18 Savory Bacon and Chicken Recipes for Every Occasion

Savory, succulent, and utterly satisfying—bacon and chicken are the dynamic duo that never fails to delight. Whether you’re whipping up a quick weeknight dinner, hosting a festive gathering, or simply craving some comfort food, these 18 recipes are your ticket to culinary bliss. From crispy bacon-wrapped chicken to creamy chicken and bacon pasta, get ready to explore dishes that will make every occasion special. Let’s dive in!

Bacon-Wrapped Chicken Bites with Honey Mustard

Dusk settles softly outside, the kind of evening that calls for something both comforting and a little indulgent. These bacon-wrapped chicken bites, glazed with a sweet and tangy honey mustard, are just the thing to bridge the gap between simple pleasure and culinary delight.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 8 slices thick-cut bacon, each slice cut into thirds
• 1/4 cup smooth Dijon mustard
• 1/4 cup golden honey
• 1 tablespoon rich extra virgin olive oil
• 1/2 teaspoon finely ground black pepper
• 1/4 teaspoon sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the Dijon mustard and golden honey until smooth, then set aside.
3. Season the chicken cubes with sea salt and finely ground black pepper, ensuring each piece is evenly coated.
4. Wrap each seasoned chicken cube with a piece of bacon, securing it with a toothpick if necessary.
5. Brush each bacon-wrapped chicken bite lightly with rich extra virgin olive oil to help the bacon crisp up in the oven.
6. Arrange the bites on the prepared baking sheet, leaving a little space between each for even cooking.
7. Bake in the preheated oven for 15 minutes, then carefully flip each bite to ensure all sides are golden and the bacon is crispy.
8. After flipping, brush each bite generously with the honey mustard glaze.
9. Return to the oven and bake for an additional 10 minutes, or until the chicken is cooked through and the glaze is bubbly and caramelized.
10. Let the bites rest for 5 minutes before serving to allow the flavors to meld beautifully.

Yielded from the oven, these bites offer a delightful contrast between the crispy, salty bacon and the tender, juicy chicken beneath, all brought together by the sweet and tangy glaze. Serve them atop a bed of mixed greens for a light meal, or skewer them with colorful veggies for a playful appetizer that’s sure to impress.

Creamy Bacon and Chicken Alfredo Pasta

Mornings like these, when the light filters softly through the kitchen window, call for a dish that comforts as much as it delights. Creamy Bacon and Chicken Alfredo Pasta is that dish, a harmonious blend of rich flavors and textures that feels like a warm embrace.

Ingredients

• 8 oz fettuccine pasta, perfectly al dente
• 2 boneless, skinless chicken breasts, tender and juicy
• 6 slices thick-cut bacon, crispy and smoky
• 1 cup heavy cream, luxuriously smooth
• 1/2 cup freshly grated Parmesan cheese, sharp and nutty
• 2 cloves garlic, minced and fragrant
• 2 tbsp unsalted butter, rich and creamy
• 1 tbsp olive oil, extra virgin and fruity
• 1/2 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1/4 tsp dried oregano, earthy and aromatic

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine and cook for 8-10 minutes, until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then add to the skillet. Cook for 6-7 minutes per side, until golden and cooked through. Remove and let rest before slicing.
3. In the same skillet, cook the bacon until crispy, about 5 minutes. Transfer to a paper towel-lined plate, then crumble.
4. Reduce heat to medium-low. Add butter and garlic to the skillet, sautéing until fragrant, about 1 minute. Pour in the heavy cream, stirring gently to combine.
5. Gradually whisk in the Parmesan cheese until the sauce is smooth and thickened, about 3 minutes. If the sauce is too thick, add reserved pasta water a tablespoon at a time.
6. Add the cooked pasta, sliced chicken, and crumbled bacon to the skillet, tossing gently to coat in the sauce. Sprinkle with dried oregano and additional black pepper to taste.
7. Serve immediately, garnished with extra Parmesan if desired. The pasta should be creamy and indulgent, with the smoky bacon and tender chicken adding depth to every bite. Consider serving with a side of garlic bread to soak up the delicious sauce.

Yielded from the skillet is a dish where every forkful is a balance of creamy, smoky, and savory notes. The al dente pasta holds the rich Alfredo sauce beautifully, making it a perfect meal for those evenings when only something decadent will do.

