21 Delicious Bacon and Chicken Recipes for Every Occasion

Bacon and chicken—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 21 recipes are your ticket to deliciousness. From smoky to savory, each dish promises to bring joy to your table. Ready to explore these mouthwatering combinations? Let’s dive into the flavors that await!

Bacon Wrapped Chicken Breasts

Hey, you’re going to love this bacon-wrapped chicken breasts recipe. It’s juicy, flavorful, and surprisingly easy to make.

Ingredients

• 4 boneless, skinless chicken breasts
• 8 slices bacon
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts evenly with salt, black pepper, garlic powder, and paprika. Tip: Letting the chicken sit with the seasoning for 10 minutes enhances the flavor.
3. Wrap each chicken breast with 2 slices of bacon, ensuring the ends are tucked underneath to prevent unraveling.
4. Heat olive oil in an oven-safe skillet over medium-high heat.
5. Sear the bacon-wrapped chicken breasts for 2-3 minutes on each side, or until the bacon is crispy. Tip: Don’t overcrowd the skillet to ensure even cooking.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
7. Let the chicken rest for 5 minutes before serving to retain its juices.

The bacon adds a smoky crunch, while the chicken stays tender inside. Serve it over a bed of greens or with a side of roasted veggies for a complete meal.

Chicken Bacon Ranch Casserole

Dive into this comforting Chicken Bacon Ranch Casserole that’s perfect for those busy weeknights when you crave something hearty without the fuss.

Ingredients

• 2 cups cooked chicken, shredded
• 6 slices bacon, cooked and crumbled
• 1 cup ranch dressing
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1 (16 oz) package penne pasta, cooked

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish.
2. In a large bowl, mix the shredded chicken, crumbled bacon, ranch dressing, milk, garlic powder, onion powder, and black pepper until well combined.
3. Add the cooked penne pasta to the bowl and stir until the pasta is evenly coated with the mixture.
4. Transfer the mixture to the prepared baking dish and spread it out evenly.
5. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
6. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
7. Let the casserole sit for 5 minutes before serving to allow it to set slightly.

Hearty and flavorful, this casserole brings together the creamy tang of ranch with the smoky crunch of bacon. Serve it with a side of steamed veggies or a crisp salad for a complete meal that’s sure to please.

Bacon and Chicken Alfredo Pasta

Unbelievably creamy and packed with flavor, this Bacon and Chicken Alfredo Pasta is the ultimate comfort food. You’ll love how easy it is to whip up for a weeknight dinner that feels anything but ordinary.

Ingredients

• 8 oz fettuccine pasta
• 4 slices bacon, chopped
• 1 boneless, skinless chicken breast, cubed
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped parsley

Instructions

1. Bring a large pot of salted water to a boil. Add 8 oz fettuccine pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
2. In a large skillet over medium heat, cook 4 slices chopped bacon until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
3. In the same skillet, add 1 tbsp olive oil and 1 cubed chicken breast. Cook until the chicken is no longer pink inside, about 6-8 minutes. Remove chicken and set aside.
4. Add 2 cloves minced garlic to the skillet and sauté for 30 seconds until fragrant.
5. Pour in 1 cup heavy cream, stirring constantly, and bring to a simmer. Let it cook for 2 minutes to thicken slightly.
6. Stir in 1/2 cup grated Parmesan cheese until melted and smooth. Season with 1/4 tsp salt and 1/4 tsp black pepper.
7. Add the cooked pasta, chicken, and bacon back to the skillet. Toss everything together until well coated in the sauce.
8. Garnish with 1 tbsp chopped parsley before serving.

Kick back and enjoy the creamy, savory goodness of this dish, where the smoky bacon and tender chicken perfectly complement the rich Alfredo sauce. For an extra touch, serve it with a sprinkle of red pepper flakes or a side of garlic bread to soak up every last bit of sauce.

