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GET IT NOWAnything is better wrapped in bacon, don’t you think? Sure, I’ve done bacon wrapped chicken breasts, but my bacon wrapped chicken tenders from way back in 2017 take it up a notch with melty, gooey cheese inside! I used to wrap the cheese slices straight from the fridge, but the problem was, too much cheese ended up melting onto the pan. So recently, I’ve revamped the method to improve it. Make them with me and see the difference!
Why You Need My Bacon Wrapped Chicken Tenders Recipe
- Truly crispy bacon – One of the challenges of bacon wrapped anything is ensuring that the bacon crisps up by the time the food inside is cooked. So for these bacon wrapped chicken tenders, I’ve got an easy trick to ensure that it turns out crispy!
- Melty cheese and tangy BBQ sauce – You can definitely make these tenders without these add-ins, but I think the cheese and BBQ sauce tucked underneath the bacon makes them special. Plus, they help keep the chicken extra juicy!
- Perfect for any occasion – My bacon wrapped chicken tenders are always a crowd-pleaser, whether it’s a family dinner or a get-together. Everyone loves them… especially the kids!
Ingredients & Substitutions
Here I explain the best ingredients for my chicken tenders wrapped in bacon, what each one does, and substitution options. For measurements, see the recipe card.
- Chicken Tenderloins – Get packs with similar sized pieces, so they cook evenly. I prefer tenderloins because they get extra juicy and tender, but you can also just cut chicken breasts into strips.
- Bacon – Choose regular bacon (I prefer mine with no added sugar or nitrites), not thick-cut, which takes too long to crisp up.
- Cheese – I went with aged sharp cheddar cheese, because it pairs so well with the flavors, and let’s real, it’s what I had on hand. But feel free to use any hard cheese you love (avoid softer cheeses).
- Brining Liquid – You’ll need cool water and sea salt. This helps tenderize the chicken and keep it juicy, but see my tips below for other options.
- Spices – Garlic powder, paprika, and black pepper. Feel free to mix it up with your favorite spices, or use my poultry seasoning instead.
- BBQ Sauce – This is optional, but I got this idea from a reader comment and it’s amazing! I’ve made these bacon wrapped chicken tenders both with and without my sugar free BBQ sauce (feel free to use your favorite kind) underneath the cheese, and both are delicious in their own ways.
Sweet & spicy variation:
Instead of BBQ sauce, brush maple syrup or sprinkle with my Besti brown sweetener over the bacon after wrapping, along with a sprinkle of cayenne pepper or chili powder. It’ll caramelize beautifully and add a nice sweet kick!
How To Make Bacon Wrapped Chicken Tenders
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Freeze the cheese. Place the cheese pieces on a parchment-lined baking sheet and freeze until solid. Keep frozen until you’re ready to use them.
- Brine the chicken. Dissolve salt in a large bowl of water and submerging the tenderloins. Preheat your oven while the chicken brines.
- Partially cook the bacon. Arrange the bacon on a baking sheet with a rack in a single layer. Bake for about 8 minutes, until the bacon is partially cooked, but still very pliable. Set aside.
- Season the chicken. Remove the chicken from the water and pat dry. Season both sides with a mixture of garlic powder, paprika, and black pepper.
- Wrap the chicken tenders in bacon. Brush each chicken tenderloin with BBQ sauce, if you’re using it. Working quickly, add a piece of frozen cheese on top, then wrap with bacon. Place on a baking sheet, cheese and sauce side up, and tuck the bacon ends underneath.
- Pop in the oven. Just like my healthy chicken breast recipe, I bake bacon wrapped chicken tenders in the oven for a short time, at a high temperature, to keep them juicy. They are done when the bacon is crispy and the inside is cooked through — see my tips below.
My Recipe Tips
- Don’t cut the cheese too thin. I slice a standard block crosswise, making pieces about 3 inches long, 1 inch wide, and 1/4 inch thick. This size fits perfectly over the chicken tenders. Thin slices melt too fast and leak out.
- You only need to brine the chicken while cooking the bacon, but you can skip it if you like. Just season with 3/4 teaspoon of salt instead. Brining makes it juicier and doesn’t add extra time, though.
- Be careful not to crisp the bacon in the initial step. Pre-baking helps it get crispy (since it needs more time than chicken tenderloins), but if you bake it for too long, it won’t be flexible enough to wrap around the chicken. If it wraps but doesn’t stay wrapped, you can secure the ends with toothpicks.
- Take the cheese out of the freezer just before wrapping and work quickly. I mean really fast! If the cheese thaws too much, it’ll ooze out in the oven. Keeping it partially frozen helps it stay inside.
- Use a baking sheet with a rack. This is my favorite set. It’s completely nonstick and crisps the bacon perfectly, but even more important, the cheese fares better with it due to more even heating. I tried this without a rack, and it does work, but more of the cheese leaks out and the bacon comes out less crispy.
- The harder your cheese, the better. They won’t melt as fast. Aged sharp cheddar works great, and much better than softer cheddars.
