why make this recipe
This Garlic Brown Sugar Chicken gives you a quick, sweet, and savory meal. It cooks in one pan and makes a sticky glaze that tastes good on rice or vegetables. The steps are easy and the sauce uses pantry items.
introduction
This recipe uses simple ingredients and a bold garlic-brown-sugar sauce. The chicken gets a shiny, sticky glaze that locks in flavor. For a different sweet-salty skillet idea, try this related brown sugar pineapple chicken which also cooks fast and tastes great.
how to make Garlic Brown Sugar Chicken
Work step by step and keep heat medium so the sauce does not burn. Pat the chicken dry and season it. Cook the garlic first, then add brown sugar, soy sauce, and vinegar to make the sauce. Add the chicken and spoon sauce over it until it reaches 165°F (74°C). Finish with butter for shine.
Ingredients :
- 4 boneless (skinless) chicken breasts (or thighs)
- 3 tablespoons olive oil
- 5 cloves garlic, finely minced
- ⅓ cup light brown sugar, packed
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes (optional, for heat)
- 1 tablespoon unsalted butter (for finishing)
- Fresh parsley, chopped (for garnish – optional)
Directions :
- Prepare the Chicken: Pat the chicken dry with paper towels. Season both sides evenly with salt, pepper, smoked paprika, and onion powder.
- Sauté the Garlic: Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30–45 seconds, just until fragrant. Do not brown.
- Build the Sauce: Stir the brown sugar, soy sauce, and apple cider vinegar into the skillet. Allow the mixture to gently bubble and dissolve into a smooth sauce.
- Cook the Chicken: Place the chicken into the skillet. Cook for 5–6 minutes per side, spooning the sauce over the chicken as it cooks, until fully cooked through and the internal temperature reaches 165°F (74°C).
- Finish the Glaze: Add the butter to the pan and spoon the thickened, glossy sauce over the chicken for 1–2 minutes until rich and shiny.
- Serve: Remove from heat. Garnish with fresh parsley if desired and serve immediately with extra sauce spooned over the top.
how to serve Garlic Brown Sugar Chicken
Serve the chicken over steamed rice, mashed potatoes, or alongside roasted vegetables. You can also serve it with a simple salad. For a richer side that complements the garlic flavor, try a creamy pasta like this cheesy cajun garlic chicken rotini.
how to store Garlic Brown Sugar Chicken
Let the chicken cool to room temperature, then place it in an airtight container. Store in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat so the sauce stays glossy. For longer storage, freeze in a freezer-safe container for up to 2 months; thaw in the fridge before reheating.
tips to make Garlic Brown Sugar Chicken
- Dry the chicken well so it browns and the sauce sticks.
- Keep the heat at medium to avoid burning the brown sugar.
- Spoon the sauce over the chicken while it cooks to build a thick glaze.
- Use thighs if you want juicier meat.
- If you like brown sugar in other dishes, try pairing flavors by making brown sugar cinnamon cookies for dessert.
variation (if any)
- Add a splash of orange juice or pineapple juice for a fruity twist.
- Swap light brown sugar for dark brown sugar for a deeper molasses flavor.
- Add more crushed red pepper flakes or sriracha for heat.
- Use bone-in chicken pieces; increase cooking time and check doneness with a thermometer.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs stay juicier and work well. Adjust cooking time until they reach 165°F (74°C).
Q: Can I make this in the oven?
A: You can brown the chicken and make the sauce on the stove, then transfer to a 375°F (190°C) oven for 10–15 minutes to finish if needed.
Q: How do I stop the sauce from burning?
A: Keep the heat at medium and stir the sauce gently. If it starts to darken too fast, lower the heat and add a splash of water.
Q: Is this recipe gluten-free?
A: Use a gluten-free soy sauce (tamari) to make the dish gluten-free.
Q: Can I double the recipe?
A: Yes, use a larger skillet or cook in batches so the chicken browns evenly.
Conclusion
For another quick oven version and step photos, see How to Make Brown Sugar Garlic Chicken (Quick Oven Recipe). For a well-tested, full write-up from a popular food blog, check Garlic Brown Sugar Chicken – Damn Delicious.
Garlic Brown Sugar Chicken
Ingredients
For the Chicken
- 4 pieces boneless (skinless) chicken breasts (or thighs) Thighs can be used for juicier meat.
- 3 tablespoons olive oil For sautéing.
- 5 cloves garlic, finely minced Adds flavor to the sauce.
For the Sauce
- ⅓ cup light brown sugar, packed Can swap for dark brown sugar for deeper flavor.
- 2 tablespoons soy sauce Use gluten-free soy sauce for gluten-free option.
- 1 tablespoon apple cider vinegar Adds acidity.
- 1 teaspoon smoked paprika For added flavor.
- ½ teaspoon salt Season to taste.
- ½ teaspoon black pepper Season to taste.
- ½ teaspoon onion powder Enhances flavor.
- ¼ teaspoon crushed red pepper flakes Optional for heat.
- 1 tablespoon unsalted butter For finishing the glaze.
- to taste Fresh parsley, chopped For garnish.
Instructions
Preparation
- Pat the chicken dry with paper towels and season both sides evenly with salt, pepper, smoked paprika, and onion powder.
Cooking
- Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30–45 seconds, just until fragrant. Do not brown.
- Stir the brown sugar, soy sauce, and apple cider vinegar into the skillet. Allow the mixture to gently bubble and dissolve into a smooth sauce.
- Place the chicken into the skillet. Cook for 5–6 minutes per side, spooning the sauce over the chicken as it cooks, until fully cooked through and the internal temperature reaches 165°F (74°C).
- Add the butter to the pan and spoon the thickened, glossy sauce over the chicken for 1–2 minutes until rich and shiny.
Serving
- Remove from heat. Garnish with fresh parsley if desired and serve immediately with extra sauce spooned over the top.