Grilled Chicken and Bacon Skewers

Craving something smoky, savory, and downright delicious? You’re in luck because these Grilled Chicken and Bacon Skewers are about to become your new favorite summer dish. Perfect for backyard BBQs or a simple weeknight dinner, they’re easy to make and packed with flavor.

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch cubes
• 8 slices bacon, cut into 1-inch pieces
• 1/4 cup olive oil
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. In a large bowl, whisk together olive oil, soy sauce, honey, garlic powder, and black pepper.
3. Add chicken cubes to the bowl, tossing to coat evenly. Let marinate for at least 15 minutes for deeper flavor.
4. Thread marinated chicken and bacon pieces alternately onto the soaked skewers.
5. Place skewers on the preheated grill. Cook for 10-12 minutes, turning every 3 minutes to ensure even cooking and prevent burning.
6. Check for doneness by cutting into a chicken piece; it should be white throughout with no pink.
7. Remove skewers from the grill and let rest for 2 minutes before serving.

Perfectly grilled, these skewers boast a juicy interior with a slightly crispy exterior. The bacon adds a smoky depth that pairs wonderfully with the sweet and savory marinade. Try serving them over a bed of rice or alongside a fresh salad for a complete meal.

Chicken Bacon Spinach Stuffed Shells

Very few dishes manage to hit the comfort food spot while still packing in the greens, but this one does just that. You’re going to love how the creamy filling and smoky bacon come together in these shells.

Ingredients

• 12 oz jumbo pasta shells
• 2 cups cooked chicken, shredded
• 6 slices bacon, cooked and crumbled
• 2 cups fresh spinach, chopped
• 15 oz ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup parmesan cheese, grated
• 1 egg
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 24 oz marinara sauce

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Boil the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
3. In a large bowl, mix together the shredded chicken, crumbled bacon, chopped spinach, ricotta, mozzarella, parmesan, egg, garlic powder, salt, and pepper until well combined.
4. Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
5. Fill each pasta shell with the chicken and spinach mixture, then place them seam side up in the baking dish.
6. Pour the remaining marinara sauce over the stuffed shells, then sprinkle with additional mozzarella and parmesan if desired.
7. Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
8. Let the stuffed shells sit for 5 minutes before serving to allow the filling to set.

So there you have it—creamy, cheesy, and packed with flavor, these stuffed shells are a surefire hit. Serve them with a crisp salad or garlic bread to round out the meal.

Bacon Chicken Cheese Quesadillas

Got a craving for something cheesy, meaty, and downright delicious? You’re in luck because these Bacon Chicken Cheese Quesadillas are about to become your new favorite quick meal. Perfect for any day of the week, they’re packed with flavor and ready in no time.

Ingredients

• 1 cup shredded cooked chicken
• 1/2 cup cooked bacon, crumbled
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 4 large flour tortillas
• 2 tbsp butter, melted
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. Preheat a large skillet over medium heat (350°F).
2. In a bowl, mix the shredded chicken, bacon, cheddar cheese, Monterey Jack cheese, garlic powder, and onion powder until well combined.
3. Brush one side of each tortilla with melted butter.
4. Place one tortilla, buttered side down, in the skillet.
5. Spread half of the chicken and cheese mixture evenly over the tortilla.
6. Top with another tortilla, buttered side up.
7. Cook for 3-4 minutes, or until the bottom tortilla is golden brown and crispy.
8. Carefully flip the quesadilla and cook for another 3-4 minutes on the other side.
9. Remove from the skillet and let it cool for a minute before slicing.
10. Repeat the process with the remaining tortillas and filling.

Here’s the deal: these quesadillas are irresistibly crispy on the outside, with a gooey, flavorful center that’s packed with smoky bacon and tender chicken. Serve them with a side of sour cream or guacamole for an extra kick, or cut them into smaller pieces for a party-friendly appetizer.

Chicken Bacon and Avocado Salad

Got a craving for something fresh yet satisfying? This Chicken Bacon and Avocado Salad is your go-to for a quick, delicious meal that’s packed with flavors and textures you’ll love.

