Bacon Wrapped Chicken Sheet Pan Dinner | Giant National Capital Barbecue Battle

Bacon Wrapped Chicken Sheet Pan Dinner


  • 4 boneless, skinless chicken breasts
  • 12-16 strips of bacon
  • 1 lb. of green beans, halved
  • 1 pint cherry tomatoes
  • 1 red bell pepper, sliced
  • 2 Tbsp. olive oil
  • Salt
  • Pepper
  • Duke’s Hickory Moonshine BBQ Sauce


  1. Preheat oven to 375°F. Line a baking sheet with foil.
  2. Combine green beans, tomatoes and bell pepper on pan. Drizzle vegetables with oil then sprinkle with a pinch of salt and pepper; toss to coat.
  3. On a cutting board or plate, spread each chicken breast with a coating of BBQ sauce. Carefully wrap strips of bacon around chicken and secure with toothpicks; each chicken breast may take 3 or 4 strips of bacon to cover. Place wrapped chicken on top of prepared vegetables.
  4. Bake for about 45 minutes to 1 hour or until chicken is at least 165°F internal temperature.
  5. Remove toothpicks before serving.
Yields: 4 Servings

Preparation variations (if applicable):

  • Change up the veggies to suit your family.
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