Last autumn, after a long morning volunteering at our town’s harvest fair, I wandered through the market stalls still smelling of hay bales and kettle corn. My old friend Clara, who runs the honey booth, waved me over and pressed a jar into my hands with a wink. “For your cooking,” she said, and I knew I’d put it to good use.
That afternoon, the kitchen felt warm and familiar—sunlight spilling through the window, my apron dusted with flour from an earlier pie project. I’d found a basket of fresh rosemary on the counter from my garden, and the smoky scent of bacon was already curling through the air.
This recipe came together like an old song you haven’t heard in years but somehow remember every word. I marinated the chicken in balsamic and herbs while the bacon crisped, then let that golden honey melt with a splash of hot sauce until it shimmered like amber. The glaze clung to the chicken in glossy ribbons, and the kitchen filled with that irresistible blend of sweet, smoky, and savory.
That night, sitting at the table with my husband, we didn’t talk much, just smiled between bites. Sometimes, a plate of food says everything you need it to. This Honey Bacon Glazed Chicken quickly earned a spot among the recipes I keep close, the kind you bring out when the day calls for something extra special.
Short Description
Tender chicken marinated in balsamic and rosemary, seared to perfection, then drizzled with a sweet-smoky honey bacon glaze that’s rich, sticky, and irresistible.
Key Ingredients
For the Marinade
- 1/3 cup balsamic vinegar
- 3 tablespoons packed light brown sugar
- 2 tablespoons steak seasoning
- 1 teaspoon dried rosemary
- 2/3 cup olive oil
- 1 1/2 pounds boneless skinless chicken breasts (about 4 breasts)
For the Honey Bacon Glaze
- 8 slices bacon, diced
- 3/4 cup honey
- 3 tablespoons Worcestershire sauce
- 1 tablespoon hot sauce (e.g., Cholula)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Tools Needed
- Meat mallet or rolling pin
- Wax paper or parchment paper
- Large skillet
- Medium mixing bowl
- Whisk
- Tongs
- Measuring cups and spoons
Cooking Instructions
Step 1: Pound the Chicken
Place each chicken breast between two sheets of wax paper. Pound gently with the flat side of a meat mallet until about 1 inch thick. This ensures even cooking.
Step 2: Marinate
In a wide bowl, whisk together balsamic vinegar, brown sugar, steak seasoning, and rosemary while slowly pouring in olive oil. Add chicken breasts, turning to coat thoroughly. Cover and refrigerate for at least 2 hours, or up to 24 hours for deeper flavor.
Step 3: Cook the Bacon
In a large skillet over medium heat, cook diced bacon until crisp. Transfer to a plate lined with paper towels. Drain most of the grease but don’t wipe the skillet clean, those brown bits add flavor.
Step 4: Make the Glaze
In the same skillet, add honey, Worcestershire sauce, hot sauce, black pepper, and smoked paprika. Stir and bring to a gentle boil over medium heat. Return cooked bacon to the skillet and cook for 2 minutes. Remove from heat, transfer glaze to a heatproof container, and let it thicken as it cools.
Step 5: Cook the Chicken
Wipe the skillet clean and add a drizzle of oil. Heat over medium-high. Shake excess marinade from chicken and place in skillet. Cook for 4–6 minutes per side, until golden and cooked through to 165°F.
Step 6: Rest and Serve
Let the chicken rest for 5 minutes. Serve with a generous drizzle of honey bacon glaze, or toss chicken in the glaze before plating.
Why You’ll Love This Recipe
Rich, Balanced Flavor: Sweet honey, smoky bacon, and tangy balsamic create a perfect bite.
Quick to Cook: Once marinated, the chicken cooks in under 15 minutes.
Make-Ahead Friendly: Both the marinade and glaze can be prepared in advance.
Crowd-Pleaser: Ideal for family dinners or casual entertaining.
Protein-Packed: A satisfying main dish without heavy carbs.
Mistakes to Avoid & Solutions
Skipping the marinade: Without it, the chicken won’t be as tender. Solution: Even 1 hour of marinating makes a difference.
