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.
OMG!! This was such a HIT with the family and my 10 yr old is sooo picky and even loved it!!! Def adding this to our dinner rotation. The garlic seems like a lot, but trust me- it’s perfect in the end- everything blends together so nicely. Highly recommend
I made this last week and the chicken was juicy and delicious. We loved the flavors. The only problem that I had was the bacon was not crispy at all, I continued to bake but did not crisp up. Could this be an issue with oven?
After the 35 mins at 375, we broiled it for 5 mins on high and it crisped up the bacon and made or perfect.
Hi,
I was thinking about serving this with hasselback potatoes
What sauce would go with this recipe?
This one might be a good one.
https://dinnerthendessert.com/blue-cheese-sauce/
There should be an option for ten stars on this recipe! Cooked it a bit longer and chose to broil for 5 minutes at the end to crisp up the bacon. The second time I made this dish I used thick cut maple bacon and topped the chicken with some honey after it came out of the oven. Both times the meal was incredible!
Thank you for sharing such a great dinner recipe, it’s much appreciated
You’re too kind, Mark. Thank you so much.
Love this recipe, it became a weekly staple until we realised the calories ?
Question- the first few times we made this it got a really nice crispy sugar coating like in your photos. For some reason now all the sugar seems to melt off. Still very nice just missing that little something. I wondered if you could tell me what I’m doing wrong why it’s now going like this??
I’m so glad you love it so much! It might be that your chicken either wasn’t fully thawed or had a higher water content. Either way, it was releasing too much liquid and not allowing the brown sugar to stick. You can try patting down the chicken with paper towels before hand to ensure there isn’t any extra liquid coming from it. Hope this helps.
Everyone loved it in my house! Thank you again.
You’re welcome, Theresa.
Could you adapt the recipe for a Ninja Foodi?? Got one for my birthday and am trying to adapt food I would normally cook in the oven or slow cooker.
I’ve not tested it using that.
Could I use this for pork chops instead of chicken? Will the temps and time differ or no?
Yes 🙂 Here’s a link for a recipe using pork chops instead.
https://dinnerthendessert.com/oven-baked-pork-chops/
Enjoy!
Delish! Question-Is it alright if the bacon is to pink on the bottom side in the juice? I left it in longer on 375.. I think it’s because it’s in juice it never got crispy?
Yes, that’s fine. You can always pop it under the broiler for a bit next time too. Hope you enjoyed it!
Wow! So simple and so delicious! Thank you for a very tasty recipe!
Hello! my chicken breast are rather thick so I’m going to follow other suggestions and butterfly them. Would you fold the chicken back up with some of mixture in the middle? Or do you recommend keeping them flat? Thanks!
You could do it either way. Enjoy!
Very good! Wanted to make something different with the chicken breasts and found this on Pinterest. I made half of the recipe and never had an issue with the sugar burning.
Will be making again.
My husband loved it! I did add a bit of water to pan to avoid burning sugar. Also precooked bacon just a bit. I only added 2 tablespoons of garlic but hubby wants more! This ones a keeper! Thank you!
What about in an instant pot?
I’ve not tested it using an instant pot but if you decide to try, I’d love to know how it turns out. Thanks!
Hi Sabrina, can I use jarred minced garlic?
Sure
This came out amazing! I only cooked 2 breasts so I cut the recipe by 2/3. I followed the suggestions from others and cooked it a little longer, mine took 35min at 375 and 5min on broil. I think for those who’s took much longer probably didn’t use butterflied flilets, the recipe is perfect if you use thin breasts. I also added just a pinch of cayenne pepper to spice it up. Adding this to the rotation! Easy, fast and yummy!
Thank you for the wonderful recipe. This was absolutely amazing, and I cannot wait to make it again!!! I’m going to make this dish the next time I have my friends over for dinner, and I’m going to call it “Million Dollar Bacon Chicken.” The recipe was followed exactly, although I did cut the bacon up instead and sprinkled over the top before adding the final coating of brown sugar. I also sprinkled some crushed red pepper over the top for some added spice.
DELICIOUS!!!!
I’m glad you loved it so much, Craig!
I cut up the chicken and bacon (next time I well cut the bacon smaller). Grandson (6)
didn’t like it. I’m thinking the garlic. served it over rice. I liked it very much.
Love, love, LOVE this dish! I cut my chicken breasts into smaller chunks since I was hoping it would cook faster (and have more bacon in eat bite, haha) that way, and it finished about 5 minutes faster and was delightfully bacon-y! I’ll definitely be making this again, and soon! I made twice as much as what we needed for dinner and I almost had to take a wooden spoon to some hands that tried to pick at the leftovers that are supposed to be dinner for tonight!! Many thanks for such a wonderful recipe!
I’m giving this 5 star rating even though I haven’t made it yet. I just wanted to ask for hints on doing this recipe in a crockpot with chicken thighs.
Here’s the recipe for the slow cooker version:
https://dinnerthendessert.com/slow-cooker-bacon-brown-sugar-garlic-chicken/
How much brown sugar do you put in the mixture and how much do you put on top? It just says 2/3 cup packed.
All of the brown sugar gets mixed into step 1 and then in step 2, that same mixture is used to coat the chicken. Hope this clears things up. Enjoy!
Is it better to use a parchment paper in the baking tray or no? Also should I precook the bacon a little, since last time it was not cooked enough for my family?
I’ve never used parchment paper on the tray. You can place the chicken on a wire rack on top of a baking sheet to keep it out of the moisture and that would help make it crispier.
