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–+ servings

Garlic Brown Sugar Chicken

Fast, sweet-and-savory garlic brown sugar chicken with a sticky caramelized glaze—an easy 30-minute skillet dinner that pairs perfectly with rice or veggies.
Amanda
Prep Time 10 minutes
Cook Time 20 minutes
Resting time 5 minutes
Total Time 35 minutes
Serving Size 4 servings

Equipment

  • Large skillet or frying pan
  • Mixing bowl
  • Measuring cups and spoons
  • Tongs or spatula
  • Knife
  • cutting board
  • Meat thermometer (optional)

Ingredients

  • 4 boneless skinless chicken breasts about 1.5–2 lb (or use boneless skinless chicken thighs)
  • 2 tbsp olive oil for searing
  • salt to taste
  • ground black pepper to taste
  • 4 cloves garlic minced
  • 1/3 cup brown sugar packed
  • 2 tbsp honey
  • 1 tbsp soy sauce low-sodium if preferred
  • 1/2 tsp dried thyme
  • 1/4 tsp red pepper flakes optional
  • 1/4 cup chicken broth optional; helps thin sauce if needed
  • fresh parsley or sliced green onions optional garnish

Instructions

  • Pat the chicken dry and season both sides with salt and pepper.
  • Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 5–6 minutes on the first side, then flip and cook 4–5 minutes more, until browned.
  • While the chicken cooks, whisk together brown sugar, minced garlic, honey, soy sauce, dried thyme, and red pepper flakes (if using) in a bowl. Stir until the brown sugar is mostly dissolved.
  • Reduce heat to medium-low. Pour the sauce over the chicken. Simmer 5–8 minutes, spooning sauce over the chicken every couple minutes, until glossy and slightly thickened and the chicken reaches 165°F (74°C).
  • If the sauce becomes too thick, add a splash of chicken broth (or water) and stir. If it’s too thin, simmer 1–2 minutes longer.
  • Transfer chicken to a plate and rest 5 minutes. Spoon sauce over the top and garnish with parsley or green onions if desired. Serve with rice and vegetables.

Notes

Chicken options: Thighs stay especially juicy; breasts cook faster—avoid overcooking. Heat control: Keep the pan at medium/medium-low once the sauce is added so the sugar doesn’t burn. Storage: Refrigerate leftovers up to 4 days. Reheat gently in a skillet with a splash of water/broth to loosen the glaze. Slow cooker option: Add everything to a slow cooker and cook on LOW 3–4 hours, then thicken sauce on the stovetop if desired.

Nutrition

Calories: 390kcal | Protein: 38g | Saturated Fat: 2g | Cholesterol: 125mg | Sodium: 780mg