Dinner

Garlic Brown Sugar Chicken Recipe

ByMarina Montclair January 10, 2026January 10, 2026

Introduction

Garlic Brown Sugar Chicken is a sweet and savory dish that’s simple to prepare yet full of flavor. Tender chicken breasts cooked in a garlicky brown sugar glaze create a deliciously sticky and rich coating perfect for any weeknight dinner.

Three grilled chicken breasts are placed close together on a white plate, each piece showing a rich golden-brown color with dark char marks and a shiny glaze. The chicken has a slightly rough texture from the crisped spices and grill marks. Bright green chopped parsley is sprinkled over the top, adding a fresh contrast to the warm colors of the meat. The background is a white marbled texture, and the focus is sharp on the front chicken breast, showing glistening juices and seasoning details. Photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: Pat the chicken dry with paper towels. Season both sides evenly with salt, black pepper, smoked paprika, and onion powder.
Step 2: Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30–45 seconds until fragrant, being careful not to let it brown.
Step 3: Stir the brown sugar, soy sauce, and apple cider vinegar into the skillet. Let the mixture gently bubble and dissolve into a smooth sauce.
Step 4: Place the chicken in the skillet. Cook for 5–6 minutes on each side, spooning the sauce over the chicken as it cooks, until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
Step 5: Add the butter to the pan and spoon the thickened, glossy sauce over the chicken for 1–2 minutes until the glaze is rich and shiny.
Step 6: Remove the skillet from heat. Garnish the chicken with chopped fresh parsley if desired, and serve immediately with extra sauce spooned on top.

Tips & Variations

Use chicken thighs instead of breasts for a juicier, more flavorful result.
Add crushed red pepper flakes to the sauce for a subtle spicy kick.
Finish with a squeeze of fresh lemon juice for added brightness.
Pair with steamed rice or roasted vegetables to soak up the delicious sauce.

Storage

Store leftover chicken with sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to retain moisture and prevent burning the glaze.

How to Serve

The image shows three grilled chicken breasts placed closely together on a white plate with a white marbled background. Each chicken breast has a golden brown color with charred grill marks and specks of blackened seasoning giving a textured look. The chicken is shiny with some glistening oil or glaze on the surface. Small green parsley leaves are sprinkled evenly over the chicken, adding a fresh pop of color. The focus is on the closest chicken breast, with the others softly blurred behind it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fully thawed chicken to ensure even cooking and proper sauce absorption. If using frozen chicken, thaw completely before starting.

How do I know when the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature has reached 165°F (74°C). The chicken juices should run clear, and the meat should no longer be pink inside.