Bacon-Wrapped Rosemary Chicken

Bacon-Wrapped Rosemary Chicken

  • Prep Time: 5 mins
  • Total Time: 35 mins
  • Servings: 6
  • About This Recipe

    “Discovered this recipe years ago and is a family favorite. It is a great recipe for beginning cooks because it is very easy with tasty results! For a variation, try other herbs rather than rosemary such as sage, tarragon or thyme.”


  • 2 1/2 lbsboneless skinless chicken breasts
  • salt
  • fresh ground pepper
  • 1 1/2 teaspoonsdried rosemary
  • 1/2-1lbsliced bacon
  • Directions

  • Heat the oven to 425°F.
  • Cut chicken breasts into 4-6 ounce pieces.
  • Sprinkle the chicken with salt and pepper.
  • Wrap a slice of bacon around each piece of chicken and place in baking dish.
  • Sprinkle with rosemary.
  • Roast for 15 minutes at 425°F.
  • Reduce heat to 375°F and continue roasting until done.It won’t take long–be careful not to over cook chicken (chicken is done when juices run clear when pierced).
  • Reviews

  • “My family liked this recipe.I might substitute a different spice for the rosemary.This is just a family preference.”

  • “Very easy and tasty.Just be sure to not overcook the chicken.I served it with rice pilaf, and a salad and it was a quick, easy and tasty meal!”

  • “This recipe is so simple to make, but looks and tastes very impressive.I made it the first time as written with good results.The second time I made it, I cooked the bacon for about 1 minute in the microwave, and dabbed with paper towels to get rid of some of the excess fat. I let it cool off, and then wrapped the chicken.This helped crisp the bacon during the baking process.I also drizzled each chicken breast with about 1 tsp. of maple syrup for a litte something extra.”

  • “This recipe is fantastic!I used chicken thighs (boneless skinless) so meat was extra flavorful and moist!I would suggest using fresh rosemary twigs if you like rosemary.Also, I followed others advice and used smaller pieces of chicken so they cooked faster.I roasted carrots, dutch baby potatoes, and broccoli with olive oil and rosemary and drizzled a little of the bacon-chicken runoff over them right before serving.Delish!”

  • “Good, simple, and fast….. Thanks”

  • “Very good – I brushed on some BBQ sauce the last 10-15 minutes as well as adding some oregano and basil along with the rosemary.Served with a delightful spinach/blueberry/grapefruit salad with a cumin dressing and leftover cheese grits fried as a cake.DH thought it could be a restaurant meal!Thanks!”

  • “This recipe just seemed to be missing something.I LOVED the moistness of the chicken after roasting in the bacon.However, the overall product just seemed a little lack luster to me.It has everything I love, bacon, rosemary, chicken, but for some reason just didn’t provide that wow factor.It was good, just not great IMHO.I may try this again with different seasonings, perhaps oregeno, cayenne?”

  • “Definitely easy to make! I pounded my chicken breasts and broiled the bacon for 2-3 minutes in the toaster oven first. Mine was actually just a bit overcooked at 425 for 15 then 375 for 15 so watch it carefully! I’ll use a meat thermometer next time. Delicious flavor. Served with green beans & bread.”

  • “I would love to give this more than 5 stars. Outstanding recipe for many reasons, first its so easy to make, the chicken was very moist and tender and tons of flavor. The salt and pepper are a must!!I used alot of fresh rosemary on the chicken baked in on a foil wrapped dish. I cut the chicken breast in half(legnthwise) and wrapped with 2 slices of bacon. Baked it for the 15 minutes on 425 then it took another 15 minutes on 375. This worked well for the thickness of the chicken breast I had. This dish is great for an every day quick meal but also elegant for dinner guests. Thanks Sharlene for sharing this recipe!!”

  • “This makes a very moist and flavorful chicken.My husband and kids loved it and I live in a house full of picky eaters.Great recipe…thanks for sharing!”

  • “This was excellent.I used the precooked bacon and I didn’t even wrap the chicken with it, just laid it on top, it still came out wonderful and my whole family enjoyed it, even my verypicky 7-year old.”

  • “This was quite tasty, though it didn’t work out quite as well as I hoped.The bacon stayed very limp, and then I couldn’t get of off of the chicken.Next time I’m going to just lay the bacon over the chicken – that way if it doesn’t get crisp I can just lift it off and give it a quick zap in the microwave.”

  • “Great tasting chicken.It was very moist.It was a hit with my family.I used thick sliced bacon.”

  • “So easy and full of flavor!”

  • “Great taste with the bacon and rosemary. To cut back on fat I used turkey bacon instead. I Will definitely make this again and try different herbs. Thanks for the recipe!”

  • “I made this last night, and my husband and I thought it was excellent. We both love the flavor that rosemary adds to food, so I didn’t omit that. The bacon I used was maple smoked so it smelled sooooo delicious when it was cooking, and it also added a tiny bit of a sweet taste to the dish. The only change I made was that I just pounded the chicken to be nice and thin, and wrapped 2 peices of bacon criss crossed around the chicken. We will definately make it again. Thanks for posting it!”