Grilled Chicken and Bacon Skewers with BBQ Glaze

Sometimes, the simplest combinations bring the most comfort, like these skewers that marry the smoky depth of grilled chicken with the crispy, salty allure of bacon, all brushed with a sweet and tangy BBQ glaze.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
• 8 oz thick-cut bacon, sliced into 1-inch pieces
• 1/2 cup homemade or store-bought BBQ sauce, rich and smoky
• 2 tbsp pure maple syrup, for a subtle sweetness
• 1 tbsp apple cider vinegar, to brighten the glaze
• 1 tsp smoked paprika, for a deep, earthy flavor
• 1/2 tsp garlic powder, finely ground
• 1/4 tsp cayenne pepper, for a gentle heat
• Wooden or metal skewers, soaked if wooden

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F to ensure a good sear without burning.
2. In a small bowl, whisk together the BBQ sauce, maple syrup, apple cider vinegar, smoked paprika, garlic powder, and cayenne pepper to create the glaze. Set aside.
3. Thread the chicken and bacon pieces onto the skewers, alternating between the two for even cooking and flavor distribution.
4. Place the skewers on the grill, cooking for 5-7 minutes on one side before flipping. Tip: Keep a spray bottle of water handy to tame any flare-ups.
5. After flipping, brush the skewers generously with the prepared glaze. Cook for another 5-7 minutes, then flip and glaze the other side.
6. Continue grilling, flipping occasionally, until the chicken reaches an internal temperature of 165°F and the bacon is crispy, about 15-20 minutes total. Tip: Use a meat thermometer for accuracy.
7. Remove the skewers from the grill and let them rest for 5 minutes before serving. Tip: Resting allows the juices to redistribute, ensuring moist chicken.

Off the grill, these skewers boast a perfect contrast of textures—juicy chicken, crispy bacon—all coated in a glaze that’s sticky, sweet, and slightly spicy. Serve them over a bed of fluffy white rice or alongside a crisp summer salad for a meal that’s as vibrant as it is satisfying.

Bacon-Stuffed Chicken Breast with Garlic Butter

Mornings like these, when the light filters through the kitchen window just so, call for something a little special, a dish that feels like a warm embrace. Bacon-stuffed chicken breast with garlic butter is just that—a tender, juicy chicken breast, its heart rich with smoky bacon, all bathed in golden, aromatic garlic butter.

Ingredients

• 4 boneless, skinless chicken breasts (plump and evenly sized)
• 8 slices of thick-cut bacon (smoky and crisp)
• 4 tablespoons unsalted butter (rich and creamy)
• 4 cloves garlic (freshly minced, pungent and sharp)
• 1 teaspoon salt (fine, sea salt for even seasoning)
• 1/2 teaspoon black pepper (freshly ground, for a subtle heat)
• 1/4 cup chicken broth (homestyle, for depth of flavor)
• 2 tablespoons fresh parsley (finely chopped, for a bright finish)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. Carefully slice a pocket into each chicken breast, being mindful not to cut through to the other side, to create space for the bacon.
3. Season the inside of each pocket with a pinch of salt and pepper, enhancing the chicken’s natural flavors.
4. Insert 2 slices of bacon into each chicken breast, folding as needed to fit snugly within the pocket.
5. Secure the openings with toothpicks to prevent the bacon from escaping during cooking.
6. In a large oven-safe skillet, melt the butter over medium heat until it’s frothy and begins to smell nutty, about 2 minutes.
7. Add the minced garlic to the skillet, sautéing until fragrant but not browned, roughly 1 minute, to infuse the butter with flavor.
8. Place the stuffed chicken breasts in the skillet, searing each side for 3-4 minutes until a golden crust forms, locking in the juices.
9. Pour the chicken broth around the chicken, scraping up any browned bits for added flavor, then transfer the skillet to the oven.
10. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it’s cooked through but still moist.
11. Remove from the oven, sprinkle with fresh parsley, and let rest for 5 minutes before serving to allow the juices to redistribute.

Oven-roasted to perfection, the chicken emerges succulent, with the bacon lending a smoky depth that pairs beautifully with the silky garlic butter. Serve it atop a mound of creamy mashed potatoes or alongside crisp green beans for a meal that feels both indulgent and comforting.

Chicken Bacon Ranch Casserole

Perhaps there’s no dish quite as comforting as the one that brings together the smoky allure of bacon, the tender embrace of chicken, and the creamy, herbaceous whisper of ranch dressing, all baked into a harmonious casserole that feels like a warm hug on a cool evening.

