Brown Sugar Garlic Chicken: 1 Pan, Zero Fuss Recipe

There are some weeknights when the idea of cooking anything beyond toast feels overwhelming, let alone a meal that promises both incredible flavor and minimal cleanup. That’s exactly where this Brown Sugar Garlic Chicken recipe comes in. It’s become my go-to for those evenings when I want something undeniably satisfying and delicious, but without the parade of pots and pans afterward. The way the sweet and savory glaze clings to the tender chicken, all from a single pan, is just pure genius.

Why You’ll Love This Dish

This isn’t just another chicken recipe; it’s a lifeline for busy individuals and families who refuse to compromise on taste. Imagine succulent chicken pieces coated in a rich, glossy sauce that balances the sweetness of brown sugar with the pungent warmth of garlic, all without turning your kitchen into a disaster zone. It’s the ultimate weeknight warrior meal – lightning-fast prep, hands-off cooking, and cleanup so easy you’ll think you dreamed it. It’s perfect for a spontaneous family dinner, a cozy night in, or even meal prepping for the week ahead.

> “I thought ‘one pan’ meant less flavor, but this Brown Sugar Garlic Chicken completely blew me away! So much deliciousness with hardly any dishes. It’s now a regular in our dinner rotation!” – A Happy Home Cook

Step-by-Step Overview

Getting this flavor-packed Brown Sugar Garlic Chicken on your table is surprisingly straightforward. You’ll start by quickly searing the chicken to get that lovely golden crust, then whisk together a simple yet potent brown sugar and garlic sauce. Pour that liquid gold over your chicken, and let the oven work its magic. As it bakes, the sauce thickens and caramelizes, clinging to the chicken in a way that creates tender, juicy results every single time. It’s really that simple!

What You’ll Need

To whip up this delightful one-pan wonder, gather these easily found ingredients:

• Chicken: 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• Brown Sugar: 1/2 cup packed light brown sugar
• Garlic: 4-5 cloves garlic, minced (or 1.5 teaspoons pre-minced)
• Soy Sauce: 1/4 cup low-sodium soy sauce
• Apple Cider Vinegar: 1 tablespoon apple cider vinegar
• Water or Chicken Broth: 1/4 cup
• Cornstarch: 1 tablespoon
• Olive Oil: 1 tablespoon
• Salt and Black Pepper: To taste
• Optional for Garnish: Fresh parsley or green onions, chopped, sesame seeds

Directions to Follow

Let’s get cooking! Follow these simple steps for a truly delicious meal:

1. Prep the Chicken: Pat the chicken pieces dry with paper towels. Season lightly with salt and pepper.
2. Sear the Chicken: Heat olive oil in a large oven-safe skillet (cast iron works great!) over medium-high heat. Add the chicken in a single layer and sear for 2-3 minutes per side until lightly browned. You don’t need to cook it through, just get some color. Remove chicken from the pan and set aside.
3. Whip Up the Sauce: In a small bowl, whisk together the brown sugar, minced garlic, soy sauce, apple cider vinegar, and water (or chicken broth). In a separate small bowl, dissolve the cornstarch in 1 tablespoon of cold water – this is your cornstarch slurry.
4. Combine & Simmer: Pour the brown sugar mixture into the hot skillet (no need to clean it). Bring to a gentle simmer over medium heat, stirring occasionally.
5. Thicken the Sauce: Slowly whisk in the cornstarch slurry. Continue to cook and stir for 1-2 minutes until the sauce slightly thickens to a glossy consistency.
6. Return Chicken: Add the seared chicken back into the skillet, tossing to coat evenly with the sauce.
7. Bake: Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15-20 minutes, or until the chicken is cooked through and the sauce is bubbly and caramelized.
8. Garnish and Serve: Remove from oven. If desired, garnish with fresh parsley, green onions, or a sprinkle of sesame seeds before serving.

How to Serve Brown Sugar Garlic Chicken

This sweet and savory chicken is incredibly versatile! For a complete and satisfying meal, serve it over a bed of fluffy white or brown rice to soak up all that gorgeous, sticky sauce. Steamed broccoli, roasted asparagus, or simple green beans make excellent vegetable companions. If you’re feeling a little fancy, a sprinkle of toasted sesame seeds and thinly sliced green onions not only adds a pop of color but also a delightful textural contrast. Don’t be shy about drizzling extra sauce over everything!

Storage and Reheating Tips

This Brown Sugar Garlic Chicken makes for fantastic leftovers!

