Bacon Wrapped Chicken with Mushroom Gravy
Bacon-wrapped chicken with mushroom gravy combines the rich flavors of bacon, mushrooms, Swiss cheese, and more into one tasty entree. Today we bake it in a casserole dish with a side of skillet potatoes.
You’ll love this juicy chicken wrapped in crispy bacon. Comfort food like this is perfect to have on a cold day. In fact, it is one of our favorite chicken recipes to make in winter.
Why make this recipe?
- This is a simple recipe made with chicken breasts, mushrooms, and bacon. The chicken is wrapped in bacon and stuffed with cheese. Then, a creamy mushroom gravy is poured over and baked until golden and delicious.
- Also, this is baked in a casserole and can be served as a main course on its own. Some bread on the side for the mushroom gravy is all you need.
- And most of the ingredients in this recipe are simple and easy to find, and most are pantry staples.
Ingredients and substitutes
- Chicken – Use boneless, skinless chicken breasts for this recipe. Chicken thighs or legs need longer to cook, so they are best kept for other recipes. Since we roll the breast with cheese, thin-sliced breast works best rather than thick-cut breast. You can also use chicken tenders for this recipe.
- Bacon – I prefer to use lean bacon slices with less fat, so there is not too much excess fat in the casserole. Alternatively, you can drain the excess fat before adding the mushroom gravy.
- Mushrooms – Today, I am using just one type of mushrooms, but a combination of a variety of mushrooms is the best.
- Mustard – Adds a wonderful flavor when brushed on the bacon.
- Veggies – You can sprinkle some garlic powder on the chicken breast, but for the gravy, fresh garlic works best. The Spanish onions are cooked down and become sweet, which enhances the flavor of the gravy. And if you use brown or white onions, I suggest adding 1 tsp of brown sugar to the gravy.
- Flour – I’ve used all-purpose flour to help thicken the gravy. You can also use gluten-free flour.
- Cheese – I used Swiss cheese slices to wrap around the breast. But you can also add 1 tbsp of cream cheese instead. Freshly grated cheese works best for the gravy. Today, I am using Parmesan, Cheddar, and Gouda, but other types of cheese work too.
- Milk – I’m using whole milk of about 3.8%. You can substitute some of the milk with half and half for a richer gravy. I do not recommend low-fat milk or skimmed milk, as it may curdle or split in the gravy.
- Optional ingredients – You can sprinkle the chicken with 1/2 tsp of paprika or cayenne pepper and onion powder.
Step-by-step: Bacon-wrapped chicken
Bacon-wrapped chicken
- Preheat the oven to 375F/190C/ Gas Mark 5
- Breast – Slice each chicken breast into two, horizontally, so you have a total of 8 pieces. Pound each with a meat mallet to tenderize it. Season with salt and pepper.
- Cheese – Place each chicken piece on a flat surface and place a slice of cheese on it. Then, roll from one side to the other, making a small parcel.
Pro tip – Don’t overstuff the cheese, as it will ooze out during baking.
- Bacon – Then, wrap each chicken roll with a slice of bacon. Brush each roll with mustard paste.
Pro tip – You can also brush with some Sriracha for a little spice. - Bake – Place the rolls in a baking dish, seam side down. Place into the oven and partially bake for 15 minutes.
Pro tip – If you plan to serve the chicken wrapped in bacon on its own, bake it fully for 25 minutes.
Mushroom gravy
- Sauté – In a saute pan, over medium heat, add the butter and olive oil. Sauté the garlic and onions until the onions are translucent.
- Mushrooms – Add the sliced mushrooms and continue to saute on medium-high heat until they have reduced by half.
Pro tip – Do not season the mushrooms until they have reduced to half. - Gravy – Add the flour and saute for 2 minutes on medium heat. Then gradually add the milk in three batches, stirring constantly to prevent lumps. Cook the mushrooms in milk for 8 to 10 minutes until thickened.
Pro tip – Keep the heat on medium-low as needed to prevent the gravy from scorching at the bottom. - Cheese – Add the chicken bullion powder and three types of cheeses. Season with salt and pepper. Taste and adjust seasoning.
- Consistency – Add milk or water as needed to achieve a thick gravy that’s not too thick. Set aside until the chicken is ready.
Pro tip – The gravy will thicken as it continues to bake in the oven, and then when it cools after baking, so make sure it is not too thick.
Assemble
- Combine – Pour the mushroom gravy mixture over the partially baked chicken in bacon.
- Bake – Top with the grated cheese and continue to bake in the oven for another 15 minutes until lightly golden on the top and bubbling on the sides.
Pro tip – If the top gets too dark too quickly, tent it with a foil. Alternatively, if necessary, place under the broiler for the last 5 minutes.
- Chicken Cordon Bleu
- Baked Boneless Chicken Thighs
- Honey Mustard Chicken
- Stuffed Pesto Chicken Breast
- Balsamic Chicken
- Sheet Pan Shawarma Chicken
Frequently asked questions
How long will this chicken keep?
This bacon-wrapped chicken will keep in an airtight container in the refrigerator for a few days. You can even freeze it for a month. Thaw overnight in the fridge for best results.
What side dish do you serve with this chicken?
This chicken goes well with roasted potatoes, rice pilaf, as well as veggies like Garlic Sauteed Broccoli with Cranberries or sauteed mushrooms, Sauteed Asparagus Recipe.
