Apple Bacon Baked Chicken Recipe - Allrecipes.com
Apple Bacon Baked Chicken Recipe
  • READY IN 3+ hrs

Apple Bacon Baked Chicken

Recipe by  

"This is a nice spin on traditional baked chicken and apples - bacon makes it that much better! This recipe can be easily adapted for the fall fruits or veggies you have on hand, and is delicious served with mashed sweet potatoes."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    3 hrs 15 mins

Directions

  1. Soak cranberries in apple cider in a bowl until cranberries are rehydrated, 2 to 6 hours.
  2. Preheat oven to 425 degrees F (220 degrees C). Coat bottom of a baking dish with olive oil.
  3. Arrange chicken breasts in the prepared baking dish; sprinkle with salt and black pepper.
  4. Whisk mustard and applesauce together in a small bowl; spoon over chicken breasts. Lay two half-slices of bacon atop each chicken breast. Arrange apples and onions around chicken. Add cranberries, pouring any remaining apple cider over chicken. Cover dish with aluminum foil.
  5. Bake in the preheated oven for 40 minutes. Remove aluminum foil and continue baking until bacon is crisp and chicken breasts are no longer pink in the center and the juices run clear, about 20 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Footnotes

  • Cook's Note:
  • Suggested additions/substitutions: McIntosh apples, Bartlett pears, and sweet potatoes would all work in this dish. You could substitute apple, cranberry, or even grape juice for cider, or use fresh cranberries and skip the cider soak.
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Reviews More Reviews

Sep 14, 2012

I think that the core of the recipe is really good. I just made the recipe and it came out pretty tasty. I didn't have any apples on hand and I hate onions, so I left them out. Used apple juice instead of cider. I really liked how the dish turned out. Chicken was really tender. Juice and cranberries added just enough sweetness. Bacon did better crisping up under the broiler, so I did broil it for about 3 minutes. Next time I might try using fresh or frozen cranberries and see if there is a major difference. I must say that you must like mustard for this dish. If you have a child or guest who doesn't like mustard, then they probably wouldn't like it. I'm thinking about trying this recipe with pork chops or pork tenderloin.

 
Aug 21, 2014

The chicken was really tender but we thought there was too much mustard. The apples and bacon were both soggy too. Definitely wouldn't make again.

 

5 Ratings

Sep 24, 2013

This recipe is really, really good. I did make one big change, and that's using a cinnamon pear balsamic vinegar instead of mustard. That made it amazing--my kids and I ate it right up. I also used boneless, skinless thighs with the one chicken breast I had defrosted, and they cooked down to falling apart. Being out of applesauce, I just put some fresh apples in my Ninja and blended them up with the vinegar, and I think it was more than the half cup of applesauce, but it ended up being amazing. One other change I recommend: skip the bacon. You really don't need it, and it just doesn't add enough flavor to justify the cost.

 
Feb 21, 2013

Chicken turned out very favorful. Apples were too mushy though. There is no need to soak the cranberries for hours - I started soaking them as I cooked the bacon and had it all in the oven 20 minutes later, and they were totally juicy when they came out.

 
Nov 30, 2012

This recipe was pretty good. It had a good balance of sweet and savory. I added sweet potato and apple to the dish, but only half of one onion. Two onions seemed like a lot of onion. I did not use cranberries because I cannot get them where I live. So, instead of adding juice to the dish, I added extra home made apple sauce. It was pretty good. I would make it again.

 

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Nutrition

  • Calories
  • 371 kcal
  • 19%
  • Carbohydrates
  • 37.2 g
  • 12%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 30.7 g
  • 61%
  • Sodium
  • 760 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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