Dinner

Garlic Brown Sugar Chicken Recipe

BySarah Summers January 24, 2026January 24, 2026

Introduction

Garlic Brown Sugar Chicken is a simple yet flavorful dish that combines savory and sweet in a delicious glaze. Perfect for a weeknight dinner, this recipe delivers tender chicken breasts coated in a glossy, garlicky sauce with just a hint of spice.

The image shows three grilled chicken breasts on a white plate, each piece cooked to a golden-brown color with dark char marks and a slightly crispy texture. The chicken is garnished with small green parsley leaves scattered evenly on top, adding a fresh contrast to the warm tones of the meat. The surface of the chicken has a shiny glaze from the cooking juices and seasoning, giving it a moist appearance. The background is a white marbled texture which highlights the rich colors of the chicken. 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 brown it.
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 into the skillet. Cook for 5–6 minutes on each side, spooning the sauce over the chicken as it cooks, until fully cooked through and the internal temperature reaches 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 to finish with a rich shine.
Step 6: Remove from heat. Garnish with fresh parsley if desired and serve immediately with extra sauce spooned over the top.

Tips & Variations

Use chicken thighs for a juicier, more flavorful dish.
Adjust the crushed red pepper flakes to control the heat level or omit them if you prefer no spice.
For a gluten-free version, use tamari instead of soy sauce.
Serve with steamed rice or roasted vegetables to soak up the delicious sauce.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve the sauce’s glaze or microwave briefly until heated through.

How to Serve

The image shows three grilled chicken breasts placed closely together on a white plate, each piece with a browned, slightly charred surface dotted with black pepper and spices. The chicken has a shiny glaze hinting at a sauce or oil coating, with grill marks adding texture and darker caramelized areas. Small green parsley leaves are sprinkled evenly on top, adding a touch of fresh green color against the rich brown and golden tones of the chicken. The detailed texture highlights the crispiness on the outside and the juicy interior of the chicken breasts, all set on a white marbled surface. 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 thawed chicken breasts or thighs for even cooking. If using frozen chicken, fully thaw it in the refrigerator before cooking.

What can I substitute for apple cider vinegar?

You can use white vinegar or lemon juice as a substitute, but apple cider vinegar adds a milder, slightly sweet tang that complements the brown sugar well.