Garlic Brown Sugar Chicken
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The best and easiest chicken ever, baked to crisp-tender perfection along with the most amazing sweet garlic sauce!
So I’ve been on a major chicken-thigh-kick lately. It’s weird because I never even thought I liked chicken thighs until I used it in this slow cooker honey sesame chicken. From there, I was hooked. But then I used bone-in, skin-on chicken thighs for the very first time in this pan roasted lemon chicken and I was in heaven.
From the honey mustard chicken to the chicken and mushroom skillet, I’m just loving the whole sear-first-then-roast method since it makes the most crisp-tender chicken thighs ever. It’s unbelievably juicy and yet you still have that amazing crust on top too.
And this sweet brown sugar, garlicky crust is to die for. I seriously wanted to guzzle it down. Or triple the sauce so I can serve it over everything and anything. I’m actually bummed that I didn’t because there was absolutely no sauce leftover here. I licked the plate clean and a single drop wasn’t left at all!
Garlic Brown Sugar Chicken
Ingredients
- 8 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- ¼ cup brown sugar, packed
- 1 tablespoon honey
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon dried basil
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat oven to 400 degrees F.
- Season chicken thighs with salt and pepper, to taste.
- Melt 2 tablespoons butter in a Dutch oven over medium heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
- Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Remove from heat.
- Stir in brown sugar, honey, oregano, thyme and basil until well combined. Return chicken to the skillet.
- Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
- Serve immediately, garnished with parsley, if desired.
Did you make this recipe?
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Like most long days, (school age kids, work) I was a hurry to make a quick meal and this sure was quick and easy! Only had skinless chicken breast in freezer. Was worried that may get dried out. But still came out moist. The slight sweet/stickyness is to die for. Only wish i made more . Thanks for the qreat recipe!!
Hi Chunga! I just wanted to say THANK YOU for this AMAZING recipe!!! I’ve made these thighs over a dozen times now and I’m absolutely addicted! Your recipes never fail to impress. So thank you, thank you so much for this delicious and simple food. Keep on inspiring! <3
My daughter only eats chicken thigh. Just made this recipe for dinner, we love it. I will be making this recipe again. Thank you for sharing it.
Hi, I am always looking for new things too cook! I have picky eaters. Could you make this with skinless boneless thighs? It’s what I have on hand.
Thanks!
Yes, absolutely.
I am going to make this tonight for dinner…it looks delish! Quick question: if I don’t have a skillet large enough to accommodate the chicken thighs, would using a dutch oven work just as well?
Yes!
Made this tonight and oh my goodness it is one of the best chicken dishes I have ever eaten! It was damn delicious 🙂 It was simple to make and yielded a delicious and elegant meal paired with steamed broccoli, basmati rice and a salad. My 1 and 2 year olds loved it too! Will definitely be making again and will double everything just so I have more leftovers! Only thing I did different was to use boneless skinless thighs bc that is what I had on hand. Thank you for this recipe!
I made this last night for dinner and it was a hit plus I had all the ingredients on hand. Thank you for taking us out of our chicken rut. Will absolutely make again
This is SOOOOOOOOOOO GOOD! My 4 year old and my husband (who is more picky) both think this is good. It’s really easy to put together too which makes my life easier. Thanks for this!
My husband and I (recently retired) having much more quality time to spend in the kitchen, have been experimenting with new-to-us recipes, mostly found through Pinterest. Yes, he uses pinterest too! 🙂
We found, pinned and made your chicken thigh recipe a couple of months ago and it was absolutely, mouthwateringly delicious! Truly, the best we’ve ever had. Even the left over re-heated thighs were fantastic! BTW, we made them in our large, seasoned cast iron skillet, preheated to 400° in the oven before browning the thighs, then baked in same skillet per recipe instructions.
We’re planning to make them again this weekend… so I’m back to make sure I have all of the ingredients.
I was reading through some of the comments though and came across one by someone who is a diabetic or cooking for someone with diabetes. I happen to be diabetic myself so often have to get creative with recipes that call for adding sugar/brown sugar, etc.
There’s a recipe on pinterest for making low carb/sugar free brown sugar that I’ve used many times with great success and wanted to let you know, in case you want to add it as a suggestion for carb watchers and/or diabetics.
Thanks so much for the wonderful recipe! ❤
Absolutely awesome recipe! I tried it a few months ago and hubby raved about it! The first time, I read the recipe before I bought the chicken, so left the skin on. This time, I pulled some from the freezer (mixed thighs and legs) where I’d pulled the skin off the thighs. But, I’m going to try them. I’m making a breast too for my mom since that’s the only chicken she eats. I have no doubt it will turn out awesome. I use an iron skillet and wanted twice as much of that awesome sauce… that was SOOOOO good!
Awesome, awesome recipe for chicken thighs!!
The sauce i made isn’t really sauce but a sort of sticky goop. I topped it on my chicken breast and hoping for the best. It wasn’t a sauce consistency and I’m wondering where i went wrong.
Perhaps your heat source was set too high?
I’ve tried several of your recipes and have found them to be yummy and easy, a must for my family! I hope you don’t mind, but I’m linking this recipe in my newfound blog (momsmomentsofmayhem.com). Thanks for all your food suggestions!
I made this last night and it was delicious. Only trouble- the chicken shrunk- 6 thighs for four people was not enough. Need to use more chicken!
Thank you for this recipe! Made it tonight for my husband and his best friend who enjoyed it very much. Hubby gave me the thumbs-up to add it to the recipe rotation for our family. I served it with oven-roasted potatoes and sauteed zucchini. I would just caution other readers that if you have adults with healthy appetites, this will not serve 8! I cooked 6 thighs and they each ate three. 🙂 I have read through page after page of your recipes over the last few weeks and look forward to trying many of them. Your photography is terrific!
I just made this and when I added the brown sugar and mixed it, it clumped into a paste and separated from the butter. Reminded me of failed batches of caramel. What should I have done?
It is very hard to say as I was not in the kitchen with you but perhaps your heat source was set too high?
Some of the best chicken I’ve ever had!!!! Wonderful recipe.
Made this last night…….I, too ended up with a burnt mess in the pan. Next time, have the chicken all but done then put in the oven for a few minutes. The sauce was inedible…..I also would use olive oil rather than all butter. Mine looked like your picture going in the oven……25 minutes later a disaster.
Penny, what kind of pan did you use?
I have a pan with a handle, and it says it’s oven safe up to 350 degrees, so how long to cook it at 350 degrees versus 400 degrees ?
Cooking time will have to be extended as needed to ensure that the chicken is fully cooked, reaching an internal temperature of 175 degrees F.
I made this tonight and it was so easy! It was a definite make again recipe!! I used my regular country crock butter as that is what I had on hand, I did use the kosher salt, I used minced garlic that I always have on hand . other than that I followed the recipe. I cooked mine in an iron skillet and it turned out great! Thanks for sharing this recipe!
This recipe looks amazing! I have boness and skinless thighs …….how many degrees would you put this in for?
The oven temperature should still remain the same.