Bacon-wrapped chicken drizzled with thousand island dressing with a stainless steel fork on a round white plate with a round white bowl of salad behind on a grey placemat on a wooden surface (with logo overlay)

Bacon-Wrapped Chicken Breast with Thousand Island Dressing

Bacon-wrapped chicken is an easy one-pan meal perfect for a busy weeknight. Make a homemade dressing to drizzle on top for ultimate goodness.

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Bacon-wrapped chicken is something that Justin has been asking me to make for a long time. But, I don’t eat bacon (I know, call me crazy). So I had been putting it off for a while. Though when Ryan heard him mention it, his eyes lit up. That kid LOVES bacon. He eats more than Justin most of the mornings that we make some with breakfast.

The chicken is lightly seasoned to let the flavor of the bacon shine in this meal. Then, top it off with a quick homemade Thousand Island Dressing.

For Tyler (who also doesn’t eat bacon) and me, we really enjoyed the seasoned chicken with the dressing. Serve this with a side salad to use the remainder of the dressing.

While it may seem heavy, it’s actually a pretty light meal.

What Type of Bacon is Best?

The hardest part is getting the bacon to stay around the chicken. You’ll want to use bacon that’s thinly cut. The thick-cut bacon is difficult to get to stay in place. It also takes longer to cook meaning the chicken will likely end up dried out by the time it’s done.

We used the Naturally Hickory Smoked bacon for our meal. That’s the bacon that we typically purchase, so I knew it was a flavor that was well-liked. Also, since it doesn’t have a lot of added flavors, it doesn’t overpower the meal.

Step by Step

Preheat oven to 400F. Season the chicken with thyme, sugar, cayenne pepper, salt, and pepper. Yes, I know sugar seems odd, but trust me, it helps give a bit of a carmelized feel to the bacon.

Seasoned chicken breast on a round white plate on a wooden surface

Wrap 2 slices of bacon around each chicken breast, tucking to keep them in place. It’s ok if it doesn’t completely cover the chicken. Or, you can use more slices as needed, as long as it is only one layer the entire way around.

Seasoned chicken wrapped in bacon on a round white plate on a wooden surface

Place the chicken in a large oven-safe skillet and cook over medium heat, turning often, until brown, about 10-15 minutes. Be very careful when you flip so the bacon doesn’t come unwrapped. Once it starts to cook, it’ll stay on better.

Seasoned chicken wrapped in bacon in a cast-iron skillet on a wooden surface

Remove the skillet from the heat and place it in the preheated oven. Bake for about 10 minutes, until chicken is cooked through.

Meanwhile, stir together mayonnaise, dijon mustard, and ketchup in a small bowl.

Homemade thousand island dressing with a wire whisk in a stainless steel bowl on a wooden surface

Serve the cooked bacon-wrapped chicken drizzled with the dressing. As I mentioned before, a side salad is perfect with this meal. You can cook up extra bacon to break into bits to crumble into the salad and use the Thousand Island Dressing.

Bacon-wrapped chicken drizzled with thousand island dressing with a stainless steel fork on a round white plate with a round white bowl of salad behind on a grey placemat on a wooden surface (vertical)

Leftovers

Store the bacon-wrapped chicken separate from the dressing. Both can go in an airtight container in the refrigerator. To reheat the chicken, I suggest heating it in the oven at 350F for about 5-10 minutes, until it’s warmed through.

Recipe

Originally Published On: February 3, 2021

Bacon-wrapped chicken drizzled with thousand island dressing with a stainless steel fork on a round white plate with a round white bowl of salad behind on a grey placemat on a wooden surface

Bacon-Wrapped Chicken with Thousand Island Dressing

Bacon-wrapped chicken is an easy one-pan meal perfect for a busy weeknight. Make a homemade dressing to drizzle on top for ultimate goodness.
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course:
Main Dish
Cuisine:
American
Keyword:
bacon
|
chicken
|
dressing
Dietary Needs:
Egg-Free
|
Gluten-Free
|
Nut-Free
Meat:
Chicken/Turkey
|
Pork
Cooking Method:
One-Pan Meals
Servings: 2
5 from 1 vote

Ingredients

  • 1 1/2 tsp thyme
  • 1/4 tsp sugar
  • 1/8 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 lb chicken breast (boneless, skinless)
  • 4 slices bacon
  • 1/8 cup mayonnaise
  • 1 tbsp dijon mustard
  • 1 tbsp ketchup

Instructions

  • Preheat oven to 400F
  • Season the chicken with thyme, sugar, cayenne pepper, salt, and pepper
  • Wrap 2 slices of bacon around each chicken breast, tucking to keep them in place
  • Place the chicken in a large oven-safe skillet and cook over medium heat, turning often, until brown, about 10-15 minutes
  • Remove the skillet from the heat and place it in the preheated oven
  • Bake for about 10 minutes, until chicken is cooked through
  • Meanwhile, stir together mayonnaise, dijon mustard, and ketchup in a small bowl
  • Serve the cooked chicken drizzled with the dressing
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Nutrition Facts
Bacon-Wrapped Chicken with Thousand Island Dressing
Amount Per Serving (1 each)
Calories 556 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 9g45%
Cholesterol 180mg60%
Sodium 1959mg82%
Potassium 950mg27%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 54g108%
Vitamin A 225IU5%
Vitamin C 5mg6%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

6 thoughts on “Bacon-Wrapped Chicken Breast with Thousand Island Dressing”

  1. I really love coming here and discovering a different way to cook things. We’re in a chicken rut, bored to death, but bacon makes everything better! Can’t wait to try this. PS: we need to have a conversation about *someone* not liking bacon LOL

  2. 5 stars
    This is interesting because I never had bacon or chicken with dressing, never would imagine it. Is there a homemade recipe for the dressing? I don’t think they sell it in Japan.

    1. Yes! If you look through the recipe, I have in here how to make the dressing from scratch. It was so yummy and I’ll be making the dressing again just to have on a salad 🙂

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