Garlic Brown Sugar Chicken
A quick and simple dish with a sticky, glossy glaze that combines sweet and savory flavors, perfect for weeknight dinners.
Ingredients
For the Base
- 4 pieces boneless (skinless) chicken breasts (or thighs) Thighs are juicier, breasts are leaner.
- 3 tablespoons olive oil Can substitute with any neutral oil.
For the Sauce
- 5 cloves garlic, finely minced Fresh garlic is recommended for best flavor.
- 1/3 cup light brown sugar (packed) Use dark brown sugar for deeper flavor if desired.
- 2 tablespoons soy sauce Use low-sodium soy sauce to reduce salt.
- 1 tablespoon apple cider vinegar Can substitute with white wine vinegar or rice vinegar.
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes Optional, for heat.
To Finish
- 1 tablespoon unsalted butter For finishing the sauce; omit for dairy-free.
- Fresh parsley, chopped For garnish - optional.
Instructions
Preparation
- Pat the chicken dry with paper towels. Season both sides with salt, black pepper, smoked paprika, and onion powder. Let it sit for 5 minutes.
Sauté the garlic
- Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30-45 seconds until fragrant. Do not let it brown.
Build the sauce
- Stir in brown sugar, soy sauce, and apple cider vinegar into the skillet with the garlic. Allow it to bubble gently into a smooth sauce.
Cook the chicken
- Place the seasoned chicken into the skillet. Cook for 5-6 minutes per side, basting with sauce until the chicken reaches an internal temperature of 165°F (74°C).
Finish the glaze
- Add butter to the pan, spoon the thickened sauce over the chicken, and cook for an additional 1-2 minutes.
Serve
- Remove from heat, garnish with parsley, and serve immediately with extra sauce.
Notes
For added flavor, consider adjusting the heat with crushed red pepper flakes or adding citrus juice. Make ahead by mixing the sauce ahead of time and storing it in the fridge.