Brown Sugar Garlic Chicken

This brown sugar garlic chicken is the dinner that saves busy weeknights. Chicken thighs are seared until golden, then simmered in a sticky brown sugar and garlic sauce that caramelizes in the pan. It is sweet, savory, and a little bit garlicky, and it comes together in one skillet.

It is the kind of recipe you will come back to again and again — simple enough for a weeknight, and good enough for guests.

Why You’ll Love This Recipe

• One skillet, 40 minutes start to finish
• Sticky, caramelized brown sugar glaze
• Goes with almost any side dish

Ingredients

• 4 boneless, skinless chicken thighs (about 1 1/2 lb)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/3 cup brown sugar
• 1/4 cup chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon red pepper flakes (optional)
• 2 green onions, sliced

How to Make It

1. Season the chicken thighs with salt, pepper, and garlic powder.
2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 5 to 6 minutes per side, until golden brown and cooked through. Remove it to a plate.
3. Reduce the heat to medium. Add the garlic and cook for 30 seconds, until fragrant.

4. Stir in the brown sugar, chicken broth, soy sauce, vinegar, and red pepper flakes. Simmer for 2 to 3 minutes, until the sauce thickens and turns glossy.
5. Return the chicken to the skillet and spoon the sauce over the top. Simmer for 2 minutes more, until the chicken is coated in glaze.
6. Sprinkle with green onions and serve the chicken with extra sauce spooned over it.

Pro Tips

• Do not walk away while the sauce simmers. Brown sugar goes from caramelized to burnt fast.
• Let the chicken sear without moving it. That is how you get a deep golden crust.
• If the sauce gets too thick, add a splash of broth to loosen it.

Serving Suggestions

Serve over rice or mashed potatoes with steamed green beans or roasted broccoli. The sauce is wonderful spooned over the sides too.

Frequently Asked Questions

Can I use chicken breasts?

Yes. Pound the breasts to an even thickness first so they cook evenly, and check them a few minutes earlier since they dry out faster.

Can I make this ahead?

Yes. Cook it fully, then refrigerate it for up to 3 days. Reheat it gently in a covered skillet with a splash of broth.

Is it very sweet?

It is sweet and savory, like a glaze. The vinegar and soy sauce balance the brown sugar. For a less sweet version, use 1/4 cup of brown sugar.