Sweet. Spicy. Rich with caramelized onion flavor. Really, y'all, this brown sugar chicken has it all. Serve with roasted sweet potatoes and a salad - so simple but SO delicious!
Shopping list
This dish is absolutely delicious no matter how you do it!
- Chicken breast, thighs, or bone in chicken parts
- Onion
- Jalapeno (optional)
- Garlic (or garlic powder or both)
- Brown sugar
- Butter
- Oil
Variations
There's a lot of different ways to change up this dish! It's similar to the bourbon chicken but with a more savory flavor.
- Saute bacon with the onion
- Use pork instead of chicken
- Omit salt and use 2 tablespoons soy sauce for a more Asian flavor
- Add a red and green Bell pepper strips
- Add sliced carrots and/or celery
- Wrap the chicken in bacon before baking in the oven (this does not work with slow cooking!)
- A squeeze of lemon, orange, or lime over the top before serving really brightens it up!
Storage
You can store leftovers, tightly covered, in the refrigerator about 3 days OR freeze for up to 3 months. I like to vacuum seal individual sized portions and freeze so the family can warm it up as needed.
Instructions
Adding the extra step of caramelizing the onions and searing the chicken in the butter that was used is what sets this recipe apart. It will take you an extra 10 to 15 minutes, and you can omit the step, but it really perks up this version of brown sugar garlic chicken.
- Butterfly the chicken breasts, if using.
- Slice the onions and jalapeno.
- Melt 2 tablespoons of butter and the oil in a skillet. This will give it flavor but the butter won't burn as easily as it would if it was just butter.
- Add the onions, and slowly saute, stirring often, until they are a rich, golden brown. You can chop them or leave them in slices - I always opt for slices because they are easier for my onion haters to remove from their serving.
- Add the jalapeno and cook another minute or two. You can skip this if you don't like spicy but I love the combination! If you're using freshly chopped garlic you'll want 3 cloves and you'll add it with the jalapeno.
- Sprinkle salt, pepper, and garlic powder over the chicken. Remove the onion mixture from the pan and add the chicken breasts, a few at a time. If you add too many at once they'll steam. You want a good caramelization on the outside without them being cooked on the inside. This helps keep them moist and delicious! Sear just to put some color on each side.
- Add the brown sugar and stir well.
- Top with the caramelized onions.
- Cover and cook on low for 8 hours. OR bake for 20 minutes (or until internal temperature of the chicken is 160F).
Tips
- If the sauce is too liquidy you can uncover and cook for an extra 30 minutes to reduce the liquid OR, what I tend to do because I am impatient, pour off the sauce into a pan and simmer it until it's thickened then add it back to the chicken.
- If you are cooking in the oven put the whole skillet in a 375F oven. If your skillet is not oven safe then transfer the chicken to a greased baking dish. This is why I like to use a cast iron skillet - you can cook and bake in the same one!
- You'll want something to sop up the sauce. I love this easy baguette for doing just that!
- A squeeze of citrus over the top of the finished dish adds a bright note that really livens it up.
- If you like it extra spicy add 1 teaspoon of crushed red peppers.
Kaffeeklatch
This brown sugar chicken is memory making food. It's one of those recipes that family members look back on with a smile because it feeds the soul as well as the tummy.
Because it's so versatile I like to take it to potlucks - you can grab a giant bag of chicken thighs at Costco very inexpensively and just make a big batch. It's great for taking to families who are sick, sad, or celebrating - and they'll want the recipe, for sure.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Brown Sugar Chicken
Equipment Needed
Ingredients
- 1/4 cup butter, divided use
- 1 tablespoon oil
- 2 pounds chicken breast, or thighs or chicken parts
- 2 cups onion, sliced
- 1 jalapeno, cleaned and sliced
- 1/3 cup brown sugar
- 2 tablespoons garlic, or 1 1/2 teaspoons garlic powder
- salt
- pepper
Instructions
Optional Step - Caramelize Onions and Sear Chicken
- Melt 2 tablespoons of butter and the oil in a skillet.
- Add the onions, and slowly saute, stirring often, until they are a rich, golden brown.
- Add the jalapeno and cook another minute or two.
- Sprinkle salt, pepper, and garlic powder over the chicken.
- Remove the onion mixture from the pan and add the chicken breasts, a few at a time.
- Sear just to put some color on each side.
In the Slow Cooker
- Add the remaining butter to the slow cooker and let it melt.
- Add the chicken and brown sugar.
- Stir to coat in the brown sugar.
- Add the onions, jalapeno, and chopped garlic (if using) on top.
- Cover and cook 8 hours on low.
In the Oven
- Add the brown sugar to to skillet with the chicken breast and stir to coat.
- Top with the onion mixture and fresh garlic if using.
- Add the skillet to the oven and bake 20-30 minutes or until the internal temperature of the chicken in 160°.
- Remove and let stand for 5 minutes. The internal temperature will continue to rise to a perfect 165°.
Notes
- Saute bacon with the onion
- Use pork instead of chicken
- Omit salt and use 2 tablespoons soy sauce for a more Asian flavor
- Add a red and green Bell pepper strips
- Add sliced carrots and/or celery
- Wrap the chicken in bacon before baking in the oven (this does not work with slow cooking!)
- A squeeze of lemon, orange, or lime over the top before serving really brightens it up!
- If you like it extra spicy add 1 teaspoon of crushed red peppers.
- If the sauce is too liquidy you can uncover and cook for an extra 30 minutes to reduce the liquid OR, what I tend to do because I am impatient, pour off the sauce into a pan and simmer it until it's thickened then add it back to the chicken.
- If you are cooking in the oven put the whole skillet in a 375F oven. If your skillet is not oven safe then transfer the chicken to a greased baking dish. This is why I like to use a cast iron skillet - you can cook and bake in the same one!
- You'll want something to sop up the sauce. I love this easy baguette for doing just that!
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