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Bacon-Wrapped Chicken with Sugar Snap Peas

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Recipe from Cooking with Paula Deen magazine.

Difficulty: Easy

Prep time: 20 minutes

Cook time: 40 minutes

Servings: 6


  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 6 boneless skinless chicken breasts
  • 12 slices center-cut bacon
  • 2 (8-ounce) packages sugar snap peas
  • ½ cup dry white wine
  • ¾ cup heavy whipping cream
  • 2 tablespoons Dijon mustard


Preheat oven to 400˚F.

Sprinkle salt and pepper all over chicken. Wrap 2 slices of bacon around each chicken breast; secure with wooden picks.

Heat a 12-inch skillet over medium-high heat. Add chicken; cook until bacon is browned, 5 to 6 minutes per side.

Bake for 20 minutes. Remove chicken from skillet; discard wooden picks.

Add peas to skillet; cook over medium-high heat until tender, about 3 minutes. Stir in wine.

In a small bowl, whisk together cream and mustard. Add mixture to skillet; cook until thickened, 2 to 3 minutes. Return chicken to skillet; cook until heated through. Serve immediately.

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