18 Savory Chicken and Bacon Recipes for Every Occasion

Craving a meal that’s both indulgent and satisfying? Look no further than the irresistible duo of chicken and bacon! Whether you’re whipping up a quick weeknight dinner, hosting a cozy gathering, or just treating yourself to some comfort food, these 18 savory recipes have you covered. From creamy pastas to smoky grilled delights, get ready to fall in love with every bite. Let’s dig in!

Creamy Chicken and Bacon Pasta

This indulgent pasta dish combines tender chicken, crispy bacon, and a velvety garlic-parmesan sauce—comfort food at its finest!

Ingredients:

• 8 oz fettuccine (or pasta of choice)
• 2 boneless, skinless chicken breasts, sliced into strips
• 4 slices bacon, chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, cook bacon over medium heat until crispy (5–6 minutes). Transfer to a paper towel-lined plate, leaving 1 tbsp bacon fat in the pan.
3. Add olive oil to the skillet. Season chicken with 1/4 tsp salt and 1/8 tsp black pepper, then cook until golden and no longer pink (5–6 minutes per side). Remove and set aside.
4. In the same skillet, sauté garlic for 30 seconds until fragrant. Pour in heavy cream, scraping up any browned bits. Simmer for 2 minutes.
5. Stir in parmesan, remaining 1/4 tsp salt, and 1/8 tsp black pepper until the sauce thickens slightly (1–2 minutes).
6. Return chicken and bacon to the skillet, tossing with the sauce. Add cooked pasta and toss to coat. Garnish with parsley if desired.

The magic here? The bacon fat infuses the sauce with smoky depth, while the parmesan adds a nutty richness that clings perfectly to every noodle.

Tip: For extra flavor, reserve 1/4 cup pasta water to loosen the sauce if needed.

Chicken Bacon Ranch Casserole

This creamy, cheesy casserole combines all the crowd-pleasing flavors of chicken, bacon, and ranch into one easy weeknight dish—comfort food at its finest!

Ingredients:

• 2 cups cooked shredded chicken (rotisserie works great!)
• 6 strips bacon, cooked and crumbled
• 8 oz penne pasta, uncooked
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup ranch dressing
• 1/2 cup sour cream
• 1/4 cup milk
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
2. Cook penne according to package directions until al dente. Drain and return to pot.
3. To the pasta, add shredded chicken, crumbled bacon, 1/2 cup cheddar, 1/2 cup mozzarella, ranch dressing, sour cream, milk, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until fully combined.
4. Transfer mixture to the baking dish and top with remaining cheeses. Bake for 20 minutes until bubbly and golden.
5. Garnish with fresh parsley before serving.

The magic here? The ranch dressing melds with the melted cheeses to create a tangy, velvety sauce that clings to every bite. Leftovers reheat like a dream, too!

Tip: For extra crunch, sprinkle buttered panko breadcrumbs over the cheese before baking.

Grilled Chicken and Bacon Skewers

These skewers are a smoky, savory dream—juicy chicken wrapped in crispy bacon, with just the right char from the grill.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 8 oz thick-cut bacon, sliced in half crosswise
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp brown sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• Wooden or metal skewers (if using wooden, soak in water for 30 minutes)

Instructions:

1. Prep the chicken: In a bowl, toss chicken with olive oil, smoked paprika, garlic powder, brown sugar, salt, and black pepper until evenly coated.
2. Wrap the bacon: Fold each bacon slice in half, then wrap snugly around a piece of chicken. Thread onto skewers, leaving a little space between each piece.
3. Grill: Preheat grill to medium-high (about 400°F). Cook skewers for 12–15 minutes, turning every 3–4 minutes, until bacon is crisp and chicken reaches 165°F internally.
4. Rest & serve: Let skewers rest for 3 minutes before serving to lock in juices.

The magic here? The bacon bastes the chicken as it cooks, keeping every bite irresistibly moist. Serve with a squeeze of lemon for a bright finish.

Tip: For extra flavor, brush skewers with a little maple syrup during the last 2 minutes of grilling.

Chicken Bacon Alfredo Pizza

This creamy, smoky twist on pizza night combines tender chicken, crispy bacon, and rich Alfredo sauce for a decadent treat that’ll have everyone reaching for seconds.

