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.
First , I’m not a good cook, that said, second , what’s the trick to coating the chicken the brown sugar mixture just clumped like paste ? I rubbed it all over best I could but needed more as the recipe only coated 2 chicken breast. It’s in the oven as we speak wish me luck!
Making sure your chicken is completely patted down definitely helps. You don’t want any of the moisture of the chicken causing the coating to slide off. Good luck! Let me know how it turns out!
Not to seem negative, it tasted ok but.. The bacon, doesn’t brown.. raw bacon on chicken. Did you use a torch or photoshop?
Oh no! It sounds like there was too much liquid released so the bacon wasn’t able to brown. If you make it again, you can try cooking on a rack so it will crisp up all the way.
Will this work with chicken thighs ?
Certainly! And if you want to make it even easier, I actually created this exact recipe for thighs, made in the slow cooker:
https://dinnerthendessert.com/slow-cooker-bacon-brown-sugar-garlic-chicken/
I can cook this in the slow cooker right? Not only in the oven?
Absolutely! You would want to follow the instructions for the Slow Cooker Brown Sugar Garlic Chicken and add the bacon to the chicken breasts.
I’m made this a few weeks ago and it was a hit….I’m making pork tenderloin tonight and I am gonna use this recipe for the tenderloin….I can’t wait to taste it!!!
I was searching for just Chicken with Bacon – but with brown sugar? That caught my attention, so tried this!! Talk about YUMMY!!
Being an OAP living alone, i am allways looking for simple easy and tasty recipies. My freezer is so small, so have to down size most recipies.
But i love chicken, so threw away the ice cubes for the Gin instead!! LOL
Thank you!
So glad you enjoyed it and had leftovers to enjoy again and again! Since you said you usually downsize recipes, you can adjust the servings size in any of my recipes by hovering over the serving amount a slider will appear. Hope this helps and hope to hear if you try anymore recipes!
Is there a way to do this recipe with boneless skinless chicken thighs?
Certainly, you shouldn’t have to make any adjustments.
Took at least an hour for chicken to cook through. Bacon was slimy on the bottom and didn’t really crisp on top, even with being in the oven for an hour and putting it under the broiler for 5 minutes. Disgusting. Will not be making this again.
So sorry to hear that it didn’t turn out for you! It sounds like there may have been too much liquid that the chicken/bacon was sitting it. If you ever do decide to give it another try, I would suggest elevating it on a rack while baking. Thanks for the feedback.
these were excellent used dark brown sugar think it gave it more flavor put them on a rack they came out great
Quick question, Would adding paprika alter the flavor by much?
Hi Amanda,
It depends on how much paprika you wanted to add and what kind. A tsp or two of smoked paprika will add warmth and smokey flavor, while a traditional Hungarian or regular paprika will add some depth and additional sweetness. I say experiment away, either variety of paprika will enhance the other flavors when used with a moderate hand.
Let me know how it goes! 🙂
Excellent recipe and so easy! We loved it and I will definitely keep this recipe on hand.
Thanks for coming back to let me know Denise.
Can I used cooked bacon instead of raw?
I would not recommend as the bacon cooks with the chicken and it will overcook.
Sabrina just wanted to let you know how delicious your chicken, brown sugar and garlic was and sooo easy to fix..I absolutely loved it..you’re such a great cook..thanks for sharing..can hardly wait to see what’s next..have a blessed week!
Thanks so much Judith!
I COOKED THIS THE OTHER EVENING AND IT WAS FANTASTIC – MELT IN YOUR MOUTH !
I live in Arizona and it is really hot!! In summer I just about never use my oven. Do you think this could be made in a crock pot?
Yes!!
https://dinnerthendessert.com/slow-cooker-bacon-brown-sugar-garlic-chicken/
So good! I used chicken tenderloin for the recipe and they came out so tender and juicy. My 5 year old said this is his new favorite meal!
