Go Back
Homemade Brown Sugar Chicken Recipe photo
Print Recipe Save it for later

Brown Sugar Chicken Recipe

Tender pan-seared chicken finished in a glossy brown sugar and soy-based sauce for a sweet-savory weeknight meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 2 large chicken breasts or 5–6 boneless chicken thighs; sliced in half crosswise to make 4 fillets if using breasts
  • 2 tablespoons all-purpose flour plus 1 tablespoon reserved for sauce
  • 1 teaspoon paprika use with garlic and onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cumin used with salt, pepper, chipotle
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chipotle chile powder
  • 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 mixed with chicken broth before adding to pan
  • 1/2 teaspoon dried parsley combined with thyme and oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • dash red pepper flakes

Instructions

  • Slice each chicken breast in half crosswise to make 4 fillets (or use 5–6 boneless thighs). Cover with plastic wrap and pound to even thickness if needed; pat dry.
  • In a shallow dish, whisk together the 2 tablespoons flour, paprika, garlic powder, onion powder, cumin, salt, black pepper, and chipotle powder. Reserve 1 tablespoon of this flour mixture for the sauce.
  • Dredge each chicken piece in the remaining flour mixture, shaking off excess, and set on a plate or tray.
  • Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat until hot. Add the chicken and cook 4–5 minutes per side, depending on thickness, until golden and cooked through. Transfer chicken to a plate; do not wipe out the skillet.
  • In a small bowl, whisk the chicken broth with the cornstarch until smooth. Add the reserved tablespoon of flour mixture, brown sugar, soy sauce, lemon juice, and Dijon mustard to the skillet.
  • Bring the sauce to a simmer, scraping up browned bits from the pan. Simmer, stirring often, until the sauce thickens to the desired consistency; taste and add more lemon juice if you want it tangier.
  • Return the chicken to the skillet and spoon sauce over the pieces. Warm over low heat for a few minutes so the chicken soaks up some sauce.
  • Garnish with fresh parsley if desired and serve with mashed potatoes, polenta, rice, or cauliflower rice.

Equipment

  • Large Skillet
  • shallow dish or bowl
  • Measuring spoons
  • measuring cups
  • spatula or tongs
  • small bowl
  • whisk or fork

Notes

  • Store cooked chicken in an airtight container in the refrigerator for up to five days.
  • To freeze, cool completely then freeze in an airtight container with sauce for 2–3 months.
  • For microwave reheating, slice chicken thinly and reheat in short intervals until warm.
  • Reheat on the stovetop in a nonstick skillet until just warmed through.
  • For oven reheating, cover with foil and warm at 350°F for about 10 minutes.