Bacon Brown Sugar Garlic Chicken is the best chicken you’ll ever eat with only 4 ingredients. Sticky, crispy, sweet, and garlicky!
If you’re a fan of this wonderful pairing of sweet and savory, then you’ll also love my Crispy Chicken Tender and Slow Cooker versions of this amazing Chicken Recipe!
Sabrina’s Bacon Brown Sugar Garlic Chicken Recipe
Chicken with bacon is a popular pairing beloved by foodies all over the globe. And when you bring brown sugar and garlic into the mix, you’re onto a real winner. What makes this Bacon Brown Sugar Garlic Chicken one of my favorite recipes is the perfect blend of sweet, savory, and salty flavors. The star of the show is, without a doubt, the sticky sweet garlicky glaze. The sugar caramelizes beautifully in the oven while the garlic gives a subtle kick that complements the sweetness. As for the bacon, it infuses the chicken with its rich, smokiness, making every bite absolutely mouthwatering.
Recipe Card
Ingredients
- 2/3 cup brown sugar , packed
- 3 tablespoons garlic , minced
- 3/4 teaspoon kosher salt
- 1/2 teaspoon course ground black pepper
- 6 chicken breasts , boneless, skinless (4-5 ounces each)
- 12 slices bacon
Instructions
- In a large bowl add the brown sugar, garlic, salt and pepper and mix until combined.
- Coat the chicken in the sugar mixture.
- Wrap each piece of chicken with two slices of bacon (aim for the end of the bacon pieces to stay under the chicken to prevent unwrapping while cooking).
- Place into your baking pan (with at least 2 inch high sides).
- Top with the remaining sugar mixture.
- Cook at 375 degrees for 25-30 minutes or until cooked through and browned.
- Careful to not let the sugar burn and blacken.
Video
Notes
Nutrition
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Table of contents
About this Recipe
Making this dish is relatively straightforward, with a simple marination followed by wrapping the chicken in bacon and baking. This is an ideal recipe to whip up for a weeknight meal when you’re craving something extra special but uncomplicated. The ingredients are readily available, making it a stress-free dinner that tastes like a restaurant-quality dish.
Can this Be Made Ahead of Time?
This recipe is fantastic for making ahead of time. Wrap the chicken in the bacon and marinate it in the brown sugar mixture, then store it covered in the refrigerator for up to 24 hours before cooking. When you’re ready to cook, simply preheat the oven and follow the recipe’s baking instructions. It’s worth noting, however, that once cooked, this dish is best served immediately.
Ingredients
- Brown Sugar: The brown sugar provides a wonderful sweetness to the dish, which contrasts beautifully with the savory elements. Its molasses content gives it a rich, deep flavor.
- Garlic: Minced garlic adds an aromatic punch to the dish, balancing out the sweetness of the brown sugar.
- Bacon: The bacon provides a deliciously smoky and savory flavor to the dish. It also keeps the chicken moist and tender while it cooks.
- Chicken Breasts: Normally I like to use bone-in chicken when baking but the bacon takes the place of the skin, trapping all the juices and adding fat to keep the leaner breasts from drying out.
How to Make
Time needed: 35 minutes
- Coat chicken
Begin by combining the brown sugar, minced garlic, kosher salt, and black pepper in a large bowl. Next, coat the chicken breasts in the brown sugar mixture, ensuring they’re thoroughly covered.
- Wrap in bacon
Once coated, wrap each chicken breast with two slices of bacon. Try to ensure the ends of the bacon slices are tucked underneath the chicken to prevent them from unraveling during cooking.
- Baking time
Place the bacon-wrapped chicken into a baking sheet with sides that are at least 2 inches high. Sprinkle the remaining brown sugar mixture over the bacon-wrapped chicken in the baking pan. Bake the chicken at 375 degrees for 25-30 minutes, or until it’s thoroughly cooked and the bacon is browned.
Nutritional Facts
Side Dish Ideas
- Serve with Veggies: A simple side of Roasted Vegetables or a fresh salad would balance the sweet and savory flavors of the chicken.
- Serve with Rice: The rich flavors of this dish would be beautifully balanced by serving it with simple grains like white rice, brown rice, or Buttery Garlic Quinoa.
- Serve with Potatoes: Mashed potatoes, roasted potatoes, or a fancy Potatoes Au Gratin would all taste delicious!
How to Store
- Serve: After cooking, the chicken shouldn’t be left at room temperature for more than two hours.
- Store: Leftovers should be refrigerated in an airtight container and are best consumed within 3-4 days.
- Freeze: While you can freeze the cooked chicken, the texture of the bacon may change upon thawing and reheating. It’s best to freeze the marinated, bacon-wrapped chicken before cooking, then thaw overnight in the refrigerator and reheat on medium heat in the oven, air fryer, or toaster oven for 7-10 minutes.