I love it when the kids are won over! Thanks for the 5 stars.
LOVED this recipe, but I’m curious if there’s a magical tip to make the bacon not soggy on the bottom? Mine was at the point of not done at the bottom, while everything else was great. Maybe flip the chicken halfway through? I did have to cook it for much longer and if I could get it crunchy on the bottom, it would be PERFECT.
I’m so glad you loved it! Next time, try and elevate your chicken either on a cooking rack on top of a baking sheet or ball up some foil underneath. Sounds like your chicken is sitting in all the liquid and not really getting a chance to crisp up all around. Good luck!
Soo good! My husband said it was the best thing he’s ever eaten! Also if your chicken breast are on the bigger side I’d suggest slicing it like a butterfly and add some extra rub in the middle!
That’s a great suggestion. So glad you all loved it!
Cooking time is way off. Expect to cook for at least 50-60 min and I raised the heat to 390 degrees.
This is a delicious dish, but my cooking time was much longer than the stated 25-30 minutes – maybe because my bacon was thicker? Anyway, I needed to cook mine for at least 50 minutes to ensure the bacon and chicken were cooked through. It does produce a lot of grease so your dish needs to be deep.
Very easy to make and very flavorful. Thank you!
How did your sauce/liquid turn so red? Mine doesn’t look like that at all, but I didn’t use dark brown sugar…
Also, I needed an extra 15 minutes or so of cook time. It didn’t look done at all after 30 minutes, but then again, I’m not a great cook so maybe it was done and I didn’t know it!
Thanks for the slider tool it helped me so much thank you. Making this tomorrow night.
So glad to hear, Sharon.
I made this for my sweetie the other night and when he came here from work he nearly broke the door down! He said he could smell it from the street and it was wonderful. He absolutely loved it! I only made 3 breasts, they were large, and he gobbled one down in a flash. He took one of the others to work and when he warmed it up in the microwave, he had a lot of folks just walking through sniffing:) This is a keeper. The other chicken recipe I make for him that he loves has only 3 ingredients, and one of them is chicken:) I use 4 chicken breasts, 1 dry package of Hidden Valley Italian Dressing and 1/2 cup of brown sugar. Mix the dressing and sugar in a large plastic bag, shake the chicken in it to cover and let sit in the fridge for at least 2 hours. Then, in a foil lined pan, put in the chicken and all of the juices and cook uncovered for about 35 minutes. So good. He licks the plate:) He did this time, too. Thanks – great recipe! 5 plus stars!
Thanks for dropping by to let me know! I’m so glad you guys enjoyed it!
Do you uSe skinless chicken ?Carol
Used only 3thighs and it wasnt enough to coat the chicken hope it cones out good
Hello do you have to use bacon
If you don’t want to use bacon, I would suggest this recipe:
https://dinnerthendessert.com/slow-cooker-brown-sugar-garlic-chicken/
Enjoy!
Cooking it now… smells amazing. You might put the bit about putting it on a wrack actually in the recipe. Wasn’t until it wasn’t cooking in the stated time that I looked at the comments. Might save you some negative feedback.
I made this last week and it was awesome!!! I added some things to make it chicken cordon bleu with mozzarella cheese instead of swiss. I am trying to post a picture but can not for some reason. But it looked as good as it tasted. I am msking it again tonight
I’m so glad you enjoyed it! I’d love to see a photo. The easiest way is to follow me on Instagram and use the hashtag #dinnerthendessert when posting. I look forward to seeing it.
I am getting ready to try this recipe tonight. I didn’t think this recipe could sound better until reading your comment. Can you please send me the instructions for your recipe please!!! I really want to try this tonight. Looking forward to hearing from you!!!!
Would all the other ingredient measurements stay the same when only making 3 chicken breasts?
You can use the slider tool (hover over the servings) to adjust the recipe card to show 3 breasts and follow the adjusted amounts for the other ingredients. Hope this helps!
