Bacon Brown Sugar Garlic Chicken

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Bacon Brown Sugar Garlic Chicken, the best chicken you’ll ever eat with only 4 ingredients. Sticky, crispy, sweet and garlicky, the PERFECT weeknight meal.

Bacon Brown Sugar Garlic Chicken, the best chicken you'll ever eat with only 4 ingredients. Sticky, crispy, sweet and garlicky, the PERFECT weeknight meal.Bacon Brown Sugar Garlic Chicken is a recipe we’ve actually been making at home for years but I never thought to post because it is so closely related to this Slow Cooker Bacon Garlic Pork Loin and Brown Sugar Garlic Pork.

If I had to guess, I’d say about 10% of the comments and emails I get from readers are in reference to those two posts above and they’re asking if they can use chicken. YES YES YES. I recently posted Slow Cooker Brown Sugar Garlic Chicken and wanted to post this oven baked version as well (with chicken breast meat!).

This Bacon Brown Sugar Garlic Chicken is as simple as it sounds. Yes salt and pepper add flavor too (so technically 6 ingredients?) but even without those two, you’ll still have so much flavor it will leave you literally wanting to lick the plate.

We've made this recipe twice in one week! EASY Bacon Brown Sugar Garlic Chicken with just 4 ingredients!

Looking for more easy weeknight meals?

Your whole family will love this bacon brown sugar garlic chicken so much they'll beg for seconds!

Some notes about this Bacon Brown Sugar Garlic Chicken:

  • Use a baking pan with at LEAST one inch high sides (my pan is almost 2 inch tall sides). You can see in the pan the sauce gets up pretty high while bubbling, you don’t want it to boil over into the oven.
  • If concerned about this, place a baking sheet under your baking pan to catch overflow (better on the sheet than in the oven).
  • Check the chicken at 25 minutes, you want to catch this when it is browned but not blackened and with sugar that can sometimes turn quickly.
  • Yes, you can absolutely make this meal in the slow cooker (this is coming soon too). Using thigh meat place it in the slow cooker with no added liquids.
  • Want it a bit spicier? Add in 1/2 teaspoon of crushed red pepper or a squirt of Sriracha.
  • If you want an even deeper caramel flavor, try dark brown sugar.
  • Serve with rice or potato wedges and roasted vegetables.

Bacon Brown Sugar Garlic Chicken, the best weeknight meal! Sticky, crispy, sweet and garlicky.

Looking for more awesome Brown Sugar Garlic Recipes?

How to Make Bacon Brown Sugar Garlic Chicken:


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Bacon Brown Sugar Garlic Chicken

  • Yield: 6 Servings
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Course: Main Course
  • Cuisine: American
  • Author: Sabrina
Bacon Brown Sugar Garlic Chicken, the best chicken you'll ever eat with only 4 ingredients. Sticky, crispy, sweet and garlicky, the PERFECT weeknight meal.


  • 2/3 cup brown sugar packed
  • 3 tablespoons garlic minced
  • 3/4 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 6 chicken breasts boneless and skinless (4-5 ounces each)
  • 12 slices bacon


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. In a large bowl add the brown sugar, garlic, salt and pepper and mix until combined.
  2. Coat the chicken in the brown sugar mixture.
  3. 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).
  4. Place into your baking pan (with at least 2 inch high sides).
  5. Top with the remaining brown sugar mixture.
  6. Cook at 375 degrees for 25-30 minutes or until cooked through and browned.

  7. Careful to not let the brown sugar burn and blacken.

Recipe Notes

I made 3 in my pan, the recipe calls for 6. This is because I would've eaten the other three the next day for breakfast if it were in my fridge! For our family 3 is enough for dinner, but I didn't want the recipe to be confusing. 🙂

Nutrition Information

Yield: 6 Servings, Amount per serving: 540 calories, Calories: 540g, Carbohydrates: 25g, Protein: 53g, Fat: 23g, Saturated Fat: 7g, Cholesterol: 173mg, Sodium: 851mg, Potassium: 971mg, Sugar: 23g, Vitamin A: 1.7g, Vitamin C: 4.8g, Calcium: 4.1g, Iron: 7g

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Keyword: Bacon Brown Sugar Garlic Chicken
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We've made this recipe twice in one week! EASY Bacon Brown Sugar Garlic Chicken with just 4 ingredients!
Bacon Brown Sugar Garlic Chicken, the best chicken you'll ever eat with only 4 ingredients. Sticky, crispy, sweet and garlicky, the PERFECT weeknight meal.
Bacon Brown Sugar Garlic Chicken, the best weeknight meal! Sticky, crispy, sweet and garlicky.
Bacon Brown Sugar Garlic Chicken, the best chicken you'll ever eat with only 4 ingredients. Sticky, crispy, sweet and garlicky, the PERFECT weeknight meal.