Frequent Questions
Yes, for this recipe, boneless and skinless chicken breasts are recommended. They cook evenly and are easy to eat once wrapped in bacon.
Brown sugar is recommended because it caramelizes and coats the chicken better, adding to the overall flavor. However, in a pinch, you could substitute with granulated white sugar.
If the bacon isn’t crispy after 30 minutes, you can put the dish under the broiler for a couple of minutes. Watch closely to ensure it doesn’t burn.
The chicken is fully cooked when its internal temperature reaches 165 degrees on a meat thermometer.
Variations
- Spicy Version: Add a teaspoon of chili flakes or cayenne pepper to the brown sugar mix.
- Herby Version: Try adding some dried or fresh herbs like rosemary or thyme to the mix. Italian seasoning is also a good option for extra flavor.
- Cheesy Version: After the chicken is cooked, sprinkle some grated cheese on top, then return to the oven until the cheese is melted and bubbly.
Related Posts
More Bacon Brown Sugar Favorites
Photos used in a previous version of this post.
Wasn’t my favorite. Would I make it again? Yes, with some adjustments. I didn’t feel as if the chicken had much flavor. Once it was dipped into the sauce the flavor increased. So I will figure out a way to get the brown sugar seasoning to adhere better to the chicken.
This recipe was wonderful and very easy to make! My husband loved it!
Glad to hear it Florence and thanks for the five star review.
Do you think I could cook this on the grill?
I wouldn’t recommend grilling. You could follow the directions for an instant pot if you don’t want to heat up the kitchen by baking.
Changed up the recipe a little cause I didn’t have enough bacon so I cooked the chicken then laid the pre cooked bacon I had on top to crisp up and it was great.
Sounds so good Allison. We’re big fans of bacon around here. Appreciate the 5 star “vote of confidence”.
It was delicious!! I did have to put it in the air fryer to get the bacon crisp!
Do I use a whole breast? I shouldn’t have to slice them in half?
No need to cut the chicken breast in half.
i would use chicken strips, they seem more easy to eat and easy to put one piece of bacon around them..
This chicken was amazing!
First time trying this; I’m about to throw it in the oven! I sure hope my husband likes it. I needed something quick and easy. I just got off my 12 hour shift after he was home with the boys all day (I work weekends, he owns a business). This should be perfect! Thank you for sharing!!
Hi! This recipe sounds absolutely delicious! I was wondering if it would work in a crockpot?
How about trying this Yummy Recipe! Slow Cooker Brown Sugar Sriracha Chicken (https://dinnerthendessert.com/slow-cooker-brown-sugar-sriracha-chicken/)
Excellent
Delicious! This is such an easy meal. And thanks for the video! I always wrap my chicken the wrong way and everything comes apart. Now I know a new technique.
i made this last night. i just did up 2 breasts. a little fear of the amount of garlic till i realized it will be roasted and mellow right out. came out wonderful crispy bacon and moist garlicy slightly sweet chicken. very good will put this to use often.
This was absolutely delicious! My family loved it. I followed the recipe as stated but I did use various parts of the chicken didn’t have chicken breasts. It came out wonderful and family enjoyed it very much. I will be making it again with chicken breasts. Thanks for sharing this recipe!!!
Thank you for sharing the recipe. I made this tonight for dinner for my husband. I made it with roasted garlic mashed potatoes, fettuccine noodles, candied glazed carrots and home made cream cheese biscuits. I used some of the pan drippings to make gravy. My husband and daughter loved the meal. It was truly delicious. I will be making this again for my family. Thanks again!
I’ve made this many times, tonight I spread cream cheese over chicken and added ranch seasoning to the mixture, I do cook for a bit longer though
Amazing!!! It was a hit and this is going to be the second time I make it ? for sure it will be one of the recipe I will make when having company
Amazing!!! It was a hit and this is going to be the second time I make it ? for sure it will be one of the recipe I will make when having company
Great flavor combinations. Modified with breast chunks & crumbled bacon. Served with rice. Family loved it. Thanks!
what a great idea!
If I was only using 2 chicken breast What would the ingredients ratio be?
I would cut the other ingredients to 1/3 of the originals.
Came out amazing! Patted the brown sugar mixture just on the top, wrapped in bacon, oven at 400, tin foil on baking sheet, chicken on a wire rack, mixed in some soy sauce with the minced garlic and swerve brown sugar substitute (keto friendly) and brushed on in last 10 mins
Thanks for sharing this ???
Should I use garlic powder instead of minced garlic?
Can you cook it in a crockpot and how long?
Holy man this should not have 5 stars. I’m so sorry blog writer but it is terrible. Took 2 hours to cook (and bacon is still soggy on the bottom) and bacon grease gathers in the bottom of the pan. Am I supposed to drain and keep cooking? What am I supposed to do with all the bacon grease? Tastes good though after all the cooking.