Ingredients:

• 1 lb store-bought pizza dough (or homemade)
• 1 cup shredded cooked chicken
• 6 strips cooked bacon, crumbled
• 1 cup Alfredo sauce (jarred or homemade)
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prep dough: Preheat oven to 425°F. Roll out pizza dough on a floured surface to a 12-inch circle, then transfer to a greased baking sheet. Brush with 1 tbsp olive oil.
2. Layer sauce: Spread 1 cup Alfredo sauce evenly over the dough, leaving a 1/2-inch border. Sprinkle with 1 tsp garlic powder and 1/2 tsp dried oregano.
3. Add toppings: Scatter shredded chicken and crumbled bacon over the sauce, then top with 2 cups mozzarella and 1/4 cup Parmesan.
4. Bake: Bake for 18–20 minutes until crust is golden and cheese is bubbly. Garnish with fresh parsley.

The magic here? The Alfredo sauce soaks into the crust as it bakes, creating a luscious, almost lasagna-like base under all that cheesy goodness.

Tip: For extra crispiness, pre-bake the naked dough for 5 minutes before adding toppings.

Bacon-Wrapped Chicken Tenders

These bacon-wrapped chicken tenders are the ultimate crowd-pleaser—crispy, smoky, and packed with juicy flavor in every bite.

Ingredients:

• 1 lb chicken tenders (about 8 pieces)
• 8 slices bacon (thin-cut works best)
• 2 tbsp brown sugar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp salt

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, mix 2 tbsp brown sugar, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp black pepper, and 1/4 tsp salt.
3. Pat chicken tenders dry, then rub each with the spice mixture.
4. Wrap one slice of bacon snugly around each tender, stretching slightly if needed.
5. Arrange on the baking sheet, seam-side down, and bake for 20–22 minutes until bacon is crisp and chicken reaches 165°F.
6. Broil for 1–2 minutes for extra crispiness (watch closely!).

The magic here? The brown sugar caramelizes with the bacon fat, creating a sticky-sweet glaze that’s downright addictive. Serve with ranch or honey mustard for dipping.

Tip: For extra flavor, let the seasoned tenders sit for 10 minutes before wrapping with bacon.

Chicken and Bacon Stuffed Peppers

These hearty stuffed peppers are packed with smoky bacon, tender chicken, and melty cheese—a crowd-pleasing dinner that’s as easy to make as it is satisfying.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 tbsp olive oil
• 1/2 lb cooked chicken, shredded
• 4 slices bacon, cooked and crumbled
• 1 cup cooked white rice
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley (optional, for garnish)

Instructions:

1. Preheat oven to 375°F. Lightly brush the outside of the peppers with 1 tbsp olive oil and place them upright in a baking dish.
2. In a bowl, mix the shredded chicken, crumbled bacon, rice, 1/2 cup cheddar cheese, 1/4 cup sour cream, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
3. Spoon the filling into the peppers, packing gently. Cover the dish with foil and bake for 25 minutes.
4. Remove foil, sprinkle with remaining cheese, and bake uncovered for 10 more minutes until bubbly and golden.
5. Garnish with parsley (if using) and serve warm.

The crispy-edged bacon and creamy sour cream filling make these peppers irresistibly rich—perfect for a cozy weeknight meal that feels special.

Tip: For extra flavor, swap the white rice for wild rice or quinoa.

Chicken Bacon Spinach Salad

This hearty salad combines smoky bacon, tender chicken, and fresh spinach for a satisfying meal that’s packed with flavor and texture.

Ingredients:

• 2 boneless, skinless chicken breasts
• 6 slices bacon, chopped
• 6 cups fresh baby spinach
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat a large skillet over medium heat. Add the chopped bacon and cook for 6–8 minutes until crispy. Transfer to a paper towel-lined plate.
2. Season the chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. In the same skillet, add 1 tbsp olive oil and cook the chicken for 6–7 minutes per side until golden and cooked through. Let rest for 5 minutes, then slice.
3. In a small bowl, whisk together the remaining 1 tbsp olive oil, balsamic vinegar, and honey.
4. In a large bowl, toss the spinach, cherry tomatoes, red onion, and cooked bacon. Drizzle with the dressing and toss gently.
5. Top with sliced chicken and crumbled feta cheese.

The warm chicken and crispy bacon contrast perfectly with the cool, crisp spinach, while the honey-balsamic dressing ties everything together with a sweet-tangy kick.

Tip: For extra crunch, add a handful of toasted pecans or walnuts right before serving.

Chicken and Bacon Quesadillas

These quesadillas are the ultimate comfort food mashup—loaded with smoky bacon, tender chicken, and melty cheese for a crowd-pleasing bite every time.