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        1. You can put it on a metal cooking rack or ball up a bit of foil for underneath so the chicken sits up higher to keep it from getting too soggy.

      1. I can’t see anyway of following you and your recipes as I saw someone else commented that they had done that. Do you happen to know how I am able to follow your recipes and see a list of them all?

        1. There are many ways to follow me. You can subscribe to the blog on the right hand side of the main page. Enter your name and email and you’ll be signed up to receive emails with every new recipe I post. You can also see a list of all my recipes by browsing the recipes at the top of the main page. You can follow me on other social media outlets as well. At the top right of the main page are the icons for Twitter, Facebook, Pinterest and Instagram. If you click on those, it will take you to those accounts to follow me. I hope this helps guide you in the right direction. I look forward to seeing you around the site!

    1. Depends on the cut of meat.

      Boneless skinless thighs probably 6 hours on low.
      Bone in Skin on thighs probably 8 hours on low.
      I dont recommend chicken breast in the slow cooker as a general rule. Since this is draped in bacon I’d say 6 hours on low unless the chicken is huge in which case add more time.

        1. I’m not sure there will be enough meat to keep it moist. You may have to adjust the cook time but I haven’t tested it so I’m not really comfortable giving a recommendation. If you decide to try, I’d love to know what worked out for you. Thanks!

  1. This recipe was incredible and so delicious. The bacon really keeps the chicken from becoming dried out during baking. My wife and daughter  definitely want me to add this to my rotation of meals. Sabrina your recipes are amazing, I’ve made quite a few and they’ve all been fantastic. I have your page bookmarked in my phone because I can always count on you to have great recipes, you need your own app 🙂 

    1. How sweet of you to say, thank you! If you haven’t already, you can also subscribe to the site and you’ll get an email every time a new recipe is posted.

    2. I agree with others regarding the bacon being way underdone and the temp/time being off. I needed to cook the bacon on the stovetop which was unfortunate given that sugar burns quick. Very disappointed with how this recipe turned out.

  2. Delicious and different, definitely not the same old chicken. Super moist and tender and with the brown sugar, this was dinner AND dessert!!!

    1. If you’re taking about butterflying it, I would suggest folding it over to make it thicker because you need time for the bacon to brown and get crispy. If it’s too thin, the chicken might get overdone before the bacon is done. Hope that makes sense.

      1. Ive cooked the chicken for about an hour and im kind of new at this but thw inside is done but right beneath the bacon is still pink, doesnt seem like thats right

        1. After cooking an hour the chicken was still pink? Was it defrosted when you started cooking it? Would be happy to troubleshoot if you want to email me contact @

        2. After cooking an hour the chicken was still pink? Was it defrosted when you started cooking it? Would be happy to troubleshoot if you want to email me contact @

    1. If you’re in a pinch, go for it. I would just cut the amount in half and taste from there. I wouldn’t want it to be too salty. Good luck!

  3. Currently making this! Smells so good but the bottom part of the bacon that is in the  juice isn’t cooking much as the top part. It’s been in the oven for quite some time. Any suggestions? 

    1. It can’t crisp up because it is sitting in the liquid, but if you wanted to cook it on a metal rack in the pan the whole piece would get a more overall browning. But mine that is pictured was cooked in a calibrated oven for the time listed and the sides were cooked through well. Hopefully it turned out for you!

  4. Oh My Word! This IS the best chicken I’ve ever made or tasted! Thank you for sharing such a delicious yet simple to make dish! This is my new favorite. I look forward to making more of your recipes.

