Bacon Brown Sugar Garlic Chicken

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 ½ 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?

Pin this recipe now to remember it later

Pin Recipe

Bacon Brown Sugar Garlic Chicken

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.
Yield 6 Servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 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

Instructions

  • In a large bowl add the brown sugar, garlic, salt and pepper and mix until combined.
  • Coat the chicken in the brown 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 brown sugar mixture.
  • Cook at 375 degrees for 25-30 minutes or until cooked through and browned.
  • Careful to not let the brown sugar burn and blacken.

Video

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

Calories: 540kcal | Carbohydrates: 25g | Protein: 53g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 173mg | Sodium: 851mg | Potassium: 971mg | Sugar: 23g | Vitamin A: 85IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1.3mg
Keyword: Bacon Brown Sugar Garlic Chicken
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.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 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!

  2. 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 ?

    1. 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

  3. 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*

  4. 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.

  5. 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!!!

    1. Hello Lonna! I’m so happy this was quick, easy, and delicious. Thank you so much and we hope to see you back soon!

  6. 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

  7. 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.

  8. 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!

  9. 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.

      1. Cook at 375 degrees for 25-30 minutes. Next time you can find this information in the recipe instructions.

  10. 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

    1. 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!

    1. 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.

Show More Comments