Bacon Brown Sugar Garlic Chicken Recipe

Ben Carraoli

Bacon Brown Sugar Garlic Chicken Recipe

I just made this Bacon Brown Sugar Garlic Chicken, and honestly, it blew me away. I didn’t expect something with just a few ingredients to turn out so mouthwatering. When I wrapped those chicken breasts in bacon and coated them with that garlicky brown sugar glaze, the smell that filled my kitchen was incredible.

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Prep Time 10

Cook Time 30

Ingredients Method Notes

Ingredients

2/3 cup packed brown sugar – This creates the sticky caramelized glaze that gives the chicken its signature sweet-savory flavor. Use light brown sugar for a milder sweetness or dark brown for deeper molasses notes.
3 tablespoons minced garlic – Fresh garlic is key here; jarred or powdered versions don’t deliver the same punch or aroma. It balances out the sweetness beautifully.
¾ teaspoon kosher salt – Salt brings all the flavors together and keeps the sweetness from overpowering the dish.
½ teaspoon freshly ground black pepper – Adds just the right hint of spice and warmth to cut through the sugary glaze.
6 boneless skinless chicken breasts (about 4–5 oz each) – Chicken breasts are lean and cook quickly, while the bacon keeps them juicy. You can also use thighs for a slightly richer taste.
12 slices of bacon – The bacon not only keeps the chicken moist but also adds a smoky salty layer that pairs perfectly with the brown sugar glaze. Thin-cut bacon crisps up faster, while thick-cut gives a meatier bite.

Method

In a large bowl, mix together brown sugar, minced garlic, salt, and pepper until well combined. This mixture will coat the chicken and turn into a glossy glaze as it bakes. The combination of sugar and garlic creates that irresistible balance of sweet and savory.
Pat the chicken breasts dry with paper towels so the sugar mixture sticks better. Rub each chicken breast thoroughly with the brown sugar-garlic mixture. Wrap two slices of bacon around each piece, tucking the ends underneath so they stay in place during baking.
Place the wrapped chicken into a greased baking dish. Sprinkle any leftover sugar mixture on top of the chicken for extra caramelization. Bake in a preheated oven at 375°F (190°C) for about 25–30 minutes, or until the chicken is cooked through and the bacon is crispy. Watch closely near the end—if the sugar starts to darken too quickly, cover loosely with foil.
For an even crispier bacon crust, switch to the broiler for the final 2 minutes. Keep an eye on it—the sugar can burn fast, but that golden glaze is worth it!

Notes

I always pat the chicken dry before coating it—this helps the sugar stick better and prevents soggy bacon.
I use a wire rack over the baking dish so the bacon doesn’t sit in its own grease. It comes out extra crispy this way.
I check the chicken for around 20 minutes. If the bacon looks perfect but the chicken isn’t done yet, I cover it with foil to avoid burning.
I let the chicken rest for about 5 minutes before slicing or serving—it helps lock in the juices and allows the glaze to thicken slightly.
I sometimes sprinkle a tiny pinch of extra brown sugar on top right before broiling—it caramelizes beautifully for that glossy finish.