    1. You’re welcome! You totally made my day! I’m so glad you made it and then came back to tell me about it. I look forward to seeing you around the site!

  5. Perfect cure for my dinnertime sweet tooth! Everything’s better with bacon and this chicken is no exception. All I had was thick-sliced bacon so it needed a few minutes in the broiler to finish cooking.

    We eat a lot of chicken, so I’m always looking for new ways to cook it. I will definitely make this one again.

  6. We loved it minus a couple things. We needed to double the recipe, I recommend not doubling the garlic and our bacon didn’t crisp. So for next time we will just use the same garlic amount and maybe broil for a minute or two to make the bacon crisper? What would you suggest? Otherwise our family loves this and we will definitely be adding this into our meal rotation. Thanks so much for sharing

    1. So glad you all enjoyed it! If you are looking for more of a crisp, you can place it under the broiler right before serving.

    1. You could make just about anything as a side to go along with the dish. I recommend my rainbow roasted vegetable or even my ultimate slow cooker mashed potatoes. Either would be a fantastic pairing. Enjoy!

  7. In the picture it looks like you added green onion (or something else little and green lol), but nothing like this is listed in the ingredients. What did you use?

  8. This looks so delicious! I want to make this in the crockpot for dinner tomorrow night but only have boneless skinless chicken breasts…is that going to work? If so, how long do I put them in there for and on which temp? Do I need to change anything or will it be o.k.? Thanks I can’t wait to make this for my family we LOVE chicken, bacon and garlic so this should be great!

    1. I prefer chicken thighs because they have a higher fat content to keep the chicken moist. Breasts may dry out a little bit but being wrapped in bacon will keep it moist as well. I say go for it and enjoy!

    1. So sorry, your question was in my spam folder 🙁 If you want to prep it ahead of time and place it in the refrigerator, just add maybe 5-10 minutes on to the bake time. Just watch it though because you don’t want the sugar to burn.

  9. I made this using 3 chicken breasts, so halved the rest of the recipe, and ended up with sad, soggy bacon on the bottom and nothing even close to crispy, sticky goodness on the top. It took about 35 minutes to get the breasts to 160 degrees, so I didn’t want to go any longer, and the bacon on top was still limp with no evidence of carmelization of the sugar. The only thing I can think of is I used a baking dish that the three breasts just fit in, so the juices came about halfway up the sides of the meat when done. Do I need to put them on a baking sheet instead?

    1. Yes, unfortunately the baking dish did this recipe in because the chicken was just sitting in liquid and not able to crisp up 🙁 Also, make sure that your chicken is fully thawed before cooking and I even suggest patting it down with a paper towel to ensure that all excess liquid is gone. Hope this helps for the next go around.

  10. This lookIs delicious.  I want to try it tonight’s but realized. Only have boneless, skinless chicken tenderloins.  Will the recipe still work? Any modifications you would suggest?  Thank you

  11. I just tried cooking this and I don’t know what I did wrong. 🙁 the chicken took 45 minutes to cook and dried out and I don’t know why the brown sugar didn’t look like it does in your picture, not that I expected it to be identical, but it also didn’t taste like anything. I’m so confused. Any ideas on what I did wrong? Help me cook your delicious food!

    1. Oh no! I’m thinking that your chicken was too big. I just updated the recipe to show that the chicken should be about 4-5 oz each. If they’re too big, they’ll dry out. I’m so sorry. Hopefully this helps for next time!

    2. I did learn over my years to make small slits in the chicken. Not only does it keep the flavor flowing while in the oven but the juices run through also. Once o started doing that I cant say my chicken was ever dry. I’m making my serving of this recipe as I write this. Im excited.

  12. I am a pathetic cook. that’s just a fact. I made this the other night but I am wondering if anyone can tell me how I can get to the brown sugar mix to stick better to the chicken breast? it was good but I know it would have been better if I could have gotten that brown sugar mix to stick better. And I know it’s not the recipe, it’s me!

    1. If you are having trouble getting it to stay on the chicken it could be a film on the chicken not removed by the butcher. If you cut large x’s into the top of the chicken breast and rub in the brown sugar before wrapping with bacon you will have much more of the brown sugar flavor. But also, just spooning that liquid over the chicken after cooking is also going to add more flavor. Glad you enjoyed the recipe though!

