This brown sugar garlic chicken is one of those quick and satisfying recipes I turn to when I need something hearty, flavorful, and easy. With just a few pantry staples and boneless chicken breasts, I can create a sweet and savory dish that’s ready in under 30 minutes. The brown sugar and garlic create a sticky glaze that pairs beautifully with juicy baked chicken.
Why You’ll Love This Recipe
I love how effortless this recipe is without sacrificing taste. It’s the perfect weeknight meal—minimal prep, short cook time, and ingredients I usually already have on hand. The brown sugar and garlic combo gives the chicken a bold, slightly caramelized flavor, while the dried thyme adds an herby depth. Plus, it’s all baked in one dish, which makes cleanup a breeze.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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3–4 boneless, skinless chicken breasts
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Olive oil (to brush on chicken)
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Salt and pepper (to season chicken)
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¼ cup brown sugar
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1 Tbsp water
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1 tsp garlic powder
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1 tsp dried thyme
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½ tsp salt (for sauce)
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¼ tsp ground black pepper (for sauce)
Directions
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I preheat the oven to 400 °F (205 °C) and spray a baking dish with non-stick cooking spray.
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I brush both sides of the chicken breasts with olive oil and season them with salt and pepper.
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In a small bowl, I whisk together the brown sugar, water, garlic powder, thyme, salt, and black pepper.
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I place the chicken in the baking dish and pour the sauce over the top.
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I bake it for 20–25 minutes, or until the internal temperature reaches 165 °F.
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After removing the dish from the oven, I spoon the sauce over the chicken and let it rest for a few minutes for maximum juiciness.
Servings and timing
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Yield: 3–4 servings
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Prep Time: 5 minutes
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Cook Time: 20–25 minutes
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Total Time: 25–30 minutes
Variations
I like switching things up sometimes depending on what I have:
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Swap the garlic powder for fresh minced garlic for a stronger flavor.
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Add a pinch of red pepper flakes if I’m craving a little heat.
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Use chicken thighs instead of breasts for a richer texture.
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Add sliced onions or mushrooms to the pan before baking for extra depth.
Storage/Reheating
To store leftovers, I place the chicken in an airtight container in the refrigerator for up to 3 days. When I reheat it, I use the microwave or pop it in a 350 °F oven until warmed through. I usually spoon over any remaining sauce to keep the chicken moist.
FAQs
How do I know when the chicken is fully cooked?
I use a meat thermometer to make sure the internal temperature hits 165 °F. That’s the safest and juiciest point for baked chicken.
Can I make this recipe ahead of time?
Yes, I sometimes prep the sauce and marinate the chicken for a few hours in the fridge. When I’m ready to cook, I just pour everything into the baking dish and bake.
What sides go well with this dish?
I love serving this with rice, mashed potatoes, or roasted vegetables. The pan sauce is especially tasty over any starch.
Can I double the recipe?
Absolutely. I just make sure not to overcrowd the baking dish so the chicken cooks evenly.
Can I make it without sugar?
While the brown sugar is key for the glaze, I’ve reduced the amount before or used a sugar substitute with decent results.
Conclusion
This brown sugar garlic chicken has become one of my go-to recipes for a reason. It’s easy, packed with flavor, and comes together quickly with minimal fuss. Whether I’m feeding family or just want a comforting solo dinner, this dish never disappoints.
