why make this recipe

This dish is quick, tasty, and needs few ingredients. The sweet brown sugar and garlic make a rich glaze that coats the chicken. It works for weeknight dinners and for guests. If you like quick garlic chicken recipes, try 15-minute garlic butter chicken bites for another fast option.

introduction

Garlic Brown Sugar Chicken gives you a glossy, sweet-savory glaze on tender chicken. The recipe uses pantry staples and cooks in one skillet. You get a sticky sauce with a touch of smoke from paprika. Serve it with rice, vegetables, or a simple salad.

how to make Garlic Brown Sugar Chicken

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 30–45 seconds until fragrant. Do not brown.
Stir the brown sugar, soy sauce, and apple cider vinegar into the skillet. Let it bubble gently and dissolve into a smooth sauce.
Place the chicken into the skillet. Cook 5–6 minutes per side, spooning the sauce over the chicken as it cooks, until the chicken reaches 165°F (74°C).
Add the butter to the pan and spoon the thickened, glossy sauce over the chicken for 1–2 minutes until rich and shiny.
Remove from heat. Garnish with fresh parsley if desired and serve immediately 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 over steamed rice or mashed potatoes to catch the sauce. It also goes well with roasted vegetables, a simple green salad, or buttered noodles. Spoon extra glaze on top for more flavor.

how to store Garlic Brown Sugar Chicken

Cool the chicken to room temperature, then place in an airtight container. Store in the fridge for up to 3–4 days. Reheat gently in a skillet over low heat, adding a splash of water or chicken broth if the sauce is too thick.

tips to make Garlic Brown Sugar Chicken

Pat the chicken dry so the seasoning sticks and the glaze builds well.
Do not let the garlic brown; burned garlic tastes bitter.
Use a meat thermometer to ensure the chicken reaches 165°F (74°C).
If the sauce thickens too much, add a little water or broth to loosen it.
Use thighs if you want juicier meat; breasts cook faster and can dry out if overcooked.

variation (if any)

Add veggies: Add sliced bell peppers or mushrooms to the pan and cook with the chicken.
Spicy version: Increase crushed red pepper flakes or add a dash of sriracha.
Citrus twist: Add a teaspoon of lemon juice with the vinegar for bright flavor.
Honey swap: Replace brown sugar with honey for a different sweet note (use a bit less honey).

FAQs

Q: Can I use bone-in chicken?
A: Yes. Increase cooking time and cook until the internal temperature reaches 165°F (74°C) near the bone.

Q: Can I make this ahead for meal prep?
A: Yes. Store cooked chicken and sauce in the fridge up to 3–4 days. Reheat in a skillet or microwave before serving.

Q: Is this gluten-free?
A: Not by default. Use gluten-free soy sauce (tamari) to make it gluten-free.

Q: Can I bake this instead of pan-cooking?
A: You can. Brown the garlic and make the sauce in a pan, pour over seasoned chicken in a baking dish, and bake at 375°F (190°C) until the chicken reaches 165°F (74°C).

Q: How do I prevent the sugar from burning?
A: Keep the heat medium to low when the sugar is in the pan and stir often. Add liquids (soy sauce, vinegar) before it gets too hot.