  13. You should say what size chicken breast you used. I buy bulk chicken not the organic stuff, it takes at least 1 hour to cook. I was sad at the timeing but it was super good loved it

  14. I was skeptical about this, but it had all the right ingredients to please my adorably, annoyingly picky eater of a husband. He looked kind of worried as I was assembling everything (but grinned like a madman when he saw the bacon appear.)

    It didn’t brown/crisp up as much as I would have liked, but a quick zap under the broiler at the end fixed that.

    It. Was. Amazing. I made three pieces. We ate three pieces. We were sad there were no more pieces. This is a seriously awesome recipe!

  15. This chicken was very good Thankyou,
    I just needed to make more of the brownsugar mixture it wasnt sticky and coated enough for me.

  16. I made this tonight for the first time. I’m actually still eating it as I write this. It’s so good, I had to comment! My husband and kids loved it too!  I’ll definitely be sharing this with friends & family.

    I read all the other reviews & was worried about  the bacon being soggy on the bottom so I cut it into strips and laid it out on top of the chicken instead of wrapping it around. It was perfect!  

  17. Happy new year From Barbados i really want to try this recipe tonight was wondering do i have to cover pan while baking? looking forward to response asap. thanks

  18. I had the same issue as another reader, the bacon not cooking. For the 6 breasts it def took about 60 minutes to cook, but it’s almost done now and about to come out of the oven. Smells amazing in my house right now….

  19. This recipe looks amazing, you suggest potato wedges and roasted veggies but all 3 recipescall for different cooking temperatures. How do I effectively make all 3 at the same time?

    1. When recipes are sharing an oven, you’ll need to add 5-10 minutes more of cook time. Also, it’s best to let meat rest about 5-10 minutes after taking it out of the oven before serving so just use those additional times to figure out if you’ll need to place the sides in the oven prior to the meat or while it’s cooking or even wait to make it while it’s resting. Loads of different options. Hope this helps.

  20. I made this with boneless chicken thighs. And as it was about 160 degrees, I turned the broiler on to crisp up the bacon and turned them over and did the same o that side.
    I also prepared them the night before.. They was really good, everyone at church loved them.Thanks for the recipe ?

  21. Made this tonight for dinner and my husband and I absolutely loved it! Made it almost exactly according to recipe (I substituted fresh garlic with garlic powder, and put it under the broiler for a minute or so after it was cooked to temp. just to crisp bacon a little bit more). It was super easy and delish! As others have said already, this is definitely going in my rotation.
    Thanks so much for sharing!

  22. I made this tonight and let me tell y’all, it’s Amazing! I could have eaten the entire dish by myself, I think. I threw in some chopped carrots and sweet potatoes and green onions, right in the same pan. The veggies were perfect choices for the brown sugar and bacon. I’ll be making this often! Thank you for the recipe!

    1. I would recommend cutting them in half to make them smaller. 🙂 I wouldn’t want them to dry out while cooking.

    1. You can serve with rice or potato wedges and roasted vegetables (both recipes can be found by using the search bar).

  23. i am making this today. are the chicken breasts you used sliced in half for thinner ones or just tenderized after cleaning them out of the package?

  24.  I made this and it was tasty, but I think a lot of the instructions  were way off. At least for me they were.  The brown sugar mixture as listed in the recipe did not make nearly enough to cover the four chicken breasts that I used.  The fourth breast  didn’t get much of the  brown sugar coating at all.  The bacon never did cook thoroughly at the temperature and length of time recommended in the recipe. I think 375 wasn’t hot enough and 25 to 30 minutes definitely wasn’t long enough.  I ended up baking the bacon-wrapped breasts for 55 minutes and my family told me they still felt the bacon was undercooked.   The chicken, however, was juicy and delicious & cooked completely.   My recipe didn’t come out beautiful like the picture LOL. I will definitely have to tweak this recipe next time. 

  25. oh yeahhh!! perfectly browned and not much beats chicken and bacon together,thank you for the idea with chicken. it’s awesome

  26. Just made this. To crisp the bacon, I used skewers to hold the chicken up after it cooked for a bit. I made lemon glazed carrots and garlic n sour cream mashed potatoes.

