Apple Bacon Baked Chicken

Apple Bacon Baked Chicken

S Nunes 0

"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."


3 h 15 m servings 371 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 30.7 g
  • 61%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 663 mg
  • 27%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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).


  • 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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  1. 8 Ratings


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 ...

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 ...

Excellent! with some changes of course. Following the advice of other reviewers, I substituted "Motts for Totts" apple juice for the cider. I used twice the apple sauce (1 cup total) but mixed i...

Chicken was good and moist but the bacon was not crisp at all and the apples and cranberries tasted overwhelming of vinegar. I won't make it again.

We loved this. I made a few substitutions from my pantry. Orange juice instead of apple cider was great. I also substituted honey mustard for the stone ground. I also added about a table spo...

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.

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 als...

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 n...