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 the wonderful pairing of sweet and savory, then you’ll also love the other amazing Chicken Recipes, like the Memphis Barbecue Chicken Wings, the delicious Oven Baked Chicken Breasts, and the classic Chinese Honey Chicken.
Chicken with bacon is a key element in the culinary universe, 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 our favorite recipes is the perfect blend of sweet, savory, and umami flavors. The star of the show is, without a doubt, the brown sugar and garlic glaze. The sugar caramelizes beautifully in the oven making the chicken golden brown, while the garlic gives a subtle kick that complements the sweetness. As for the bacon, it infuses the chicken with its rich, smoky essence, making every bite an absolute delight.
Chicken is a versatile meat, tender and mild in flavor, which makes it an excellent canvas for the strong, bold flavors of bacon, brown sugar, and garlic. As for the bacon, its natural fattiness helps keep the chicken moist during baking, ensuring a succulent result and turns into crispy bacon on top!
Making this dish is relatively straightforward, with the procedure involving a simple marination process 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 out of the ordinary yet uncomplicated. The ingredients are readily available, making it a stress-free culinary endeavor that results in a restaurant-quality dish.
What’s fascinating about this recipe is that it could very well be a gourmet dish at a high-end restaurant, yet it’s remarkably easy to make at home. For anyone who loves the combination of chicken and bacon, this is a recipe that you should not miss. Serve with yellow Persian Rice for a fun, flavorful, and delicious meal.
How to Make Bacon Brown Sugar Garlic Chicken
You don’t need to be a culinary expert to create this delicious dish at home. It’s simple, straightforward, and yet delivers outstanding results that will impress your friends and family. Check it out!
- Step One: The first step is to gather your ingredients. Begin by combining the brown sugar, minced garlic, kosher salt, and black pepper in a large bowl.
- Step Two: Next, coat the chicken breasts in the brown sugar mixture, ensuring they’re thoroughly covered.
- Step Three: 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.
- Step Four: Place the bacon-wrapped chicken into a baking sheet with sides that are at least 2 inches high.
- Step Five: Sprinkle the remaining brown sugar mixture over the bacon-wrapped chicken in the baking pan.
- Step Six: Bake the chicken at 375 degrees Fahrenheit for 25-30 minutes, or until it’s thoroughly cooked and the bacon is browned. Be mindful to avoid burning the brown sugar.
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Frequently Asked 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 Fahrenheit on a meat thermometer.
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Key Ingredients in Bacon Brown Sugar Garlic Chicken
This recipe is a wonderful combination of a few impactful ingredients. Each one brings something unique to the table, culminating in a dish that is truly greater than the sum of its parts.
- 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 that white sugar cannot replicate.
- Garlic: Minced garlic adds a potent and aromatic punch to the dish, balancing out the sweetness of the brown sugar. Its unique, pungent flavor permeates the chicken during cooking, making it a vital ingredient in this recipe.
- Bacon: The bacon provides a deliciously smoky and savory element to the dish. It also keeps the chicken moist and tender while it cooks. Opt for thick-cut bacon if possible, as it will hold up better during cooking.
- Chicken Breasts: Chicken breasts are used for their mild flavor and tenderness. They absorb the flavors of the bacon, brown sugar, and garlic beautifully, resulting in a savory, sweet, and utterly delicious dish.
Air Fryer Method for Bacon Brown Sugar Garlic Chicken
While this recipe calls for baking, you can also cook this dish using an air fryer for a potentially crispier result. We don’t use a Dutch oven with a lid because it will steam the bacon which then won’t get crispy.
- Follow the recipe steps up to placing the bacon-wrapped chicken in the baking pan.
- Instead of placing them in a baking pan, arrange the chicken pieces in the air fryer basket, ensuring they do not overlap.
- Cook at 375 degrees Fahrenheit for 15-20 minutes, or until the chicken is cooked through and the bacon is crispy. Remember, air fryers can vary, so monitor them closely.
Can Bacon Brown Sugar Garlic Chicken Be Made Ahead of Time?
This recipe is fantastic for preparation ahead of time. You can 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. If you have leftovers, store them in an airtight container in the refrigerator. They can be reheated in the oven or microwave until heated through. Add a little water to the dish when reheating to prevent the chicken from drying out.
Substitutions in Bacon Brown Sugar Garlic Chicken
- Brown Sugar: If you don’t have brown sugar on hand, you can use white sugar with a little bit of molasses added. Alternatively, coconut sugar could work as a healthier option.
- Garlic: If fresh garlic isn’t available, garlic powder can be used. Just remember, the flavor won’t be as strong as fresh garlic.
- Bacon: Turkey bacon can be used as a leaner option compared to regular pork bacon, but it might not provide the same level of richness.
- Chicken Breasts: While chicken breasts are ideal, you could also use chicken thighs. Just adjust the cooking time as they may require a bit longer to cook thoroughly.
Variations on Bacon Brown Sugar Garlic Chicken
While the original recipe is delicious as it is, there are plenty of ways to add your own personal touch for a delicious chicken dinner.
- 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.
