introduction
This Garlic Brown Sugar Chicken is a simple, tasty weeknight meal. The sauce is sweet from brown sugar and bright from garlic and vinegar. The pan sauce cooks fast and coats the chicken in a glossy glaze. If you enjoy quick chicken dinners, see more easy chicken dishes for ideas that match this style.
why make this recipe
- It cooks quickly, about 15–20 minutes total.
- Ingredients are common and easy to find.
- The sauce is sweet, savory, and a little tangy.
- It works with breasts or thighs and pairs with many sides.
how to make Garlic Brown Sugar Chicken
- Pat the chicken dry and season both sides with salt, pepper, smoked paprika, and onion powder.
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the finely minced garlic and cook 30–45 seconds until fragrant. Do not brown the garlic.
- Stir in ⅓ cup packed light brown sugar, 2 tablespoons soy sauce, and 1 tablespoon apple cider vinegar. Let the mixture bubble and melt into a smooth sauce.
- Place the chicken in the skillet. Cook 5–6 minutes per side, spooning sauce over the chicken as it cooks, until the internal temperature reaches 165°F (74°C).
- Add 1 tablespoon unsalted butter and spoon the thickened sauce over the chicken for 1–2 minutes until glossy.
- Remove from heat, garnish with chopped fresh parsley if desired, and serve with extra sauce spooned over the top.
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 this chicken over rice, mashed potatoes, or with roasted vegetables. The sweet sauce goes well with simple greens or steamed broccoli. For a quick weeknight meal, plate the chicken on rice and spoon extra sauce over it, or slice the chicken and add to a salad bowl. If you want more pairing ideas, check other simple chicken dishes and sides to match your meal.
how to store Garlic Brown Sugar Chicken
- Refrigerator: Cool the chicken to room temperature, then store in an airtight container for up to 3 days. Keep sauce with the chicken to stay moist.
- Freezer: Place chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently in a skillet over low heat, spooning sauce over the chicken to keep it glossy.
tips to make Garlic Brown Sugar Chicken
- Dry the chicken well before seasoning to get a good sear.
- Do not let the garlic brown; it burns quickly and turns bitter.
- Use a meat thermometer to check for 165°F (74°C) for safe doneness without overcooking.
- If sauce gets too thick, add a splash of water or broth to loosen it.
- For extra heat, add the optional crushed red pepper flakes when you build the sauce.
variation (if any)
- Honey Swap: Replace brown sugar with honey for a different sweet note.
- Citrus Twist: Add a squeeze of fresh lemon or orange juice to brighten the sauce.
- Sticky Soy-Ginger: Add 1 teaspoon grated fresh ginger to the garlic step for an Asian twist.
- Use thighs for juicier meat and slightly longer cook time.
FAQs
Q: Can I use frozen chicken breasts?
A: Thaw fully in the fridge before cooking. Cook from frozen will not brown well and may cook unevenly.
Q: Is this recipe very sweet?
A: The brown sugar gives a sweet glaze, balanced by soy sauce and vinegar. Reduce brown sugar to 1/4 cup if you prefer less sweetness.
Q: Can I make the sauce ahead?
A: Yes. Make the sauce, cool, and store in the fridge for up to 3 days. Reheat and spoon over cooked chicken.
Q: Can I use less oil?
A: You can reduce the oil slightly, but you need enough to cook the garlic and sear the chicken without sticking.
Garlic Brown Sugar Chicken
Ingredients
Method
- Pat the chicken dry and season both sides with salt, pepper, smoked paprika, and onion powder.
- Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30–45 seconds until fragrant. Do not brown the garlic.
- Stir in the brown sugar, soy sauce, and apple cider vinegar, allowing the mixture to bubble and melt into a smooth sauce.
- Place the chicken in the skillet and cook 5–6 minutes per side, spooning sauce over the chicken as it cooks, until the internal temperature reaches 165°F (74°C).
- Add the butter to the skillet and spoon the thickened sauce over the chicken for 1–2 minutes until glossy.
- Remove from heat and garnish with chopped fresh parsley if desired. Serve immediately with extra sauce spooned over the top.