Brown Sugar Chicken Recipe

5 from 5 votes

This Brown Sugar Chicken recipe is one of those quick and easy weeknight meals you’ll make again and again because it’s easy, pantry friendly, all made in one skillet and most importantly, unbelievably delicious!

Prep Time 15

Cook Time 15

Servings servings

Author [email protected]

Ingredients

Chicken

2 large chicken breasts or 5-6 boneless chicken thighs
2 tablespoons flour
1 tsp EACH paprika, garlic powder, onion powder
1/2 tsp EACH ground cumin, salt, pepper, chipotle chile pepper
2 tablespoons unsalted butter
2 tablespoons olive oil

Brown Sugar Sauce

1/3-1/2 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 cornstarch
1/2 tsp EACH dried parsley, dried thyme, dried oregano
Dash red pepper flakes

Instructions

Slice the chicken breasts in half through the equator to create 4 fillets. Cover with plastic wrap and pound to an even thickness. Pat dry.
Whisk the flour and all chicken seasoning together in a shallow dish. Reserve 1 tablespoon to use later in the sauce. Dredge each breast in the remaining flour mixture, shake off any excess, then transfer to a dry surface.
Melt the 2 tablespoons of butter with 2 tablespoons of oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 4-5 minutes per side (depending on thickness) until golden and cooked through. Transfer chicken to a plate; don't wipe out the skillet.
Mix chicken broth with cornstarch, then add it to the skillet, followed by all the sauce ingredients, including the 1 tablespoon of reserved flour mixture. Bring the sauce to a simmer while scraping up any brown bits on the bottom of the pan; simmer until the sauce thickens to the desired consistency, stirring often. Taste the sauce and add additional lemon juice for a tangier/less sweet flavor or one additional tablespoon of brown sugar for a sweeter flavor.
Add chicken back to the skillet and spoon some of the sauce over top. Warm through over low heat so the chicken can soak up some of the sauce. Garnish with fresh parsley (optional) and serve with mashed potatoes, polenta, rice, or cauliflower rice. If the chicken is too sweet for your liking, garnish with freshly squeezed lemon juice.

Notes

How to Store and Reheat

To store: Transfer the chicken in brown sugar sauce to an airtight container. Store in the refrigerator for up to five days.
To freeze: Cool the chicken to room temperature, then transfer to an airtight container or plastic freezer bag along with sauce. Squeeze out any excess air. Freeze for 2 to 3 months. Thaw overnight in the refrigerator before reheating.
Microwave: Chop or thinly slice the chicken so it cooks evenly. Transfer chicken to a microwave-safe plate and microwave for 30 seconds then at 15 second intervals as needed.
Skillet: Reheat in a nonstick skillet just until warmed through, flipping the chicken occasionally.
Oven: Transfer chicken to a baking sheet, cover with foil and reheat at 350 degrees F for 10 minutes, or just until warmed through.