Bacon-Wrapped Chicken with Sugar Snap Peas

bacon wrapped chicken with sugar snap peas

As Southern gardens awaken from their slumber, our suppers come alive with fresh spring flavor. Your family will love coming home to this quick and easy Bacon-Wrapped Chicken with Sugar Snap Peas. Get more recipes to make the most of spring greens in our March/April issue.  

Bacon-Wrapped Chicken with Sugar Snap Peas
Makes 6 servings
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  1. 6 boneless skinless chicken breasts
  2. 1 teaspoon salt
  3. 1⁄2 teaspoon ground black pepper
  4. 12 slices center-cut bacon
  5. 2 (8-ounce) packages sugar snap peas
  6. 1⁄2 cup dry white wine
  7. 3⁄4 cup heavy whipping cream
  8. 2 tablespoons Dijon mustard
  1. Preheat oven to 400°.
  2. Sprinkle chicken with salt and pepper. Wrap each chicken breast tightly with 2 pieces of bacon; secure with wooden picks.
  3. Heat a 12-inch cast-iron skillet over medium-high heat. Add chicken, and cook until bacon is browned, 5 to 6 minutes per side. Place in oven, and bake for 20 minutes. Remove chicken from skillet; discard wooden picks.
  4. Heat skillet over medium-high heat. Add peas; cook until tender, about 3 minutes. Stir in wine. In a small bowl, whisk together cream and mustard. Stir in mustard mixture, and cook until thickened, 2 to 3 minutes. Return chicken to skillet, turning to coat. Serve immediately.
Taste of the South


  1. Hi, Hannah Jones
    I made this and it was very good. I used a whole bag of ready snap peas. It was double the amount the recipe called for, but I like them a lot. I also used boneless chicken thighs. I made brown rice to put it over. It was very good. I think next time I’ll add some pimientos.rainiertamayo


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