I promised to share some chicken recipes this week as we gear up for Zaycon chicken delivery next Tuesday (there’s still time to order!). I’m planning to prep a few meals’ worth of this chicken recipe and freeze it in Ziploc bags with the sauce–then it’ll be ready to thaw, dump, bake, and eat when we need a quickie dinner!
The story behind how this got to be a family favorite is kind of funny: my husband came home from work one evening and asked if he could make dinner (ummm…YES!) One of the ladies he has lunch with had something that smelled delicious in her lunch, and he asked what it was. She gave him a bite and told him how to make it, then he came home and made it that night for the rest of us. Once we realized it’s quick, frugal, and delicious, it became a keeper!
The original recipe had bacon crumbles in it too, which tastes awesome, but I usually don’t bother with them unless I have some left over. We’re all for simplicity here! The sauce caramelizes a little on the chicken as it bakes, then mixes with the chicken juice in the baking dish and tastes yummy over the rice. Another hint: I try to cut up my chicken before it’s completely thawed–it cuts really easily when it’s still a little frozen (then allow it to finish thawing before cooking). I usually serve this over rice, with broccoli as our side dish. Brown rice is great with this (but I’m the only one that likes the brown, so we usually end up having white!). I also think this recipe could be adapted for the Crock Pot–next time we make it, I’m going to try it that way!
- around 1 lb boneless skinless chicken breasts, cut into 1-in. pieces
- ¼ cup butter, melted
- ¼ cup brown sugar
- ¼ cup honey
- ½-1 tsp. garlic powder (to taste)
- cooked bacon, crumbled (optional)
- Arrange cut chicken in a single layer 8 x 8 or 9 x 13 baking dish
- Mix brown sugar, honey, and garlic powder into the melted butter (I just melt the butter in the microwave in a mug, then dump the other ingredients in and stir)
- Pour sauce over the chicken, covering evenly
- Bake at 350 degrees until cooked through, about 25-30 minutes
- Serve over rice