Ingredients

• 2 cups cooked, shredded chicken (juicy and tender)
• 6 slices thick-cut bacon (crispy and smoky)
• 1 cup ranch dressing (creamy and tangy)
• 1 cup shredded cheddar cheese (sharp and melty)
• 1/2 cup whole milk (rich and smooth)
• 1 tbsp unsalted butter (golden and fragrant)
• 1/2 tsp garlic powder (aromatic and pungent)
• 1/4 tsp finely ground black pepper (dark and spicy)
• 1 cup crushed buttery crackers (crispy and golden)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large mixing bowl, combine the shredded chicken, ranch dressing, whole milk, garlic powder, and black pepper, stirring gently until the chicken is evenly coated.
3. Transfer the chicken mixture to a buttered 9×13 inch baking dish, spreading it out into an even layer.
4. Sprinkle the shredded cheddar cheese over the chicken mixture, covering it completely for a gooey, cheesy top.
5. Arrange the crispy bacon slices on top of the cheese, tearing them into bite-sized pieces if desired.
6. Evenly sprinkle the crushed buttery crackers over the bacon, adding a delightful crunch to every bite.
7. Bake in the preheated oven for 20-25 minutes, or until the edges are bubbly and the top is golden brown.
8. Let the casserole rest for 5 minutes before serving, allowing the flavors to meld together beautifully.

Rich in flavor and texture, this casserole offers a creamy interior with a crispy, golden top that’s irresistible. Serve it alongside a crisp green salad or over a bed of steamed rice for a meal that’s as satisfying as it is simple to prepare.

One-Pan Bacon and Chicken Thighs with Vegetables

As the golden hues of dawn stretch across the kitchen, there’s something profoundly comforting about preparing a meal that requires just one pan, minimal fuss, and delivers maximum flavor. This dish, with its sizzling bacon, tender chicken thighs, and vibrant vegetables, is a testament to the beauty of simplicity.

Ingredients

• 4 slices of thick-cut, smoky bacon
• 4 bone-in, skin-on chicken thighs, patted dry
• 1 cup of baby carrots, halved lengthwise
• 1 cup of petite gold potatoes, quartered
• 2 tablespoons of rich extra virgin olive oil
• 1 teaspoon of finely ground black pepper
• 1/2 teaspoon of sea salt
• 2 sprigs of fresh rosemary
• 3 cloves of garlic, thinly sliced

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting.
2. In a large, oven-safe skillet, heat the olive oil over medium heat until shimmering, about 2 minutes.
3. Add the bacon slices, cooking until crispy and golden, approximately 4 minutes per side. Remove and set aside on a paper towel-lined plate.
4. Season the chicken thighs with salt and pepper, then place them skin-side down in the skillet. Cook until the skin is golden and crisp, about 5 minutes. Flip and cook for another 3 minutes.
5. Remove the chicken and set aside. In the same skillet, add the carrots and potatoes, stirring to coat in the rendered fats. Cook for 5 minutes until they begin to soften.
6. Return the chicken to the skillet, nestling it among the vegetables. Scatter the garlic slices and rosemary sprigs over the top.
7. Transfer the skillet to the oven and roast for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Crumble the reserved bacon over the dish before serving.

Rich in flavors and textures, this dish offers the crispiness of bacon, the succulence of chicken, and the earthiness of roasted vegetables. Serve it straight from the skillet for a rustic, family-style meal that invites everyone to gather around.

Bacon and Chicken Stuffed Bell Peppers

As the golden hues of late summer begin to paint the evening sky, there’s a comforting simplicity in preparing a meal that feels both nourishing and indulgent. Bacon and chicken stuffed bell peppers offer a harmonious blend of smoky, savory flavors wrapped in the sweet embrace of roasted peppers, a dish that whispers of home and heart.

