Wrapped Chicken image

I found this online at Taste of Home. I was looking for something that would kick up a chicken dinner a notch and my DH and I thought this fit the bill. The recipe calls for spreadable chive and onion cream cheese. I used a portion of a softened brick of cream cheese and added parsley and minced onion. I would recommend the spreadable one instead. Even softened - it still was hard to spread. Very tasty though!

Provided by Chef on the coast

Categories     Chicken

Time 1h10m

Yield 6 chicken breasts, 6 serving(s)

Number Of Ingredients 4

6 boneless skinless chicken breast halves
1 (8 ounce) carton spreadable chive & onion cream cheese
salt
6 slices bacon

Steps:

  • Flatten chicken to 1/2 inch thickness.
  • Spread 3 TBSP cream cheese over each chicken breast.
  • Sprinkle with salt if desired. Roll chicken breasts up.
  • Wrap each with bacon strip.
  • Place seam side down in a greased 13x9 inch baking pan. Bake uncovered, at 400 degrees for 35-40 minutes, or until juices run clear.
  • Broil 6 inches from the heat for 5 minutes or until bacon is crisp.

Nutrition Facts : Calories 365.5, Fat 24.9, SaturatedFat 12.1, Cholesterol 125.4, Sodium 377.4, Carbohydrate 1.2, Sugar 0.1, Protein 32.7

BACON WRAPPED CHICKEN (OAMC)



Bacon Wrapped Chicken (Oamc) image

This is another great way to make something great ahead of time to thaw as needed or eat right now with little effort!

Provided by TishT

Categories     Chicken

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 5

12 boneless skinless chicken breast halves
2 (8 ounce) cartons chive & onion cream cheese
2 tablespoons butter
salt
12 slices bacon

Steps:

  • Flatten chicken to 1/2" thickness.
  • Spread 3 tablespoons cream cheese over each chicken piece.
  • Dot with butter and sprinkle with salt; roll up.
  • Wrap each with a bacon strip.
  • Place, seam side down, in a greased pan.
  • Bake, uncovered, at 400F for 35-40 minutes or until juices run clear.
  • Broil 6 inches from the heat for 5 minutes or until bacon is crisp.
  • If you are making these ahead for future use, freeze these uncooked on a cookie sheet in your freezer. When solid, wrap and put in a ziplock bag or vacuum seal desired quantities.
  • To cook from frozen state, thaw before cooking and follow directions above.

Nutrition Facts : Calories 317.6, Fat 21.5, SaturatedFat 10.4, Cholesterol 127.7, Sodium 342, Carbohydrate 1.6, Sugar 1.2, Protein 28.2

BACON WRAPPED CHICKEN



Bacon wrapped chicken image

This simple bacon wrapped chicken breast with goat's cheese filling is a simple way to impress at a last-minute dinner party or it's great for a quick midweek meal

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 5

2 chicken breasts
50g soft goat's cheese
4 rashers streaky bacon
handful of fresh sage leaves
1 tbsp olive oil

Steps:

  • Skin 2 chicken breasts, then cut a pocket in each side and stuff each with 25g/1oz soft goat's cheese.
  • Wrap each breast in 2 rashers rindless streaky bacon, tucking in a few fresh sage leaves, then put the breasts in a baking dish and season. Spoon over 1 tbsp olive oil.
  • Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). To check if they are done, insert a sharp knife into the centre of a parcel and leave it for a few seconds, if the chicken is cooked the tip should feel very hot when you pull it out and touch it. The chicken should also feel very firm when pressed with the back of a fork.
  • Serve with a gratin of potatoes and leeks.

Tips:

  • Choose small chickens: For this recipe, it's best to use small chickens, around 2-3 pounds each. This will ensure that they cook evenly and don't dry out.
  • Prepare the chickens: Before wrapping them in bacon and cooking them, season the chickens inside and out with salt, pepper, and your favorite herbs.
  • Use thick-cut bacon: Thick-cut bacon will hold up better when wrapped around the chickens and will provide more flavor.
  • Wrap the chickens tightly: When wrapping the chickens in bacon, make sure to do it tightly so that the bacon doesn't fall off during cooking.
  • Cook the chickens over indirect heat: This will help to prevent the chickens from drying out and will allow them to cook evenly.
  • Baste the chickens regularly: Basting the chickens with the cooking juices will help to keep them moist and flavorful.
  • Let the chickens rest before carving: Once the chickens are cooked, let them rest for 10-15 minutes before carving. This will help the juices to redistribute throughout the meat.

Conclusion:

Bacon-wrapped spring chicken is a delicious and impressive dish that is perfect for any occasion. With its crispy bacon exterior and juicy, flavorful meat, this dish is sure to be a hit with everyone who tries it. So next time you're looking for a special dish to serve, give bacon-wrapped spring chicken a try. You won't be disappointed!

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