  27. OMG!!! My family (Hubby, myself, son and his g/f) went nuts about this recipe. My son said the sauce was like “crack”. Let me point out that my son is drug free, alcohol free and smoke free. He loves to joke big time….LOL. SO this recipe is a keeper. And I will be subscribing!!!!

    1. Hahaha, I love it!! Thank you so much for coming back to let me know how much you all loved it (especially your son) and making my day 🙂

  28. OMGosh!! Dee-lish! A new favorite. Finger licking good. I am not a dark meat fan so i used wings and breast. Simple and yet oh so good. Thanks, I’ll be back for more great recipes!

    1. You might still want to wrap it in bacon since it’s skinless. Thigh meat does have a higher fat content so you should be good without it but not sure if you want to chance it.

  29. This was a big hit with my family tonight. It was quick to prep and went together well with some spinach I picked up from the farmer’s market.

    I think we will be having this again soon!

  30. This recipe is awesome! We browned the chicken (w/ the bacon) first in a cast iron skillet to crisp up the bacon, then sprinkled the remaining sugar mixture on top, then put it in the oven for 20min. Will definitely make again!

  31. Super good! Huge hit!
    *fix for the bacon being soggy on the bottom – cook it in a pan for a few minutes after it’s done in the oven

  32. This looks amazing! Has anyone used turkey bacon in place of pork bacon? Or made it without the bacon all together?

  33. OMG this was amazing! My bacon was a little limp, but next time i think i’ll try putting it under the broiler for a few minutes to crisp it up. Thanks for the recipe! 

  34. It was delicious! I fed 4 picky eaters who loved it too! I didn’t wrap the bacon around the breast. I sliced the bacon in half and laid two pieces on the breast then covered it with leftover sugar. I also broiled it for about 3 minutes at the end t crisp it up. Yummmm

  35. I made this today. Used two large boneless skinless breasts with fresh garlic.  I mixed 1/2 the garlic with the sugar and spooned then patted it onto my paper towel dried chicken breasts,  I laid  cut bacon strips across the top and sprinkle the remaining minced garlic on top. Waiting for end results!

  36. Was very tasty, I added a siracha brown sugar glaze on it just to give it a kick. And had to cook it longer to make sure bacon and chicken were both fine.

  37. I made this recipe tonight and the flavors were delicious! This is a keeper. I doubled the recipe and did not have enough cloves. I used 3 garlic cloves and 1/2 teaspoon of garlic powder and it worked out great!

  38. OMGEEEEEEE it’s so easy to prep and it smells amazing and tastes wonderful!!! So glad I came across your recipe!! Thank you so much for sharing!!

    1. You can always pop it under the broiler for a few seconds but make sure to watch it, you don’t want it to burn. Hope this helps!

    1. I use metal, but either should work well. Some people have said adding a metal rack under the chicken helps too, so if you have a pan that will fit a small metal rack that may be the best option.

  39. Um, I can’t see anywhere on this recipe. Do you cook the bacon first? I can’t find that anywhere in the comments or in the recipe.

  40. The best meal I’ve made in a long time. In a separate pot I made a brown sugar butter glaze anf used as a dipping sauce which really completed it.

  41. Absolutely amazing!!! I used three chicken breasts cut in half – for me, this yielded 6 breasts that are around 4-5 oz, which is what the recipe states. I never use anything other than garlic powder because I’m lazy and it’s always on hand  (I apologize to all the real chefs using fresh garlic. I truly admire your work ethic. (Not joking, you’re the real MVP’s)). So, I used 1 tsp garlic powder, 1 tsp salt, 1 tsp black pepper, & 1 tsp red pepper flakes (I love spicy food, however, even my additions weren’t spicy, so even if you kinda like spicy food, you will be fine). The chicken was done at around 25 mins. I did broil the chicken about 2 mins on each side to crisp the bacon, so it’s still done in about 30 mins. SOOOOOOOO FREAKING GOOD!!!! I’ve made it twice now and I’m excited to make it again!!! Thank you for the recipe!!!

    1. Make sure to check it around the 20-25 minute marker and you should catch it at the right time as to not blacken. 🙂

    1. For just one chicken breast you’ll want to reduce the cook time in half. I would also recommend making it in a smaller dish, like a loaf pan, so the liquid stay around the breast and keeps it moist while cooking. Enjoy!

