This brown sugar garlic chicken is juicy, flavorful, and baked in the oven in just 25 minutes. The chicken is coated in a sweet garlic sauce that caramelizes while baking, leaving you with tender meat and a glossy glaze.
Recipe Overview
It’s the perfect quick dinner — just season, pour sauce, and bake. Pair with rice, pasta, or roasted veggies for an easy weeknight meal the whole family will love. This brown sugar garlic chicken is an easy oven-baked recipe made with simple pantry ingredients.
- Quick dinner: Ready in under 30 minutes.
- Simple prep: Season, pour sauce, bake.
- Family favorite: Sweet garlic glaze kids love.
- Versatile: Serve with rice, pasta, or veggies.
- Better than takeout: Juicy chicken and glossy glaze.
Next up – Recipe Ingredients 👇👇
Recipe Ingredients
- 3–4 boneless skinless chicken breasts
- Olive oil – for brushing chicken
- Salt and pepper – to season the chicken
For the Sauce:
- ¼ cup brown sugar
- 1 Tbsp water
- 1 tsp garlic powder
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp ground black pepper
Watch How To Make Brown Sugar Garlic Chicken 👇👇
Learn my easy oven-baked method for juicy chicken breasts with a sweet garlic brown sugar glaze.
Step-By-Step Instructions 👇👇
STEP 1: Prep the Chicken
Preheat the oven to 400°F. Spray a rimmed baking dish with non-stick spray (or line with foil for easy cleanup). Pat 3–4 chicken breasts dry with paper towels. Brush both sides with olive oil and season generously with salt and pepper.
STEP 2: Make the Sauce
In a small bowl, whisk together ¼ cup brown sugar, 1 Tbsp water, 1 tsp garlic powder, 1 tsp dried thyme, ½ tsp salt, and ¼ tsp pepper. Stir until the sugar dissolves and the mixture is glossy.
Tip: For a stronger garlic punch, use 2 fresh minced cloves instead of garlic powder.
STEP 3: Assemble the Dish
Place the chicken breasts in the prepared baking dish in a single layer. Pour the brown sugar garlic sauce evenly over the top, coating each piece.
STEP 4: Bake the Chicken
Bake uncovered for 20–25 minutes. The chicken is done when it reaches an internal temperature of 165°F in the thickest part.
If the sauce starts to brown too quickly, loosely cover the dish with foil for the last few minutes.
STEP 5: Serve and Enjoy
Remove from the oven and let the chicken rest for 5 minutes. This helps the juices redistribute for tender, juicy slices. Drizzle the pan sauce over the chicken before serving — it’s thin and perfect for spooning over rice, noodles, or veggies.
Variations
- Fresh garlic: Swap garlic powder with 2 cloves minced garlic for bold flavor.
- Spicy kick: Add red pepper flakes or cayenne for heat.
- Dark meat option: Use boneless chicken thighs — bake for 25–28 minutes until 165°F.
- Soy sauce twist: Add 1 Tbsp soy sauce for a savory balance to the sweetness. Or start with one of my easy chicken marinades.
- Citrus finish: A splash of lemon juice or vinegar cuts through the sweetness.
Recipe Tips
- Generously season chicken: Salt and pepper both sides before baking.
- Don’t skip the thermometer: Chicken is safe at 165°F, no guesswork needed.
- Line your pan: Foil or parchment makes cleanup easy.
- Let it rest: A 5-minute rest keeps juices inside the chicken.
- Sauce will be thin: It’s meant for drizzling, not thick like a glaze.
Fun Serving Ideas
- Serve over steamed white rice or egg noodles.
- Pair with roasted broccoli or green beans.
- Add slices to a salad bowl for meal prep lunches.
- Serve alongside mashed potatoes for a cozy dinner.
- Use leftovers in a wrap or sandwich the next day.
How To Store Leftovers
- Refrigerate: Store in an airtight container for 3–4 days.
- Reheat: Warm gently in the oven at 375°F for 5–10 minutes.
- Freeze: Store cooked chicken with sauce in freezer bags for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Yes, just double the ingredients for the sauce. Extra sauce is great for drizzling over rice or veggies.
No — bake uncovered for best caramelization. If the sauce starts to over-brown, loosely cover with foil.
You can season the chicken and mix the sauce a few hours in advance. Store in the fridge, then assemble and bake when ready.
Boneless thighs work perfectly and often stay juicier. Just adjust the bake time to 25–28 minutes.
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Ingredients
- 3-4 boneless skinless chicken breasts
- salt and pepper - to season the chicken
For The Sauce:
- ¼ cup brown sugar
- 1 Tbsp water
- 1 tsp garlic powder
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- Preheat the oven to 400°F. Spray a baking dish with non-stick cooking spray. Season both sides of the chicken with salt and pepper.
- In a small bowl, combine ¼ cup brown sugar, 1 Tbsp water, 1 tsp garlic powder, 1 tsp dried thyme, ½ tsp salt, and ¼ tsp ground black pepper.
- Place the chicken in the baking dish and pour the brown sugar sauce over top.
- Place the dish in the oven and bake for 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F with a meat thermometer.
- Remove from the oven and add to serving plates. Drizzle the liquid from the baking dish over top of the cooked chicken. This sauce also tastes great drizzled over pasta and rice!
Nutrition Info
The nutritional information provided is an estimate and is per serving.
Sheri Irby says
I fixed it tonight for dinner and it was delicious! I didn't use olive oil cuz I didn't have it so I substituted avocado oil and sprayed that on there and added some Italian seasoning and some onion seasoning to the chicken before I cooked it. It turned out marvelous and my family loves it. Thank you for posting it
Lisa Holland says
Do I need to cover it up with foil paper?
Andi Anne says
No you don't have to
Kelly says
Olive Oil is mentioned in the photograph, but not in the recipe. Where does it go?
Andi says
Thanks for letting me know! I've updated the recipe 🙂
Melissa says
How much olive oil?
Andi says
A bit of olive oil is brushed on the chicken with seasoning before adding the sauce.