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Sticky Brown Sugar Garlic Chicken Breast

Sticky brown sugar garlic chicken breast baked in a hot oven after a quick sear, then finished with a glossy soy-Dijon glaze. The result is tender chicken with caramelized flavor and a spoonable, lightly reduced sauce.
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Prep Time 15 minutes
Cook Time 22 minutes
rest 5 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts about 6–7 oz (170–200 g) each
  • 1 tbsp olive oil
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
Brown sugar garlic glaze
  • 2 tbsp unsalted butter
  • 5 garlic cloves finely minced
  • 0.33 cup packed light brown sugar 70 g
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp Worcestershire sauce
  • 0.5 tsp smoked paprika
  • 0.25 tsp red pepper flakes optional
  • 2 tbsp low-sodium chicken broth
For finishing
  • 1 tbsp chopped fresh parsley
  • 0.5 tsp freshly ground black pepper optional

Equipment

  • 1 cast iron skillet

Method
 

Prep and season
  1. Preheat the oven to 400°F (205°C). If the chicken breasts are very thick, gently pound the thicker ends so each breast has a relatively even thickness.
  2. Pat the chicken completely dry. Season both sides with kosher salt, black pepper, garlic powder, and smoked paprika.
Sear and build flavor
  1. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and sear for 3–4 minutes without moving them, until the first side develops a rich golden crust.
  2. Flip the chicken and cook the second side for about 2 minutes. Transfer the chicken temporarily to a plate.
  3. Reduce the heat to medium-low and add the butter. Once melted, add the minced garlic and cook for approximately 30 seconds, stirring constantly, until fragrant but not dark brown.
Make the glaze and bake
  1. Add the brown sugar, soy sauce, Dijon mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, optional red pepper flakes, and chicken broth. Stir over medium-low heat for approximately 1–2 minutes until the sugar dissolves and the mixture becomes glossy.
  2. Return the chicken to the skillet and turn each breast once in the glaze. Arrange them presentation-side up, spoon plenty of the brown sugar garlic mixture over each piece, then transfer the skillet to the oven.
  3. Bake for approximately 12–16 minutes depending on thickness, until the thickest portion reaches 165°F (74°C).
Finish and serve
  1. Transfer the chicken to a plate and rest. If the skillet sauce is still thin, simmer it over medium heat for 2–3 minutes, stirring frequently, until it reduces to a shiny glaze.
  2. Spoon or brush the reduced garlic glaze generously over the chicken. Let the chicken rest for approximately 5 minutes before slicing.
  3. Sprinkle lightly with fresh parsley and, if desired, freshly ground black pepper. Slice and serve while the glaze is sticky and glossy.

Notes

Pro tip: keep the heat at medium-low when cooking the garlic and glazing so the garlic stays fragrant and the brown sugar turns glossy rather than burnt. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet with a splash of broth or water to loosen the sauce. Freezing is not recommended because the glaze can become grainy after thawing. For a lower-sugar option, reduce the brown sugar to 2 tbsp and add an extra 1 tbsp chicken broth to keep the glaze spoonable.