Ingredients

• 4 large, vibrant bell peppers, tops cut off and seeds removed
• 1 cup cooked, shredded chicken breast, tender and juicy
• 6 strips of crispy, thick-cut bacon, crumbled
• 1 cup cooked white rice, fluffy and light
• 1/2 cup sharp cheddar cheese, freshly grated
• 1/4 cup rich, full-fat sour cream
• 1 tbsp finely chopped fresh chives, for a subtle oniony bite
• 1 tsp smoked paprika, for a deep, earthy warmth
• 1/2 tsp sea salt, to enhance all the flavors
• 1/4 tsp freshly ground black pepper, for a slight kick

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for roasting the peppers.
2. In a large mixing bowl, combine the shredded chicken, crumbled bacon, white rice, cheddar cheese, sour cream, chives, smoked paprika, sea salt, and black pepper. Mix gently until all ingredients are evenly distributed.
3. Carefully spoon the filling into each bell pepper, packing lightly to fill all the cavities without tearing the peppers.
4. Place the stuffed peppers upright in a baking dish. For added moisture, pour 1/4 cup of water around the base of the peppers in the dish.
5. Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden.
6. Let the peppers rest for 5 minutes before serving to allow the flavors to meld beautifully.

Yielded from the oven, these stuffed peppers present a delightful contrast between the soft, yielding flesh of the peppers and the hearty, flavorful filling within. Serve them atop a bed of wild greens for a pop of color, or alongside a dollop of extra sour cream to complement the smoky undertones.

Spicy Bacon and Chicken Quesadillas

Zestfully, the day unfolds with the promise of flavors that dance between the spicy and the savory, a perfect harmony found in the comfort of a quesadilla. This dish, a blend of crispy bacon and tender chicken, wrapped in a golden tortilla, is a testament to the joy of simple ingredients coming together to create something extraordinary.

Ingredients

• 2 cups shredded, juicy cooked chicken
• 6 strips of crispy, smoky bacon
• 1 cup shredded, sharp cheddar cheese
• 1/2 cup diced, vibrant red bell pepper
• 1/4 cup finely chopped, fresh cilantro
• 1 tsp ground, aromatic cumin
• 1/2 tsp fiery chili powder
• 4 large, soft flour tortillas
• 2 tbsp rich, extra virgin olive oil

Instructions

1. In a large skillet over medium heat, cook the bacon until crispy, about 5 minutes per side. Remove and drain on paper towels, then crumble into small pieces.
2. In the same skillet, add the olive oil and sauté the red bell pepper until soft, about 3 minutes, to unlock its sweetness.
3. Add the shredded chicken, cumin, and chili powder to the skillet, stirring to coat the chicken evenly with the spices, cooking for 2 minutes to meld the flavors.
4. Lay out the flour tortillas on a clean surface. Evenly distribute the chicken mixture, crumbled bacon, cheddar cheese, and cilantro on one half of each tortilla.
5. Fold the tortillas over the filling, pressing gently to seal. Heat a clean skillet over medium heat and cook each quesadilla for 2-3 minutes per side, or until golden brown and the cheese is melted.
6. Tip: For an extra crispy exterior, lightly brush the outside of the tortillas with olive oil before cooking.
7. Tip: Let the quesadillas sit for a minute after cooking to allow the cheese to set slightly, making them easier to cut.
8. Tip: Serve with a side of cool sour cream or vibrant salsa to balance the heat.

Joyfully, the first bite reveals a crunch that gives way to a molten center, where the smokiness of bacon and the kick of chili powder play off each other. Consider serving these quesadillas sliced into wedges, arranged around a bowl of guacamole for dipping, turning a simple meal into a festive platter.

Bacon and Chicken Carbonara Spaghetti

How comforting it is to twirl a fork around a plate of spaghetti, especially when it’s dressed in the creamy, savory embrace of bacon and chicken carbonara. This dish, with its humble origins, has a way of feeling like a warm hug on a cool evening, its flavors both rich and reassuring.

Ingredients

• 8 oz spaghetti, the kind that clings lovingly to sauce
• 4 slices thick-cut bacon, chopped into bite-sized pieces
• 1 boneless, skinless chicken breast, diced into tender chunks
• 2 large farm-fresh eggs, beaten until just blended
• 1/2 cup freshly grated Parmesan cheese, with its nutty, salty depth
• 2 cloves garlic, minced to release their pungent aroma
• 1/4 cup rich extra virgin olive oil
• 1/2 tsp finely ground black pepper, for a subtle heat
• 1/4 tsp sea salt, to enhance all the flavors

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the bacon and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. In the same skillet, add the diced chicken and minced garlic. Cook until the chicken is golden and cooked through, about 6-8 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Reduce the heat to low. Quickly stir in the beaten eggs, mixing constantly to create a creamy sauce. Tip: The residual heat will cook the eggs without scrambling them.
5. Add the cooked spaghetti, crispy bacon, Parmesan cheese, black pepper, and salt to the skillet. Toss everything together, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce. Tip: The starch in the pasta water helps bind the sauce to the noodles.
6. Serve immediately, garnished with extra Parmesan and a sprinkle of black pepper.

