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.
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.
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.
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.
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.
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!
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.
If you find the chicken too sweet for your taste, a quick squeeze of freshly squeezed lemon juice can cut through the sweetness nicely.
Finally, serve your Brown Sugar Chicken warm and enjoy the smiles around the table!
