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Garlic Brown Sugar Chicken

Garlic brown sugar chicken on white plate with caramelized glaze and parsley garnish
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Tender, juicy chicken coated in a sticky brown sugar glaze with rich garlic flavor, cooked in a skillet until caramelized and irresistible. Perfect weeknight dinner ready in 30 minutes.

Ingredients

Scale
  • 4 boneless skinless chicken breasts, about 6-7 oz each (or thighs)
  • 3 tablespoons olive oil
  • 5 cloves garlic, finely minced
  • 1/3 cup light brown sugar, packed
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes, optional for heat
  • 1 tablespoon unsalted butter for finishing
  • Fresh parsley, chopped for garnish, optional

Instructions

  1. Pat the chicken dry with paper towels. Season both sides evenly with salt, pepper, smoked paprika, and onion powder.
  2. Heat olive oil in a large 12-inch skillet over medium heat. Add the minced garlic and cook for 30 to 45 seconds, just until fragrant. Do not brown.
  3. 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.
  4. Place the chicken into the skillet. Cook for 6 to 7 minutes per side, spooning the sauce over the chicken every 2 minutes as it cooks, until golden brown with caramelized edges and the internal temperature reaches 165°F (74°C).
  5. Add the butter to the pan and spoon the thickened, glossy sauce over the chicken for 1 to 2 minutes until rich and shiny.
  6. Remove from heat. Garnish with fresh parsley if desired and serve immediately with extra sauce spooned over the top.

Notes

  • Fresh minced garlic is essential for best flavor. Jarred garlic won’t give the same aroma or bite.
  • If using very thick breasts, slice them in half horizontally for even cooking and better sauce absorption.
  • Light brown sugar is most common, but dark brown sugar will give a deeper, molasses-like flavor.
  • Can be assembled in baking dish, covered, and refrigerated for up to 24 hours before cooking.
  • Use a large 12-inch skillet for best results and even cooking.

Nutrition

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