- What if the cheese oozes out anyway? It’s totally fine. I made these bacon wrapped chicken tenders for years with the cheese coming out, and they were still delicious, even if less pretty.
- Use a meat thermometer. Double check that your chicken reaches an internal temperature of 165 degrees F to ensure it’s perfectly cooked. I love this thermometer because it beeps when it hits the right temp.
- For extra crispy bacon, place the tenders under the broiler for a couple of minutes. Keep an eye on them to avoid burning. The cheese might melt more, though.
- Can you cook them in the air fryer? Yes! The time is the same as my air fryer chicken tenders.
Storage & Meal Prep
- Store: Keep in an airtight container in the fridge for 3-4 days. Whip up my BBQ chicken salad with the leftovers!
- Meal prep: On weekends, I brine the chicken, partially cook the bacon, and freeze the cheese slices 24 hours in advance. Store the chicken and bacon in the fridge, and the cheese in the freezer, until you’re ready to bake.
- Reheat: Air frying at 350 degrees F is the best way to keep them extra crispy, but you can also use your oven.
- Freeze: After cooling, freeze the pieces in a single layer on a baking sheet. Once solid, transfer to a zip lock bag and store in the freezer for up to 3 months. I usually thaw chicken fully before reheating, for these bacon wrapped chicken tenders, I actually prefer to warm them from a half-thawed state, to keep more of the cheese inside.
Serving Ideas
You really just need some healthy side dishes and a dipping sauce to complete this delicious meal. Here are some ideas:
- Dipping Sauce – Enjoy your bacon wrapped chicken strips with extra BBQ sauce. If I skip the BBQ, I dip them in sugar-free honey mustard or my homemade ranch dressing.
- Fries & Potatoes – For a classic kid-friendly meal, you can’t go wrong with air fryer fries, but I also love healthier zucchini fries with marinara.
- Veggie Sides – Serve these tenders alongside fried brussels sprouts with bacon or my air fryer green beans. For a comforting side, try my cheesy zucchini casserole.
- Side Salad – You can’t go wrong with my fresh cucumber tomato salad, Caprese salad, or Greek salad.
More Bacon Wrapped Recipes
If you’re as crazy about bacon-wrapped food as I am, you’ll love these other tasty recipes:
Bacon Wrapped Chicken Tenders
By
My bacon wrapped chicken tenders are stuffed with cheddar cheese and tangy BBQ sauce, and crisped in the oven. So easy and flavorful!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Arrange the cheese pieces on a parchment paper lined baking sheet and freeze for at least 2 hours, until solid. Keep frozen until right before using. (You can do this ahead and transfer to a zip lock bag once they are solid.)
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Preheat the oven to 450 degrees F (232 degrees C). Set up an oven-safe rack fitted over a baking sheet (I use this set). (You can line the pan with foil before placing the rack if you like.)
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Fill a large bowl with water, add the salt, and stir to dissolve. Add the chicken tenderloins, making sure the water covers them. Set aside to brine.
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Arrange the bacon on the baking sheet in a single layer. Bake for about 8 minutes, until the bacon is partially cooked, but still very pliable. Set aside.
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Remove the chicken from the water and pat dry. Season both sides with garlic powder, paprika, and black pepper.
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Brush or spread the tops of the chicken tenderloins with BBQ sauce, about 1/2 tablespoon each. Remove the cheese from the freezer, and working quickly so that it doesn’t thaw, add a piece on each piece of chicken. Wrap a piece of bacon around each piece, and place onto the prepared baking sheet. Make sure the side that has cheese and BBQ sauce facing up, and tuck the ends of the bacon underneath.
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Bake for about 15 minutes, until the chicken is cooked through. If you like, place under the broiler for a couple of minutes to crisp up the bacon more.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 2-3 bacon wrapped chicken tenders, or 1/4 of the entire recipe
- Tips & substitutions: See the details in the post above! I’ve got tips to ensure that the cheese doesn’t ooze out too much, the chicken turns out juicy, and the bacon gets crispy. Plus, you can make a sweet and spicy variation.
- Dipping ideas: Serve with more BBQ sauce, or if you omit it, try my sugar-free honey mustard or ranch.
- Store: 3-4 days in the fridge.
- Meal prep: Brine the chicken, pre-cook the bacon, and freeze the cheese the day before.
- Reheat: Air fryer or oven at 350 degrees F.
- Freeze: Up to 3 months in the freezer. Thaw partially rather than fully before reheating, which keeps more of the cheese inside.
Nutrition info does not include the optional BBQ sauce. It will vary depending on the brand you use (or if you make my homemade BBQ sauce), too.
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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Bacon Wrapped Chicken Tenders
125 Comments
Qwerty
0Chicken, bacon, cheese YUM! Throw them on a bun, wrap in a tortilla or pita, and you have a fantastic sandwich. Cooked on a rack and everything was wonderful.
