Skillet Bacon Wrapped Chicken Breast Recipe

Stuff You Need

• 1¼ teaspoons finely minced fresh rosemary
• 1 teaspoon fine salt
• ½ teaspoon ground black pepper
• 4 boneless, skinless chicken breasts (6 to 7 ounces each), trimmed
• 8 slices thick-cut bacon
• 2 teaspoons neutral oil (such as vegetable or canola)
• 3 tablespoons packed light brown sugar

Stuff to Know Before Cooking

Skip thick-cut bacon—it won’t get as crisp or render properly. Thin-cut bacon works best; Oscar Mayer Naturally Hardwood Smoked is a solid choice.

Use chicken breasts that are similar in size for even cooking.

Prep Oven & Season Chicken

Set your oven rack 6 inches below the broiler and preheat to 350°F. Mix rosemary, salt, and pepper in a small bowl. Rub the mixture all over the chicken breasts.

Wrap with Bacon

Wrap each chicken breast with 2 slices of bacon. Start with the first slice on the underside of the wide end, wrapping it around in a spiral toward the center.

Use the second slice to continue wrapping until the chicken is fully covered, with the bacon seams ending underneath.

Sear the Bacon

Heat oil in a 12-inch skillet over medium-high heat until shimmering.

Place chicken in the skillet seam-side down and cook without moving until the bacon is golden brown, about 3 minutes. Don’t flip.

Roast & Broil

Sprinkle 1 tablespoon of sugar over the top of each breast. Transfer the skillet to the oven and roast until the internal temp hits 155°F, about 15–20 minutes.

Remove skillet from oven, switch to broil, and cook until bacon is deeply browned and the chicken reaches 160°F, 4–5 minutes. Rest for 5 minutes before serving.

Skillet Bacon Wrapped Chicken Breast

This bacon-wrapped chicken is savory and smoky, with crispy bacon sealing in juicy, herb-seasoned chicken. A touch of brown sugar caramelizes on the outside, adding a sweet contrast to the salty richness.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Resting Time: 5 minutes minutes

Total Time: 40 minutes minutes

Ingredients

• 1¼ teaspoons finely minced fresh rosemary
• 1 teaspoon fine salt
• ½ teaspoon ground black pepper
• 4 boneless skinless chicken breasts (6 to 7 ounces each), trimmed
• 8 slices thick-cut bacon
• 2 teaspoons neutral oil such as vegetable or canola
• 3 tablespoons packed light brown sugar

Instructions

• Preheat oven to 350°F with rack 6″ below broiler. Season chicken with rosemary, salt, and pepper.
• Wrap each breast with 2 slices of bacon, ending seams underneath.
• Sear seam-side down in hot skillet until bacon browns (about 3 min).
• Sprinkle 1 tbsp sugar on each breast. Roast until chicken reaches 155°F (15–20 min).
• Broil until bacon is crisp and chicken hits 160°F (4–5 min). Rest 5 min before serving.