Now, the spaghetti should be luxuriously coated in a velvety sauce, with the smoky bacon and tender chicken offering bites of umami richness. For a touch of green, scatter some freshly chopped parsley over the top before serving.

Slow Cooker Bacon and Chicken Chowder

Wandering through the kitchen on a quiet afternoon, the thought of a comforting, hearty chowder simmering away in the slow cooker feels like a warm hug. This dish, with its tender chunks of chicken and crispy bacon, is a testament to the beauty of simple ingredients coming together to create something deeply satisfying.

Ingredients

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 6 slices thick-cut bacon, chopped into small bits
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and diced into small cubes
• 2 stalks celery, finely chopped
• 4 cups chicken broth, rich and homemade if possible
• 1 cup heavy cream, velvety and smooth
• 2 medium potatoes, peeled and diced into 1/2-inch cubes
• 1 teaspoon dried thyme, fragrant and earthy
• 1/2 teaspoon smoked paprika, for a subtle depth
• Salt and freshly ground black pepper, to season
• 2 tablespoons all-purpose flour, for thickening
• 2 tablespoons unsalted butter, for sautéing

Instructions

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain, reserving 1 tablespoon of bacon fat in the skillet.
2. Add the butter to the skillet with the bacon fat. Once melted, sauté the onion, garlic, carrots, and celery until softened, about 5 minutes. Sprinkle the flour over the vegetables and stir to coat, cooking for 1 minute to remove the raw flour taste.
3. Transfer the vegetable mixture to the slow cooker. Add the chicken, potatoes, thyme, smoked paprika, and chicken broth. Stir to combine. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and the potatoes are soft.
4. Stir in the heavy cream and half of the cooked bacon. Season with salt and pepper. Cover and cook on HIGH for an additional 15 minutes to warm through.
5. Ladle the chowder into bowls and garnish with the remaining bacon. Serve hot.

Overtaken by the creamy texture and the smoky undertones of bacon, this chowder is a bowl of comfort. For an extra touch, serve with a sprinkle of fresh parsley or a side of crusty bread to soak up every last drop.

Bacon and Chicken Caesar Salad Wraps

Venturing into the kitchen today feels like a gentle embrace, the kind that whispers of simple joys and hearty meals. Bacon and Chicken Caesar Salad Wraps offer a comforting crunch and creamy tang, a perfect blend for those seeking both nourishment and nostalgia.

Ingredients

• 2 cups shredded, juicy rotisserie chicken
• 6 strips of crispy, thick-cut bacon
• 1/2 cup rich, creamy Caesar dressing
• 1/4 cup freshly grated Parmesan cheese
• 2 cups crisp, fresh romaine lettuce, chopped
• 4 large, pliable flour tortillas
• 1 tbsp bright, tangy lemon juice
• 1/2 tsp finely ground black pepper

Instructions

1. In a large mixing bowl, combine the shredded rotisserie chicken and creamy Caesar dressing, ensuring each piece is lovingly coated. Tip: For an extra flavor boost, let the chicken marinate in the dressing for 10 minutes before assembling.
2. Cook the thick-cut bacon in a skillet over medium heat until it reaches a perfect crispness, about 4 minutes per side. Transfer to a paper towel-lined plate to drain, then crumble into bite-sized pieces.
3. To the bowl with the chicken, add the crisp romaine lettuce, freshly grated Parmesan cheese, tangy lemon juice, and finely ground black pepper. Gently toss to combine all the flavors.
4. Warm the pliable flour tortillas in a dry skillet over low heat for about 30 seconds on each side, just until they’re soft and malleable. Tip: Cover the warmed tortillas with a clean kitchen towel to keep them soft while you assemble the wraps.
5. Divide the chicken Caesar mixture evenly among the tortillas, then sprinkle with the crumbled bacon. Fold the sides of the tortillas inward, then roll tightly from the bottom to encase the filling. Tip: For a neat presentation, slice each wrap in half diagonally before serving.

