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Home / Main Dishes / Chicken

Honey Bacon Glazed Chicken

4.86
/5
2 hours hours 40 minutes minutes
82 Comments
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By: The Chunky Chefpublished: 06/26/2023

This post may contain affiliate links. Please read my disclosure policy.

Juicy marinated chicken is packed with flavor and smothered in a mouthwatering spicy honey bacon glaze. Made in one skillet, the glaze can be made ahead of time, and you can absolutely control the heat level!
Juicy marinated chicken is packed with flavor and smothered in a mouthwatering spicy honey bacon glaze. Made in one skillet, the glaze can be made ahead of time, and you can absolutely control the heat level!
Juicy marinated chicken is packed with flavor and smothered in a mouthwatering spicy honey bacon glaze. Made in one skillet, the glaze can be made ahead of time, and you can absolutely control the heat level!

Juicy marinated chicken is packed with flavor and smothered in a mouthwatering spicy honey bacon glaze. Made in one skillet, the glaze can be made ahead of time, and you can absolutely control the heat level!

This is one of my Chicken recipes I know you’ll want to keep on hand!

spooning bacon glaze over a cooked chicken breast in a stainless steel skillet.
Pin this recipe for later!

If you’re looking for a chicken recipe that is absolutely anything but boring and dry… then this is the recipe for you!

The chicken stays nice and juicy, thanks to a simple marinade. And when you couple that with a mouthwatering honey bacon glaze that’s the perfect blend of sweet, savory, and spicy… well you end up with a one skillet chicken meal that the whole family will love!

This recipe isn’t new on the site; it’s actually been around since June 2015. But it needed some updated photos, clearer instructions, and I’ve tweaked the recipe to be even more flavorful.

How to make honey bacon glazed chicken?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

step by step photo collage of how to make bacon glazed chicken.
  1. Pound chicken. This is best done with wax paper (or parchment), and a meat mallet. You can also use a rolling pin or the bottom of a heavy-bottomed skillet.
  2. Marinate chicken. I like to use a bowl, or a large resealable plastic bag.
  3. Cook bacon. You don’t need any oil for this, the bacon will release fat as it cooks.
  4. Remove bacon. This is best done with a slotted spoon. Then drain the excess grease.
  5. Make the glaze. Just cook until the mixture comes to a boil, it will thicken as it cools.
  6. Cook chicken. The exact cooking time will depend on the size of the chicken breasts, but roughly 4-6 minutes per side.
  7. Smother chicken. You can pour the glaze into the skillet with the chicken, or serve it at the table to be drizzled over the chicken.

Helpful Tip!

To ensure even, and quicker, cooking, I like to pound the chicken to about 1 inch thick. Some chicken breasts may not be as thick, and won’t need pounding, so you may or may not need to do this.

overhead view of a skillet with chicken breasts topped with a bacon glaze.

Variations of this recipe

  • Chicken – this recipe would also work well with boneless skinless chicken thighs, although the cooking time may change a bit.
  • Other protein – if you’d prefer another protein, the flavors would work with pork (such as pork chops, or adapted for a pork tenderloin).
  • Fresh herbs – in the marinade, you can use fresh rosemary instead of dried. You’ll want to use about 3 tsp of minced rosemary.
  • Non-spicy glaze – to reduce the heat level and make this a bit more kid-friendly, you can reduce or omit the hot sauce.
  • Grilled – if you have an outdoor grill and would like to use it, marinate the chicken as directed, and then grill over med/med high heat for 4-6 minutes per side.
white plate with a glazed chicken breast alongside some brussels sprouts.

FAQ’s

Can this recipe be made without the glaze?

While we love the amazing flavor of the bacon glaze, I understand not everyone wants to make it, or wants a sweet glaze on their chicken. So you can absolutely leave off the glaze, and you’ll still have a really great marinated chicken recipe!

Do I have to pound the chicken for this recipe?

Of course you don’t have to, but I found during testing that the chicken cooks a lot more evenly when you pound them to an even thickness.

