This Brown Sugar Chicken recipe delivers a magical combination of sweet, sticky glaze and tender, juicy chicken. It’s an incredibly easy back-pocket meal that feels fancy but comes together quickly for a satisfying weeknight dinner. The deep caramel notes from the brown sugar create a glossy, restaurant-worthy finish that will have everyone asking for seconds.
Looking for Brown Sugar Chicken inspiration? You'll love what we have! Explore more Chicken Breast Recipes recipes or discover our Chicken Thigh Recipes favorites.
Why You’ll Love This Brown Sugar Chicken
- Effortless elegance: Impressive results with minimal, straightforward steps.
- Universal appeal: Sweet-savory balance pleases both kids and adults.
- Versatile serving: Perfect over rice, with veggies, or in sandwiches.
- Amazing leftovers: Flavors deepen overnight for even better next-day meals.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (or 6-8 thighs)
- 1/2 cup packed dark brown sugar
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 cloves garlic, minced
- 1 tbsp olive oil or avocado oil
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional, for heat)
- 1 tbsp fresh parsley or chives, chopped (for garnish)
Tools: A large skillet (oven-safe if you plan to finish it in the oven), a small bowl for the marinade, and measuring spoons/cups.
Notes: Dark brown sugar provides deeper molasses flavor. The vinegar balances sweetness and tenderizes the chicken.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 35 g |
| Fat: | 8 g |
| Carbs: | 25 g |
| Fiber: | 0.5 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thickness is key. If your chicken breasts are very thick, I highly recommend pounding them to an even ½-inch thickness. This ensures they cook through evenly and quickly, preventing the outside from burning before the inside is done.
- Don’t have dark brown sugar? Light brown sugar will work in a pinch, but the flavor won’t be as deep or complex. You could add a tiny teaspoon of molasses to light brown sugar to mimic the effect if that’s all you have.
- Give it a quick marinade. Even 15-20 minutes of marinating time makes a world of difference. It allows the salt from the soy sauce to begin tenderizing the chicken and lets the flavors start to penetrate.
- Get your skillet properly hot. A hot pan is essential for getting a good sear on the chicken, which locks in juices and creates a beautiful foundation for the glaze to cling to. You should hear a satisfying sizzle when the chicken hits the pan.
How to Make Brown Sugar Chicken
Step 1: Prepare the Chicken and Marinade. Start by patting your chicken breasts completely dry with paper towels—this is the secret to a good sear. In a medium bowl, whisk together the brown sugar, soy sauce, minced garlic, olive oil, apple cider vinegar, smoked paprika, onion powder, black pepper, and red pepper flakes until the sugar has mostly dissolved and everything is well combined. You’ll get this gorgeous, dark, aromatic sauce. Place the chicken in a shallow dish or a zip-top bag and pour about two-thirds of the marinade over it, reserving the rest for later. Turn the chicken to coat it evenly. Let it sit for at least 15 minutes at room temperature.
Step 2: Sear the Chicken. Place your large skillet over medium-high heat and let it get properly hot. You don’t need to add extra oil as the marinade has some. Carefully add the chicken breasts, letting any excess marinade drip off first. You should hear that immediate sizzle. Cook for about 5-7 minutes on the first side, without moving them, until you have a beautiful golden-brown crust. The edges might look a little dark from the sugar caramelizing—that’s exactly what you want!
Step 3: Flip and Add the Glaze. Flip the chicken over. The second side will cook a bit faster. Reduce the heat to medium. Now, pour in the reserved marinade that you set aside earlier. It will bubble up and start reducing almost immediately. As it cooks, use a spoon to baste the chicken continuously with the bubbling glaze. This is where the magic happens—the sauce will thicken and become incredibly glossy.
Step 4: Cook to Perfection. Continue to cook the chicken, flipping it occasionally and basting, for another 5-8 minutes, or until the internal temperature reaches 165°F (74°C) on an instant-read thermometer. The glaze should be thick enough to coat the back of a spoon. If it’s reducing too quickly before the chicken is done, you can add a tablespoon or two of water to thin it out slightly.
