Garlic Brown Sugar Chicken is perfect for a weeknight meal! These baked chicken breasts have just the right balance of sweet an savory.
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My husband gets a little worried sometimes when I try a new recipe... he'll look at my quizzically and say, 'where did you get this from?' But after this chicken dish, I think he'll trust my judgement a little more.
We are big fans of "How I Met Your Mother," and after one bite of this chicken, he declared it "Legend - waitforit - dary!" So here's my sweet and savory chicken dish that is as delicious as it is easy.
🧂 Ingredients
- boneless skinless chicken breasts
- garlic
- onion
- butter
From the pantry: brown sugar, olive oil, dried mustard, salt and pepper
🔪Instructions
This is meant to be a brief overview of the recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
- In a small skillet, sweat the onions in the butter. Once the onions are translucent, add the olive oil and the garlic.
- Cook until the garlic is tender - do not over cook.
- Remove from the heat and mix in the dried mustard and brown sugar to make a thick paste.
- Line a small baking dish with tinfoil and add the chicken (this makes clean up so much easier!!) Sprinkle the salt and pepper on the chicken.
- Then smear the garlic, onion, dried mustard brown sugar paste on the chicken and let sit in the fridge for 30 minutes.
- Preheat the oven to 500-degrees. Yes, I wasn't so sure about that temperature at first, but that's not a typo, you really do want the oven that hot!
- Let the chicken rest on the counter for 10 minutes.
- Bake uncovered for 16-22 minutes, until the chicken is golden brown and the paste has caramelized a bit.
Equipment
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- Skillet
- 9x13 Baking dish
- Tinfoil
⭐ Tips
Chicken should always be cooked to an internal temperature of 165-degrees F according to FoodSafety.gov.
📖 Variations
- Add a pinch of red pepper flake or a drizzle of hot honey if you want a little spice for your chicken.
🍴 Serving Suggestions
This chicken is so good that you can serve it with a lot of different sides and it will still be the star! Here are some ideas:
- Stir-fried veggies with rice or noodles
- Simple garden salad or roasted broccoli
- Baked or mashed potatoes
For a Sunday supper or holiday meal, try this chicken along side our Pan Sautéed Asparagus or Butternut Squash Casserole with Pecans.
😋 Similar Recipes
- Chicken and Vegetables Sheet Pan Dinner is our all-in-one meal perfect for busy evenings.
- Break out your slow cooker and make this easy and delicious Slow Cooker Honey Chicken.
📋 Garlic Brown Sugar Chicken
Not ready to make this garlic brown sugar chicken yet? Don’t forget to pin this recipe for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Garlic Brown Sugar Chicken
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Equipment
- Tinfoil
Ingredients
- 4 boneless skinless chicken breasts
- 2 teaspoons minced garlic
- ¼ cup minced onion
- ¼ cup brown sugar
- 2 teaspoons olive oil
- 2 teaspoon butter
- 1 teaspoon dried mustard
- Salt & Pepper
Instructions
- In a small skillet, sweat the onions in the butter. Once the onions are translucent, add the olive oil and the garlic. Cook until the garlic is tender - do not over cook. Remove from the heat and mix in the dried mustard and brown sugar to make a thick paste.
- Line a small baking dish with tinfoil and add the chicken (this makes clean up so much easier!!) Sprinkle the salt and pepper on the chicken. Then smear the garlic, onion, dried mustard brown sugar paste on the chicken and let sit in the fridge for 30 minutes.
- Preheat the oven to 500-degrees. Yes, I wasn't so sure about that temperature at first, but that's not a typo, you really do want the oven that hot!
- Let the chicken rest on the counter for 10 minutes. Bake uncovered for 16-22 minutes, until the chicken is golden brown and the paste has caramelized a bit.
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JanetBradley says
How do I print your recipes. I've. seen a lot of recipes, but don't see a print button. It's difficult to say the least to copy and paste the recipe and
get rid of all the advertising before printing the recipe. It also waste a lot of printer paper.
Great recipes.
Ang Paris says
Ah, Janet, you've found an "oldie but goodie" here! This is one of my very first recipes - way back before I was using recipe cards. I've updated it now and you should be able to click the PRINT link in the recipe card section now.
ENJOY!