  42. I have now made this for these second time and the first time I tried it it turned out amazingly but it didn’t have enough flavor there for me so I’m trying it with some Cayenne pepper to adda little kick to it hope it’s good again!

  43. I made this…and it’s quite tasty! The brown sugar crisps nicely on the bacon for a sweet edge to the contrasting salty bacon. All this keeps the chicken super tender on the inside, and the savory flavors shine through in the chicken. I would make it again, but I’d use thinner cut bacon. The thick slices didn’t cook at quite the same rate as the chicken. Thinner would be perfect.

  44. Hi this dish looks delicious!!!
    Im trying it out right now. Not sure if you’ll be available and see my comment but I’m having a little trouble, I’ve had the chicken and all in the oven at 375 for a little over 30 min and it’s not cooked yet. It’s hot in the oven but it looks like it might take an hour or a little longer. Not sure why
    Did I miss something?

    1. I’m not sure why it would’ve taken so long. The only things that could’ve caused it would be if the chicken wasnt completely thawed or maybe your oven doesn’t run as hot as mine. I hope it turned out ok.

  45. So I was looking in my freezer what to make for dinner and I had 3 chicken breasts just sitting in my freezer so I went on Google and searched for chicken recipes and I clicked on this recipe bacon brown sugar garlic chicken and it looked and sounded delicious and I did exactly what the directions said to do and I added 5 more minutes because the bacon was a little bit pink and when it was done, omg it was the best dinner I have ever made! I will definitely be making this more often and my fiancé said it was the best dinner I made.

  46. Way under cooked. Had to cook it for another 30 min just to make sure it was,cooked,all,the way thru. Other than doubling the cook time, it tasted great!

  47. This is so good, and was so easy to make! I’m a busy mom of three under four… this is going on my weeknight dinners rotation!!! Thank you!!

  48. Thank you! My family has 21 food allergies and I have struggled to make a meal everyone can enjoy , that is both flavorful, appealing and different than our staple meals. This was easy, quick and I was able to use our applegate turkey bacon, our safe Brown sugar and other ingredients… it was a FANTASTIC HIT the whole family enjoyed!!!!! Served with steamed rice, waterchestnut and pea pods, that I then sauteed in some of the juice, like a stir fry kind of, as a side, was awesome! Thank you again!

  49. Can I just say that this recipe is something that could be a fusion between dinner and dessert, Sabrina? It is magical, really! The younguns and the elderlies love it when we made it this weekend for a family gathering. It is just the right amount of sweetness; and the chicken and bacon combo is amazing! Kudos!

  50. Do you think it would be okay to use the precooked bacon that you generally microwave or would that burn easily since it’s so thin?

  51. O.k., this just looked too good! I went to the store, got the ingredients and am making this tonight for my sweetie. I’m vegetarian, so I won’t get to taste it, but he will let me know if he likes it. It has his favourite things, chicken, garlic, bacon and brown sugar. I’ll let you know how it goes! 🙂 Thanks for the recipe.

  52. O.k., made this last night for my sweetie. He was going to be an hour and 1/2 late for dinner so I let it marinade. I put it in a pan with 2″ edges and lined with foil. It was so easy to clean up! I put way more garlic than called for, used the roasted garlic from a jar. Bottom line? He loved it! Definitely going to do this again. Thanks for the recipe!

  53. We loved it. I added a little cayenne pepper for heat and about 1T bourbon for flavor. Served with steamed carrots and roasted potatos. Delicious!

  54. 1st Day Back To School, and I want to try something new for dinner.. Looks amazing.. Can’t wait for dinner!!

    1. In a pinch, you could always sprinkle in a bit of garlic powder or just leave it out completely knowing that it’ll change the flavor.

  55. Omg i made this and YUMMMM! Seeing my boneless chicken was quite thick I baked two breasts for about an hour and a half on 375° I put slits into my chicken so the juices circulate and the flavoring seeps into the chicken. Just like everyone else the top of the bacon was crisp as the bottom was soggy but no biggy. I also made one breast with Turkey bacon and my fiance fell in love. It was a hit. Thank you!