Step 5: Rest and Serve. Once cooked through, transfer the chicken to a clean cutting board and let it rest for 5 minutes. This is a non-negotiable step—it allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. While it rests, you can give the glaze in the pan one final stir. Slice the chicken, drizzle with the pan sauce, and garnish with fresh chopped parsley or chives for a pop of color and freshness.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken for up to 2 months (texture may soften slightly).
- Reviving: Reheat gently in a skillet with a splash of water to refresh the glaze.
Serving Suggestions
Complementary Dishes
- Fluffy Jasmine Rice — The plain, steamy rice is the perfect canvas to soak up every last drop of that incredible savory-sweet glaze.
- Simple Roasted Broccoli or Green Beans — The slight char and bitterness of roasted veggies provide a wonderful contrast to the rich, sweet chicken.
- Creamy Garlic Mashed Potatoes — For the ultimate comfort food plate, the creamy potatoes and the sticky chicken are a match made in heaven.
Drinks
- A Crisp Pinot Grigio — The wine’s bright acidity and citrus notes will cut through the sweetness of the glaze beautifully, cleansing your palate between bites.
- An Ice-Cold Lager — The light, effervescent quality of a lager is a classic pairing with sweet and savory glazes, making each mouthful feel fresh.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus provide a similar palate-cleansing effect that balances the dish perfectly.
Something Sweet
- Warm Apple Crumble — The cozy, spiced apples and buttery oat topping continue the theme of warmth and comfort, making for a very satisfying end to the meal.
- Vanilla Bean Ice Cream — Sometimes simple is best. The cold, creamy vanilla is a perfect, refreshing counterpoint to the warm, sticky chicken you just enjoyed.
- Lemon Sorbet — This is a brilliantly light and zesty way to finish, leaving your palate feeling clean and refreshed after the richer main course.
Top Mistakes to Avoid
- Mistake: Using a cold pan. If your skillet isn’t hot enough when you add the chicken, it will steam and leach liquid instead of searing. This prevents that beautiful caramelized crust from forming and can make the chicken tough.
- Mistake: Moving the chicken too soon. I know it’s tempting to peek, but you have to let the chicken sit undisturbed for the first few minutes to develop a proper sear. If you move it too early, it will stick and tear.
- Mistake: Adding all the marinade at the start. By reserving some of the fresh, uncooked marinade to add later, you ensure your glaze is packed with fresh garlic flavor and hasn’t burned during the initial sear.
- Mistake: Skipping the rest time. Slicing into the chicken straight from the pan will cause all those precious, flavorful juices to run out onto the cutting board, leaving you with drier meat. A short rest is crucial.
Expert Tips
- Tip: Use an oven-safe skillet for a perfect finish. If you’re worried about the sugar burning before the chicken cooks through, sear it on the stovetop for 2-3 minutes per side, then transfer the entire skillet to a 375°F (190°C) oven to finish cooking for 10-15 minutes. This gives you more control.
- Tip: Add a pat of butter at the end. Once you take the pan off the heat, swirl in a tablespoon of cold, unsalted butter. This French technique (monter au beurre) makes the glaze even more luxurious, glossy, and well-rounded in flavor.
- Tip: Customize your spice level. The red pepper flakes are optional, but you can control the heat. For a subtle warmth, use 1/4 tsp. For a real kick, go up to 1/2 tsp or even add a dash of your favorite hot sauce to the marinade.
- Tip: Make it a sheet pan meal. For an even easier cleanup, place your marinated chicken on a parchment-lined baking sheet along with chunks of bell peppers and onions. Roast at 400°F (200°C) for 20-25 minutes, brushing with the reserved glaze halfway through.
FAQs
Can I make this Brown Sugar Chicken ahead of time?
Absolutely! You can marinate the chicken in the fridge for up to 24 hours, which actually makes the flavor even better. When you’re ready to cook, just let it sit at room temperature for 20-30 minutes before searing so it cooks evenly. You can also fully cook the dish, let it cool, and store it in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water to loosen the glaze.
