Sautéed garlic gives this sweet chicken a slightly nutty flavor. It’s quick to prepare and makes a delicious weeknight meal. Be careful not to sauté the garlic for too long or on too high of heat.
Sweet Garlic Chicken
Sautéed garlic gives this sweet chicken a slightly nutty flavor. It’s quick to prepare and makes a delicious weeknight meal.
Ingredients
- 2 lbs. boneless, skinless chicken breast halves, flattened
- 6 tsp garlic, minced
- 6 Tbsp brown sugar
- 2 Tbsp olive oil
Instructions
- Preheat oven to 500°F.
- While oven preheats, heat oil in a large oven-safe sauté pan. Cook garlic in oil until garlic is tender then remove from heat. Stir in brown sugar.
- Push mixture to the side of the pan and lay chicken breasts in pan. Spoon brown sugar and garlic mixture over chicken. Season with salt and pepper to taste.
- Bake uncovered for 15-20 minutes or until meat is thoroughly cooked. Check frequently after the first 10 minutes as the brown sugar mixture is prone to burning if cooked too long.
Notes
For even cooking, purchase thin cut breasts, or flatten or butterfly thicker breasts. Be careful not to sauté the garlic for too long or on too high of heat.
Nutrition
Calories: 263kcal | Carbohydrates: 13g | Protein: 32g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 97mg | Sodium: 179mg | Potassium: 587mg | Fiber: 1g | Sugar: 12g | Vitamin A: 45IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg | Net Carbs: 12g
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Inspired by Easy Garlic Chicken from Food.com
Patti Graham
Great recipe!
You could add some chopped onions with the garlic when you saute for additional carmelization. Yum. Of course, the name of the recipe would have to change… OR you could use pork chops instead of chicken.
Note: If you are out of brown sugar you can use white sugar with molasses added because essentially that is what brown sugar is. DO NOT just substitute plain white sugar alone for the brown sugar. White sugar really has no flavor other than sweetness. Brown sugar also adds more moisture to a dish than white sugar because of the molasses, so depending on what you’re making, it may also be drier.
Good luck!