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Maple Garlic Bacon Chicken Recipe
Ash Tyrrell

Maple Garlic Bacon Chicken Recipe

When I first made this Maple Garlic Bacon Chicken, I knew I had a winner. The blend of sweet maple glaze, savory bacon, and mellow garlic made every bite feel special. I couldn’t wait to share it with friends, who then asked for seconds.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts — these cook evenly and absorb sauce well.
  • ¼ cup all-purpose flour — for dredging to help the sauce cling and build a light crust.
  • ½ tsp garlic powder — boosts garlic notes without burning fresh garlic is used later.
  • ½ tsp smoked paprika — adds mild smokiness and color depth.
  • Salt and pepper to taste — essential seasoning to bring out flavors.
  • 6 slices bacon cooked and crumbled — crisp bacon adds texture and savory contrast.
  • 2 tbsp olive oil — for searing chicken without sticking.
  • ¼ cup pure maple syrup — use real maple syrup not pancake syrup for depth of flavor.
  • 3 tsp soy sauce — gives umami and balances the sweetness.
  • 2 cloves garlic minced — fresh garlic gives that punch you want in a glaze.
  • 1 tbsp apple cider vinegar — adds acidity to cut through sweetness.
  • 2 tbsp unsalted butter — enriches the sauce and helps it thicken.

Method
 

  1. I combine flour, garlic powder, smoked paprika, salt, and pepper in a shallow dish. Then I coat each chicken breast, shaking off excess so the flour layer is even but not gummy.
  2. I heat olive oil in my skillet over medium heat, then sear each chicken breast for about 4–5 minutes per side until golden and cooked through. I then remove them and set aside.
  3. In the same skillet, I melt butter and sauté the minced garlic for about a minute until fragrant. Then I stir in maple syrup, soy sauce, and apple cider vinegar and let it simmer until slightly thickened.
  4. I return the chicken to the pan, spooning the sauce over it so each piece is glazed. Finally, I sprinkle the crumbled bacon on top and let it all cook together 2–3 more minutes to meld flavors.

Notes

  • I always let the chicken rest a few minutes after cooking so juices redistribute.
  • I undercooked bacon just a little — it crisps more in the sauce without turning rubbery.
  • I occasionally baste the chicken with sauce mid-sear for deeper flavor.
  • I use a silicone spatula to gently move chicken; it prevents scraping off the coating.