Garlic Brown Sugar Chicken
This Garlic Brown Sugar Chicken offers a quick, sweet, and savory meal with a sticky glaze that pairs perfectly with rice or vegetables.
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.
Notes
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.