Overcooking chicken: Leads to dryness. Solution: Use a meat thermometer and stop at 165°F.
Too much glaze in the skillet: It can burn quickly. Solution: Add glaze just before serving.
Not draining bacon fat: Excess grease can overpower the sauce. Solution: Leave just enough for flavor, about 1–2 teaspoons.
Using thick-cut bacon: It won’t crisp as evenly for the glaze. Solution: Stick with regular sliced bacon.
Serving and Pairing Suggestions
Serve over garlic mashed potatoes or a bed of wild rice.
Pair with roasted asparagus or green beans for color and crunch.
For drinks, a crisp apple cider or chilled Chardonnay works beautifully.
Try slicing leftovers for a hearty sandwich on crusty bread.
Storage and Reheating Tips
Refrigeration: Store in an airtight container for up to 3 days.
Freezing: Freeze cooked chicken (without glaze) for up to 2 months; thaw overnight in the fridge.
Reheating: Warm chicken gently in a covered skillet over low heat, adding glaze just before serving to avoid burning the honey.
FAQs
1. Can I grill the chicken instead of using a skillet?
Yes. Grill over medium-high heat for about 5 minutes per side, then glaze before serving.
2. Can I use chicken thighs instead?
Absolutely. They may need an extra 2–3 minutes of cooking per side.
3. How spicy is the glaze?
Mild. The hot sauce adds flavor more than heat, but you can add extra if you prefer it spicier.
4. Can I make the glaze ahead of time?
Yes, store in the fridge for up to 3 days. Reheat gently before serving.
5. Do I need to use smoked paprika?
It’s optional, but it gives the glaze a deeper, smoky flavor that complements the bacon.
Tips & Tricks
Pound chicken evenly so it cooks at the same rate.
Let glaze cool slightly before using, it thickens and clings better.
If you want more sauce, double the glaze recipe and store extra in the fridge.
For a richer marinade, swap half the olive oil for melted butter.
Recipe Variations
Maple Bacon Glaze: Replace honey with pure maple syrup for a different sweetness profile.
Herb-Marinated Chicken: Add fresh thyme and parsley to the marinade for a more herbaceous note.
Spicy Honey Glaze: Increase hot sauce to 2 tablespoons and add a pinch of cayenne for heat lovers.
Garlic Lover’s Version: Add 3 minced garlic cloves to the glaze for a savory punch.
Final Thoughts
I’ve made this dish several times since that afternoon, and it never loses its charm. The combination of tender chicken, crisp bacon, and silky honey glaze feels like a small celebration on a plate. Friends who’ve tasted it have asked for the recipe, and I always tell them it’s best when shared—preferably with people you care about, at a table where the conversation lingers long after the plates are cleared.
On quiet evenings, I’ll still pull out Clara’s honey jar and think of that market day, the crisp air, and the joy of turning a few simple ingredients into something memorable. Food has a way of carrying those moments forward, bite after bite.
Irresistible Honey Bacon Glazed Chicken
Ingredients
For the Marinade
- ⅓ cup balsamic vinegar
- 3 tablespoons packed light brown sugar
- 2 tablespoons steak seasoning
- 1 teaspoon dried rosemary
- ⅔ cup olive oil
- 1½ pounds boneless skinless chicken breasts about 4 breasts
For the Honey Bacon Glaze
- 8 slices bacon diced
- ¾ cup honey
- 3 tablespoons Worcestershire sauce
- 1 tablespoon hot sauce e.g., Cholula
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
Instructions
- Place breasts between wax paper and pound to 1-inch thickness.
- Whisk balsamic, brown sugar, steak seasoning, rosemary, and olive oil. Coat chicken, cover, and refrigerate 2–24 hours.
- Fry bacon until crisp. Drain on paper towels, leaving brown bits in skillet.
- Add honey, Worcestershire, hot sauce, pepper, and paprika to skillet. Stir, boil gently 2 minutes with bacon, then remove and let thicken.
- Wipe skillet, add oil. Cook chicken 4–6 minutes per side until 165°F.
- Let chicken rest 5 minutes. Drizzle or toss with honey bacon glaze before serving.
