Honey Bacon Glazed Chicken
Tender balsamic-marinated chicken breasts drizzled with a sticky honey bacon glaze — smoky, sweet, and just a little spicy — perfect for an easy but impressive family dinner.
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
- Pound chicken breasts to 1 inch thick between wax paper for even cooking.
- Whisk balsamic vinegar, brown sugar, steak seasoning, and rosemary. Slowly add olive oil. Coat chicken, cover, and refrigerate 2–24 hours.
- Fry diced bacon until crispy. Drain, keeping a thin layer of grease in the skillet.
- Add honey, Worcestershire sauce, hot sauce, black pepper, and smoked paprika to skillet. Bring to a boil, add bacon, cook 2 minutes, then transfer to a bowl to thicken.
- Heat oiled skillet over medium-high. Cook marinated chicken 4–6 minutes per side until 165°F.
- Rest chicken 5 minutes, then drizzle or toss with glaze before serving.