Ingredients:

• 2 cups shredded cooked chicken
• 6 slices bacon, cooked and crumbled
• 1 1/2 cups shredded Monterey Jack cheese
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 4 large flour tortillas (10-inch)
• 2 tbsp unsalted butter, softened

Instructions:

1. In a bowl, toss the shredded chicken, crumbled bacon, Monterey Jack cheese, red onion, cilantro, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp garlic powder until evenly combined.
2. Heat a large skillet over medium heat. Spread 1/2 tbsp butter on one side of a tortilla, then place it butter-side down in the skillet.
3. Spoon half of the chicken mixture onto one half of the tortilla, fold it over, and press lightly. Cook for 3–4 minutes per side until golden and crisp, flipping once. Repeat with remaining tortillas and filling.
4. Let quesadillas rest for 1 minute before slicing into wedges. Serve warm.

The crispy exterior gives way to a gooey, smoky-sweet center—thanks to the bacon’s richness balancing the bright cilantro and spices.

Tip: For extra crunch, swap half the Monterey Jack with pepper jack cheese and add a drizzle of hot honey before serving.

Bacon and Chicken Stuffed Mushrooms

These savory stuffed mushrooms pack a double punch of smoky bacon and tender chicken, making them the ultimate crowd-pleasing appetizer.

Ingredients:

• 12 large cremini mushrooms (about 1.5 inches wide), stems removed and reserved
• 4 slices bacon, chopped
• 1 cup cooked shredded chicken
• 1/4 cup finely chopped mushroom stems
• 1/4 cup cream cheese, softened
• 2 tbsp grated Parmesan cheese
• 1 tbsp chopped fresh parsley
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Lightly brush mushroom caps with 1 tbsp olive oil and arrange on a baking sheet.
2. In a skillet over medium heat, cook 4 slices chopped bacon until crispy, about 5 minutes. Transfer to a bowl, leaving 1 tbsp bacon fat in the pan.
3. Add 1/4 cup chopped mushroom stems to the skillet and sauté for 3 minutes until softened. Remove from heat.
4. In a bowl, mix cooked bacon, mushroom stems, 1 cup shredded chicken, 1/4 cup cream cheese, 2 tbsp Parmesan, 1 tbsp parsley, 1/2 tsp garlic powder, and 1/4 tsp black pepper until combined.
5. Spoon filling into mushroom caps, pressing lightly. Bake for 18–20 minutes until tops are golden and mushrooms are tender.

The crispy bacon bits on top add a satisfying crunch against the creamy filling—these disappear fast at parties!

Tip: For extra browning, broil for 1–2 minutes at the end (watch closely!).

Chicken Bacon and Avocado Wraps

These wraps are the perfect balance of smoky, creamy, and fresh—ideal for a quick lunch or light dinner that feels indulgent without the fuss.

Ingredients:

• 2 large flour tortillas (10-inch)
• 1 cup shredded cooked chicken
• 4 strips bacon, cooked and crumbled
• 1 ripe avocado, sliced
• 1/4 cup shredded cheddar cheese
• 2 tbsp ranch dressing
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded romaine lettuce

Instructions:

1. Lay the tortillas flat and spread 1 tbsp ranch dressing evenly over each.
2. Divide the shredded chicken, crumbled bacon, avocado slices, and cheddar cheese between the tortillas, arranging them in the center.
3. Sprinkle each wrap with 1/4 tsp garlic powder, 1/8 tsp salt, and 1/8 tsp black pepper.
4. Top with shredded romaine lettuce.
5. Fold the sides of the tortillas inward, then roll tightly from the bottom to enclose the filling.
6. Slice in half diagonally and serve immediately.

The crispy bacon and cool avocado play off each other beautifully, while the ranch ties everything together with a tangy kick. No cooking required—just assemble and enjoy!

Tip: For extra crunch, lightly toast the tortillas in a dry skillet for 30 seconds per side before filling.

Chicken and Bacon Carbonara

This creamy, smoky twist on classic carbonara combines tender chicken and crispy bacon for a weeknight dinner that feels indulgent yet effortless.

Ingredients:

• 8 oz spaghetti
• 4 slices thick-cut bacon, chopped
• 1 boneless, skinless chicken breast, diced
• 2 cloves garlic, minced
• 2 large eggs
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1/4 cup chopped fresh parsley

Instructions:

1. Cook spaghetti according to package instructions. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, fry bacon in a large skillet over medium heat until crisp (5–6 minutes). Transfer to a paper towel-lined plate, leaving drippings in the pan.
3. Add chicken to the same skillet and cook until no longer pink (6–7 minutes). Stir in garlic and cook for 30 seconds until fragrant. Remove from heat.
4. In a bowl, whisk eggs, 1/2 cup Parmesan, 1/4 tsp black pepper, and 1/4 tsp salt.
5. Working quickly, toss hot drained pasta with the egg mixture, adding reserved pasta water 1 tbsp at a time until creamy. Fold in chicken, bacon, and parsley.

