Brown Sugar and Garlic Chicken

chickenI found this recipe on Pinterest and loved it but modified it slightly to increase the garlic.  Here it is:

10 cloves of garlic minced

1/4 cup of olive oil

1/4 cup to 1/2 cup of brown sugar

8 boneless skinless chicken breasts

Saute the garlic in the olive until golden, add the brown sugar until it is a slight paste over medium heat.  Remove from heat and spread over chicken breasts placed in a greased glass pan.  Season with salt and pepper. Cook at 500 degrees for 30 minutes.

I sprinkled some extra brown sugar on the top of the chicken but you don’t have to do that extra step.  It was wonderful with some asparagus.  Enjoy!


66 thoughts on “Brown Sugar and Garlic Chicken

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  4. This was simply delicious…solved the “Black Pan” dilemma…lined the pan with Parchment Paper..clean-up….a simple lift and throw…Thanks for a wonderful new dinner favorite

  5. Dumb question…do you cook the chicken first before putting the paste on or put the paste on the chicken while it’s raw then bake?

  6. So, I followed the instructions, but I feel that the oilve oil never fully blended, therefore I never got the “paste” consistency. When I poured it over the chicken, the brown sugar immediately cooled and hardened…. Any tips/suggestions?

    • So that happened to me too. I still just spread as best as I could and then about 10 minutes before it was done I pulled it out and spread a little more since it was heated and easier to spread. I also made a little extra sauce while it was cooking and added that to the chicken 10 minutes before it was done. The extra sauce I made I didn’t measure anything and it turned out a little saucier so I may have added more oil. I also used coconut oil because i like that better! 😆

  7. My husband rarely tries anything new, he is strictly red meat and potatoes until I baked this chicken tonight!! He loved it!!! Thank you for this dish!!!

  8. This chicken is SUPER easy to make and SUPER tasty! The chicken was so moist! My picky teenager LOVES this recipe and wants to learn how to make it for when she goes to college in the fall.

  9. Does not need to be on 500 degrees! That’s rediculous. It burnt the oil badly and smoked up my whole house

  10. Yea there is no instruction to let the oil cool, turned the brown sugar to caramel before the chicken even started cooking…

  11. This is so so so good! I love making this! I usually make it by putting some butter under each chicken breast. That way it keeps the chicken nice and juicy and then when the sauce falls off and mixes with the butter you have a nice sauce! It’s delicious! Thanks so much for sharing this!

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  13. I only had 3 chicken breasts, but I made the full recipe of sauce. The brown sugar burned and smelled up the whole house. Not sure if I can salvage the chicken or not. Bummed.

  14. I would not recommend adding honey and then baking. The glaze burnt all around the chicken and made all smoke alarms go off, not fun. 🙂

  15. Made this tonight for supper and everyone absolutely LOVED it! Great recipe! Thank you!
    I must say that this was the first time I have ever baked anything at 500 degrees, but the chicken turned out perfectly! Delicious! A new addition to the family meal plan!

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  17. She broiled it, your oven should have a broiling button to choose from. I use the broiler a lot and my food turns out all the time. And I am in Oklahoma. I’m trying this out to see if it turns out right tonight. 🙂

  18. I added some crushed strained pineapple. But you have to find that perfect balance where one seasoning does not over power the others. Good eatings;)

  19. In theory, this recipe sounds amazing, but in reality it’s nothing but a pain in the neck with several smoke alarms going off because the brown sugar engulfed the whole house with smoke. Not to mention the bottom of my glass pan is completely black now. The garlic is completely overpowering and the garlic and brown sugar mixture did not spread onto the chicken at all! I tasted the chicken and the chicken itself wasn’t pleasing to eat. It was dry and the glaze was brutal! Overall, I would’ve loved to say that this recipe was going into my arsenal of great recipes, but after this epic fail I am just leaving this one out for the dogs.

  20. Made it tonight. We loved it!! Didn’t realize I didn’t have enough chicken breasts so hubby wants me to make it again tomorrow night because it was so GOOD!
    My chicken was still a little frozen so that helped keep my brown sugar from burning. I only put in 2 cloves garlic & when cooking the garlic, I browned it some, added brown sugar & shut heat off right away so it didn’t carmalze. Chicken was good & juicy, but am sure I will need to watch it more closely next time as when I checked it in the oven….the brown sugar was bubbling up so high, it could have overflowed. Lol
    Thank you for sharing this recipe!

  21. This was good! I used thick CX breasts, and the leftovers froze very well. Teenaged gf granddaughter loved it! Am high altitude here so I baked them at 450 degrees.

  22. Well I made it tonight and it is succulent and full of flavor! The differences I made were : I marinated the chicken in a little bit of left over store bought jerk marinade I had in the fridge for about four hours since I wasn’t sure just putting a paste on top would flavor the entire breast – just as back up, and since I was cooking four large breasts, I halved the recipe, lined my baking pan with foil (not tryin’ to ruin my pan) and basted the breasts in the sauce that the chicken/ brown sugar produced twice then put it back in the oven. I cooked it at 500 for thirty minutes with no burning. I live in D.C. Made it on Sunday to enjoy all week! Delicious!

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