1-First Step: Gather and prep ingredients Measure and assemble everything before you begin. Pat the boneless skinless chicken breasts dry and trim any excess fat. If you prefer smaller bites or plan to wrap pieces in bacon, cut the breasts into uniform 1 to 1.5 inch pieces. For skillet cooking as whole breasts, place each breast between plastic wrap and pound to roughly 1-inch thickness.

2-Second Step: Make the marinade and marinate the chicken In a bowl, whisk together balsamic vinegar, light brown sugar, steak seasoning, dried rosemary, and olive oil. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Massage the marinade through the chicken so every piece is coated. Marinate in the refrigerator for at least 2 hours and up to 24 hours. If you are short on time, 1 hour will work, but the longer rest really improves flavor and tenderness.

3-Third Step: Prepare the honey bacon glaze Dice the bacon and cook it in a skillet over medium heat until crisp and golden. Reserve the crisped bacon bits for garnish or stirring into the glaze. Carefully pour off most of the rendered bacon fat into a heat-safe bowl or use it directly in the glaze. Return about 2 tablespoons of the fat to the skillet, then add honey, Worcestershire sauce, hot sauce (adjust or omit for milder flavor), black pepper, and smoked paprika. Bring the mixture to a simmer, stirring, then let it cook until it reaches a gentle boil. Remove from heat; the glaze will thicken as it cools.

4-Fourth Step: Sear the chicken Heat a clean skillet over medium-high heat and add a small amount of oil if the pan is dry. Remove the chicken from the marinade and shake off excess. Sear each breast (or bite-sized pieces) for 4 to 6 minutes per side until the exterior is golden and the internal temperature reads 165°F with an instant-read thermometer. If you are cooking bite-sized pieces, reduce cook time and check early to avoid overcooking.

5-Fifth Step: Finish with the glaze When the chicken reaches 165°F, reduce heat to low and pour the warm honey-bacon glaze over the chicken in the skillet, or spoon it alongside for serving. If you prefer the glaze baked on, transfer the seared breasts to a baking dish, brush with glaze, and place under a hot broiler for 1 to 2 minutes to caramelize watch closely to avoid burning.

6-Final Step: Rest and serve Let the chicken rest 3 to 5 minutes before slicing or serving so juices redistribute. Garnish with the crisp bacon bits and a sprinkle of extra black pepper or fresh rosemary if you used dried rosemary in the marinade. Serve with your favorite sides rice, roasted vegetables, or a crisp green salad all pair well.