Brown Sugar Chicken

There’s something special about the comforting aroma of Brown Sugar Chicken wafting through the kitchen. It takes me back to family gatherings where everyone gathered around the dinner table, eager to dig into a sweet and savory dish that warms the heart. I remember my first time making it; I was a bit nervous, wondering if I could balance the flavors just right. But as the chicken cooked and the brown sugar melted into a glossy sauce, I felt a wave of excitement wash over me. The first bite was pure bliss! If you’re looking for a dish that brings comfort and joy, this Brown Sugar Chicken is sure to be a hit at your next meal.

Ingredients to Make Brown Sugar Chicken

When it comes to the ingredients for Brown Sugar Chicken, each one plays an essential role in creating that beloved sweet and savory flavor profile. The star of the show is, of course, the chicken, which soaks up all the wonderful flavors. The combination of the brown sugar, soy sauce, and butter creates a rich sauce that glazes the chicken beautifully. Together, these ingredients come together to create a dish that’s nothing short of magical.

• 2 large chicken breasts or 5-6 boneless chicken thighs: The meat is the foundation of this dish, tender and juicy, holding all the flavors.
• 2 tablespoons flour: This helps create a light coating for the chicken, giving it a lovely texture when cooked.
• 1 tsp EACH paprika, garlic powder, onion powder: These spices add depth and enhance the overall flavor of the dish.
• 1/2 tsp EACH ground cumin, salt, pepper, chipotle chile pepper: These ingredients bring a hint of warmth and balance to the sweetness of the brown sugar.
• 2 tablespoons unsalted butter: Adds richness and helps sauté the chicken to golden perfection.
• 2 tablespoons olive oil: Used for cooking, it brings a healthy fat to the dish.
• 1/2 cup packed light brown sugar: The star of the show, providing that sweet glaze.
• 1/4 cup reduced sodium soy sauce: This adds umami and complements the sweetness of the brown sugar.
• 1/4 cup low sodium chicken broth: To create a flavorful sauce that ties everything together.
• 1 tablespoon lemon juice: Adds a bright note that balances the sweetness.
• 1 teaspoon Dijon mustard: A subtle tang that enhances the overall flavor.
• 1/2 teaspoon cornstarch: Used to thicken the sauce to the desired consistency.
• 1/2 tsp EACH dried parsley, dried thyme, dried oregano: These herbs add an aromatic touch.
• Dash red pepper flakes: For a hint of heat that rounds out the flavors.

Brown Sugar Chicken Instructions

Preparing Brown Sugar Chicken is a delightful experience that brings the flavors to life in your kitchen. Each step leads you closer to a mouthwatering meal that everyone will enjoy. Let’s dive into the process!

1. Start by slicing the chicken breasts in half through the equator to create four fillets. It’s important to make them even in thickness so they cook uniformly. Next, cover them with plastic wrap and pound them gently with a meat mallet or rolling pin until they reach a consistent thickness. Pat the chicken dry with paper towels to ensure a good sear later.
2. In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, cumin, salt, pepper, and chipotle chile pepper. Reserve one tablespoon of this mixture to use later in the sauce. Dredge each fillet in the remaining flour mixture, shaking off any excess before transferring them to a dry surface.
3. In a large skillet, melt the butter and olive oil over medium-high heat. Once hot, add the dredged chicken and cook for about four to five minutes on each side, depending on their thickness. You want them to be golden brown and cooked through. Once done, transfer the chicken to a plate. Don’t wipe out the skillet just yet; we’ll use it for the sauce.
4. In the same skillet, mix the chicken broth with cornstarch in a small bowl, then add it to the skillet. Follow with the brown sugar, soy sauce, lemon juice, Dijon mustard, and the reserved tablespoon of flour mixture. Bring the sauce to a simmer, scraping up any brown bits on the bottom of the pan. This adds a depth of flavor.
5. Allow the sauce to simmer until it thickens to your desired consistency, stirring often. Taste and adjust with more lemon juice as needed if you prefer it more tangy or less sweet.
6. Once the sauce is ready, add the cooked chicken back into the skillet, spooning some of the sauce over the top. Warm through over low heat so that the chicken can soak up some of that delicious sauce. This is where the magic happens!
7. When you’re ready to serve, garnish with fresh parsley if desired. This dish pairs wonderfully with mashed potatoes, polenta, rice, or even cauliflower rice. Each option complements the Brown Sugar Chicken beautifully.
8. If you find the chicken too sweet for your taste, a quick squeeze of freshly squeezed lemon juice can cut through the sweetness nicely.
9. Finally, serve your Brown Sugar Chicken warm and enjoy the smiles around the table!

Tips and Tricks about Brown Sugar Chicken

When it comes to making Brown Sugar Chicken, a few tips can elevate your cooking experience and final dish. Here are some essential pointers to keep in mind:

• Storage: How to store leftovers: Transfer the chicken in brown sugar sauce to an airtight container. Store in the refrigerator for up to five days.
• Freezing: Can you freeze this? Yes, 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 two to three months. Thaw overnight in the refrigerator before reheating.
• Microwave Reheating: Chop or thinly slice the chicken so it cooks evenly. Transfer to a microwave-safe plate and reheat for 30 seconds, then at 15-second intervals as needed.
• Skillet Reheating: Reheat in a nonstick skillet just until warmed through, flipping occasionally to ensure even heating.
• Oven Reheating: If you prefer oven reheating, transfer the chicken to a baking sheet, cover with foil, and reheat at 350 degrees F for 10 minutes or just until warmed through.

