You can cut the chicken breast into different sized strips according to your preference. I would suggest a minimum of four strips per breast to get a good bacon-to-chicken ratio, but we usually cut each into about seven for even more bacon per piece. Baking time will vary a bit based on the size of your chicken strips.
At the end of the cooking time, be sure to either broil the bacon wrapped chicken or air fry it for a few minutes; it makes a huge difference in the texture. I have not experimented with cooking them the entire time in the air fryer, but I plan to test it out and update the recipe in the future. The air fryer is the absolute best way to warm up any leftovers you have, but if you don’t have an air fryer you can use the oven/broiler as well. Just don’t microwave the leftovers, or the bacon will get limp and soggy.
My family first came across a recipe for chicken breast wrapped in bacon with a sweet and savory rub from the site Dinner at the Zoo. This is our adaptation of it, but I wanted to credit her site with the inspiration!
Bacon Wrapped Chicken
Ingredients
- 2 chicken breasts cut into strips – adjust size to your preference
- 1 12-16 oz package of bacon NOT thick cut
Seasoning blend:
- 1/2 cup brown sugar
- 4 tsp paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Preheat the oven to 375°.
- Mix together the ingredients for the seasoning blend.
- Coat the chicken strips in the seasoning. Wrap each piece tightly with a strip of bacon, and coat again in the mixture. Place them onto a baking sheet (line with foil for easier cleanup).
- Bake for 12-15 minutes, or until the chicken reaches 165° internally. Remove from the oven and transfer onto a clean baking sheet.
- Broil each side for a couple of minutes to make the bacon crispy.– Alternatively, you can crisp the bacon in the air fryer rather than broiling at the end.