Ingredients

• 2 cups cooked chicken, shredded
• 4 strips bacon, cooked and crumbled
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 cups mixed greens
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the mixed greens, shredded chicken, crumbled bacon, diced avocado, cherry tomatoes, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well blended.
3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: For the best flavor, let the salad sit for 5 minutes before serving to allow the dressing to meld with the ingredients.
4. Serve immediately. Tip: If you’re prepping ahead, keep the dressing separate and add it just before serving to keep the greens crisp.
5. For an extra crunch, sprinkle some toasted almonds or seeds on top before serving. Tip: Always use ripe avocados for the best texture and flavor.

Perfect for a light lunch or a hearty side, this salad boasts a creamy avocado, crispy bacon, and tender chicken combo that’s irresistibly good. Try serving it in a wrap or over a bed of quinoa for a fun twist.

Bacon and Chicken Stuffed Peppers

So, you’re looking for a dish that’s both hearty and a bit fancy without all the fuss? These bacon and chicken stuffed peppers are your answer. They’re packed with flavor, easy to make, and sure to impress.

Ingredients

• 4 large bell peppers
• 1 tbsp olive oil
• 1 lb chicken breast, diced
• 6 slices bacon, chopped
• 1 cup cooked rice
• 1/2 cup shredded cheddar cheese
• 1/4 cup green onions, sliced
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds. Brush the outside with olive oil and place them in a baking dish.
3. In a skillet over medium heat, cook the bacon until crispy. Remove and set aside.
4. In the same skillet, add the diced chicken, garlic powder, salt, and pepper. Cook until the chicken is no longer pink, about 5-7 minutes.
5. Mix the cooked chicken, bacon, rice, and green onions in a bowl. Stuff this mixture into the bell peppers.
6. Sprinkle the shredded cheddar cheese on top of each stuffed pepper.
7. Bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden.
8. Let them cool for 5 minutes before serving to allow the flavors to meld together beautifully.

When you bite into these peppers, you’ll get a perfect mix of smoky bacon, tender chicken, and melted cheese, all hugged by a sweet, soft pepper. Try serving them with a side of sour cream or a fresh salad for a complete meal.

Chicken Bacon and Broccoli Stir Fry

Now, who doesn’t love a quick, flavorful stir fry that’s packed with protein and veggies? This Chicken Bacon and Broccoli Stir Fry is your go-to for a busy weeknight, combining savory, smoky, and crisp textures in every bite.

Ingredients

• 1 lb chicken breast, sliced into thin strips
• 4 slices bacon, chopped
• 2 cups broccoli florets
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1/2 tsp red pepper flakes
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
2. Add chopped bacon to the skillet. Cook until crispy, about 5 minutes. Remove bacon and set aside, leaving the grease in the skillet.
3. In the same skillet, add the remaining 1 tbsp olive oil. Add chicken strips, garlic, red pepper flakes, and black pepper. Cook until the chicken is no longer pink, about 6-7 minutes.
4. Add broccoli florets to the skillet. Stir fry for 3-4 minutes until the broccoli is bright green and slightly tender.
5. Return the cooked bacon to the skillet. Add soy sauce, stirring everything together for 1 minute to combine the flavors.
6. Remove from heat and serve immediately.

The crispy bacon adds a smoky depth, while the broccoli brings a fresh crunch. Serve it over a bed of rice or noodles for a hearty meal that’s sure to satisfy.

Bacon Chicken Pot Pie

Craving something cozy yet impressive for dinner? This bacon chicken pot pie combines creamy filling, flaky crust, and smoky bacon for the ultimate comfort food.