What Complements This Brown Sugar Chicken

• Mashed Potatoes: Creamy mashed potatoes are a classic pairing that complements the sweet sauce beautifully.
• Steamed Vegetables: Bright, steamed vegetables add a pop of color and freshness to your plate.
• Rice: Basmati or jasmine rice is perfect for soaking up the delicious sauce.
• Polenta: Creamy polenta can be a great alternative, providing a delightful texture contrast.
• Salads: A light salad with citrus dressing can refresh your palate between bites of the rich Brown Sugar Chicken.
• Seasonal Occasions: This dish is great for family dinners, gatherings, and even holiday feasts. It’s versatile enough to adapt to any occasion!

FAQ

Conclusion

Brown Sugar Chicken is truly a dish that encapsulates comfort and flavor in every bite. Its sweet and savory sauce along with tender chicken creates a delightful experience that is perfect for any occasion. I encourage you to try making it for your next family dinner or gathering. Once you taste it, I’m sure it will become a beloved favorite in your home!

Brown Sugar Chicken

The ultimate comfort food, Brown Sugar Chicken is a sweet and savory delight that transforms weeknight dinners into something special. With its rich flavor and tender chicken, this easy recipe is perfect for any occasion. Serve it tonight and see why everyone loves it!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 large Chicken breasts or 5-6 boneless chicken thighs
• 2 tablespoons Flour
• 1 teaspoon Paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1/2 teaspoon Ground cumin
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 1/2 teaspoon Chipotle chile pepper
• 2 tablespoons Unsalted butter
• 2 tablespoons Olive oil
• 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 teaspoon Dried parsley
• 1/2 teaspoon Dried thyme
• 1/2 teaspoon Dried oregano
• Dash Red pepper flakes

Equipment

• Wooden Spoon
• Whisk
• Saucepan
• Frying Pan
• Skillet
• Mixing Bowl
• Chef's Knife

Method

 

1. Start by slicing the chicken breasts in half through the equator to create four fillets. It’s important to make them even in thickness so they cook uniformly. Next, cover them with plastic wrap and pound them gently with a meat mallet or rolling pin until they reach a consistent thickness. Pat the chicken dry with paper towels to ensure a good sear later.
2. In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, cumin, salt, pepper, and chipotle chile pepper. Reserve one tablespoon of this mixture to use later in the sauce. Dredge each fillet in the remaining flour mixture, shaking off any excess before transferring them to a dry surface.
3. In a large skillet, melt the butter and olive oil over medium-high heat. Once hot, add the dredged chicken and cook for about four to five minutes on each side, depending on their thickness. You want them to be golden brown and cooked through. Once done, transfer the chicken to a plate. Don’t wipe out the skillet just yet; we’ll use it for the sauce.
4. In the same skillet, mix the chicken broth with cornstarch in a small bowl, then add it to the skillet. Follow with the brown sugar, soy sauce, lemon juice, Dijon mustard, and the reserved tablespoon of flour mixture. Bring the sauce to a simmer, scraping up any brown bits on the bottom of the pan. This adds a depth of flavor.
5. Allow the sauce to simmer until it thickens to your desired consistency, stirring often. Taste and adjust with more lemon juice as needed if you prefer it more tangy or less sweet.
6. Once the sauce is ready, add the cooked chicken back into the skillet, spooning some of the sauce over the top. Warm through over low heat so that the chicken can soak up some of that delicious sauce. This is where the magic happens!
7. When you’re ready to serve, garnish with fresh parsley if desired. This dish pairs wonderfully with mashed potatoes, polenta, rice, or even cauliflower rice. Each option complements the Brown Sugar Chicken beautifully.
8. If you find the chicken too sweet for your taste, a quick squeeze of freshly squeezed lemon juice can cut through the sweetness nicely.
9. Finally, serve your Brown Sugar Chicken warm and enjoy the smiles around the table!

Notes

• Storage: How to store leftovers: Transfer the chicken in brown sugar sauce to an airtight container. Store in the refrigerator for up to five days.
• Freezing: Can you freeze this? Yes, 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 two to three months. Thaw overnight in the refrigerator before reheating.
• Microwave Reheating: Chop or thinly slice the chicken so it cooks evenly. Transfer to a microwave-safe plate and reheat for 30 seconds, then at 15-second intervals as needed.
• Skillet Reheating: Reheat in a nonstick skillet just until warmed through, flipping occasionally to ensure even heating.
• Oven Reheating: If you prefer oven reheating, transfer the chicken to a baking sheet, cover with foil, and reheat at 350 degrees F for 10 minutes or just until warmed through.

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Meet Molly Brooks

I love mixing nostalgic flavors with fun, fresh twists. My goal is to make cooking the best part of your day. I loved making this recipe, and I hope it becomes a new favorite in your home!