The magic here? The eggs create a velvety sauce without heavy cream—just silky strands of pasta coated in rich, savory goodness.

Tip: For extra flavor, use the pasta water immediately after draining—it helps emulsify the sauce.

Bacon-Wrapped Chicken Breasts

Juicy chicken breasts wrapped in crispy bacon—this dish is a crowd-pleaser that’s as simple as it is satisfying.

Ingredients:

• 4 boneless, skinless chicken breasts
• 8 slices bacon (thin-cut works best)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp honey (optional, for glaze)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with foil and lightly grease with 1 tbsp olive oil.
2. Pat chicken dry, then rub with remaining 1 tbsp olive oil. Sprinkle evenly with 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper.
3. Wrap each chicken breast with 2 slices of bacon, tucking the ends underneath. For extra crispiness, stretch the bacon slightly as you wrap.
4. Place on the prepared baking sheet. If using honey, brush lightly over the bacon.
5. Bake for 25–30 minutes, until bacon is crispy and chicken reaches 165°F internally. Broil for 1–2 minutes at the end if needed for extra browning.

The smoky bacon fat bastes the chicken as it cooks, keeping it tender while adding a savory crunch. Optional honey adds a subtle sweet contrast.

Tip: For even cooking, pound thicker chicken breasts to an even 1-inch thickness before wrapping.

Chicken Bacon and Sweet Potato Hash

This hearty hash is a one-pan wonder, packing smoky bacon, tender chicken, and caramelized sweet potatoes into every bite—perfect for lazy weekend brunches or quick weeknight dinners.

Ingredients:

• 4 slices thick-cut bacon, chopped
• 1 lb boneless, skinless chicken thighs, diced
• 2 medium sweet potatoes, peeled and diced (1/2-inch cubes)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Transfer to a paper towel-lined plate, leaving the drippings in the pan.
2. Add the diced chicken to the skillet and cook until browned and no longer pink, about 6–7 minutes. Remove and set aside with the bacon.
3. Heat olive oil in the same skillet. Add sweet potatoes, onion, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until potatoes are tender and lightly caramelized, about 12–15 minutes.
4. Stir in garlic, 1 tsp smoked paprika, and 1/2 tsp thyme; cook for 1 minute until fragrant.
5. Return the bacon and chicken to the skillet, tossing to combine and heat through, about 2 minutes. Garnish with fresh parsley.

The magic here? The bacon drippings infuse every ingredient with rich, savory depth—no fancy techniques required.

Tip: For extra crispiness, press the hash down lightly with a spatula during the last 2 minutes of cooking.

Chicken and Bacon Chowder

This rich, smoky chowder is comfort food at its finest—packed with tender chicken, crispy bacon, and a velvety potato base.

Ingredients:

• 4 slices thick-cut bacon, chopped
• 1 lb boneless, skinless chicken thighs, diced
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 3 cups russet potatoes, peeled and cubed
• 4 cups chicken broth
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a large pot over medium heat, cook bacon until crispy (5–6 minutes). Transfer to a paper towel-lined plate, reserving 1 tbsp bacon fat in the pot.
2. Add chicken to the pot and cook until no longer pink (5 minutes). Remove and set aside.
3. Sauté onion in the same pot until translucent (3 minutes). Add garlic and cook 30 seconds until fragrant.
4. Stir in potatoes, chicken broth, milk, heavy cream, smoked paprika, thyme, salt, and pepper. Bring to a simmer, then reduce heat to low. Cover and cook 15 minutes until potatoes are fork-tender.
5. Return chicken and half the bacon to the pot. Simmer uncovered 5 minutes to thicken slightly.
6. Ladle into bowls and top with remaining bacon and fresh parsley.

The magic here? Simmering the potatoes in broth and dairy creates a luscious texture without needing a roux.

Tip: For extra depth, swap 1 cup broth with 1 cup corn kernels (fresh or frozen) in step 4.

Chicken Bacon and Broccoli Bake

This creamy, cheesy bake combines tender chicken, crispy bacon, and fresh broccoli for a crowd-pleasing weeknight dinner that’s as easy as it is satisfying.

Ingredients:

• 2 cups cooked shredded chicken
• 6 slices bacon, cooked and crumbled
• 3 cups fresh broccoli florets
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. In a large bowl, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
3. Add shredded chicken, crumbled bacon, and broccoli florets to the bowl. Toss until evenly coated.
4. Transfer the mixture to the baking dish and sprinkle with 1 cup cheddar cheese and 1/2 cup Parmesan cheese.
5. Bake for 20–25 minutes until bubbly and the cheese is golden brown.

