Easy Chicken Recipe - Bacon Wrapped Chicken Breast with Optional Side Stuffing

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If you’re looking for a comforting, satisfying dinner that feels a little special without being complicated, this one’s for you. Bacon-wrapped chicken breasts come out juicy and flavorful, with a slightly crispy, savory exterior that pairs perfectly with classic stuffing and tender green beans. It’s a well-rounded meal that’s perfect for a cozy family dinner, holiday gathering, or even a weeknight treat. Simple ingredients, big flavor—what more could you ask for?

Easy Chicken Recipe – Bacon Wrapped Chicken

Serves 2 to 3

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1 large chicken breast
4 – 5 slices bacon
salt and pepper

Side Stuffing
6 slices day old bread cut into small pieces
3 eggs
1 TBS herbs de Provence
1/2 tsp salt
2 pieces crisp bacon cut into small pieces
cooking spray

Preheat oven to 350°
If you are making the stuffing:
Spray a small baking dish with cooking spray. I used my soufflé dish (1 1/2 quart)
Add the bread, eggs, salt, herbs de Provence and chopped bacon to a bowl and mix well. I use my hands to get it all mixed together. If you feel it is not moist enough add some chicken broth or another egg.
This will need to bake in the preheated oven for 20 minutes.

For the Chicken:
Pat the chicken breast dry and trim off any fat.
Sprinkle with salt and pepper.

Wrap the chicken breast with the bacon slices until it is completely covered.
Heat a large, oven safe, heavy bottomed pan over medium high heat until hot.
Add the bacon wrapped chicken breast and cook until the bacon is cooked through, about 4 minutes.

Turn the chicken over and cook for about a minute and then put the pan in the oven to finish cooking. Mine took 15 minutes.

Remove the chicken breast from the pan and let it rest for 3 minutes before cutting.

Serve with stuffing if you chose to make it and a side vegetable. (My green beans got a little bit crispy.) You could also serve with rice or mashed potatoes.

How Was It?

This easy chicken recipe was really tasty. The chicken stayed nice and moist and the bacon imparted a bit of smoky flavor. And BACON. You can see in the photo above how moist it still was. There was enough leftover that we had it a second night and it was still moist and tasty. I did overcook my green beans – hey, it happens. I will admit that I like them crunchy and they weren’t half bad.

This was an easy and delicious way to cook chicken breast. I am sure it will show up again on my dinner table.