Hunter's chicken is one of the best baked chicken breast recipes you can make on a weeknight. A plump chicken breast is wrapped in smoked back bacon, baked until the bacon crisps, then smothered in barbecue sauce and melted cheddar. It is the pub-menu favourite that families ask for again and again, and it needs nothing more than one roasting tin and about 40 minutes.
Why hunter's chicken works
Chicken breast is lean, so on its own it can dry out in the oven. Wrapping it in bacon protects the meat, bastes it as the fat renders and adds a salty, smoky edge. The barbecue sauce brings sweetness and the cheese ties it all together. It is a simple idea, but it turns a plain baked chicken breast into a proper dinner without any fiddly techniques.
Choosing your chicken and bacon
We use our Chicken Breast 1kg, which is roughly four skinless, boneless fillets: one each for a family of four. Our smoked Smoked Back Bacon 454g has wide rashers, so two slices wrap a breast neatly with a little overlap. If you prefer a milder flavour, unsmoked back bacon works just as well. You can see every pack in our chicken breast collection and the full range of back bacon.
Ingredients (serves 4)
- 4 skinless chicken breast fillets (about 1kg)
- 8 rashers smoked back bacon
- 1 tbsp olive or sunflower oil
- 6 tbsp barbecue sauce (shop-bought or homemade)
- 1 tsp smoked paprika
- 100g mature cheddar, grated
- 50g mozzarella, grated (optional, for extra stretch)
- Freshly ground black pepper
- Chopped spring onions or parsley, to finish
Any good barbecue sauce will do. If you want to make your own, simmer 4 tablespoons of ketchup with 1 tablespoon of brown sugar, 1 tablespoon of Worcestershire sauce, 1 teaspoon of cider vinegar and a pinch of smoked paprika for 3–4 minutes.
Method
- Heat the oven to 200°C (180°C fan) / gas 6. Lightly oil a roasting tin or ovenproof dish.
- Pat the chicken breasts dry with kitchen paper. If any are very thick at one end, cover with cling film and gently flatten the thick end with a rolling pin so they cook evenly.
- Season each breast with black pepper and a pinch of smoked paprika. You will not need salt, as the bacon brings plenty.
- Wrap each breast in two rashers of smoked back bacon, overlapping slightly, and tuck the ends underneath. Place seam-side down in the tin.
- Brush with a little oil and bake for 20 minutes, until the bacon is starting to crisp.
- Take the tin out and spoon about 1½ tablespoons of barbecue sauce over each breast. Pile the grated cheddar and mozzarella on top.
- Return to the oven for 8–10 minutes until the cheese is melted and bubbling and the chicken is cooked through, with no pink in the thickest part.
- Rest for 3–4 minutes, scatter with spring onions or parsley and serve with chips, wedges or salad.
Butcher's tips for juicy chicken and crisp bacon
Even thickness is the secret to juicy baked chicken breast. Flattening the thick end means the thin end does not dry out while you wait for the middle to cook. Wrap the bacon snugly and put the seam underneath so it holds without cocktail sticks. If the bacon is not as crisp as you like after the first 20 minutes, give it 5 minutes more before the sauce goes on, as it will not crisp further once it is covered in cheese.
Always check the thickest part before serving. For oven timings by size, see our guide on how to cook chicken breast in the oven.
Easy swaps and variations
Swap the cheddar for smoked cheese or a mix of cheddar and red Leicester. Add a spoonful of chipotle paste to the barbecue sauce for a smoky kick. For a lighter plate, use reduced-fat cheese and serve with a big salad instead of chips. If you love chicken and bacon together, our chicken breast carbonara with bacon is another family favourite.
What to serve with hunter's chicken
Chunky chips or potato wedges are the pub way, with coleslaw and a few salad leaves on the side. Corn on the cob, garden peas or a crisp green salad all work. For a cosier winter plate, serve it with buttery mash and steamed greens. Fancy a spicier chicken and chips night? Try our piri-piri chicken breast with chips.
Food safety
Keep raw chicken and bacon refrigerated and use them by the dates on the packs. Do not wash raw chicken, as it spreads bacteria around the sink. Use a separate board for raw meat and wash hands after handling it. Cook chicken until there is no pink in the middle and the juices run clear. Cool leftovers quickly, refrigerate within 2 hours, eat within 2 days and reheat until piping hot.
FAQ
What is hunter's chicken?
Hunter's chicken is a British pub classic: a chicken breast wrapped in bacon, baked, then topped with barbecue sauce and melted cheese. It is usually served with chips, coleslaw or a side salad.
What bacon is best for hunter's chicken?
Back bacon or streaky both work. We use smoked back bacon because the rashers are wide enough to wrap a chicken breast with two slices, and the smokiness goes perfectly with the barbecue sauce. Streaky gives you a crispier, fattier wrap.
How do I know the chicken breast is cooked?
Cut into the thickest part: the meat should be white all the way through with no pink, and the juices should run clear. If you have a meat thermometer, the centre should reach at least 75°C.
Can I make hunter's chicken ahead?
You can wrap the chicken breasts in bacon up to a day ahead and keep them covered in the fridge. Add the sauce and cheese just before baking so the bacon still crisps up.
Can I cook hunter's chicken in the air fryer?
Yes. Cook the wrapped breasts at 180°C for 18–20 minutes, turning halfway, then add the sauce and cheese and cook for 3–4 minutes more until bubbling. Check the chicken is cooked through before serving.