Wrapped in warmth and flavor, these Bacon and Chicken Caesar Salad Wraps boast a delightful contrast of textures—from the creamy dressing to the crisp lettuce and bacon. Serve them alongside a chilled glass of lemonade for a lunch that feels both indulgent and refreshingly light.

Bacon and Chicken Fried Rice with Soy Sauce

Venturing into the kitchen tonight, I found myself craving something that bridges the comfort of home with the excitement of new flavors. This dish, a humble yet vibrant fusion, brings together the smoky depth of bacon with the tender succulence of chicken, all woven through the earthy grains of rice, kissed by the umami richness of soy sauce.

Ingredients

• 1 cup of long-grain white rice, fluffy and perfectly cooked
• 2 strips of thick-cut bacon, crisped and crumbled
• 1 boneless, skinless chicken breast, diced into bite-sized pieces
• 2 tablespoons of soy sauce, dark and glossy
• 1 tablespoon of vegetable oil, light and neutral
• 2 cloves of garlic, minced to release their pungent aroma
• 1/2 cup of frozen peas, a pop of sweetness and color
• 2 eggs, beaten until just blended
• 1/4 teaspoon of black pepper, freshly ground for a sharp bite

Instructions

1. Heat the vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced chicken breast to the skillet, cooking until golden brown and no longer pink inside, approximately 5 minutes. Tip: Resist the urge to stir too often for a better sear.
3. Push the chicken to one side of the skillet, adding the minced garlic to the cleared space. Sauté until fragrant, about 30 seconds, then mix with the chicken.
4. Stir in the cooked rice, crumbled bacon, and frozen peas, breaking up any rice clumps with the back of a spoon. Tip: Day-old rice works best for fried rice as it’s less sticky.
5. Pour the beaten eggs over the rice mixture, stirring constantly until the eggs are fully cooked and distributed throughout, about 2 minutes.
6. Drizzle the soy sauce evenly over the mixture, adding the black pepper, then toss everything together until uniformly coated. Tip: Adjust the heat to low if the skillet gets too hot to prevent burning.
7. Cook for an additional 2 minutes, allowing the flavors to meld, then remove from heat.

Combining textures that range from the crispness of bacon to the softness of eggs, this dish offers a symphony of flavors with every bite. Serve it straight from the skillet for a rustic touch, or garnish with thinly sliced green onions for a fresh contrast.

Bacon-Wrapped Chicken Tenders with Maple Glaze

Wandering through the kitchen on a quiet morning, the thought of combining the smoky depth of bacon with the tender simplicity of chicken tenders, all kissed by the sweet whisper of maple, feels like a comforting embrace.

Ingredients

• 8 chicken tenders, preferably organic and free-range
• 8 slices of thick-cut bacon, smoky and high-quality
• 1/4 cup pure maple syrup, dark and robust
• 1 tablespoon Dijon mustard, smooth and tangy
• 1/2 teaspoon smoked paprika, for a hint of warmth
• 1/4 teaspoon garlic powder, finely ground
• 1/4 teaspoon freshly ground black pepper, for a slight bite

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the maple syrup, Dijon mustard, smoked paprika, garlic powder, and black pepper until well combined. This will be your glaze.
3. Wrap each chicken tender with a slice of bacon, ensuring the bacon ends are tucked underneath to secure them during baking.
4. Place the bacon-wrapped tenders on the prepared baking sheet, spacing them evenly to allow for proper air circulation.
5. Brush each tender generously with the maple glaze, reserving half for later. Tip: Use a silicone brush for even application without wasting glaze.
6. Bake in the preheated oven for 20 minutes, then remove to brush with the remaining glaze. Tip: Flipping the tenders at this point ensures even cooking and crispiness on all sides.
7. Return to the oven and bake for an additional 10-15 minutes, or until the bacon is crispy and the chicken reaches an internal temperature of 165°F (74°C). Tip: Letting them rest for 5 minutes before serving ensures juiciness.

Now, the bacon-wrapped chicken tenders emerge from the oven with a glossy, caramelized exterior, the maple glaze having seeped into every nook, offering a perfect balance of sweet and savory. Serve them atop a bed of crisp greens for a contrast in textures, or alongside roasted sweet potatoes to echo the maple’s sweetness.