Ingredients

• 2 cups cooked chicken, shredded
• 6 slices bacon, cooked and crumbled
• 1 cup frozen peas and carrots
• 1/2 cup unsalted butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 package (14.1 oz) refrigerated pie crusts

Instructions

1. Preheat your oven to 425°F.
2. In a large skillet, melt butter over medium heat. Stir in flour, salt, and pepper until smooth.
3. Gradually whisk in chicken broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Add chicken, bacon, peas, and carrots; remove from heat.
5. Unroll one pie crust into a 9-inch pie plate. Trim even with the edge.
6. Pour filling into crust. Unroll second crust over filling. Trim, seal, and flute edges. Cut slits in top.
7. Bake for 30-35 minutes or until crust is golden brown. Let stand for 10 minutes before serving.

Bursting with flavors, this pot pie offers a delightful contrast between the crispy crust and the creamy, savory filling. Serve it with a side of crisp green salad to balance the richness.

Chicken and Bacon Carbonara

Mmm, you know those nights when you crave something creamy, comforting, and a little indulgent? This Chicken and Bacon Carbonara is your answer, combining crispy bacon, tender chicken, and a silky sauce that clings to every strand of pasta.

Ingredients

– 8 oz spaghetti
– 2 large eggs
– 1/2 cup grated Parmesan cheese
– 4 slices bacon, chopped
– 1 boneless, skinless chicken breast, cubed
– 2 cloves garlic, minced
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
– 1/4 cup reserved pasta water

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/4 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. In the same skillet, add the cubed chicken, minced garlic, salt, and pepper. Cook until the chicken is no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. In a small bowl, whisk together the eggs and grated Parmesan cheese. Tip: Have this mixture ready before the pasta is done to ensure a smooth sauce.
5. Drain the pasta and immediately add it to the skillet with the chicken. Remove from heat.
6. Quickly pour the egg and cheese mixture over the hot pasta, tossing continuously to coat the pasta evenly. Tip: The residual heat will cook the eggs safely without scrambling them.
7. Add the reserved pasta water a little at a time until the sauce reaches your desired consistency.
8. Stir in the crispy bacon and serve immediately.
Lusciously creamy with a perfect balance of salty bacon and tender chicken, this dish is a weeknight hero. Try topping it with extra Parmesan and a sprinkle of fresh parsley for a pop of color and flavor.

Bacon Wrapped Chicken Tenders

Just when you thought chicken tenders couldn’t get any better, here comes bacon to wrap them up in deliciousness. Perfect for a quick dinner or a party appetizer, these bacon-wrapped chicken tenders are sure to be a hit.

Ingredients

• 1 lb chicken tenders
• 8 slices bacon
• 1/4 cup brown sugar
• 1 tbsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, salt, and black pepper.
3. Pat the chicken tenders dry with paper towels to ensure the seasoning sticks better.
4. Wrap each chicken tender with a slice of bacon, securing the ends with toothpicks if necessary.
5. Generously coat each bacon-wrapped tender with the seasoning mixture, pressing lightly to adhere.
6. Place the tenders on the prepared baking sheet, ensuring they’re not touching for even cooking.
7. Bake for 20-25 minutes, or until the bacon is crispy and the chicken reaches an internal temperature of 165°F.
8. Let them rest for 5 minutes before serving to allow the juices to redistribute.

Zesty and smoky with a hint of sweetness, these tenders are irresistibly juicy inside with a crispy bacon exterior. Serve them with a side of ranch or honey mustard for dipping, or slice them up for a killer salad topping.

Chicken Bacon and Mushroom Risotto

Oh, you’re going to love this Chicken Bacon and Mushroom Risotto. It’s creamy, flavorful, and just the thing to cozy up with on a chilly evening.

