Brown Sugar Garlic Chicken Breasts

A cozy, sweet-savory dinner that combines simple pantry staples for a comforting flavor punch, perfect for busy nights or festive gatherings.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 250

Main Ingredients

4 pieces boneless, skinless chicken breasts (about 1 to 1.25 pounds) Pound them to even thickness if needed.
3 tablespoons unsalted butter Can use olive oil for a lighter version.
4 cloves garlic, minced Can swap with 1 teaspoon garlic powder in a pinch.
1/3 cup packed brown sugar Light or dark both work; dark gives deeper molasses notes.
2 tablespoons soy sauce Use low-sodium for a healthier option.
1 tablespoon apple cider vinegar or lemon juice Brightens the glaze.
1/2 teaspoon smoked paprika Optional; adds warmth and depth.
to taste Salt and freshly ground black pepper
as needed Fresh parsley or chives, chopped, for garnish
a pinch red pepper flakes For a subtle heat, optional.

Preparation

Pat the chicken dry and season both sides with salt, pepper, and smoked paprika.
In a small bowl, whisk together the brown sugar, soy sauce, and apple cider vinegar until mostly smooth. Set aside.

Cooking

Heat a large skillet over medium heat and add the butter.
Add the chicken breasts to the pan and cook undisturbed for 4-6 minutes until the underside is golden brown.
Flip the breasts, add minced garlic to the pan, and stir gently for about 30 seconds until fragrant.
Pour the brown sugar mixture over the chicken, reduce heat to medium-low, and let the sauce simmer for 4-6 minutes.
Check doneness with an instant-read thermometer (internal temp should be 165°F / 74°C).
Remove from heat, spoon extra glaze over the chicken, and let rest for 3 minutes.
Sprinkle with chopped parsley or chives and serve warm.

For a lighter option, reduce butter and add a splash of chicken broth. Refrigerate leftovers for up to 3 days.