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Bacon Brown Sugar Chicken Tenders

These chicken tenders are enveloped in a sweet and smoky glaze made with bacon and brown sugar, offering a quick and comforting meal that pleases all tastes.
Print Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds chicken tenders (or boneless, skinless chicken breasts cut into strips) Approximately 4 servings.
  • 8 slices bacon, chopped Turkey bacon can be used for a healthier option.
  • 0.5 cup packed brown sugar Light or dark for more molasses flavor.
  • 0.25 cup Dijon mustard Whole grain mustard can be used for a different texture.
  • 2 tablespoons apple cider vinegar Lemon juice can substitute; helps brighten the glaze.
  • 1 teaspoon smoked paprika Regular paprika can be used for a softer smoke flavor.
  • 0.5 teaspoon garlic powder
  • to taste Salt and black pepper
  • 2 tablespoons olive oil or bacon drippings For searing the chicken.
Optional Garnishes
  • to taste chopped parsley For garnish.
  • to taste sliced green onions For garnish.
  • to taste squeeze of fresh lemon For garnish.

Method
 

Preparation
  1. In a medium skillet over medium heat, cook the chopped bacon until crisp and golden, then transfer to a paper towel-lined plate, leaving the rendered fat in the pan.
  2. In the same skillet, add the brown sugar, Dijon mustard, apple cider vinegar, smoked paprika, and garlic powder. Stir over low heat until the sugar melts, creating a glossy glaze.
  3. Pat chicken tenders dry with paper towels and season with salt and pepper. If using chicken breasts cut into strips, lightly toss with olive oil.
Cooking
  1. Heat a clean tablespoon of oil in a large skillet over medium-high heat. Add the chicken tenders and cook for 2–3 minutes per side until golden and just cooked through.
  2. Reduce heat to low, return the glaze to the skillet, and add the crispy bacon pieces. Toss the cooked chicken in the glaze until evenly coated.
  3. Remove from heat and let the tenders rest for a minute before serving.
Serving
  1. Garnish with chopped parsley or sliced green onions and serve.

Notes

Store leftovers in an airtight container for up to 3 days; reheat gently. Option to flash-freeze for up to 2 months. Use dry chicken for better searing and don't overcook.