Bacon Brown Sugar Garlic Chicken

by Sabrina Snyder

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518 Comments

4.94 from 137 votes
6 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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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

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.

Dinner, then Dessert

Bacon Brown Sugar Garlic Chicken Recipe

Bacon Brown Sugar Garlic Chicken is the best chicken you'll ever eat with only 4 ingredients. Sticky, crispy, sweet, and garlicky!
Yield 6 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Author Sabrina Snyder
Sliced chicken wrapped in bacon
PrintRate

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

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: 657kcal | Carbohydrates: 26g | Protein: 57g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 192mg | Sodium: 1037mg | Potassium: 1030mg | Fiber: 0.1g | Sugar: 24g | Vitamin A: 96IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 1mg

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Table of contents

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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.

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.

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.

Serve With

  • Veggies: A simple side of roasted vegetables or a fresh salad would balance the sweet and savory flavors of the chicken nicely.
  • Rice: White rice or brown rice make a filling and simple side to round out this decadent dinner.
  • 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

Is it necessary to use boneless and skinless chicken breasts?

Yes, for this recipe, boneless and skinless chicken breasts are recommended. They cook evenly and are easy to eat once wrapped in bacon.

Can I use a different type of sugar instead of brown sugar?

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.

What should I do if the bacon isn’t crisping up in the stated cooking time?

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.

How do I know when the chicken is fully cooked?

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.

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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 cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, 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.

See more posts by Sabrina

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. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. In the directions it does not tell you whether or not to place a lid on the dish. My question is do you place a lid on the dish.

    Reply