Bacon-Wrapped Chicken Thighs

These bacon-wrapped baked chicken thighs have saved me on more occasions than I’d like to admit, especially on the kind of nights where I needed something that looked intentional but had very little time to make it happen. There’s something about the combination of smoky, crispy bacon and perfectly juicy chicken that makes people think you really went all out. It’s become one of my most-reached-for easy chicken dinner ideas because it fits just about any occasion without asking much of you in return.

I saw bacon-wrapped recipes all over the internet and got so inspired! I’ve made bacon-wrapped asparagus, bacon-wrapped pineapple bites, bacon-wrapped filet mignon, and now this. 

This chicken recipe is now one of my go-tos for birthdays, anniversaries, and family dinners when I want our meal to feel a bit more fun for the kids without the extra work. I love that they bake in the oven, so there’s no stovetop splatter, and pulling out that pan of golden, bacon-wrapped chicken is always a satisfying moment.

How to Make Baked Bacon-Wrapped Chicken Thighs

Baked bacon-wrapped chicken thighs keep dinner simple with 5 ingredients, one pan, and about 40 minutes from start to finish. Top with fresh parsley if you want that just-right finishing touch before serving.

Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.

Ingredient Notes

• Chicken thighs: Boneless, skinless chicken thighs work best. Aim for pieces around 4 ounces each, so they cook evenly.
• Bacon: Thin bacon is the better choice because it wraps more easily and crisps up faster in the oven.
• Parsley: Fresh or dried parsley adds a little color before serving.

Step-By-Step Instructions

You can have these ready for the oven in about 10 minutes. After that, it’s just a short bake and a very good payoff.

Start by preheating the oven to 400 F. Lightly grease an oven-safe skillet or baking dish. Season the chicken thighs with salt and pepper.

Wrap the chicken and place each thigh in the baking dish seam side down so the bacon stays in place while baking. Arrange the thighs so they are not touching.

Bake for 25 to 30 minutes, or until the chicken reaches 165 F in the center. Remove from the oven and let it rest for 5 minutes.

Serve warm with parsley on top if you like. Spoon the pan juices over each thigh before serving.

Substitutions and Variations

• Chicken thighs: Skin-on chicken thighs work too. You can also use boneless skinless turkey thighs, duck thighs, chicken tenders, or boneless chicken breast. Larger pieces may need more time in the oven.
• Seasonings: Salt and pepper keep it simple, but lemon pepper or white pepper also work well. You can also add a little garlic powder, paprika, Italian seasoning, poultry seasoning, or dry Ranch seasoning.
• Bacon: Turkey bacon can be used instead of regular bacon.
• Parsley: Swap with cilantro, chives, or basil for a different finish.

Want to change it up a little more? Try one of these easy variations:

• Place a small piece of cheddar or mozzarella on the chicken before wrapping it with bacon.
• Add a little brown sugar or maple syrup to the seasoning blend if you want a touch of sweetness.
• Use smoked bacon for a deeper, smoky flavor.

Expert Tips

• Keep each chicken thigh as flat as possible before wrapping so it cooks more evenly and the bacon does not overlap too much.
• Thin bacon usually stays in place on its own, so you likely will not need toothpicks if you place the chicken seam side down.
• For crispier bacon, place the chicken under the broiler for about 5 minutes after baking.
• Let the chicken rest before serving so the juices have time to settle back into the meat.
• To get ahead, season the chicken and wrap it with bacon in advance, then store it covered in the fridge until ready to bake.

How to Store This Recipe

Let the chicken cool completely, then transfer it to an airtight container and refrigerate for 3 to 5 days. Reheat in a skillet over medium heat until warmed through, or place it in a baking dish and warm in the oven for about 10 minutes.

For longer storage, freeze the chicken in a freezer-safe container or heavy-duty freezer bag for up to 3 months. Be sure to label and date it, then thaw overnight in the refrigerator before reheating however you prefer.

What to Serve with Baked Bacon-Wrapped Chicken Thighs

Pair these with a simple side to round out the meal. Slow cooker mashed potatoes or cilantro lime rice both work well. A fresh salad is another easy option, especially something like avocado salad.

If you want to add soup, carrot ginger soup or potato and leek soup both pair nicely. For dessert, keep it easy with fudge with nuts, tiramisu, or peanut butter brownies.

More Easy Chicken Recipes To Try

• One pan chicken thighs
• Stuffed chicken breast with spinach
• Apricot chicken
• Honey mustard chicken
• Herb-crusted chicken