The magic here? The tangy creaminess from the mayo-sour cream mix balances the smoky bacon and sharp cheeses perfectly—no canned soup required!

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Chicken and Bacon Stuffed French Bread

This Chicken and Bacon Stuffed French Bread is the ultimate crowd-pleaser—loaded with melty cheese, smoky bacon, and tender chicken, it’s perfect for game day or a cozy family dinner.

• 1 large French bread loaf (about 16 inches long)
• 2 cups cooked shredded chicken
• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

1. Preheat oven to 375°F. Slice the French bread loaf horizontally and hollow out the center of both halves, leaving a 1/2-inch border.
2. In a bowl, mix shredded chicken, crumbled bacon, cheddar cheese, mozzarella cheese, mayonnaise, sour cream, garlic powder, smoked paprika, salt, and black pepper until fully combined.
3. Spoon the filling evenly into both bread halves, pressing lightly. Place the halves back together and wrap tightly in foil.
4. Bake for 20 minutes, then unwrap and bake for another 5–10 minutes until the cheese is bubbly and the edges are crisp.
5. Sprinkle with fresh parsley, slice, and serve warm.

The best part? The bread soaks up all the creamy, cheesy goodness while staying perfectly crisp on the outside—no soggy bites here!

Tip: For extra flavor, brush the hollowed-out bread with melted butter before adding the filling.

Chicken Bacon and Cheese Sliders

These sliders pack big flavor into every bite, with juicy chicken, crispy bacon, and melty cheese—perfect for game day or a quick weeknight crowd-pleaser.

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 6 slices bacon, cooked until crisp
• 6 slider buns (Hawaiian or potato rolls work great)
• 6 slices cheddar cheese
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tbsp olive oil
• Salt and black pepper, to taste

Instructions:

1. In a bowl, mix 1 tbsp mayonnaise, 1 tbsp Dijon mustard, 1 tsp garlic powder, 1 tsp smoked paprika, salt, and black pepper. Coat the chicken evenly with the mixture.
2. Heat 1 tbsp olive oil in a skillet over medium-high. Cook the chicken for 4–5 minutes per side until golden and cooked through (165°F internal temp).
3. Slice slider buns in half horizontally. Spread the remaining 1 tbsp mayonnaise on the bottom halves. Layer with chicken, 1 slice bacon per slider, and 1 slice cheddar cheese. Close with the top bun halves.
4. Wrap the assembled sliders in foil and bake at 350°F for 5–7 minutes until the cheese melts. Uncover and broil for 1–2 minutes for a toasty finish.

The smoky paprika and Dijon marinade give the chicken a punchy depth, while the foil-steamed buns stay irresistibly soft. Tip: For extra flavor, brush the buns with garlic butter before baking!

Chicken and Bacon Fried Rice

This Chicken and Bacon Fried Rice is a savory twist on the classic, packing smoky bacon and tender chicken into every bite—perfect for using up leftovers without sacrificing flavor.

• 2 cups cooked white rice (day-old works best)
• 2 slices thick-cut bacon, chopped
• 1 boneless, skinless chicken breast, diced
• 2 tbsp vegetable oil, divided
• 2 cloves garlic, minced
• 1/2 cup frozen peas and carrots, thawed
• 2 eggs, lightly beaten
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp black pepper
• 1 green onion, sliced (for garnish)

1. In a large skillet or wok, cook bacon over medium heat until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving drippings in the pan.
2. Add 1 tbsp vegetable oil to the pan, then sauté chicken until no longer pink, 5–6 minutes. Transfer to the plate with bacon.
3. Heat remaining 1 tbsp vegetable oil in the same pan. Add garlic and peas and carrots, stirring for 1 minute until fragrant.
4. Push veggies to one side, pour beaten eggs into the empty space, and scramble until just set, about 1 minute.
5. Add rice, breaking up clumps. Stir in soy sauce, sesame oil, and black pepper, tossing everything for 2–3 minutes until heated through.
6. Return bacon and chicken to the pan, mixing well. Garnish with green onion and serve hot.

The crispy bacon and sesame oil add a rich depth to this dish, while the scrambled eggs keep it light—no takeout needed!

Tip: For extra crunch, sprinkle with toasted sesame seeds right before serving.

Conclusion

With 18 delicious chicken and bacon recipes, there’s something here for every occasion—weeknight dinners, game-day snacks, or cozy weekend meals. We hope you find a new favorite! Don’t forget to leave a comment telling us which dish you loved most, and share this roundup with fellow foodies on Pinterest. Happy cooking!