Brown Sugar Chicken Recipe
This Brown Sugar Chicken Recipe is bursting with sweet and savory flavors, delivering juicy chicken in a luscious caramelized sauce—perfect for any weeknight dinner!
Equipment
- Large skillet or sauté pan
- Measuring spoons and cups
- Mixing Bowls
- Whisk
- Tongs or spatula
- Food Thermometer (optional)
Ingredients
For the Chicken
- 2 large chicken breasts or 5-6 boneless chicken thighs
For the Flour Coating
- 1 cup all-purpose flour seasoned with paprika, garlic powder, onion powder, ground cumin, salt, pepper, chipotle chile pepper
For Searing
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Sauce
- 1/2 cup packed light brown sugar
- 1/4 cup reduced sodium soy sauce
- 1/4 cup low sodium chicken broth
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- dash red pepper flakes
- 1/2 teaspoon cornstarch
Instructions
Prep the Chicken
- Pat your chicken breasts or thighs dry with paper towels. In a shallow bowl, mix the flour with paprika, garlic powder, onion powder, ground cumin, salt, pepper, and chipotle chile pepper. Lightly dredge each piece of chicken in the flour mixture, shaking off any excess.
Sear the Chicken
- Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat. Once shimmering, add the chicken. Sear for about 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove the chicken and set aside on a plate.
Make the Sauce
- In the same skillet, lower the heat to medium. Whisk together 1/2 cup packed light brown sugar, 1/4 cup reduced sodium soy sauce, 1/4 cup low sodium chicken broth, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon dried parsley, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, and a dash of red pepper flakes. Sprinkle in 1/2 teaspoon cornstarch and whisk until smooth.
Simmer and Glaze
- Bring the sauce to a gentle simmer and cook for 2-3 minutes until thickened and glossy. Return the chicken to the skillet, spoon some sauce over the top, and cook for another 2 minutes to let the flavors meld.
Serve
- Serve your Brown Sugar Chicken hot, drizzled with extra sauce. It’s fantastic over fluffy rice, roasted veggies, or alongside a fresh salad.
Notes
- The chipotle chile pepper adds a subtle smoky heat but can be adjusted or omitted for milder flavors.
- Do not overcrowd the pan when searing chicken to ensure a crisp, golden crust.
- Keep the heat moderate and whisk continuously to prevent burning the brown sugar in the sauce.
- Store cooked chicken in an airtight container in the fridge up to 3 days; reheat gently with a splash of chicken broth.
- The sauce can be made ahead and refrigerated for up to a week or frozen for longer storage.