Quick Baked Breasts or Thighs
Tender chicken baked in a caramelized brown-sugar garlic butter sauce. Fast, family-friendly, and 100% weeknight approved.
Why you’ll love it
- Quick chicken breast recipe with big flavor
- Works with breasts or thighs (baked, skillet, or crockpot)
- Sticky, glossy sauce kids love
- Great with rice, potatoes, or green beans
Ingredients (notes only)
Full measurements are in the recipe card.
Chicken: breasts or thighs, butter or olive oil, salt, pepper, paprika
Sauce: brown sugar, fresh garlic, chicken broth, apple cider vinegar, butter, optional chili flakes
Finish: chopped parsley or basil (optional)
How to make it
- Season chicken with salt, pepper, and paprika.
- Sear quickly in a hot skillet with butter until lightly golden.
- Whisk sauce (brown sugar, garlic, broth, vinegar, butter). Pour over chicken.
- Bake at 400°F until juicy and the sauce is thick and glossy. Spoon sauce over to serve.
Pro tips
- Pound breasts to even thickness so they cook evenly
- Let sauce bubble at the end to get sticky and caramelized
- For thighs, cook to 175°F for best texture
- Add a pinch of chili flakes for gentle heat
How to serve
- Over mashed potatoes, rice, or buttered noodles
- With roasted green beans or a crisp salad
- Spoon extra sauce on top at the table
Make ahead & storage
- Fridge: 3–4 days (sauce thickens loosen with a splash of broth)
- Freeze: up to 2 months (thaw overnight)
- Reheat: low heat on the stovetop, add a little broth if needed
FAQs
Breasts vs thighs? Both work; breasts 165°F, thighs 175°F.
Crockpot option? See card notes 4 hours LOW (no sear needed).
Skillet only? Simmer covered 8–10 minutes; uncover to reduce sauce.
Too sweet? Add 1–2 tsp vinegar or lemon juice to balance.
Brown Sugar Garlic Chicken
Juicy chicken baked in a glossy brown sugar garlic butter sauce. Quick, easy, and perfect for busy weeknights with just 30 minutes from start to finish.
Ingredients
- 1½ lb chicken breasts or thighs (4 pieces)
- 1 tbsp butter (for searing)
- ¾ tsp kosher salt
- ½ tsp black pepper
- 1 tsp paprika
- ¼ cup brown sugar, packed
- 4 cloves garlic, minced
- ¾ cup low-sodium chicken broth
- 1 tbsp apple cider vinegar
- 2 tbsp butter
- 1 pinch red pepper flakes (optional)
Equipment
- oven-safe skillet
- whisk
- cutting board
- knife
- tongs or spatula
Method
- Heat oven to 400°F (205°C). Pat chicken dry; season with salt, pepper, and paprika.
- Melt 1 tbsp butter in an oven-safe skillet over medium-high. Sear chicken 2–3 minutes per side until lightly golden.
- Whisk brown sugar, garlic, broth, vinegar, and 2 tbsp butter. Pour around chicken.
- Transfer skillet to oven; bake 10–15 minutes (breasts to 165°F, thighs to 175°F).
- Spoon sauce over chicken; rest 5 minutes and serve.
Nutrition
Calories: 365kcalCarbohydrates: 14gProtein: 35gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 115mgSodium: 520mgPotassium: 600mgSugar: 12gVitamin A: 700IUVitamin C: 3mgCalcium: 40mgIron: 1.2mg
Notes
Crockpot: Add seasoned chicken and sauce to slow cooker. Cook LOW 4 hours or HIGH 2½ hours. Broil 2–3 minutes after to caramelize (optional).
Skillet-only: After searing, add sauce and simmer covered 8–10 minutes; uncover to reduce to glossy.
Sauce too thin? Simmer 1–2 minutes more. Too sweet? Add 1 tsp vinegar.
Skillet-only: After searing, add sauce and simmer covered 8–10 minutes; uncover to reduce to glossy.
Sauce too thin? Simmer 1–2 minutes more. Too sweet? Add 1 tsp vinegar.
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