Maple Glazed Chicken with Crispy Bacon: A Perfectly Sweet Treat
Ever crave a meal that’s both special enough for company and easy enough for a lazy Tuesday night? Maple Glazed Chicken with Crispy Bacon checks both boxes—and then some. (Oh, and it’ll knock your socks off, for real.) Around here, plain chicken recipes just don’t cut it anymore, so I started wrapping everything in bacon. Best. Decision. Ever. Got folks who love savory and sweet? This is your golden ticket. And if you like exploring unique chicken recipes, you might dig these chicken crepe wraps too. Or heck, finish dinner with a slice of pineapple cream cheese pound cake with pineapple glaze (it’s simply dreamy). 
Reasons To Make My Bacon Wrapped Chicken Recipe
Okay, honesty first—sometimes I want a meal that feels fancy (you know, five-star restaurant vibes) but doesn’t take a bazillion ingredients or impossible skills. This maple glazed chicken does that. The bacon gets all crispy and salty, then you smother it all with sweet maple syrup… Gah! Perfection. If you’re tired of the same old chicken dinners or people complain, “Is this chicken again?”, this literally shuts them up. Not joking—I served it to my mother-in-law once and she asked for seconds. That never happens.
Plus, you can prep this a bit ahead and impress the pants off your guests, like you totally have your life together (even if you don’t and your sink is full of dishes). Leftovers? Even better cold the next day. Trust me, you don’t have to be a wizard in the kitchen for this one. 
Ingredients For This Bacon Wrapped Chicken Recipe
Alright, so here’s what you’ll need (and nothing too wild, promise). First, grab some chicken breasts—don’t fuss over size, just make sure they’re not crazy thick or they’ll need extra baking time. Next up is your bacon. I love plain ol’ thin-cut the best. It gets super crispy.
Now, the star part: pure maple syrup (not pancake syrup, not corn stuff. Go real or go home). Toss in some mustard (yep!), garlic powder, paprika—you get a little smoky kick—and salt and pepper. That’s pretty much it.
If you’re in the mood to be extra, a pinch of crushed red pepper wakes things up. I forgot it once and honestly, nobody noticed, so don’t sweat it if your spice rack’s looking sad. 
How To Make Bacon Wrapped Chicken Breast
First thing—I line my baking sheet with foil. Cleanup is a breeze that way. lay each chicken breast on a piece of bacon (sometimes two slices—you do you); just be sure to tuck the ends underneath, so they stay snuggled while cooking.
Mix your maple syrup, mustard, and spices in a bowl—nothing fancy, a fork does the trick. Brush or pour this over the bacon-wrapped chicken everywhere. If you’re worried about it being too sweet, you can always use a little less syrup or, eh, add more mustard. Totally flexible.
Throw everything in the oven till the bacon is crisp and chicken isn’t pink. About 25 minutes in a hot(ish) oven usually—though if your oven has a “personality” like mine, it sometimes takes a tad longer. Let it rest (ugh, the waiting), then serve. That’s it! No tough steps. You’re basically just wrapping, pouring, and waiting for yumminess. 
Recipe Tips
Here’s what I wish someone told me:
- Don’t use thick-cut bacon—your chicken will be dry before the bacon looks decent.
- Let the chicken chill a few minutes after baking, so the juices don’t run everywhere when you slice it.
- If you want extra crispy bacon, crank the broiler for a minute (but watch it like a hawk).
- Make extra maple glaze for dipping, because you’ll want it!
Oh, and for more cozy chicken ideas (if you’re on a roll), these zesty lemon chicken and orzo and cheesy chicken pasta bake are other solid winners.
Serving Suggestions
Want to really strut your hosting stuff? Here’s how to plate it up:
- Pair it with some green beans with a mountain of panko for crunch.
- Serve over mashed taters, rice, or even plain buttered noodles if you’re in a hurry.
- Toss some fresh salad leaves (baby spinach is nice) with lemon on the side.
- Add a sharp, tangy sauce—or extra glaze—for dipping.
“I honestly can’t believe how easy this was and how fast my whole family devoured it! I doubled the maple glaze so we could pour extra on top. My picky seven-year-old even ate seconds. Will definitely make again—thanks!” — Abby, reader
Common Questions
Does turkey bacon work for this?
Hmm, I’ve tried it. It’s okay, but you won’t get the same magical crisp. Pork bacon’s definitely best here.
Can I use chicken thighs instead?
Totally! Actually, I love it with thighs—they stay juicy. Just keep an eye on the cook time; maybe a couple minutes less.
What about making this ahead?
You can wrap and glaze the chicken in the morning, then keep it chilled. Bake it off at dinnertime. Easy peasy.
How do I store leftovers?
Pop them in the fridge in an airtight container. Good for up to three days. Warm them up in the oven so the bacon gets a little crispy again.
Is this recipe gluten-free?
As long as you use gluten-free mustard and bacon (always check those labels!), you should be good.
Let’s Wrap Things Up—and Get Cooking!
So, I know there are a million ways to jazz up chicken, but this maple glazed chicken with crispy bacon is just unbeatable. The blend of sweet and salty is out-of-this-world good, and it’s so simple you’ll wonder why you didn’t try it sooner. Trust me—it gives Maple Bacon Chicken from Chef in Training a serious run for its money (I’m biased, but still). Also, if you want to see another take, check out this tasty bacon wrapped chicken breast recipe on Diethood or the creative spin folks are sharing in the Maple Glazed Bacon Chicken Bites Facebook group. Seriously, give this a whirl—your dinner table (and your tastebuds) will thank you. 
Bacon Wrapped Chicken with Maple Glaze
Ingredients
Main Ingredients
- 4 pieces chicken breasts Ensure they are not too thick.
- 8 slices thin-cut bacon For best results.
- 1/2 cup pure maple syrup Avoid pancake syrup.
- 1 tablespoon mustard Adds a tangy flavor.
- 1 teaspoon garlic powder For seasoning.
- 1 teaspoon paprika For a smoky kick.
- 1/2 teaspoon salt To taste.
- 1/2 teaspoon black pepper To taste.
- 1 pinch crushed red pepper Optional for added heat.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with foil.
- Wrap each chicken breast with a slice of bacon, tucking the ends underneath.
Glazing
- In a bowl, mix together the maple syrup, mustard, garlic powder, paprika, salt, and pepper.
- Brush or pour the mixture over the bacon-wrapped chicken.
Cooking
- Place the chicken in the oven and bake for 25 minutes, or until the bacon is crisp and the chicken is cooked through.
- Let the chicken rest for a few minutes before serving.
