Honey Garlic Bacon Chicken
Golden seared chicken breasts coated in a sticky honey garlic glaze and topped with crisp chopped bacon and parsley.
Equipment
- Large skillet
- Meat mallet
- Tongs
Ingredients
Main Ingredients
- 24 oz boneless skinless chicken breasts about 4 pieces
- 6 slices thick cut bacon chopped
- ½ cup all purpose flour for dredging, about 1/4 cup clings
- ¼ tsp salt
- 1 pinch black pepper
- 1 tbsp olive oil
- 6 cloves garlic minced
- ⅓ cup honey
- ¼ cup low sodium soy sauce
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Cook the bacon. Fry the chopped bacon in a large skillet over medium heat for 6 to 8 minutes until crisp. Move it to a plate and leave 1 tablespoon of grease in the pan.
- Coat the chicken. Season the breasts with the salt and pepper and press them lightly into the flour, shaking off the extra.
- Sear. Add the olive oil to the skillet and cook the chicken over medium heat 4 to 5 minutes per side until golden and 165 degrees F inside. Rest it on a plate.
- Make the glaze. Cook the garlic in the pan for 1 minute, then stir in the honey, soy sauce, vinegar, and mustard. Simmer 3 to 4 minutes until syrupy.
- Finish. Return the chicken to the pan, spoon the glaze over it, and simmer 2 to 3 minutes. Scatter the bacon and parsley on top.
Notes
Substitutions: Use chicken thighs or pork chops in place of the breasts, and cook pork to 145 degrees F.
Tips: Pound thick breasts to an even thickness so they cook through at the same pace, and do not rinse raw chicken.
Storage: Refrigerate cooled chicken in an airtight container for three to four days and reheat in a skillet with a splash of water.