Bacon Brown Sugar Chicken Tenders
An easy and delicious dish that transforms chicken with the sweet and savory combination of bacon and brown sugar, perfect for busy weeknights or special occasions.
Ingredients
Main Ingredients
- 1 pound Boneless, skinless chicken breasts (cut into tenders or use small breast pieces) Chicken tenders or cut-up breasts work. For larger breasts, pound to even thickness or slice into strips.
- 8 slices Bacon (regular or thick-cut) Thick-cut bacon has more chew and takes longer to crisp; thin bacon gets crispier sooner.
- 1/2 cup Brown sugar (light or dark) Dark brown sugar gives a deeper molasses flavor; light brown offers milder sweetness. Use coconut sugar as a substitute if needed.
- 1 teaspoon Kosher salt Adjust to taste; bacon is salty.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment for easier cleanup and set a wire rack on top if you have one.
- In a medium bowl, combine the brown sugar and kosher salt. Stir until evenly mixed.
- Pat chicken pieces dry with paper towels to remove excess moisture.
- Press each piece of chicken into the brown sugar mixture so it’s coated on all sides.
- Wrap each coated chicken piece with a strip of bacon, tucking the ends underneath to secure.
- Place the wrapped chicken on the prepared baking sheet or on the wire rack over the sheet, keeping pieces spaced.
Cooking
- Bake for 20–25 minutes. Check doneness with an instant-read thermometer — internal temperature should read 165°F (74°C).
- If bacon isn’t as crispy as desired, broil for 1–2 minutes while watching closely.
- Let the tenders rest for 3–5 minutes before serving to lock in juices.
Notes
Serve over creamy mashed potatoes or rice, and pair with a bright salad to cut the richness. Store leftovers in an airtight container for up to 3–4 days in the fridge or freeze for up to 2 months.