Garlic Brown Sugar Chicken

This dish was great! Quick to prepare and cook with crispy bites to boot! I used a four-pack of thighs but left the sauce as written because I like lots. I would make this dish again and again.

This dish is definitely a keeper. Easy to make, simple ingredients and SO GOOD. I made it twice this week because my family loves it so much.

Delicious! I would add that you have to trim the fat off the chicken before putting it in the oven and I sprinkled sesame seeds on the chicken before cooking it. I then added a few tablespoons of brown sugar to the pan juices after removing the chicken from the pan, cooked it to thicken, and drizzled it over the chicken before serving it over rice! Mmm!

This sauce looked so delicious, but we were a little tired of chicken, so I substituted thin pork chops and cooked them as directed. They were delicious, especially when we drizzled them with the extra sauce.

This recipe is great. I added chopped onion and oregano.

INGREDIENTS :

2-4 boneless skinless chicken breasts.
4 minced garlic cloves.
4 tbsps of brown sugar.
3 tsps of olive oil.

DIRECTIONS:

SautΓ© the garlic with oil in a small sautΓ© pan until tender, turn off the heat and stir in the brown sugar.
In a lightly greased casserole dish, place the chicken breasts and cover with the garlic and brown sugar mixture. Season with salt and pepper.
In a preheated oven to 450 F bake for 15 to 30 minutes and enjoy!
Easy, peasy and sweet! I serve this chicken with some rice and veggie salad, it’s so good! When I cook this, I usually place a layer of tinfoil in the casserole dish and spray it with cooking spray so i can easy clean the casserole!

Notes:

  • If you want to use fresh herbs instead of dried, use 1 1/2 teaspoons chopped fresh oregano, 3/4 teaspoon chopped fresh thyme and 3/4 teaspoon chopped fresh basil.
  • This recipe intentionally uses a stovetop method. I find that this results in a nicely browned chicken. If you had cooked it in the oven, you would not have gotten the nice browned outer layer of chicken.
  • It’s important to cut the chicken breast into equal pieces. They don’t have to be perfect, but they should be similar in size to ensure even cooking and to avoid undercooked pieces being mixed with overcooked pieces.
  • Pay attention to the heat and cooking time of your minced garlic. If the garlic burns (which can happen easily), it becomes bitter and will give the chicken a bitter taste.
  • A great shortcut is to buy pre minced garlic. I buy it in a jar at Costco or HEB. I find that garlic bulbs are great if you’re making roasted garlic or need whole cloves, but for recipes like this one, pre-minced garlic is perfect!

Nutritional Information:

Per serving:
264 calories; protein 19.3 g; carbohydrate 9.5 g; fat 16.2 g; cholesterol 82.5 mg; sodium 86.5 mg.

SAVE IT FOR LATER IN PINTEREST

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