This recipe was excellent. I used a brown sugar alternative but it still turned out excellent. This is a very quick and easy recipe. Perfect for Sunday dinner.
This almost like dessert for the main course. Outstanding!
This looked so amazing in the pics. Mine came out like a nightmare. I don’t know what I did wrong. It was slimy, undercooked bacon on top of overcooked chicken with a baking dish full of fat and clear juice and no brown glaze. l am so upset I messed it up!
Ultimate compliment. My husband said he could eat this again tomorrow!
I use smaller chunks of chicken breasts. This is absolutely one of our favorite recipes. I add a little creole seasoning to the mix. I made this to cater a reception and it was actually loved by all. Thank you!
I make this very often! It’s so easy and so yummy it’s part of my regular meal plan!
Time wasn’t nearly long enough for my 5 average sized chicken breasts
The bacon was soggy despite turning the chicken over halfway through cooking. I even broiled it for a few minutes but I didn’t want the chicken to be overdone. I’m perplexed why this got so many rave reviews. For me it was WAY too sweet and my family didn’t really dig it either. Meh. Won’t make it again, it just wasn’t for us.
Can swerve brown be used? Will it still get sticky and yummy?
I looked down in the comments to find an answer and went pretty far down and didn’t find anything. I saw the Splenda route but I cannot use Splenda.
Thanks!
Oh, I haven’t tried it that way and im not too familiar with going that route. It never hurts to try!
Excellent!!
My bacon is always raw on the bottom it’s nice and crispy on top but raw on bottom I also stuff the chicken with cheese! This is my favorite way to eat chicken breast now but I wish the bacon was done on the bottom help me ?
Maybe try flipping the bacon-wrapped chicken over halfway through the cooking time to get it evenly baked.
I second flipping it, I usually take the chicken out the oven & put it in the skillet for a few minutes just to crisp up the bacon.. so you could try that, it makes a big difference to me
Use a baking rack in your pan to elevate the chicken out of the juices
Put a baking rack in the pan so the chicken is sitting off the bottom of pan
I had to cook an extra 30 minutes.
Delicious and so easy! I made in my air fryer, 360* for 17 minutes but I had smaller chicken breasts than normal. My usual time would be more 20-22 minutes at 360*
Thank you, Kels!
This was easy and delicious! My husband said “this is a keeper” and I agree. It took about 10-15 mins longer to cook for me. Only difference.
I served it with mashed potatoes and corn on the cob.
Yay!! So happy to hear this!
YUMMO!!!
Had chicken thawed that needed to be cooked, but no energy. This recipe was in the back of my mind, and I swear it almost took less time to turn on the computer and printer, pull up the recipe, review it to confirm it was a quick & easy prep, then print it, then it did to get it in the oven!
Used a disposable deep baking pan for easy clean up as well as eliminate the worry of bubbling over.
This was a winner in every way. Again, YUMMO!!!
Hello Lonna! I’m so happy this was quick, easy, and delicious. Thank you so much and we hope to see you back soon!
Can I make this with bone-in chicken thighs? Would I need to cook it longer?
Can boneless skinless chicken thighs be used instead of breasts?
Yes, absolutely.
Can you put this together the night before then bake in the morning
Absolutely, I’ve done it many times.
Made this using Splenda/sf maple syrup sub for brown sugar & broiled when the chicken was done to crisp up the bacon. My diabetic hubby said to keep this one. It was yummy
My family loved it. I was happy how easy it was to make. We can’t have to much salt so I just exchanged the salt for misses dash. For the side I did Brussels sprouts I thank you again for a new idea.
I had 6 chicken breasts and I had to make another batch of the brown sugar mixture! There’s no way this amount was enough for 6! Had no left over for the top either!
Sounds like your chicken breasts might have been a bit larger than the ones I used.
Absolutely delish!!! Making again tonight?
Sounds like a winner to me!
I made this in my air frier and it came out juicy, delicious and the bacon was nice and crispy. Thank you for posting this recipe.
How long did you cook it in the air fryer?
How long on what temp???
Cook at 375 degrees for 25-30 minutes. Next time you can find this information in the recipe instructions.
I made this recipe-followed instructions to a T. It was very good except at 375 degrees, it took triple the 25 minutes in the oven. I’d recommend using smaller pieces or higher oven temperature. Otherwise it smelled and tasted good
could scallops be used instead?
Sure 🙂 though they might be better in a pan vs made in the oven. If you decide to try, I’d love to know how they turn out. Good luck!
It was good, decided to cook 10 min longer to get bacon little more done to liking and didn’t dry out chicken
Would I be able to cook this in my air fryer?
I’ve not tested it so if you decide to try, I’d love to know how it turns out. Thanks!
Followed the recipe exactly as written and the whole family LOVED it! Thanks for sharing!
I’ve followed the recipe to a T every time I’ve made this and it’s delicious but I definitely have to cook longer then the recommended time every time or the chicken isn’t fully cooked.