  56. Hi Sabrina!

    I just made this for dinner tonight for my husband and I and I have to say, this was absolutely one of the best chicken recipes EVER! I wanted to make it before making it again for guests in a couple of weeks. I adjusted the ingredients for 2 pieces of chicken.

    I have a question for you about the note at the end of the recipe. You only made 3 but recipe is for 6. Would you then double the ingredients for 6?


    1. I’m so glad you guys loved it!! If you want this for 6, just follow the recipe as it’s written. I just wanted to explain why my pan only had 3 in it. Sorry for the confusion!

  57. This was good! I used chicken thighs and broiled the chicken for 1 minute to crisp up the bottom bacon. I definitely added ground red pepper to add some heat. The contrast was delicious, not to sweet.

  58. This chicken is magical, everyone just loved it. The recipe was super easy to make and took very little time prepping and preparing. I will be keeping this recipe in my meal rotation from now on. Thank you, Sabrina!

  59. The best chicken ever!! I add chill I powder with the dry ingredients placed in a Ziploc bag… I also used boneless, skinless chicken thighs … Yummy!!

  60. Loved it. Easy to make and tastes great. Always looking for a different way to cook chicken. Next time I will try it with maple bacon.

  61. I made this tonight because I wanted to try something different. My son said “Mom! This chicken is on fire! I mean, it’s on point!” It was a little too sweet for me, but I know next time to cut the sugar a little bit and add a little more sea salt. The chicken was tender and it was a beautiful presentation. Thank you for your recipe!

  62. I made it for dinner tonight. First, it took an hour to cook. When I checked after 30 minutes, the bacon was not cooked. I don’t understand the directions requiring a pan with one inch sides. There isn’t any sauce. The flavors of the garlic and bacon are good, but nothing spectacular. If I made it again, I would add white wine and some fresh herbs. It needs more flavor.

  63. My Husband and Daughter are soooooo happy with your presence in my life!!!! I have made SEVERAL of these recipes on Dinner then Dessert. From the corn casserole to this chicken recipe!! Everything so far has been phenomenal!!! Thank you sooooo much

  64. This was amazing. Both my husband and I loved it. I only made half the recipe since it is just the two of us. I wish I had made the whole recipe. The flavor was fantastic, not too garlicky, not too sweet. My husband told me this recipe is a definate keeper!

  65. I was a little disappointed that the sugar mixture didn’t adhere to the breasts that well. It was more garlicky than I like.

  66. I made this receipt last night for the 1st time and it is FABULOUS!!!!! Love the sweet tangy taste and of course, what’s not to love about Bacon!!!! Thank you for sharing with us 🙂
    It is so simple and so juicy . . I used large thighs with skin/bone and cooked for one hour.

      1. I used bacon already cooked! It goes fast and tastes great. I put my chicken into egg mixture! Great recipe. Thank you!

  67. Did you use fresh garlic and mince it? Seems like the wet garlic will make the brown sugar wet and unable to stick to the chicken. Should I use fresh or garlic powder? Looks so amazing. I want to get it right

    1. I used fresh garlic for this recipe. Make sure to pat down your chicken before putting anything on it to ensure there’s no extra liquid and you’ll be fine with it sticking. Plus, you’re wrapping the bacon around it after so it helps to keep it all on. I hope you enjoy it!

  68. It tasted really good I just wish the bacon could’ve been crisper. I guess I would have to cook it a little bit before wrapping it around the chicken. But it was still super good!

  69. This chicken was delicious. Not too sweet, moist, great taste. My whole family loved it. This will become a regular for us.

  70. All I can say is…WOW! My family is in a place where I need to do more cooking… and my wife has been the one that “has the gift”.
    BUT! When I made this recipe, I basically got a “standing O”! It is incredible!!!

  71. Made this recipe for dinner last night. Substituted chickens wings for chicken breasts. Cooking time was longer because of the bones, but the dish was a success. My husband stated not to serve him any chicken that was not seasoned with the brown sugar coating and wrapped in bacon. That is a high complement from him, because he does not like meats that taste sweet. The meat was tender and juicy. I did add a 1/2 teaspoon of Mrs. Dash Southwestern Seasoning for a little heat. Think next time, will use 1/4 teaspoon of the crushed red pepper flakes. Thank you for this awesome recipe.