• Storage: Once cooled, transfer any remaining chicken and sauce to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days.
• Reheating: For best results, gently reheat the chicken in a microwave-safe dish until warmed through, or in a covered skillet over medium-low heat on the stovetop, adding a splash of water or broth if the sauce seems too thick. Avoid overheating to keep the chicken tender.
• Freezing: You can freeze the cooked chicken and sauce for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Pro Chef Tips

• Don’t Overcrowd the Pan: When searing the chicken, work in batches if necessary to avoid overcrowding. This ensures a good sear rather than steaming, which can make the chicken tough.
• Taste and Adjust: Before adding the cornstarch slurry, taste your sauce. If you prefer it sweeter, add a touch more brown sugar. If you like it tangier, a tiny splash more apple cider vinegar can brighten things up.
• Use Fresh Garlic: While pre-minced garlic works in a pinch, fresh garlic cloves minced just before cooking will always yield a more vibrant, potent flavor.
• Consistency is Key: The cornstarch slurry is crucial for thickening the sauce. Make sure to whisk it well into the cold water before adding it to the simmering sauce to prevent lumps.

Creative Twists

Want to put your own spin on this one-pan wonder?

• Spicy Kick: Add a pinch of red pepper flakes to the sauce for a subtle heat, or a dash of Sriracha.
• Ginger Boost: Mince a tablespoon of fresh ginger and add it to the sauce along with the garlic for an extra layer of aromatic flavor.
• Vegetable Medley: Towards the end of the baking time, toss in some quick-cooking vegetables like bell pepper strips, snap peas, or broccoli florets to cook alongside the chicken in the delicious sauce.
• Honey Garlic: Swap out half of the brown sugar for honey for a slightly different sweet profile.
• Pineapple Perk: For a touch of tropical sweetness and acidity, add a few pineapple chunks to the pan during the last 10 minutes of baking.

Common Questions

How do I know if my chicken is fully cooked?

The best way to know if your chicken is cooked through is by using an instant-read meat thermometer. Insert it into the thickest part of the chicken (avoiding bone) – it should register 165°F (74°C). The juices should also run clear.

Can I use chicken breasts instead of thighs?

Absolutely! Boneless, skinless chicken breasts work well too. Just be mindful that they tend to cook a bit faster and can dry out if overcooked, so keep a closer eye on them and adjust baking time as needed. Cutting them into uniform pieces helps with even cooking.

My sauce didn’t thicken. What went wrong?

There are a few reasons this might happen. Make sure your cornstarch slurry is fully mixed before adding. Also, ensure the sauce reaches a gentle simmer and you stir it for at least 1-2 minutes after adding the slurry; it needs heat and time to activate the cornstarch. If it’s still too thin, you can add another small slurry (1 teaspoon cornstarch mixed with 1 teaspoon cold water) and bring it back to a simmer.

One-Pan Brown Sugar Garlic Chicken

This easy one-pan recipe features tender chicken pieces coated in a savory-sweet brown sugar garlic sauce, baked to caramelized perfection. It's perfect for a quick and flavorful weeknight meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Calories 350 kcal

Equipment

• Paper towels
• Large oven-safe skillet
• Small bowls
• Whisk

Ingredients

  

Main Ingredients

• 1.5 lbs boneless, skinless chicken thighs or breasts cut into 1-inch pieces
• 1/2 cup packed light brown sugar
• 4-5 garlic, minced (or 1.5 teaspoons pre-minced)
• 1/4 cup low-sodium soy sauce
• 1 tablespoon apple cider vinegar
• 1/4 cup water or chicken broth
• 1 tablespoon cornstarch
• 1 tablespoon olive oil
• Salt and black pepper to taste

Garnish (Optional)

• Fresh parsley or green onions chopped
• sesame seeds

Instructions

 

Instructions

• Pat the chicken pieces dry with paper towels and season them lightly with salt and pepper.
• Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until lightly browned, then remove it from the pan and set it aside.
• In a small bowl, whisk together the brown sugar, minced garlic, soy sauce, apple cider vinegar, and water or chicken broth. In a separate small bowl, dissolve the cornstarch in 1 tablespoon of cold water to create a slurry.
• Pour the brown sugar mixture into the hot skillet and bring it to a gentle simmer over medium heat, stirring occasionally.
• Slowly whisk in the cornstarch slurry and continue to cook and stir for 1-2 minutes until the sauce slightly thickens to a glossy consistency.
• Add the seared chicken back into the skillet, tossing to coat it evenly with the sauce.
• Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15-20 minutes, or until the chicken is cooked through and the sauce is bubbly and caramelized.
• Remove from the oven and, if desired, garnish with fresh parsley, green onions, or a sprinkle of sesame seeds before serving.

Notes

For even cooking, ensure chicken pieces are roughly the same size. Using chicken thighs tends to yield more tender results. Adjust brown sugar and soy sauce to your taste preferences.