How to Serve Bacon Brown Sugar Garlic Chicken
This chicken dish is quite versatile when it comes to serving options. It pairs well with a variety of sides and complements several different cuisines. Top with chopped green onions as a colorful garnish. Here are a few ideas:
- Serve with Veggies: A simple side of Roasted Vegetables or a fresh salad would balance the sweet and savory flavors of the chicken. Try the Bacon Parmesan Brussels Sprouts.
- Serve with Rice: The rich flavors of this dish would be beautifully balanced by serving it with plain or Buttery Garlic Quinoa.
- Serve with Potatoes: Mashed potatoes, Potato Wedges, or a fancy Potatoes Au Gratin would all work well for a delicious dinner.
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How to Store Bacon Brown Sugar Garlic Chicken
- 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.
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 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.
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Notes
Nutrition
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Photos used in a previous version of this post.
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 ?
Thanks for coming back to let me know!
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?
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.
Delicious. Will definitely make again. It took longer in oven than recipe said but worth the wait.
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….
How do I make it in an air fryer?
I’ve never tried it so I’m not able to give a recommendation, sorry.
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
No need to cover this while cooking. Enjoy!!
I made this, this evening. It was soooo good!! I will be making it again soon.
Fantastic Nicky! I’m so glad you enjoyed it!
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!
Thanks for taking the time, even between bites, to come back and let me know how much you all enjoyed it!
I just made this and I only did three breasts and didn’t half the recipe…do you think it will come out okay?
How did it turn out Stephanie?
This chicken was very good Thankyou,
I just needed to make more of the brownsugar mixture it wasnt sticky and coated enough for me.
I’m so glad you enjoyed it! Thanks for coming back to let me know!
Turned out great. Super simple and will be added to the regular rotation. Thank you!
Thanks for the 5 star rating Joshua!
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!
I love how seeing the bacon made him smile!! So glad you all enjoyed it.
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
Thanks for the suggestion. I just updated the post to show that the chicken should be about 4-5 oz.
Thank you! I I did enjoy it and i will definiitely make it again. Thanks for the tips!
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!
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!
Made exactly as directed and it was delicious! Chicken was so juicy. The kids loved it too!
So happy everyone enjoyed it, Tricia!
Should you spray your baking pan with non stick cooking spray?
I didn’t and it came right off the pan, it is going to release some liquids anyway so it shouldn’t stick.
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!
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!
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.
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
I would suggest making my Bacon Brown Sugar Chicken Bites.
This is so delish and juicy! I served on top of white rice and the family devoured it!
Thanks for dropping by to let me know! I’m so glad you guys enjoyed it!
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?
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.
Can I make it ahead and heat it up later? If yes what temp would you reheat at and for how long?
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.
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!
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!
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?
I just garnished with parsley for the photos. It’s not necessary to complete the dish.
What kind of side dish do you recommend for this bunch of deliciousness
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!
Broccoli and baked potato
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
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.
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.
I’m so glad you guys enjoyed it! Thanks for coming back to let me know!
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.
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!
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?
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!
made it. even had the kids help was really good and also a hit with kids
Thanks for dropping by to let me know! I’m so glad you guys enjoyed it!
I have this ready for the oven after ballet class hope its as good as it looks…
I hope you enjoyed it, Tabitha!
When you only made three for your family, did you halve the other ingredients or keep it the same?
Thanks.
Yes, I halved everything to just make the three. Sorry if that was confusing. Enjoy!!
Can I use garlic salt in place of minced and just skip out on the actual salt? Lol
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!
Was the chicken raw? Or boiled before you baked it????
You start the recipe off with raw chicken.
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
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 @ dinnerthendessert.com
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 @ dinnerthendessert.com
Do you add any water to the pan before baking?
Nope no water needed!
Did you cover in a foil?
I did not 🙂
Would you cook boneless thighs for the same amout of time? Going to try this tonight! Yum!
Probably yes, depending on how big they are. I’d give it the same time, then cut into one to check.
How long would you bake it with thin cut breasts? Thanks.
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.
Looks great. Will the bacon be limp or have a little crisp to it? I like a crispy bacon. Any suggestions for the desired results?
Yes, the bacon will be crispy! I hope you enjoy it!!
Delicious and different, definitely not the same old chicken. Super moist and tender and with the brown sugar, this was dinner AND dessert!!!
Thank you so much Sally! I’m so glad you loved it!!
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 🙂
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.
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.
How long would you put in the crock pot?
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.
Can you make this recipe on chicken legs?
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!
These flavors sound so good! I want to grab this chicken and eat it out of my screen!
I really hope someone is working on that technology as we speak!
Mannnnn…. This looks crazy good! 🙂
Thanks Carrie! Wait until you taste it!
This looks incredible! I will definitely have to try this recipe out!
Thanks Tabitha!
I know my family would absolutely love this!
Oh my, I think I found one of our meals for next week!!
I made this recipe and it was delicious. My brother is hard to please, but he loved it.
That flavor combination sounds incredible!
Thank you Dorothy!
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?
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!
Wow! I love all the flavors you have going on! It looks so good!
Thanks so much Amy!
How do I keep the bacon from being soggy? Especially on the bottom? Thanks.
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.
Cooking it now! Cant wait to eat! The smell from the kitchen is amazing!!
Enjoy!
This looks seriously amazing!