Making glazed chicken ahead of time

I think chicken tastes best when cooked right before serving, but you can marinate the chicken up to 24 hours ahead of time, and the bacon glaze can be made entirely ahead of time.

Make the glaze as directed, then cool and refrigerate in an airtight container. Though you’ll probably want to warm the glaze up before serving it on the chicken.

forkful of bacon glazed chicken.

Storage

Leftover chicken and glaze should be refrigerated in an airtight container and enjoyed within 5-6 days, which makes this recipe perfect for meal prepping.

For best results, store the leftover chicken and glaze in separate containers.

More Chicken Recipes:

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Spinach and Artichoke Chicken
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Bruschetta Chicken Pasta
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Creamy Garlic Chicken
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Creamy Tuscan Chicken
stainless skillet

My Favorite Thermometer!

This pan is definitely not cheap, but I wanted to be transparent that this is the pan I use in my kitchen. However, you can use any large and deep skillet/pan; I just recommend at least 10-12″ in diameter.

Get on amazon

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

spooning bacon glaze over a cooked chicken breast in a stainless steel skillet.

Honey Bacon Glazed Chicken

4.86 from 21 votes
Author: The Chunky Chef
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Marinating Time: 2 hours hours
Total Time: 2 hours hours 40 minutes minutes
Calories: 967
Servings: 4 servings
(hover over # to adjust)
Print Rate Pin
Juicy marinated chicken is packed with flavor and smothered in a mouthwatering spicy honey bacon glaze!

Ingredients

Marinade

  • 1/3 cup balsamic vinegar
  • 3 Tbsp packed light brown sugar
  • 2 Tbsp steak seasoning
  • 1 tsp dried rosemary
  • 2/3 cup olive oil
  • 1 1/2 lbs. boneless skinless chicken breasts (about 4 breasts)

Honey bacon glaze

  • 8 slices bacon diced
  • 3/4 cup honey
  • 3 Tbsp Worcestershire sauce
  • 1 Tbsp hot sauce we like Cholula
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika

Instructions

Prepare chicken

  • Top cutting board with wax paper, and top with a chicken breast.  Top with another piece of wax paper and use the flat side of a meat mallet to pound chicken to about 1 inch thick.  ** If chicken breasts are thinner, you may not need to do this.
  • Repeat with remaining chicken breasts.

Marinate chicken

  • To a wide bowl, add balsamic vinegar, brown sugar, steak seasoning, and rosemary. Pour in olive oil, whisking as you pour.  
  • Add chicken breasts to bowl and turn them several times to make sure they’re coated in the marinade. Cover and chill in the refrigerator for at least 2 hours, or up to 24 hours.

Make the glaze

  • To a large skillet, add diced bacon and cook over MED heat until crisp. Remove to a paper towel lined plate, and drain the excess grease from the skillet, but don’t wipe it clean.
  • Add remaining glaze ingredients (honey, Worcestershire sauce, hot sauce, black pepper, and smoked paprika.
  • Cook over MED heat until it comes to a boil. Add cooked bacon and cook another 2 minutes or so.
  • Remove from the heat and pour the glaze into a separate bowl or container and clean the skillet. Glaze will continue to thicken as it cools.

Cook chicken

  • Heat cleaned skillet over MED HIGH heat. Once hot, add a drizzle of oil (olive, avocado, or vegetable).
  • Add marinated chicken breasts (gently shaking off excess marinade before adding to the skillet), and cook for about 4-6 minutes per side, or until cooked through to an internal temperature of 165°F.

Serve

  • Let chicken rest for about 5 minutes, then serve drizzled liberally with the honey bacon glaze.
  • Alternately, pour the glaze into the skillet with the chicken and serve that way.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

  1. If you prefer the original recipe from 2015, use fresh rosemary for the marinade (about 3 tsp of minced rosemary), and omit the black pepper and smoked paprika from the glaze.

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Did You Make This?Tag @the_chunky_chef on Instagram and hashtag it #thechunkychef so I can see what you made!
Tag on Insta! Leave a Rating Save for Later Saved!