Bacon and Chicken Pot Pie with Flaky Crust

Moments like these call for comfort, for dishes that wrap you in warmth and nostalgia. This bacon and chicken pot pie, with its flaky crust, is a hug in a dish, perfect for when the air turns crisp and the leaves begin to whisper.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, cold and cubed
• 1/3 cup ice water, to bind the dough
• 1 cup cooked chicken, shredded and tender
• 1/2 cup bacon, crispy and crumbled
• 1 cup carrots, diced into small, sweet bites
• 1 cup peas, fresh or frozen, for a pop of color
• 1/2 cup celery, finely chopped for crunch
• 2 cups chicken broth, rich and flavorful
• 1/2 cup heavy cream, for velvety smoothness
• 1 tsp thyme, dried and fragrant
• Salt and pepper, to season with care

Instructions

1. Preheat your oven to 375°F, ensuring it’s perfectly heated for a golden crust.
2. In a large bowl, combine the sifted flour and cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together. Tip: Handle the dough as little as possible to keep it flaky.
4. Roll out the dough on a lightly floured surface to fit your pie dish, then chill in the refrigerator for 30 minutes to prevent shrinking.
5. In a skillet over medium heat, sauté the carrots, celery, and peas until just tender, about 5 minutes.
6. Add the shredded chicken, crumbled bacon, thyme, salt, and pepper to the skillet, stirring to combine.
7. Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer. Let it thicken slightly, about 10 minutes. Tip: The filling should coat the back of a spoon when ready.
8. Transfer the filling into the chilled pie crust, then cover with the remaining rolled-out dough. Crimp the edges to seal and cut a few slits on top for steam to escape.
9. Bake for 35-40 minutes, or until the crust is golden and the filling is bubbling. Tip: Place a baking sheet underneath to catch any drips.

You’ll know it’s ready when the crust shatters at the touch, revealing a creamy, hearty filling. Serve it with a side of crisp greens for a contrast in textures, or enjoy it as is, letting each bite take you back to simpler times.

Bacon and Chicken Stuffed Mushrooms

On a quiet evening, when the kitchen feels like a sanctuary, there’s something deeply comforting about preparing a dish that’s both elegant and hearty. These bacon and chicken stuffed mushrooms are a testament to the joy of simple ingredients coming together in perfect harmony.

Ingredients

• 12 large, firm white mushrooms, stems removed and reserved
• 1 cup cooked chicken, shredded into tender, bite-sized pieces
• 4 strips of crispy bacon, crumbled into smoky bits
• 1/2 cup cream cheese, softened to a smooth consistency
• 1/4 cup grated Parmesan cheese, with a sharp, nutty aroma
• 1 tbsp fresh parsley, finely chopped for a burst of color and freshness
• 1 tsp garlic powder, for a warm, aromatic depth
• 1/2 tsp onion powder, adding a subtle sweetness
• 1/4 tsp black pepper, freshly ground for a hint of spice

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s perfectly heated for even cooking.
2. In a mixing bowl, combine the shredded chicken, crumbled bacon, cream cheese, Parmesan cheese, parsley, garlic powder, onion powder, and black pepper. Mix gently until all ingredients are evenly distributed.
3. Carefully spoon the filling into each mushroom cap, pressing lightly to ensure they’re generously stuffed without overflowing.
4. Arrange the stuffed mushrooms on a baking sheet lined with parchment paper, allowing a little space between each for air circulation.
5. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
6. Let them cool for a few minutes before serving; this rest period allows the flavors to meld beautifully.

Perfectly balanced, these stuffed mushrooms offer a delightful contrast between the juicy mushroom caps and the rich, savory filling. Serve them atop a bed of crisp greens for an elegant appetizer, or alongside a glass of chilled white wine for a simple yet sophisticated snack.

Bacon and Chicken Tacos with Avocado Crema

On a quiet evening, when the kitchen feels like a sanctuary, there’s something deeply comforting about preparing a meal that’s both hearty and vibrant. These bacon and chicken tacos, crowned with a smooth avocado crema, are a celebration of textures and flavors that come together in a simple, yet profound way.