My glaze burned in the pan. What did I do wrong?
This usually happens if the heat is too high when you add the sugary glaze. Sugar burns easily! After the initial sear, make sure you reduce the heat to medium when you add the reserved marinade. If you notice it darkening too quickly, don’t be afraid to pull the pan off the heat for a moment or add a tablespoon of water to slow things down and cool the pan slightly.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs are a fantastic choice for this recipe! They are more forgiving and stay incredibly juicy. Because they have more fat, they can handle the sweet glaze beautifully. Just note that they may take a few minutes longer to cook through. Always use an instant-read thermometer to be sure they’ve reached 165°F (74°C) at the thickest part.
Is there a way to make this recipe less sweet?
Of course! Cooking is all about personal taste. You can reduce the brown sugar to 1/3 cup for a less sweet, more savory profile. Alternatively, you can increase the acidic components—a little extra apple cider vinegar or a squeeze of fresh lime juice at the end can work wonders to balance the sweetness on your palate.
Can I freeze the cooked chicken?
You can, but the texture of the chicken may become a little softer upon thawing due to the marinade. The glaze also might separate slightly when reheated. For best results, freeze the cooked and cooled chicken in an airtight container for up to 2 months. Thaw in the refrigerator overnight and reheat gently in a covered skillet with a tiny bit of water or broth to revive the sauce.
Brown Sugar Chicken
Make this easy Brown Sugar Chicken with a sticky, sweet glaze for a quick and delicious weeknight dinner. Get the simple recipe and cook it tonight!
Ingredients
For the Ingredients
-
4 boneless, skinless chicken breasts (or 6-8 thighs)
-
1/2 cup packed dark brown sugar
-
1/4 cup soy sauce (or tamari for gluten-free)
-
2 cloves garlic (minced)
-
1 tbsp olive oil or avocado oil
-
1 tbsp apple cider vinegar
-
1 tsp smoked paprika
-
1/2 tsp onion powder
-
1/4 tsp black pepper
-
1/4 tsp red pepper flakes (optional, for heat)
-
1 tbsp fresh parsley or chives (chopped, for garnish)
Instructions
-
Start by patting your chicken breasts completely dry with paper towels—this is the secret to a good sear. In a medium bowl, whisk together the brown sugar, soy sauce, minced garlic, olive oil, apple cider vinegar, smoked paprika, onion powder, black pepper, and red pepper flakes until the sugar has mostly dissolved and everything is well combined. You’ll get this gorgeous, dark, aromatic sauce. Place the chicken in a shallow dish or a zip-top bag and pour about two-thirds of the marinade over it, reserving the rest for later. Turn the chicken to coat it evenly. Let it sit for at least 15 minutes at room temperature.01
-
Place your large skillet over medium-high heat and let it get properly hot. You don’t need to add extra oil as the marinade has some. Carefully add the chicken breasts, letting any excess marinade drip off first. You should hear that immediate sizzle. Cook for about 5-7 minutes on the first side, without moving them, until you have a beautiful golden-brown crust. The edges might look a little dark from the sugar caramelizing—that’s exactly what you want!02
-
Flip the chicken over. The second side will cook a bit faster. Reduce the heat to medium. Now, pour in the reserved marinade that you set aside earlier. It will bubble up and start reducing almost immediately. As it cooks, use a spoon to baste the chicken continuously with the bubbling glaze. This is where the magic happens—the sauce will thicken and become incredibly glossy.03
-
Continue to cook the chicken, flipping it occasionally and basting, for another 5-8 minutes, or until the internal temperature reaches 165°F (74°C) on an instant-read thermometer. The glaze should be thick enough to coat the back of a spoon. If it’s reducing too quickly before the chicken is done, you can add a tablespoon or two of water to thin it out slightly.04
-
Once cooked through, transfer the chicken to a clean cutting board and let it rest for 5 minutes. This is a non-negotiable step—it allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. While it rests, you can give the glaze in the pan one final stir. Slice the chicken, drizzle with the pan sauce, and garnish with fresh chopped parsley or chives for a pop of color and freshness.05
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