Ingredients

• 1 tbsp olive oil
• 4 slices bacon, chopped
• 1 lb chicken breast, diced
• 8 oz mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup white wine
• 4 cups chicken broth, warmed
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pan over medium heat. Add bacon and cook until crispy, about 5 minutes. Remove bacon and set aside, leaving the fat in the pan.
2. In the same pan, add diced chicken. Cook until no longer pink, about 5-7 minutes. Remove chicken and set aside with the bacon.
3. Add mushrooms to the pan. Cook until they release their moisture and start to brown, about 5 minutes. Remove mushrooms and set aside.
4. Add onion to the pan. Cook until translucent, about 3 minutes. Add garlic and cook for 1 more minute.
5. Stir in Arborio rice, coating it in the fat. Toast for 2 minutes until the edges become translucent.
6. Pour in white wine, stirring constantly until fully absorbed.
7. Begin adding warm chicken broth, one ladle at a time, stirring frequently. Wait until each ladle is absorbed before adding the next. This process should take about 20 minutes.
8. Once the rice is creamy and al dente, stir in the cooked chicken, bacon, mushrooms, Parmesan cheese, and butter. Season with salt and pepper.
9. Remove from heat and let sit for 2 minutes before serving.

Now, this risotto is luxuriously creamy with a perfect balance of smoky bacon, tender chicken, and earthy mushrooms. Try topping it with extra Parmesan and a sprinkle of fresh parsley for a pop of color.

Bacon and Chicken Jambalaya

Picture this: a hearty, flavorful dish that brings the comfort of Southern cooking right to your kitchen. You’re going to love how the smoky bacon and tender chicken come together in this jambalaya.

Ingredients

• 1 tbsp olive oil
• 1 cup diced bacon
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup diced onion
• 1 cup diced green bell pepper
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside.
2. In the same pot, add chicken pieces. Cook until browned on all sides, about 5 minutes. Remove chicken and set aside.
3. Add onion, bell pepper, celery, and garlic to the pot. Cook until vegetables are soft, about 5 minutes.
4. Stir in rice, smoked paprika, cayenne pepper, thyme, oregano, and bay leaf. Cook for 1 minute to toast the rice.
5. Pour in chicken broth and diced tomatoes. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
6. Return bacon and chicken to the pot. Stir well. Cover and cook for an additional 10 minutes, or until rice is tender and liquid is absorbed.
7. Remove bay leaf. Season with salt and pepper to taste.

Best served hot, this jambalaya is a perfect balance of smoky, spicy, and savory flavors. Try topping it with sliced green onions or a dollop of sour cream for an extra touch of freshness.

Chicken Bacon and Egg Breakfast Muffins

Breakfast just got a whole lot more exciting with these Chicken Bacon and Egg Breakfast Muffins. Perfect for those mornings when you’re craving something hearty but don’t have a lot of time, these muffins pack all your favorite breakfast flavors into one convenient bite.

Ingredients

• 1 cup cooked chicken, shredded
• 6 slices bacon, cooked and crumbled
• 6 large eggs
• 1/4 cup milk
• 1/2 cup cheddar cheese, shredded
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 350°F and grease a muffin tin with olive oil to prevent sticking.
2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
3. Evenly distribute the shredded chicken and crumbled bacon among the muffin cups.
4. Pour the egg mixture over the chicken and bacon in each cup, filling them about 3/4 full.
5. Sprinkle the shredded cheddar cheese on top of each muffin.
6. Bake for 20-25 minutes, or until the eggs are set and the tops are lightly golden.
7. Let the muffins cool in the tin for 5 minutes before removing. This helps them set and makes them easier to remove.

Zesty and satisfying, these muffins have a fluffy texture with crispy bacon bits and melty cheese in every bite. Serve them warm with a side of avocado or salsa for an extra kick.

Bacon Chicken and Cheese Stuffed Burgers

Just when you thought burgers couldn’t get any better, here comes a game-changer. Imagine juicy chicken, crispy bacon, and melted cheese all stuffed inside a savory burger patty. It’s the kind of meal that turns a regular dinner into a celebration.