Theresa
0I also used sharp cheddar that I had and that didn’t melt all over. Perfect!
Theresa
0I put in a broiling pan and the grease could drip. I added some seasoning before wrapping with bacon and took someone else idea of adding some bbq sauce, I used Buffalo Wild Wings honey bbq. AMAZING! Thank you!
Diana
0This turned out great! Yes some of the cheese leaked out, but that’s to be expected. I baked at 400° instead of 450, so I added about 10 minutes to the cooking time and broiled for just a minute at the end. I seasoned the chicken with Montreal seasoning (hubby’s favorite) next time I think I’ll add some bbq under the cheese and see how that turns out. Thank you for the recipe! ?
Maya | Wholesome Yum
0I’m so glad you liked these, Diana! I find that a lower temp does make the cheese leak out more, so you can try 450 next time. I’ve also adjusted the method a bit to help with this. Thank you so much for the BBQ sauce idea, I tried this and loved it, and it’s actually now an optional ingredient in the recipe.
Linda
0Can u do these in the air fryer??
Maya | Wholesome Yum
0Hi Linda, Yes, you could do that. The cooking time will be faster, about 2-3 minutes for the bacon and 7-8 minutes for the bacon wrapped chicken tenders.
Barbara
0These tenders were AWESOME. You were right on the aged/harder cheese. I did cut them a little thicker also. The kids loved them as I did. Thank you.
Shanea Wilson
0Made these for supper, they’re amazing. Only thing I did differently was I put some Killer Hogs A.P. rub on 1 side of the tenders before the cheese, was so good.
Eileen
0All the cheese melted out into the pan making a soupy mess. I’ll eat it. Can’t afford to throw food away. But I’ll never make it again.
Maya | Wholesome Yum
0Hi Eileen, I’m sorry these tenders didn’t turn out as planned. I’ve added some tips to the post to help with this!
Susan
0These are okay but not something I’d make again. I did not put them under the broiler because a) I was using parchment paper under them and b) there were time constraints. For me, the flavor was nothing to write home about, and the bacon gives off a lot of grease that the cheese mostly melts into. I don’t think I would have liked these any better had I put them under the broiler.
Leia Gravett
0Boo! The cheese completely cooked out! How do you cook it where the cheese doesn’t cook out?!
Maya | Wholesome Yum
0Hi Leia, I’m sorry to hear your chicken tenders didn’t work out. I’ve added some tips to the post that should help for next time!
Robin J
0Lots of people refuse to eat my keto recipes but these are a crowd pleaser every time! I’ve used both cheddar and mozzarella. Even with cheese melting on to the pan, you can scoop it on top. I used parchment paper which makes for quick cleanup. Brining the chicken is a great tip to keep the chicken moist. Super easy and delicious.
Dianne
0I’ve made this a few times now, once with cheese, once without, my husband and I both enjoy it. The cheese disappears, so I’ll skip that step. Still delicious!
Maya | Wholesome Yum
0I’m glad you liked these, Dianne! Yes, you can skip the cheese, but I’ve updated the post to help you keep it inside. 🙂
Chavela
0This was so easy and delicious, I’ll be making it again. Thank you for this great recipe!
Also use parchment paper. I didn’t have any smoke.
Kelli Slaughter
0I made this last night with broccoli cheddar soup. It was so good my boys loved it, and it was quick and simple. I will be making this chicken probably alot. I give it a 5 star
Linny
0Quick and easy and tasty! I added a small amount of Italian herb mix to the chicken. Next time I’m going to try a little pesto
The cheese did melt out in a puddle but they were on a baking tray so no issue.
Laura
0Great recipe! Easy and delicious! Bonus, my toddler loved it too!!
Karen M
0Made with frozen chicken tenders and bacon, no cheese and just light salt and pepper on chicken. 400′ in air fryer for about 16 minutes.
Fantastic!!!
Debbie
0Hi there! this looks amazing and I am wondering how long you would cook it in the air fryer? I’m new to my air fryer still and am not sure how to convert most recipes still. Thanks!
Karen M
0I just make 2 tenders frozen, no cheese with the bacon in the air fryer. 400′ for about 16 minutes. Just lightly salted with pepper. Delicious
Maya | Wholesome Yum
0Hi Debbie, I have not tried making these in the air fryer, but it would probably work. I’d estimate 2-3 minutes for the bacon and then 7-8 minutes for the wrapped tenders.
Vicki
0Loved this. I used Costco chicken tenders and Costco pre-cooked bacon. Used thick sliced pre- sliced Cabot seriously Sharp Cheddar Cheese, lactose free. Cooked 16 min at 450.
Turned out amazing.
Stefanie
0This was a hit with my kids! My picky non-chicken eater asked for seconds. I used a block of Tillamook Cheddar cheese instead of presliced cheese. By cutting a thicker slice I lost less cheese to the bottom of the pan. I also used thick cut bacon so needed to add 3-4 minutes to my cooking time for the bacon to crisp up. Will definitely make this again.