What would go good with it any ideas
You could serve it with mashed potatoes or any type of vegetable. Enjoy!
This recipe is amazing! I used maple smoked bacon and the whole house smells incredible.
Definitely a keeper. Thanks for sharing.
Hi, this looked so good in theory. But we tried it tonight and it was waaaaaaay too garlicky. Almost inedible. And I only used two tablespoons instead of three. Could 3T be a typo, or are there just a lot of people out there who just love garlic? I even watched your video of how to make this recipe, and it looks like you add a lot less garlic than the recipe calls for. I’m going to try it again and add maybe 1/2 TEAspoon instead of 3 TABLEspoons to see if we like it better. Thanks in advance for any advice you may give!
I’m sorry it was too garlicky for you but feel free to adjust to match to more of your liking.
Looks good.
I was searching for a recipe to make for dinner tomorrow and this looks amazing! After reading all of the awesome reviews, I cannot wait to make this for my family ?
Can’t go wrong with this!! My boyfriend absolutely loved it. Mine took a little longer (maybe my chicken breasts were larger) to bake. I ended up putting foil over the top halfway through to make sure the chicken didn’t dry out. It was so juicy and perfect! Delicious!!! Also very easy with minimal cleanup. Will definitely be making this again.
I really want to make this! Looks so good and easy. I have a question regarding some folks’ comments about the bacon not being crispy on the bottom. Do you think it would work to brown the bottom quickly in a cast iron skillet and then put in the oven and bake in the cast iron skillet?
I recommend baking on a rack or placing some foil underneath the chicken. Both ideas will help it from sitting in the juices that come from the chicken during the cooking process. Good luck!
Can I use thighs instead of breast or will it make it too juicy and make my bacon soggy?
You should still be ok with thighs. Enjoy!
Nervous about the bacon being soggy.How can I help keep it crispy?
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. Enjoy!
I tried this and it tasted good… but the brown sugar mixture just fell off the chicken and the breasts ended up cooking in a soup of chicken water and sugar. the insides of the breasts were very dry. The bacon was delicious … but… how do you make it form like a crust??
Try and pat down the chicken before putting together. That will help get rid of as much liquid as possible to hopefully avoid that happening again. Hope this helps!
would this work with turkey bacon for a healthier alternative?
No, I’m sorry but it won’t.
I don’t eat pork so I tried this with dark meat turkey bacon and it worked just fine. Obviously I’m not sure exactly how it would have tasted with regular bacon or how this compared, but it was certainly a tasty meal and we are going to be making it again.
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?
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!
I’m cooking it right now!! I use thick bacon so I baked the bacon for about 17-20 minutes 1st… still floppy. Tore the bacon to fit the large breasts I used to cover the top of the breasts so hopefully all the bacon will be cooked and I hope a bit crispy!!
Your cook time is a little vague. I don’t see a cooking temperature so 25 minutes doesn’t mean anything.
Step 6 states to cook at 375 degrees for 25-30 minutes or until cooked through and browned. Hope this helps!
Do you think this will work with skinless chicken tenders?
If you want to use tenders, I would suggest this recipe:
https://dinnerthendessert.com/bacon-brown-sugar-chicken-tenders/
Can you use white sugar than brown?
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.
If you happen to have molasses on hand, you could make brown sugar by adding 1 tablespoon molasses to 1 cup white sugar and pulsing in a blender/food processor 🙂
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.
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
Yay! I’m so glad you loved it so much to leave a review. Thanks for taking the time, Karen.
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!
You literally just made my evening! How awesome is that! Thank you so much for coming back and letting me know how it turned out!
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.
Looks so yummy. Will give it a try.
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.
Great very easy thanks
Just made this and its not only beautiful, but delicious. Wish I could send a pic. Looks just as good as yours!!
Trying this tonight for dinner super excited.
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.
Thanks for the suggestions! Sounds amazing!
Making it it now fingers crossed ?