Ingredients

• 1 lb ground chicken
• 4 slices bacon, cooked and crumbled
• 1/2 cup shredded cheddar cheese
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your grill or skillet to medium-high heat, about 375°F.
2. In a large bowl, mix the ground chicken, Worcestershire sauce, garlic powder, salt, and pepper until well combined.
3. Divide the mixture into 4 equal portions. Flatten each portion into a thin patty.
4. Sprinkle the crumbled bacon and shredded cheddar cheese evenly over two of the patties.
5. Place the remaining two patties on top of the cheese and bacon-covered ones. Pinch the edges to seal the stuffing inside.
6. Brush each stuffed burger with olive oil to prevent sticking.
7. Grill or cook in the skillet for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
8. Let the burgers rest for 5 minutes before serving to keep them juicy.

These burgers are a masterpiece of textures and flavors, with the crispy bacon and melted cheese creating a surprise in every bite. Try serving them on toasted brioche buns with a side of sweet potato fries for the ultimate comfort meal.

Chicken Bacon and Sweet Potato Hash

Looking for a hearty, flavorful dish that’s perfect for any meal of the day? You’ve got to try this Chicken Bacon and Sweet Potato Hash. It’s a delicious mix of savory and sweet that’ll keep you coming back for more.

Ingredients

• 2 cups diced sweet potatoes
• 1 tbsp olive oil
• 1/2 lb chicken breast, diced
• 4 slices bacon, chopped
• 1/2 cup diced onion
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp paprika

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add diced sweet potatoes to the skillet, cooking for 10 minutes until they start to soften, stirring occasionally.
3. Tip: Cover the skillet for the first 5 minutes to help the sweet potatoes cook faster.
4. Add chopped bacon to the skillet, cooking until crispy, about 5 minutes.
5. Remove bacon and set aside, leaving the grease in the skillet.
6. Add diced chicken breast to the skillet, seasoning with salt, pepper, garlic powder, and paprika. Cook until no longer pink, about 5 minutes.
7. Tip: Don’t overcrowd the skillet to ensure the chicken cooks evenly.
8. Add diced onion to the skillet, cooking until translucent, about 3 minutes.
9. Return the cooked bacon to the skillet, mixing all ingredients together. Cook for an additional 2 minutes to blend flavors.
10. Tip: For extra crispiness, press the hash down in the skillet and let it cook undisturbed for the last minute.

Finished with a golden crisp, this hash is a perfect balance of sweet and savory. Serve it topped with a fried egg for a breakfast twist or alongside a fresh salad for a lighter meal.

Bacon and Chicken Tacos

Ever find yourself staring into the fridge, wondering what to whip up for dinner that’s both easy and packed with flavor? These bacon and chicken tacos are your answer, combining the smoky goodness of bacon with the lean protein of chicken for a meal that’s sure to satisfy.

Ingredients

• 1 lb chicken breast, diced
• 6 slices bacon, chopped
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 8 small flour tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup sour cream
• 1/4 cup shredded cheddar cheese

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add diced chicken to the skillet, seasoning with chili powder, cumin, garlic powder, and salt. Cook for 5-7 minutes, until chicken is no longer pink. Tip: Don’t overcrowd the skillet to ensure even cooking.
3. Remove chicken from skillet and set aside.
4. In the same skillet, add chopped bacon. Cook until crispy, about 5 minutes. Tip: Drain excess fat for a lighter taco.
5. Return chicken to the skillet with bacon, stirring to combine. Cook for an additional 2 minutes to meld flavors.
6. Warm tortillas according to package instructions. Tip: A quick 10-second zap in the microwave wrapped in a damp paper towel keeps them soft.
7. Assemble tacos by dividing the chicken and bacon mixture among tortillas. Top with shredded lettuce, diced tomatoes, sour cream, and cheddar cheese.

Out of the ordinary, these tacos bring a crispy, smoky, and creamy texture all in one bite. Serve them with a side of lime wedges for an extra zing, or pile on the toppings for a loaded taco night experience.

Chicken Bacon and Corn Chowder

Mmm, there’s nothing like a warm bowl of chowder to make you feel all cozy inside, especially when it’s packed with the hearty flavors of chicken, bacon, and sweet corn. This Chicken Bacon and Corn Chowder is the perfect blend of creamy and crunchy, with a smoky depth that’ll have you going back for seconds.

