Succulent Honey Garlic Bacon Chicken

This sticky honey garlic bacon chicken turns basic weeknight cooking into an exciting meal with its balanced mix of sweet, salty, and smoky tastes. The mix of crunchy bacon and juicy chicken coated in a thick honey garlic mixture makes a meal that gets gobbled up quickly every time.

I came up with this dish when trying to break our boring chicken habit, and now my husband asks for it at least twice every month saying it's "fancy restaurant food without the crazy restaurant bill."

Ingredients

• Boneless skinless chicken breasts work as the perfect base for our tasty sauce and stay moist when cooked right
• Thick cut bacon brings a smoky richness that makes the whole dish better
• Flour makes a thin layer that helps the sauce stick to each chicken bite
• Garlic builds the flavorful base of our sauce
• Honey adds natural sweetness that browns nicely
• Soy sauce cuts the sweetness with rich savory flavors
• Apple cider vinegar adds a tangy kick to the sauce
• Dijon mustard brings depth and helps mix the sauce smoothly
• Fresh parsley adds a splash of green and fresh taste to finish

Step-by-Step Instructions

Make Bacon Crispy

Fry the bacon pieces in a pan over medium heat until they're perfectly crisp. This takes around 5 minutes, but keep an eye on it since thick bacon can burn fast. Take out the crispy pieces onto a paper towel and save a tablespoon of that tasty bacon fat in the pan.

Get Chicken Ready

Sprinkle your chicken breasts with salt and pepper then lightly coat in flour. This thin layer will help make a golden outside and thicken our sauce later. Tap off extra flour to stop it from burning in the pan.

Cook the Chicken

Pour olive oil into the saved bacon fat and heat until it shimmers. Put the floured chicken breasts in the hot pan with space between them. Cook for 4-5 minutes on each side until golden brown and cooked to 165°F. Move to a plate and cover loosely with foil to stay warm.

Make the Sauce

Throw minced garlic into the same pan and cook for just a minute until it smells good but isn't brown. Right away add honey, soy sauce, apple cider vinegar, and Dijon mustard, stirring to mix everything. Let it bubble for 3-4 minutes until it gets a bit thicker and looks shiny.

Complete the Dish

Put the chicken back in the pan, spooning the yummy sauce over each piece. Let everything simmer together for 2-3 minutes so the chicken soaks up some sauce. Scatter the saved crispy bacon on top just before you serve it.

The bacon is really the hidden gem in this dish. While you might want to use store-bought bacon bits to save time, taking a few minutes to fry fresh bacon in the same pan fills the whole dish with that amazing smoky flavor that makes everyone want more.

Make-Ahead Options

This meal warms up really well, so it's great for planning ahead. Make the whole dish, let it cool down completely, then keep it in sealed containers in the fridge for up to 3 days. When warming it up, add a little water or chicken broth to thin the sauce since it will have gotten much thicker in the fridge.

Perfect Pairings

The sweet and savory sauce needs something to soak it up. Fluffy white rice catches every bit, while mashed potatoes make a comfy foundation. For something lighter, steamed broccoli or green beans give a nice crunch and grab just enough sauce to become tasty themselves.

Smart Substitutions

No chicken breasts around? Boneless thighs work great and usually stay even juicier. Turkey slices can also work nicely instead.

If you don't eat pork, turkey bacon makes a similar effect with a different taste, or just skip the bacon and use olive oil throughout for a still-tasty meal.

For a gluten-free version, swap the flour with cornstarch or your go-to gluten-free flour mix, and make sure to use tamari instead of regular soy sauce.

Common Questions About This Recipe

→ How do I cook the bacon for this dish?

Fry the chopped bacon pieces in a pan on medium heat until they get nice and crispy. Then take them out and save about a tablespoon of the bacon fat for making your sauce later.

→ Can I use bone-in chicken instead of boneless chicken breasts?

You definitely can. Just remember bone-in chicken needs more time to cook through properly. Always check it's done by making sure the internal temperature hits 165°F or 74°C with a meat thermometer.

→ What's the purpose of dredging the chicken in flour?

The flour coating helps the chicken get that nice golden outside when you cook it. It adds a bit of crunch and makes the chicken grab onto more flavor.

→ Can I replace soy sauce with a gluten-free alternative?

Absolutely. Try tamari or coconut aminos instead if you need a gluten-free option. They'll still give you that umami kick you want.

→ How can I thicken the sauce if needed?

Let the sauce bubble away for a few more minutes to naturally get thicker. If it's still too thin, you can mix a little cornstarch with cold water and stir it in.

→ What sides pair well with this dish?

This chicken tastes great with some steamed veggies, creamy mashed potatoes, a bowl of fluffy rice, or a crisp green salad to balance out the rich flavors.

→ Can I make this dish ahead of time?

It tastes best right after cooking, but you can prep everything ahead and then just warm it up slowly on the stove when you're ready to eat.