Recipe adapted from The Food Charlatan

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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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4.86 from 21 votes (3 ratings without comment)

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Recipe Rating




  1. Lisa says

    Posted on 9/20 at 5:27 pm

    Freaking fantastic and one of the best chicken recipes in the world! I served it with your lemon orzo salad and both are delicious. I swear I’ve been only making your recipes since I discovered you a month ago. You’re the best Amanda! Thanks for being you.

    Reply
  2. Ken says

    Posted on 9/18 at 12:46 pm

    Hi Amanda, I want to try this because I love your honey garlic chicken from 2020. Except we can’t eat anything spicy. What do you recommend in place of the hot sauce? I saw someone recommended bourbon, maybe that would be enough to give it some kick without the spice?

    Reply
    • The Chunky Chef says

      Posted on 9/18 at 9:13 pm

      I haven’t tested this recipe without hot sauce, so I can’t say for certain what would work best, although bourbon sounds like it would be delicious! If you do some experimenting, I’d love to know how it turns out 🙂

      Reply
  3. Sandra says

    Posted on 6/29 at 4:12 pm

    Such a filling and flavorful meal! Everyone at my house enjoyed this!

    Reply
  4. Catalina says

    Posted on 6/28 at 1:32 pm

    I love chicken and I am always looking for new recipes for my family!

    Reply
  5. Erin says

    Posted on 6/28 at 7:33 am

    Looks beyond delicious! My family would definitely love this!

    Reply
  6. Beth says

    Posted on 6/27 at 5:04 pm

    One of the best chicken recipes I’ve made in a long time! It’s absolutely delicious. The sweetness of the honey and the smokiness of the bacon is fantastic!

    Reply
  7. Jon Hampton says

    Posted on 6/26 at 6:36 pm

    Hi Amanda, This looks delicious and I’m anxious to try it but please look over the recipe. In the glaze recipe, I believe step 1 and step 4 are the same. It might be confusing to some. I’ll let you know how my chicken turns out. Thanks for submitting!

    Reply
    • The Chunky Chef says

      Posted on 6/26 at 8:57 pm

      Hi Jon, thank you so much for the heads up! Trying to work during summer break with the kids running around has proved a bit challenging lol. It’s all fixed now 🙂

      Reply
  8. Carol says

    Posted on 1/25 at 8:29 am

    What is steak seasoning?

    Reply
    • The Chunky Chef says

      Posted on 1/25 at 9:10 am

      This is the brand I use https://amzn.to/3a1haYa

      Reply
  9. Michele Pressley says

    Posted on 6/11 at 11:16 pm

    Love this recipe, thanks so much! After a few rounds, we’d like to get a little adventurous and add bourbon to the glaze recipe. May I ask if 3 tbsp of bourbon would be too little or too much? How much would you recommend? Do I need to reduce the worchestire sauce? 🙂

    Reply
    • The Chunky Chef says

      Posted on 6/12 at 1:20 pm

      Hi Michele 🙂 I’m SO happy that you all love this chicken! I think bourbon would be a fabulous addition to the glaze!! I’ve never done it (but totally will be soon!), so I’d start by reducing the worcestershire sauce to 2 Tbsp and adding 2 Tbsp of bourbon. Taste it once it cools a little and see if it has enough kick for you. If not, heat it back up with a splash more bourbon and try again 🙂

      Reply
      • MICHELE PRESSLEY says

        Posted on 2/1 at 4:44 pm

        Thanks so much for your response! So so sorry to have taken this long to reply. Somehow, I didn’t get any notification that my query was replied. Will certainly try your recommendation soon. 🙂

        Reply
  10. Dini @ The Flavor Bender says

    Posted on 7/6 at 12:38 pm

    This sounds amazing Amanda! I always LOVE your recipes and now I’ll have added another recipe to make for dinner! Chicken and bacon… YUM! 😀

    Reply
    • The Chunky Chef says

      Posted on 7/6 at 9:53 pm

      Thank you Dini!!! Chicken and bacon is a hard combo to beat 🙂

      Reply
  11. swayam says

    Posted on 7/4 at 2:12 pm

    This is all kinds of yum Amanda…love it! THanks so much for coming over and bringing such a great dish 🙂

