Description
A comforting and easy recipe for Garlic Brown Sugar Chicken that balances savory garlic, caramel sweetness, and a glossy sauce.
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
- 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)
Instructions
- Pat the chicken dry with paper towels. Season both sides evenly with salt, pepper, smoked paprika, and onion powder.
- 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.
- 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.
- 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).
- Add the butter to the pan and spoon the thickened, glossy sauce over the chicken for 1–2 minutes until rich and shiny. Turn the chicken once so both sides catch the sheen and flavor.
- Remove from heat. Garnish with fresh parsley if desired and serve immediately with extra sauce spooned over the top. Let the chicken rest for a few minutes before slicing to redistribute juices.
Notes
Serve with rice, mashed potatoes, or sautéed greens. Store leftovers in an airtight container for up to 3 days in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg