Bacon wrapped chicken breasts in the air fryer are not only quick and easy, but it also minimizes mess and maximizes taste. This dish combines the savory goodness of bacon with tender chicken breasts, all cooked to perfection in your air fryer. It’s perfect for busy weeknights or impressing guests without the hassle.
Why You’ll Love These Bacon Wrapped Chicken Breasts
- Savory & Sweet: Smoked paprika and maple syrup create a delicious flavor profile.
- Even Cooking: The air fryer ensures the chicken remains juicy while the bacon crisps perfectly.
- Healthier Method: Air frying reduces excess fat, making this dish leaner than traditional frying.
- Quick & Easy: Minimal prep time and faster cooking for busy weeknights.
- Protein-Packed: 34g of protein and naturally low in carbs.
Need more air fryer recipes? You will love these air fryer meatballs and air fryer salmon bites.
Ingredients You Need
- Chicken breast: Trimming excess fat prevents greasiness.
- Spices: smoked paprika, garlic powder, onion powder, kosher salt, and black pepper for a smoky and savory flavor.
- Bacon: The thinner the better. It cooks evenly and becomes crispy without overpowering the chicken’s tenderness.
- Maple syrup: Adds a touch of sweetness that caramelizes with the bacon, creating a beautiful glaze.
How to Make Bacon Wrapped Chicken Breasts Air Fryer
Season the Chicken: trim any excess fat from the chicken breasts and ensure each is 4-5 ounces. Combine seasonings an drub into each side.
Wrap the Chicken in Bacon. Wrap each seasoned chicken breast with 2 slices of thin-cut bacon, overlapping slightly to account for shrinkage during cooking. Start and end the bacon strips underneath the chicken or use toothpicks to keep them in place.
Glaze with Maple Syrup. Brush or spoon a spice and maple mixture evenly over the bacon-wrapped chicken.
Air Fry. Place the bacon-wrapped chicken breasts in the air fryer basket in a single layer. Cook at 360 for 18-20 minutes.
Expert Tips for Juicy Chicken
- The size of the chicken breasts matter: they’re all cooking at the same time, so we want to ensure they’re the same size so they cook evenly. You don’t want to end up with one piece of chicken that’s dry and one that’s still raw! Aim for 4-5ounces each. I found this is the sweet spot for this recipe because it allows the chicken to cook to the right temperature, while making sure the bacon is crispy. Use food scale and an instant read thermometer to check the internal temperature of the chicken (165°F).
- Use thin cut bacon: if it’s too thick it will be undercooked and fatty when the chicken breast is done.
- Overlap the pieces of bacon as much as possible while you wrap. It will shrink slightly as it cooks so this ensures there aren’t large gaps.
Side Dishes for Bacon Wrapped Chicken Breasts
Storage Tips
Allow the chicken to cool completely then store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place it back in the air at 375°F and heat until warmed through, about 5 minutes.
You could also cut it into chunks and serve the chicken bites on top of a fresh salad.
More Easy Air Fryer Recipes
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Bacon Wrapped Chicken Breasts (Air Fryer)
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Ingredients
- 4 (4-5 ounce) boneless skinless chicken breasts
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon EACH: garlic powder and kosher slat
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 8 slices of bacon thin cut
- 2 tablespoons pure maple syrup
Instructions
- Prepare the chicken breast by trimming excess fat and weighing each breast to ensure they’re 4-5 ounces each. If they’re too large, slice them in half lengthwise to make them thinner. Next, mix all of the spices together in a small bowl then use half of the mixture to rub it all over the chicken breast, reserving the other half for later.4 (4-5 ounce) boneless skinless chicken breasts, 1 1/2 teaspoons smoked paprika, 1 teaspoon EACH: garlic powder and kosher slat, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper
- Wrap each piece of chicken in two pieces of bacon, doing your best to overlap the bacon slightly because it will shrink while it cooks. Do your best to start and end the pieces of bacon underneath the chicken so that the weight of the chicken holds it in place as it cooks. You could also add toothpicks to the ends of each bacon strip to keep them in place.8 slices of bacon
- Pour the maple syrup into the bowl with the remaining spices then use a brush or the back of a spoon to spread the mixture over the chicken breast and bacon.2 tablespoons pure maple syrup
- Place the bacon wrapped chicken breast in the air fryer basket and air fry for 18-20 minutes, or until a meat thermometer reads almost 165°F. We like to pull it a few degrees before to allow for carry over cooking.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
Chicken breast does well in the air fryer at 375°F or 400°F. The air fryer gets a little hotter than the oven, but still does well with a hotter temp and lower cook time.
A 4-5 ounce chicken breast takes 18-20 minutes to cook in the air fryer at 375°F. The same size chicken breast takes 15-18 minutes to cook at 400°F.
Yes, but be mindful that thick-cut bacon may require a longer cooking time to become crispy. Adjust the air frying time accordingly and check for desired crispiness.
Ensure the bacon is overlapped slightly and securely wrapped around the chicken. Avoid overcrowding the air fryer basket to allow proper air circulation, which helps achieve crispiness.
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Oh my goodness! This chicken is so yummy!
I used my instapot on airfry mode at 375 F. I needed to check from time to time to avoid the burning of the bacon. I think they were done in less than 15min.
So glad you liked it!
These turned out moist& delicious. I made them per the recipe. It made a very nice light meal that took minimal time & my husband loved them!
Chicken bacon wrap sounds good but she didn’t say what temperature to air fry it at
Original air fryer temp is 375 degrees same as reheat temp?
Soo Good!!!
What temperature did you air fry them at?
So simple but SO flavorful! I love that the ingredients are staples you would typically keep at home. This would make a perfect weeknight meal!
I browned the chicken breasts on both sides before baking at 425. It turned out great! We’ll definitely be adding this into our regular rotation!