    Reply
    • The Chunky Chef says

      Posted on 7/4 at 11:33 pm

      Thank you Swayam!! I’m so glad to have found such a fun party 😀

      Reply
  12. Christine says

    Posted on 7/4 at 11:23 am

    Don’t even get me started on the forgetting! It’s so frustrating. Wait. What was I saying?
    This looks so delicious and I can already hear my kids not complaining about it. Silence. That’s high praise in this house.
    Thanks so much for linking to #SaucySaturdays!

    Reply
    • The Chunky Chef says

      Posted on 7/4 at 11:30 pm

      Thanks Christine!! Lol, so glad I’m not the only one who would forget her head if it wasn’t attached 😉 Ahhh the sweet silence of kiddos not complaining… it’s a beautiful thing!

      Reply
  13. Miz Helen says

    Posted on 7/1 at 3:33 pm

    Your Honey Bacon Glazed Chicken looks like a perfect recipe for a very successful cookout. Thank you so much for sharing with Full Plate Thursday and have a great day!
    Come Back Soon,
    Miz Helen

    Reply
    • The Chunky Chef says

      Posted on 7/1 at 9:45 pm

      Thank you Miz Helen!! 😀

      Reply
  14. Stephanie says

    Posted on 6/30 at 12:37 am

    Wow this looks incredible! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can’t wait to see you next week!

    Reply
    • The Chunky Chef says

      Posted on 7/1 at 9:37 pm

      Thanks so much Stephanie!! 🙂

      Reply
  15. Marissa @ OMG FOOD says

    Posted on 6/28 at 1:39 pm

    Ooh, I love bacon and honey together. This looks delicious!

    Reply
    • The Chunky Chef says

      Posted on 6/29 at 8:36 am

      Thank you Marissa!! Me too, definitely one of my favorite flavor combos 🙂

      Reply
  16. Kimberly says

    Posted on 6/28 at 8:20 am

    Honey, bacon, and chicken … what else do you need?!?!?

    Seriously, these sound positively delish … and they will be making an appearance on our dinner table soon!

    Reply
    • The Chunky Chef says

      Posted on 6/29 at 8:35 am

      Thanks so much Kimberly!! I agree, it’s definitely hard to go wrong with bacon, honey and chicken 😉 I hope you LOVE this!

      Reply
  17. Helen Schofield says

    Posted on 6/27 at 3:17 pm

    I soooo believe you that this is insanely good!!
    The combination of the marinade AND glaze AND bacon with all those strong, super tasty flavours in is making my mouth water!

    Reply
    • The Chunky Chef says

      Posted on 6/27 at 9:25 pm

      Thank you Helen!! I love strong flavors 🙂

      Reply
  18. olivia giovanni says

    Posted on 6/27 at 10:02 am

    owhh!! That glaze ! Can’t stop salivating! You’re photos are amazing 🙂

    Reply
    • The Chunky Chef says

      Posted on 6/27 at 9:24 pm

      Thank you so much Olivia!! 😀

      Reply
  19. Byron Thomas says

    Posted on 6/27 at 8:45 am

    Hey Amanda! I was looking at this recipe yesterday on Pinterest, I believe. This looks so devilishly delicious! I want that bacon sauce and a straw! Thanks for making us all hungry! 🙂

    Reply
    • The Chunky Chef says

      Posted on 6/27 at 9:19 am

      Hey Byron!! Lol, thank you!! Yeah I totally ate some of that glaze with a spoon 😉 No shame here 🙂

      Reply
  20. Sabrina @ Dinner, then Dessert says

    Posted on 6/27 at 7:13 am

    I love the combination of honey and bacon with chicken. This looks amazing! Your photos are gorgeous too!

    Reply
    • The Chunky Chef says

      Posted on 6/27 at 8:31 am

      Thank you Sabrina!! I was a little worried because photographing brown food is always a challenge 🙂

      Reply
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