What is the best sauce for this chicken?
This chicken can be served on its own. But I love to serve it with mushroom gravy or a cheese sauce. The wonderful melty cheese is moist and wonderful. You can also serve it with a white sauce, hollandaise sauce, mushroom sauce, or beer sauce.
Bacon Wrapped Chicken with Mushroom Gravy
Bacon Wrapped Chicken with mushroom gravy combines the rich flavor of bacon, mushrooms, Swiss cheese, and more into one tasty entree. Today we bake it in a casserole dish with a side of skillet potatoes.
Video
Ingredients
- 1½ lb (700 g) chicken breast 4 breast split into 8 horizontally
- 4 slices Swiss cheese each divided into two
- ½ tsp Kosher salt
- ½ tsp Black pepper
- 8 slices (200 g) Bacon
- 2 tbsp Mustard paste
Mushroom gravy
- 1 tbsp Olive oil
- 2 tbsp Unsalted butter
- 2 small Garlic cloves
- ½ small Spanish onion finely diced
- 1 lb (450 g) Mushrooms sliced
- 2 tbsp Flour all-purpose or similar
- 2 cups (473 ml) Whole milk
- ½ tsp Kosher salt
- 1 tbsp Chicken bullion powder or 1/2 cube
- ¼ cup (25 g) Grated Parmesan
- ½ cup (55 g) Grated Cheddar
- ½ cup (55 g) Grated white cheese I used Gauda
Casserole
- ½ cup (55 g) Grated cheese I used more Parmesan, Cheddar and Gauda. But Mozzarella works too.
Method
Bacon wrapped chicken
- Preheat the oven to 375F/190C/ Gas Mark 5
- Breast – Slice each chicken breast into two horizontally so you have a total of 8. pieces. Pound each with a meat mallet to tenderize it. Season with salt and pepper.1½ lb chicken breast , ½ tsp Kosher salt, ½ tsp Black pepper
- Cheese – Place each chicken piece on a flat surface and place a slice of cheese on it. Then, roll from one side to the other making a small parcel. Pro tip – Don't overstuff the cheese as it will ooze out during baking.4 slices Swiss cheese
- Bacon – Then, wrap each chicken roll with a slice of bacon. Brush each roll with mustard paste. Pro tip – You can also brush with some Sriracha for a little spice.8 slices Bacon , 2 tbsp Mustard paste
- Bake – Place the rolls in a baking dish seam side down. Place into the oven and partially bake for 15 minutes. Pro tip – If you plan to serve the chicken wrapped in bacon on its own, bake it fully for 25 minutes.
Mushroom gravy
- Saute – In a saute pan, over medium heat, add the butter and olive oil. Saute the garlic and onions until the onions are translucent.1 tbsp Olive oil , 2 tbsp Unsalted butter, 2 small Garlic cloves , ½ small Spanish onion
- Mushrooms – Add the sliced mushrooms and continue to saute on medium-high heat until they have reduced by half. Pro tip – Do not season the mushroom until they have reduced to half.1 lb Mushrooms
- Gravy – Add the flour and saute for 2 minutes on medium heat. Then, gradually add the milk, in three batches, making sure to stir constantly to prevent lumps. Cook the mushrooms in milk for 8 to 10 minutes until thickens.Pro tip – Keep the heat to medium-low, as necessary, to prevent the gravy from scorching at the bottom.2 tbsp Flour, 2 cups Whole milk
- Cheese – Add the chicken bullion powder and three types of cheeses. Season with salt and pepper. Taste and adjust seasoning.1 tbsp Chicken bullion powder, ¼ cup Grated Parmesan, ½ cup Grated Cheddar , ½ cup Grated white cheese, ½ tsp Kosher salt
- Consistency – Add milk or water if necessary to ensure you have a thick gravy that's not too thick. Set aside until the chicken is ready.Pro tip – The gravy will thicken as it continues to bake in the oven, and then, when it cools after baking, so make sure it is not too thick.
Assemble
- Combine – Pour the mushroom gravy mixture over the partially baked chicken in bacon.
- Bake – Top with the grated cheese and continue to bake in the oven for another 15 minutes until lightly golden on the top and bubbling on the sides. Pro tip – If the top gets too dark too quickly, tent with a foil. Alternatively, if necessary place under the broil for the last 5 minutes.½ cup Grated cheese
Notes
- Use thin slices of chicken breast or tenders otherwise, the roll will open during baking.
- Do not use too much cheese inside the chicken otherwise, it will ooze out doing baking.
- Use lean bacon or drain excess fat before adding the mushroom gravy.
- You can also cook this bacon-wrapped chicken on a rimmed baking sheet for 25 minutes. You can then serve the mushroom gravy on the side or simply glaze the chicken with pan dripping.
- This chicken can also be made in the air fryer at 400F/200C for 25 minutes.
- When cooked the internal temperature of the chicken on an instant food thermometer is 165F
Nutrition
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Amazing flavour! Loved every bite and wish there was more when it was all gone. Sign of a great recipe.
This is such a comforting and flavourful winter dish. It look and sounds amazing!
This recipes looks amazing! love all the flavors going on in this recipe. The idea of wrapping the chicken in bacon is a great combination.
What a deliciious combination of flavours. We had this chicken for lunch today. It was a big hit. I served it with hasselback potatoes!