Air Fryer Bacon Wrapped Chicken Breast
Two strips of bacon wrap around a seasoned chicken breast, then the air fryer crisps the outside while keeping the inside tender and juicy. It only takes about thirty minutes from fridge to table, and cleanup is almost nonexistent since everything cooks in one basket.
Equipment
- Air fryer 5 quart capacity or larger recommended
- Small mixing bowl
- Instant-read meat thermometer
- Kitchen tongs
- Silicone basting brush For maple glaze
- Air fryer parchment liners Optional, for easy cleanup
- Cutting board
- Sharp knife
Ingredients
- 4 boneless, skinless chicken breasts 6 to 7 ounces (170-200g) each
- 8 slices thick cut bacon 2 slices per chicken breast
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper Optional, for a little heat
- 2 tablespoons pure maple syrup Optional, for glazing
- wooden toothpicks To secure the bacon
Instructions
- Pat the 4 chicken breasts completely dry with paper towels. Pound any thick pieces to an even thickness for uniform cooking.
- Combine smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne in a small bowl. Rub the spice mixture evenly over both sides of each chicken breast.
- Lay 2 slices of bacon side by side, slightly overlapping. Place a chicken breast diagonally across and wrap the bacon around in a spiral. Tuck ends underneath and secure with toothpicks if needed. Repeat with remaining chicken.
- Preheat air fryer to 380°F (193°C) for 3 minutes. Lightly mist the basket with cooking spray or use a parchment liner. Arrange the wrapped breasts in a single layer, leaving space between each piece.
- Air fry at 380°F (193°C) for 12 minutes. Flip carefully with tongs and continue cooking for 8-10 more minutes until internal temperature reaches 165°F (74°C).
- For extra crisp bacon, increase heat to 400°F (204°C) for 1-2 minutes. If using maple syrup, brush a thin layer over each breast during the final minute to caramelize.
- Remove from air fryer, remove toothpicks, and let rest for 5 minutes before slicing. Serve warm while the bacon is still crisp.
Notes
- Choose chicken breasts that are similar in size so they finish cooking at the same rate.
- Use thick cut bacon rather than thin sliced, since it holds up better through the full cook time and renders more slowly.
- Do not skip patting the chicken dry with paper towels, since it helps the spice rub cling to the surface.
- Always confirm doneness with an instant read thermometer instead of relying on cook time alone.
- Avoid overcrowding the air fryer basket, and cook in batches if needed to maintain proper air circulation.
- For a spicy variation, swap the smoked paprika for Cajun seasoning or add extra cayenne to the rub.
- To make ahead, wrap the chicken breasts in bacon and season them up to a day in advance, then store covered in the refrigerator until ready to cook.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the air fryer at 350°F (175°C) for 4-5 minutes to re-crisp the bacon.
- To freeze, wrap cooled chicken tightly and store in a freezer safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1breastCalories: 385kcalCarbohydrates: 3gProtein: 42gFat: 21gSaturated Fat: 7gCholesterol: 105mgSodium: 780mgSugar: 2g
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