Ingredients

• 2 tbsp olive oil
• 1 lb chicken breast, diced
• 6 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups chicken broth
• 2 cups corn kernels
• 1 cup heavy cream
• 2 medium potatoes, diced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp thyme

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat.
2. Add 1 lb diced chicken breast and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Remove chicken and set aside. In the same pot, add 6 slices chopped bacon and cook until crispy, about 5 minutes.
4. Add 1 diced medium onion and 2 minced garlic cloves to the bacon. Cook until onion is translucent, about 3 minutes.
5. Pour in 3 cups chicken broth, scraping the bottom of the pot to loosen any browned bits. Tip: This adds incredible flavor to your chowder.
6. Add 2 cups corn kernels, 1 cup heavy cream, 2 diced medium potatoes, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp thyme. Bring to a simmer.
7. Simmer for 20 minutes, or until potatoes are tender. Tip: Stir occasionally to prevent sticking.
8. Return the cooked chicken to the pot and heat through, about 2 minutes.

You’ll love the creamy texture of this chowder, with little pops of sweetness from the corn and a smoky kick from the bacon. Serve it with a sprinkle of fresh parsley or a side of crusty bread for dipping.

Bacon Wrapped Chicken Thighs with Honey Mustard

These bacon-wrapped chicken thighs with honey mustard are the perfect combo of savory and sweet. You’ll love how easy they are to make for a weeknight dinner that feels special.

Ingredients

• 4 chicken thighs, boneless and skinless
• 8 slices bacon
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix together the honey and Dijon mustard until well combined. Tip: For a smoother sauce, warm the honey slightly before mixing.
3. Season the chicken thighs evenly with salt and pepper.
4. Wrap each chicken thigh with 2 slices of bacon, ensuring the bacon ends are tucked under the thigh to secure them.
5. Brush each bacon-wrapped thigh generously with the honey mustard mixture. Tip: Save some of the mixture for basting during cooking.
6. Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes on each side until the bacon starts to crisp.
7. Transfer the chicken thighs to the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, basting halfway through with the remaining honey mustard mixture. Tip: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
8. Let the chicken rest for 5 minutes before serving.

Golden and crispy on the outside, these chicken thighs are juicy and flavorful inside. Serve them over a bed of greens or with roasted veggies for a complete meal.

Chicken Bacon and Brussels Sprouts Bake

Let’s face it, you’re always on the lookout for a dish that’s both hearty and easy to whip up after a long day. This Chicken Bacon and Brussels Sprouts Bake is your answer, combining savory flavors with minimal fuss.

Ingredients

• 1.5 lbs chicken breast, cubed
• 6 slices bacon, chopped
• 1 lb Brussels sprouts, halved
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup shredded Parmesan cheese

Instructions

1. Preheat your oven to 400°F and grease a large baking dish.
2. In a large bowl, toss the chicken cubes, bacon pieces, and Brussels sprouts with olive oil, garlic powder, salt, and pepper until evenly coated.
3. Spread the mixture in the prepared baking dish in a single layer for even cooking.
4. Bake for 25 minutes, then stir the ingredients to ensure they cook uniformly.
5. Sprinkle the Parmesan cheese over the top and bake for an additional 10 minutes, or until the chicken is cooked through and the cheese is golden.
6. Let the bake rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Golden and crispy on the top with tender chicken and sprouts underneath, this bake is a crowd-pleaser. Serve it straight from the dish for a rustic family-style meal that’s sure to impress.

Conclusion

Outstanding flavors await in these 21 bacon and chicken recipes, perfect for any gathering or cozy night in. We hope you’re inspired to whip up something delicious and share your culinary adventures with us. Don’t forget to leave a comment with your favorite dish and spread the love by pinning this article on Pinterest. Happy cooking!