Garlic Chicken with Brown Sugar

Four chicken breasts searing in a skillet with a dark garlic brown sugar sauce and fresh herbs.

Garlic Chicken with Brown Sugar

My brown sugar garlic chicken is crazy easy and yields flavorful and juicy chicken breasts every time! The brown sugar adds just a touch of sweetness, while the mustard adds warmth. Double the recipe because this is perfect for meal-prep lunches.

Course dinner

Cuisine American

Keyword brown sugar and garlic chicken, brown sugar chicken, garlic brown sugar chicken

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 350kcal

Author Ang Paris

Equipment

Ingredients

2.5 lbs boneless skinless chicken breasts or chicken thighs
2 teaspoons fresh garlic minced
1/4 cup minced onion yellow or white
1/3 cup brown sugar
2 teaspoons olive oil
2 teaspoons butter
1 teaspoon dried mustard
kosher salt to taste
black pepper to taste

Get Recipe Ingredients

Instructions

Preheat the oven to 425℉.
In a skillet, sweat the onions in the butter until they are tender.
(I like to use an oven-safe skillet so I can just transfer the pan right to the stove.)
2 teaspoons butter, 1/4 cup minced onion
Once the onions are translucent, add the olive oil and the garlic. Cook until the garlic is tender - do not overcook: you do not want the garlic crispy or burned..
2 teaspoons fresh garlic, 2 teaspoons olive oil
Remove the pan from the heat and mix in the dried mustard and brown sugar to make a thick paste.
1/3 cup brown sugar
(If you are not using an oven-safe skillet, line a baking dish with tinfoil.)
Use paper towels to remove excess moisture from the chicken before seasoning. Add the chicken to your skillet or baking dish, and then season it with salt and pepper. Then smear the garlic, onion, dried mustard, and brown sugar paste on the chicken.
1 teaspoon dried mustard, kosher salt, black pepper, 2.5 lbs boneless skinless chicken breasts
Bake uncovered for 25-30 minutes, until the chicken is golden brown and cooked through. (Check the internal temperature of the chicken with a meat thermometer. It should be 165℉).

Notes

For best results, I recommend basting the chicken with the brown sugar garlic sauce at least once (halfway through baking), if not every 10 minutes. This keeps the chicken coated in that delicious sweet and savory glaze.

Easy Recipe Variations

There are plenty of ways to adapt this garlic brown sugar chicken recipe with ingredients you already have in your pantry.

Make it even easier: If you are short on time, skip the onion and use 1/2 teaspoon ground garlic powder instead of fresh garlic. You'll still get plenty of flavor with less prep. Be sure to still use the butter (melted) and olive oil.
Try different herbs: Dried oregano, thyme, or basil all taste great with the garlic and brown sugar. Add a pinch of your favorite herbs to the brown sugar sauce before baking.
Skip the dry mustard: If you're out of dried mustard and don't have Dijon, try a small pinch of turmeric. It adds earthy flavor and warm color, although it won't provide the same tang.
Add a savory twist: Stir in 1 teaspoon soy sauce or Worcestershire sauce for an extra savory boost.
Make it spicy-sweet: Add a drizzle of hot honey or sriracha sauce for a little heat that counteracts the sweetness.
Add smoky flavor: Sprinkle in a little paprika for extra color and flavor. Smoked paprika works especially well.
Turn up the heat: Add a pinch of red pepper flakes to the brown sugar rub for a subtle spicy kick.

Ang’s Recipe Tips for the Best Garlic Brown Sugar Chicken

Choose chicken breasts that are similar in size so they cook evenly and stay juicy. If you have extra-thick pieces, gently pound them to an even thickness before baking.
Use a meat thermometer to check the internal temperature. It should be 165°F. Cooking time will vary depending on your chicken breasts' thickness. Let the chicken rest for 5 minutes before serving.
Use paper towels to remove excess moisture before seasoning. This helps the brown sugar rub stick to the chicken and keeps the sauce from becoming too watery.
Watch the garlic carefully. Cook the minced garlic just until fragrant. Burnt garlic tastes bitter and can overpower the sweet brown sugar sauce.
To keep the brown sugar from burning, spread the sauce over the chicken instead of letting it collect around the edges of the pan. Check the chicken as it bakes, especially during the last few minutes.
If you are using a baking dish instead of an oven-safe skillet, line it with heavy-duty aluminum foil. Brown sugar can become sticky as it caramelizes, and foil makes cleanup a cinch.
Save that delicious sauce! Spoon the brown sugar garlic sauce and pan juices over the chicken before serving. It’s especially good over rice or mashed potatoes.

Storing and Reheating

Store leftover chicken with garlic and brown sugar sauce in an airtight container in the fridge for 3-4 days.

For best results, reheat the chicken and sauce on the stovetop, covered over medium-low heat. You may need to add a tablespoon or two of water to the sauce to prevent it from burning.

Nutrition