Sweet and smoky, this melt-in-your-mouth chicken is seasoned with brown sugar and applewood spice, wrapped in bacon, then baked until caramelized to perfection. A flavorful dinner that’s easy enough to make any night of the week! We love bacon, and it always seems we have chicken for dinner, so I wanted to try this combination. Our Smoky Applewood Rub is terrific, and I hoped it was pair nicely with the brown sugar. Oh my goodness, it was so delicious! The flavors melded together beautifully, and I can assure you that this meal is now part of my monthly dinner rotation.
Along with the Smoky Applewood Rub, I used my Enameled Cast Iron Skillet with Lid:
Enameled Cast Iron Skillet with Lid
Braising Pan and Skillet in One
Meet the perfect combination of skillet and Dutch oven. With a wide cooking surface, shallow sides, and oven-to-table design, whether a busy weeknight or relaxing weekend, you can braise, bake, sauté, simmer, or roast whatever’s on the menu. The self-basting lid adds juices back into whatever you’re cooking for added moisture and flavor.
This classic gray skillet has a light-colored enameled interior, which means you can start using it right away—no seasoning required—and it lets you easily see food browning so you can avoid scorching it. With the durability of cast iron comes a certain weightiness. But not to worry—this skillet has two sturdy handles to help you lift and carry dishes from the oven right to your dinner table. Plus, cast iron’s excellent heat retention means that food stays hot and delicious even if not everyone makes it to the table as soon as dinner’s ready.
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Let’s jump right in!
Ingredients
- 4 boneless skinless chicken breasts
- 12 slices bacon
- ½ cup brown sugar
- 2 tablespoons Smoky Applewood Rub
- ¼ teaspoon kosher salt
- ½ teaspoon pepper
- 1 tablespoon flat parsley, chopped for garnish
Instructions
Preheat oven to 375°F/190⁰C.
Combine brown sugar, Smoky Applewood Rub, salt and pepper in small bowl.
Rub half of the mixture all over the chicken breasts.
Wrap three slices of bacon (two if using smaller pieces of chicken) around each piece of chicken.
Place chicken in Enameled Cast Iron Skillet. Top with the remaining applewood-brown sugar mixture. Bake for 25-35 minutes, basting with pan drippings occasionally, until the bacon is nicely browned, and the internal temperature of the chicken reaches 165°F/75⁰C.
You may broil for an additional 2-3 minutes if you prefer crispier bacon. Garnish with freshly chopped parsley and serve immediately.
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!
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Bacon Wrapped Chicken With Smoky Applewood & Brown Sugar
Equipment
Ingredients
- 4 boneless skinless chicken breasts
- 12 slices bacon use 8 if chicken breasts are smaller
- ½ cup brown sugar
- 2 tbsp Smoky Applewood Rub
- ¼ tsp kosher salt
- ½ tsp black pepper
Instructions
- Preheat oven to 375°F/190⁰C.
- Combine brown sugar, Smoky Applewood Rub, salt and pepper in small bowl.
- Rub half of the mixture all over the chicken breasts.
- Wrap three slices of bacon (two if using smaller pieces of chicken) around each piece of chicken.
- Place chicken in Enameled Cast Iron Skillet. Top with the remaining applewood-brown sugar mixture. Bake for 25-35 minutes, basting with pan drippings occasionally, until the bacon is nicely browned, and the internal temperature of the chicken reaches 165°F/75⁰C.
- You may broil for an additional 2-3 minutes if you prefer crispier bacon. Garnish with freshly chopped parsley and serve immediately.
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