Ingredients

• 1 lb boneless, skinless chicken thighs, tender and juicy
• 6 strips thick-cut bacon, smoky and crisp
• 1 ripe avocado, creamy and lush
• 1/2 cup sour cream, tangy and smooth
• 1 lime, freshly squeezed for its zesty brightness
• 1/2 tsp cumin, earthy and warm
• 1/4 tsp salt, finely ground
• 8 small corn tortillas, warm and pliable
• 1/4 cup cilantro, fresh and fragrant
• 1/2 cup red onion, thinly sliced for a sharp crunch

Instructions

1. Preheat your skillet over medium heat and cook the bacon until it’s crispy and golden, about 4 minutes per side. Transfer to a paper towel-lined plate to drain.
2. In the same skillet, add the chicken thighs and cook until they’re golden brown and reach an internal temperature of 165°F, about 6 minutes per side. Let them rest before slicing thinly.
3. While the chicken cooks, blend the avocado, sour cream, lime juice, cumin, and salt in a blender until the crema is smooth and velvety.
4. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, just until they’re soft and slightly charred.
5. Assemble the tacos by layering slices of chicken and crumbled bacon on each tortilla. Drizzle generously with the avocado crema and top with red onion and cilantro.

Layers of smoky bacon and tender chicken meld beautifully with the cool, creamy avocado crema, while the red onion adds a welcome bite. Serve these tacos with an extra lime wedge on the side for those who love an extra zing, turning each bite into a bright, flavorful experience.

Bacon and Chicken Pizza with Mozzarella

Dusk settles softly outside, and the kitchen fills with the comforting aroma of sizzling bacon and golden crust. This bacon and chicken pizza with mozzarella is a hearty embrace on a plate, blending smoky, savory, and creamy flavors in every bite.

Ingredients

• 1 pre-made pizza dough (store-bought or homemade, soft and pliable)
• 1/2 cup rich tomato sauce (slow-simmered with garlic and herbs)
• 1 cup shredded mozzarella cheese (creamy and mildly tangy)
• 1/2 cup cooked chicken breast (juicy and tender, diced)
• 4 strips of bacon (crispy and smoky, crumbled)
• 1 tbsp extra virgin olive oil (fruity and aromatic)
• 1/2 tsp dried oregano (fragrant and earthy)
• 1/4 tsp crushed red pepper flakes (for a subtle heat)

Instructions

1. Preheat your oven to 475°F (245°C) to ensure a crispy crust.
2. Roll out the pizza dough on a floured surface to a 12-inch circle, aiming for an even thickness.
3. Brush the dough lightly with extra virgin olive oil to prevent sogginess and add flavor.
4. Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
5. Sprinkle the shredded mozzarella cheese over the sauce, covering it completely.
6. Distribute the diced chicken and crumbled bacon evenly over the cheese.
7. Season with dried oregano and crushed red pepper flakes for added depth.
8. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
9. Remove from the oven and let it rest for 2 minutes before slicing to allow the cheese to set.

Kindly savor the contrast of textures—the crisp crust against the gooey cheese, the smoky bacon with the tender chicken. Serve it with a side of fresh arugula dressed in lemon vinaigrette for a bright, peppery contrast.

Bacon and Chicken Kebabs with Teriyaki Sauce

Under the soft glow of the kitchen light, there’s something deeply comforting about threading chunks of chicken and strips of bacon onto skewers, a simple act that promises a meal rich in flavor and joy.

Ingredients

• 1.5 lbs of boneless, skinless chicken thighs, cut into 1-inch cubes
• 8 slices of thick-cut bacon, each slice cut into thirds
• 1/2 cup of homemade teriyaki sauce, glossy and slightly sweet
• 2 tbsp of rich extra virgin olive oil
• 1 tsp of finely ground black pepper
• 1/2 tsp of sea salt, flaky and bright

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large bowl, toss the chicken cubes with olive oil, black pepper, and sea salt until evenly coated.
3. Thread the chicken and bacon pieces onto skewers, alternating between them for a balanced flavor in every bite.
4. Brush each skewer generously with teriyaki sauce, reserving some for serving.
5. Place the skewers on the grill, cooking for 4-5 minutes on each side, or until the chicken is fully cooked and the bacon is crispy.
6. During the last minute of grilling, brush the skewers once more with teriyaki sauce for an extra layer of flavor.
7. Remove from the grill and let rest for 2 minutes before serving to allow the juices to redistribute.

The skewers emerge from the grill with a perfect char, the bacon’s smokiness complementing the chicken’s tenderness. Drizzle with the remaining teriyaki sauce and serve alongside a crisp, green salad for a meal that’s as visually appealing as it is delicious.

Summary

Absolutely delicious! This roundup of 18 savory bacon and chicken recipes offers something for every occasion, from cozy family dinners to festive gatherings. We hope these dishes inspire your next meal. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.