This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Smothered Bacon Chicken

Read Reviews (196)

"This recipe is quick, simple and good. It can be made low fat with a few simple substitutions: 1) One piece of bacon per breast; 2) One half can of low fat cream of mushroom soup 3) Four ounces of low fat/fat free sour cream." — Abby Thralls

Ingredients Edit and Save

Watch video tips and tricks

Chef John's Chicken and Mushrooms

Spicy Garlic Lime Chicken

Exotic Pomegranate Chicken

Oven-Fried Chicken II

How to Make Chicken Cacciatore

Baked Garlic Parmesan Chicken

Bacon Ranch Chicken Skewers

Bacon Jack Chicken Sandwich

Prosciutto-Wrapped Stuffed Chicken Breasts

All about Cream

How to Bone a Chicken Breast

Original recipe makes 2 servings Change Servings

2 skinless, boneless chicken breast halves
4 slices bacon

8 ounces sour cream
1 (10.75 ounce) can condensed cream of mushroom soup

Check All Add to Shopping List

Directions

Preheat oven to 350 degrees F (175 degrees C).
Wrap each chicken breast in 2 strips of bacon and place in a glass 9x13 inch baking dish.
In a small bowl, mix the sour cream and soup. Cover the chicken with the sour cream/soup mixture and bake uncovered in the preheated oven for 40 to 50 minutes or until slightly brown on top. Let cool and serve on top of hot, cooked rice if desired.

Kitchen-Friendly View

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Feb 25, 2007

DEEELISH, WE WILL PUT THIS ON THE FAV. LIST. I ADDED FRESH MUSHROOMS TO PAN (NOT ON TOP OF CHICKEN)BEFORE ADDING SOUP MIXTURE. I ADDED MINCED GARLIC,SALT,PEPPER,AND GRATED PARMESAN CHEESE TO SOUP MIXTURE BEFORE COVERING CHICKEN. I ALSO SERVED IT ON EGG NOODLES. THE CHICKEN WAS SO TENDER AND MOIST WE DID NOT EVEN HAVE TO DIRTY A KNIFE. BAKED FOR 35MIN AT 350 THEN 400 FOR 15MIN AS OTHERS HAD SUGGESTED

—angi

See full review »

Most Helpful Critical Review

Jan 21, 2004

Although tender, the taste in the sauce was terrible. Tasted like straight mayonaise, despite the garlic powder and Worcestshire that I added. Will not make again.

—MARY081101

See full review »

244 Ratings

See other versions of this recipe!

Feb 01, 2007

This was very good and very simple to make. I used cream of mushroom with roasted garlic instead of the plain kind and I also used only half of the required sour cream (we're not a big fan of it). Also, instead of using the bacon pieces as a wrap, I cooked them in a pan with some sliced mushrooms while the chicken was baking and then put the crumbled bacon pieces and mushrooms on top of the chicken along with shredded parmesan cheese about 10-15 minutes before the chicken was done and then finished cooking. Served over white rice. Very delicious. Will definitely make again.

—TropicAnna

See full review »

Nov 18, 2008

This had really good flavor, but I just couldn't get over the bites of bacon that were really limp, for lack of a better word. I precooked the bacon for a minute in the microwave, then wrapped around the chicken. The texture of uncrisped bacon is really unappealing to me. I loved the flavors and how moist the chicken was though. I put sliced mushrooms on the bottom of the dish, then the chicken, then covered in the sauce. Served over egg noodles. Thanks :)

—CookinBug

See full review »

Feb 05, 2008

This was a very good basic recipe that I think can be altered to a lot of different tastes. I made a few changes: one was to pre-cook the bacon, added a dash of Worchestershire sauce and then some Cheddar cheese the last 5 min of baking. I also put a layer of frozen peppers/onions under the chicken and used 4 chicken breasts instead of 2. The chicken was so tender! You could easily make this with chicken gravy instead of the soup/sour cream or you could use the original recipe and add some chili powder and top with salsa for Mexican flavor. I will definitely be making this again!

—Cara M.

See full review »

Jan 21, 2004

I enjoyed this recipe. I did rub brown sugar and pepper the bacon, as the other reviewer suggested, and it made all the difference. The only thing I would do differently, is maybe fry the bacon until most of the fat is rendered, but not before it becomes crisp (let it cool, then rub brown sugar and pepper it). I would also broil the chicken at the end for a few minutes so the bacon taste would come out more.

—SLEEPYCAT

See full review »

May 05, 2008

this was very good and my vey picky boyfriend loved it! i made a few changes though. i flattened the chicken breast and rolled the precooked bacon inside the chicken. then to the cream of mushroom soup mixture i added about 3 tablespoons of dry ranch dressing mix. very good, one of very few recipes ive made that ended with NO leftvers.

—mistycolleen

See full review »

Jun 17, 2006

this is a very delicious meal! my family loved it so much! i did put brown sugar and pepper on the bacon before wrapping it on the chicken. Also, i only put 2/3 cups of sour cream and after the 40 min, 350 degrees cooking i did baked it at 400 degrees for 10 more mins as suggested in the reviews... it turned out really good! if you prefer a cripy bacon, i suggest you put the bacon-wrapped chicken, without the sauce,in the microwave for 2.5 minutes or more, depending on how crispy you want it and they serve it with the sauce.

—Armalyn

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Bacon Chicken I

Bacon Chicken II

Spinach and Bacon Chicken

Bacon Wrapped Chicken

Barbeque Bacon Chicken Bake

Chicken Walnut Cheese Wrapped in Bacon

Chicken Breast Stuffed with Spinach Blue Cheese and Bacon

Apple Bacon Baked Chicken

Bacon Wrapped Pesto Chicken

Bacon Mushroom Chicken

ADVERTISE WITH US

Nutrition

Calories
759 kcal
38%

Carbohydrates
15.5 g
5%

Cholesterol
157 mg
52%

Fat
59.5 g
92%

Fiber
0 g
0%

Protein
39.8 g
80%

Sodium
1587 mg
63%

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

Nutritional Information

Smothered Bacon Chicken

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 759
Calories from Fat: 535

% Daily Value *
Total Fat 59.5g 92 %
Saturated Fat 25.7g 129 %
Cholesterol 157mg 52 %
Sodium 1587mg 63 %
Potassium 676mg 19 %
Total Carbohydrates 15.5g 5 %
Dietary Fiber 0g 0 %
Protein 39.8g 80 %
Sugars 2.4g
Vitamin A 17 %
Vitamin C 4 %
Calcium 21 %
Iron 29 %
Thiamin 37 %
Niacin 182 %
Vitamin B6 49 %
Magnesium 21 %
Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.