Wednesday, November 6, 2013

Three Ingredient Brown Sugar Chicken with Bacon

Three Ingredient Brown Sugar Chicken, made with boneless, skinless chicken breasts, dredged in a seasoned brown sugar and wrapped in bacon.

Brown Sugar Chicken with Bacon

I know that by now you've probably seen the three ingredient chicken recipe floating around Pinterest and Facebook. It uses chicken, a packet of dry Italian dressing and seasoning mix and brown sugar. It's quite a tasty recipe as it stands, very easy and everybody seems to really enjoy it.

Well, I am here to tell you, easy is right up my alley because here lately I have just not been in much of a mood for cooking! I know since I write for a food blog, that I shouldn't necessarily admit this, but yes, even those of us who do this don't always feel like cooking y'all, much less all the behind the scenes stuff that goes with publishing a recipe! You may have noticed it's been a little quiet here.

I've actually been busy writing and developing recipes, because I do most of my own personal recipes that way from scratch, and it takes a good bit of work to do them that way, rather than simply adapting somebody else's recipe. I have a huge stack of recipes ready to test, and some of them I have tested and they aren't quite where I want them, so I have actually been cooking too. I guess I haven't been all that lazy really!

Of course, never being one to leave well enough alone, my version of three ingredient chicken is a cross between that and the Spicy Sweet Bacon Chicken Breasts recipe that so many of you love, with a few common seasonings added, and, of course, including the bacon.

I'll say right up front that despite its popularity, boneless, skinless chicken breast is my very least favor part of the chicken. It's very bland and to be honest, practically neutral and flavorless, so frankly, the seasoning mix and extra seasonings here really help to boost the flavor a lot.

If you are opposed to using packaged mixes, just make up your own copycat homemade version. Just google copycat Good Seasons Italian Dressing Mix and you'll find several. If you are not opposed to the occasional use of packaged seasoning mixes you will absolutely love this chicken.

Here's how to make it.

Preheat oven to 400 degrees F and line a large, rimmed baking sheet with aluminum foil for easier clean up. I'm using my pyramid silicone sheet to bake these on. These mats are great when you want to bake something elevated, like wings, for instance, and they clean up like a breeze. The little pyramids allow the air to circulate around whatever you're cooking, instead of just on top and also lifts it out of the juices or fats so you don't have that soggy bottom. Another one of my favorite kitchen gadgets!

Par-cook bacon in a large skillet only long enough to render out the fat, but not until it is crisp. Remove and set aside on a plate.


I had these gargantuan chicken breasts I got on a BOGO that I needed to use, so I cut them in half to make them a little more portion friendly. Add additional oil to the bacon drippings if needed to equal about a tablespoon and heat over medium high heat. Lightly season the chicken breasts on both sides with pepper, garlic powder and Cajun seasoning. I used just a tad bit of kosher salt too, but be mindful of the sodium in the dry Italian seasoning mix packets if you salt.


Quickly sear chicken in the hot oil on both sides, just long enough to brown; remove to a plate.


Whisk together the Italian seasoning mix and the brown sugar and roll the chicken breasts in the mixture.


Wrap the chicken pieces with slices of the parcooked bacon and roll in any remaining brown sugar mixture; place on the pan, securing with a toothpick if needed.


Bake at 400 degrees for about 20 to 25 minutes, or until the bacon is browned and the chicken is cooked through, with juices running clear when chicken is pierced. You're looking for an internal temperature around 165 degrees. Total time will be dependent on the thickness of the breasts, but always use an instant read thermometer, especially with boneless and skinless chicken breasts, so that you do not overcook.


Transfer to a warm platter or plate and spoon any pan drippings over the top.



Recipe: Three Ingredient Brown Sugar Chicken

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 25 min | Yield: About 4 to 6 servings

Ingredients
  • 4 to 6 slices of bacon, par-cooked
  • 4 to 6 small boneless, skinless chicken breasts
  • Black pepper, garlic powder and Cajun seasoning, to taste, optional
  • 1/2 to 1 tablespoon of cooking oil
  • 1 packet of dry Italian Salad Dressing & Recipe Mix (like Good Seasons)
  • 1/2 cup of light brown sugar, packed
Instructions

Preheat oven to 400 degrees F and line a large, rimmed baking sheet with aluminum foil for easier clean up. Par-cook bacon in a large skillet only long enough to render out the fat, but not until it is crisp. Remove and set aside on a plate.

Add additional oil to the bacon drippings if needed to equal about a tablespoon and heat over medium high heat. Lightly season the chicken breasts on both sides with pepper, garlic powder and Cajun seasoning. Quickly sear chicken in the hot oil on both sides, just long enough to brown, not cook through; remove to a plate.

Whisk together the Italian seasoning mix and the brown sugar and roll the chicken breasts in the mixture. Wrap the chicken pieces with slices of bacon and roll in any remaining brown sugar mixture; place into the pan, securing with a toothpick if needed.

Bake at 400 degrees F for about 20 to 25 minutes, or until the bacon is browned and the chicken is cooked through, with juices running clear when pierced. Actual time will be dependent on the thickness of the breasts. Do not overcook. Transfer to a warm platter or plate and spoon any pan drippings over each serving.

Source: http://deepsouthdish.com

Cook's Notes: Total cooking time will depend on the performance of your oven and the size and thickness of the chicken breast. Your best tool is an instant read kitchen meat thermometer. Insert into the thickest part of the breast. Chicken is done when it reaches a temperature of 160 degrees F. For bone-in chicken pieces, go a little longer. For a whole cut up chicken reduce heat to 350 and allow to cook 45 minutes to 1 hour, depending on the sizes of the pieces.

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©Deep South Dish
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Check These Recipes Out Too!

Crispy Oven Fried Buttermilk Chicken
Mama's Grilled and Smothered Chicken
Spicy Sweet Bacon Chicken Breasts

Posted by on November 5, 2013
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21 comments:

  1. ooh,dang!i have to try this immediately!i love recipes like this.

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  2. Not a fan of boneless, skinless breasts.....would boneless, skinless thighs work as well????

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    Replies
    1. They would! Any chicken pieces will work - just adjust the time. I used the boneless breasts since that's what I had in the freezer.

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  3. Would this work for tailgating? Or, is it best served right out of the oven? Sounds great!

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    Replies
    1. Sure would! These even taste good at room temperature.

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  4. You had me at bacon.....BACON is the best!
    Such an easy-peasy recipe, you just can't go wrong.
    I will be making this dish on Friday and adding it to my keeper file for future gatherings with friends.

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    Replies
    1. I mean seriously, right?! I hope you enjoy it Dalila!

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  5. This would be good and easy for tailgates, I think. Bacon, chicken, sweet and savory, how can it go wrong?

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  6. Fixed brown sugar chicken and it is delicious. My family already wants this again. The recipe and ingredients are simple to put together and not a lot of time involved. I enjoy trying new recipes and this is a keeper. Jenny

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  7. I made this tonight for dinner along with some roasted sweet potatoes with peppers and onions. Very, very good chicken recipe. I will be making it again for sure. thanks for sharing it.

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  8. I will be making this for a party, as appetizers, would you serve a sauce with this, if so what kind , savory or sweet ?

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  9. Made this for dinner tonight and it was absolutely delicious and super easy to make.

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    Replies
    1. Thanks Tiffany - so glad that you enjoyed the recipe & thank you for coming back by to let me know!!

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  10. I think I will try it in a honey mustard combo!

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