    1. You can add any vegetable or even mashed potatoes as a side. If you click on the “recipes by category” link at the top left of the site, you’ll find a sides option and there are so many to choose from. This is such a versatile dish that almost any one of them would be a fantastic option. Enjoy!

  72. I was looking for new ways to dress up chicken and I found this. Instant hit with my family and kids! Also made the house smell delicious ?

  73. So made this for dinner 2 yr old loved it 7 yr old loved it and my hubby who rarely goes back for seconds went back for seconds I was shocked.

  74. Not sure where I webt wrong but the bacon did not cook all the way at 375 for 35 minutes. Chicken is fine but bacon did not cook. Probably better to brown bacon wrapped chicken in skillet for 2 min on medium high on each side before putting in oven. I’ve made many recipes this way and it works better for the bacon

  75. Just made this for dinner and it was a huge hit. Flavor was really good. Bacon never got done but next time will follow suggestions in comments and broil to crisp bacon. Definitely a keeper.

  76. Made this before Christmas – I loved it the taste was great and the chicken was not dry like others recipes. I did spice it up and it was great. Making this tonight for the second time.

  77. Delicious! I couldn’t get the bacon to crisp though? Had it on a rack, up’d the temp to 400, and kept it in almost 15 min longer… should I try to cook it in the pan first next time?

  78. I used this recipe on 20 wings (flats & drums) with just half a pcs of bacon per wing. Amazing. the flavors work great on the wing. Just had to change up the cooking time a Little. Great recipe we will be making this again.

  79. Very good recipe. I used 4 much larger chick breasts (1 pound each). Increased the cook time to 50 mins. Touch of broiler to finish color. Plenty of liquid in the pan kept the chicken super moist AND flavorful. Served with rice and green beans in butter/vinaigrette. Cheers

  80. Everyone loved this. Easy to make. Sorry I don’t have a pic but its all gone. I was told I have to make this again and I will. Thanks for the recipe!

    1. Tried a bit different take on this. Cut chicken thighs into 2 inch pieces and used a wok for cooking all ingredients. Used turkey bacon for lower fat but still used brown sugar. Threw in some flakes of red pepper, and people (myself included) added sriracha sauce, to taste. Total hit.

  81. This chicken has a good flavor, but the bacon was soggy and I had to cook the chicken much longer than the recipe called for. I ended up putting it under the broiler for a few minutes to get it to brown a bit. But the bacon never got crispy, and the bacon underneath the chicken (wrapped under) was particularly soggy.

  82. Chicken and bacon takes longer to cook then the time provided chicken generally takes a hour and 20mins and bacon takes 35 to 40mins I put my chicken on baking pan with a cooling rack cooked the chicken a little bit with no seasoning and the brought the chicken out drained the juices from the pan added the seasoning and wrapped 3 pieces of bacon around and I used tooth picks to help hold the bacon together and put extra brown sugar on the bacon to help seal to the chicken and I served it with brown sugar red potatoes with butter and garlic and it turned out amazing.

  83. I made this recipe a while ago and my family went crazy for it. My husband begs for me to make it again, so tonight it is! I’m not a pro chef, just a regular mom and wife, and this recipe came out perfect!

  84. 5/5 Oh my gosh my family loved this recipe! I crisped the bacon even more by putting the pan of deliciousness under the broiler for 5-7 minutes. If you love bacon this recipe is for you. Needless to say there was sadly no leftovers. Awesome recipe and I never write reviews but had to for this one

  85. This was OK but the bacon was extremely soggy on the bottom and the chicken was very greasy. It should be cooked on a rack for sure. I think it’s a good base receipe but lacking something.

    1. The brown adds needed moisture and clinginess and helps with caramelization. I’d really have to test before giving an okay on regular sugar, but my gut would say no.

  86. When I made this recipe, the bacon was cooked thoroughly but it did not get crispy. Is there advice you have for getting crispy bacon when wrapped?

    1. You can try and cook it on an elevated rack so it’s not sitting directly on the bottom of the pan. Also, try placing it under the broiler for just a bit at the end. Both options should help. Enjoy!