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An easy, cozy baked or skillet chicken dish featuring a sweet and savory garlic brown sugar glaze that’s perfect for weeknights or special occasions.

Ingredients

Scale
  • 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 (use tamari or coconut aminos for gluten-free)
  • 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)
  • 1 tablespoon unsalted butter (for finishing)
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 375°F (190°C) and lightly oil a baking dish (for oven method).
  2. Pat chicken dry and season both sides with salt, black pepper, smoked paprika, and onion powder.
  3. For stovetop: Heat olive oil in a large skillet over medium heat.
  4. Add minced garlic to oil and cook 30–45 seconds until fragrant but not browned.
  5. Stir brown sugar, soy sauce, and apple cider vinegar into skillet; bubble gently until sugar dissolves and sauce is glossy.
  6. Add chicken to skillet; cook 5–6 minutes per side, spooning sauce over chicken until internal temp reaches 165°F (74°C).
  7. Turn heat to low, add butter; spoon melted butter and thickened sauce over chicken for 1–2 minutes until glossy.
  8. Remove skillet from heat; let chicken rest 3–5 minutes before serving.
  9. For oven: Whisk melted butter, brown sugar, soy sauce, apple cider vinegar, and minced garlic until glossy.
  10. Arrange seasoned chicken in baking dish; drizzle sauce evenly over pieces.
  11. Bake uncovered for 25–35 minutes depending on thickness, spooning pan sauce over chicken halfway through.
  12. Optional: Broil for 1–2 minutes for extra caramelization; watch closely.
  13. Remove from oven and let rest 3–5 minutes before serving.

Notes

Patting chicken dry ensures the glaze sticks well and promotes caramelization., Avoid browning garlic to prevent bitterness by cooking only until fragrant., Use a meat thermometer to ensure chicken reaches 165°F (74°C) for safe and juicy results., If sauce is thin, simmer it in a small pan after cooking to thicken., You can prepare the dish up to 24 hours in advance and refrigerate before cooking., Bone-in chicken requires additional 10–15 minutes baking time and temperature check., This recipe is freezer-friendly: freeze cooked chicken with sauce for up to 2 months., Reheat gently to preserve sauce moisture and chicken tenderness.

Nutrition

Find it online: https://cookerygood.com/garlic-brown-sugar-chicken/