Honey Bacon Glazed Chicken

4.85 from 20 votes

Juicy marinated chicken is packed with flavor and smothered in a mouthwatering spicy honey bacon glaze!

Prep Time20

Cook Time20

Marinating Time2

Total Time2 40

Course: Main Course

Cuisine: American

Keyword: easy chicken recipe

Servings: servings

Calories: 967kcal

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.

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.

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.

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.

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.

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.