Tried this recipe tonight. The flavor was good but the bacon wasn’t crispy (definitely precook the bacon prior). Since the chicken cooked in the bacon fat, the bottom was soggy. I would recommend cooking the chicken on a rack in the oven. Also, it took around 45-50 minutes to cook which caused the chicken to overcook. If I took it out at 25 mins, the bacon would have practically been raw. May try this recipe again with some modifications.
This was not popular in my home. The bacon is almost uncooked. The combination of garlic and brown sugar just seems off in flavor. I would not recommend this recipe.
I did a couple things wrong. I used jarred minced garlic. Which made the sugar moist. Still went with it. But finding it’s taking more than 25 minutes to cook to 165 degrees. Not sure if it’s something I am doing or did. But can’t wait to try it. Lol
Made it,VERY DELICIOUS! Added liquid smoke (apple wood) and onion powder, baked at 350 and not 375 for 1 hour, checked at 50. I also added a bit of water to my pan because I was using Pyrex and I’m nervous it will break when the juices come out of the chicken if I don’t. This also allowed me to cook it longer without burning. I will make this again, it was a nice break from my usual Indian, Chinese, or Middle Eastern cuisine!
This was so easy and delicious!!!!!! If you don’t try this you’re seriously missing out!!!! This is now going to be a regular in our dinner rotations.
What flavour! It was very good and very easy to make. My only concern was that I thought the bacon would crisp up but it was just the sugar. The bacon remained soft. Next time I will rub the chicken with the brown sugar and wrap it in bacon but instead of putting the rest of the sugar mixture on the chicken, I will melt it in a separate pot and add it to the chicken when there is about 5 minutes left to cook. Just to give it time to caramelize a bit more then maybe both chicken and sugar will be crisp.
So glad you enjoyed it! You can always pop it under a broiler for a bit at the end to help crisp it up.
I’ve made this twice now, and my family loves it!
Yay!!
This was just perfect. The chicken was moist and this was certainly One chicken dish that stands out above the rest. This one chicken dish stands out above the rest Having chicken can be so boring. The sauce that was made with the bacon and brown sugar on rice was divine. I did put it close to the broiler for a few minutes to get the top bacon a little charred. Some people may not like seeing the bacon pink under the chicken. I had no problem with it. My wife loved it and she is usually ho I’m about everything.
Very tasty! Thought it was going to be too much garlic but it worked well. Added an extra 5mins under broiler to crisp up the bacon. Will definitely make again
So glad you enjoyed it!
3 TABLESPOONS of garlic? Did I read that right?
You can use less if you choose.
Absolutely delicious
tried this with bone in thighs. i had to leave in for about 40/45minutes. i also used a few of my own seasonings (onion powder, garlic salt, seasoned salt: just a pinch of everything). My family LOVED the chicken. Just the right amount of sweet &savory flavor. I loved how simple it was to cook.
The chicken sounds delicious. Did you half the ingredients for 3?’
Yes 🙂
I did this the first time but my chicken wasn’t fully cooked I think they were too fat I just did it right now for the second time w smaller breast but now my bacon isn’t done at least I think it is it looks raw from the side that covers the chicken is that how it’s supposed to look ?
You can always place it under the broiler to crisp up if it’s sitting in the fat. Enjoy!
Can I use the same cook time on only thighs, or is it slightly more because they’re not boneless? It’s about 9 pieces of thighs.
You might need 5-10 minutes more. Just make sure not to overcrowd your baking dish.
Could I cook these on the grill?
I’ve not tested it before but if you decide to try, I’d love to know how they turned out. Thanks!
I made this for dinner last night and it was absolutely delicious! My family loved it and we will add this tasty dish to our regular rotation for sure! Thank you for an awesome dish!
I made this tonight for dinner & it was amazing! I made all 6 in one pan. I did have to cook mine 45 min. I cooked them for the first 25 & they were not done. Not a big deal just had to stick them back in. Thanks for a delicious dinner my family loved! We had potato wedges & green beans with it.
I only have 3 breasts and drumsticks. Think it will work on them also?
I’d make sure to prop the drumsticks up along the sides and not set them flat. There’s just not enough meat on them and they might dry out. Good luck!
Question. I have made this twice according to recipe and love it. Done in a vita clay cooker and. ….yum. Can I layer another 5 chicken thighs?
I don’t recommend layering them because they aren’t able to crisp up.
My daughter in law cooked this recipe when I was visiting…simply delicious! It was so good, I asked her for the recipe. I’ll be making this up asap 🙂
How awesome!
Do you cover the pan with tin foil while cooking
No
I love the ease and deliciousness of this recipe
I love this recipe, can I substitute coconut sugar for brown sugar?
Yes 🙂
Question when placed in the oven did you cover the pan or not
No need to cover it in the oven.
Please, what happened to the bacon fat? Did you eat it all? Everything tastes better with bacon, that is very true, but even I have my limits on the consumption of actual bacon fat drippings. My point- shouldn’t the recipe suggest that the chicken be removed from all the bacon fat and allowed to drain of this fat, maybe on a wire mesh cooling rack of some kind? (Listen to me, suggesting a step that might actually be health conscious! LOL!) Thanks for listening!
Made with boneless skinless chicken thighs in a glass pan (in the oven) and it took 40 min (for anyone else looking to try). Delicious! A new favorite!
Thanks for coming back to let everyone know. I appreciate the 5 star rating.
Wonder how long it would take with bone-in, skin-on thighs. Making it that way tonight. I love thighs.
I made this for dinner tonight and we enjoyed eating it. Thank you for the recipe. I will make this again in the future.