Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/2 cup light brown sugar
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
- 8 strips thick-cut bacon
Instructions
- Preheat your oven to 375°F. This is the perfect temperature to ensure the bacon gets nice and crispy without drying out the chicken.
- Cut the chicken breasts into tenders. I like to slice them lengthwise into about four pieces per breast, but feel free to adjust depending on how thick or thin you want them. Pro tip: slightly frozen chicken is easier to slice cleanly.
- Coat the chicken in brown sugar, salt, and pepper. Toss everything together in a large bowl until the tenders are evenly coated. Make sure every piece gets a nice dusting of sugar so that you get that caramelized crust when they bake.
- Wrap each tender in bacon. Starting at one end, spiral a piece of bacon around each tender, trying not to overlap too much so the bacon can crisp up evenly. Don’t worry if it’s not perfect—once they bake, no one will notice any uneven wrapping.
- Place in a foil-lined baking dish. Lay the tenders seam-side down in the dish, and sprinkle any leftover brown sugar on top. This helps the bacon get extra sticky and delicious as it bakes.
- Bake for 20-25 minutes. You’ll know they’re done when the bacon is crispy and the chicken is fully cooked through. I usually pull them out at the 20-minute mark and check if the bacon needs another few minutes under the broiler for extra crispiness.
Notes
How to serve and wow your guests
These tenders are the ultimate party food, so I love serving them on a big platter with plenty of dipping sauces. Ranch is a classic, but honey mustard and maple syrup also complement the sweet-savory flavors beautifully. For presentation, you can sprinkle some fresh herbs like parsley over the top for a pop of color. If you’re serving them as a main dish, they pair perfectly with a simple salad or roasted veggies on the side.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dinner