Sweet Garlic Chicken

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I can’t tell you how many times I’ve pulled a few chicken breasts out of the freezer and thought to myself, “Hmmmm, what to do with you?” I find that ground beef and chicken are two staples of the average diet that are the most difficult to dress up at times, and many of us often get stuck in a rut of preparing them the same way.

While perusing Pinterest a little while ago, I came upon this recipe that a friend of mine posted. The original recipe can be found at http://www.food.com/recipe/easy-garlic-chicken-5478. I changed it up only slightly. I didn’t take many pics, but there aren’t many steps that need visual explanation. Here’s what to do:

Ingredients:

  • 2 Chicken Breasts
  • 1/2 tsp each Salt & Pepper
  • 2 TBSP Olive Oil + more for drizzling
  • 3 Cloves Garlic, minced
  • 2 TBSP Brown Sugar

Preheat oven to 450˚ F.

Place chicken breasts in baking dish. (I advise using nonstick foil. Once this is cooked, there is a lot of mess leftover. It just makes cleanup easier.) Drizzle lightly with olive oil and sprinkle both sides with salt and pepper.

In a saucepan, heat 2 TBSP olive oil over medium heat. Add minced garlic to heated oil. Cook until softened, about 2 minutes. Turn off the heat and add the brown sugar. Stirring until combined. Spread the brown sugar mixture evenly over each piece of the side that is facing up.

When oven is heated, bake chicken for 15-20 minutes. Remove and serve.

If feeding more than two people, I would use 1 TBSP Olive Oil and 1 TBSP Brown Sugar per breast, and garlic to taste. Enjoy!

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Posted on April 23, 2012, in Uncategorized. Bookmark the permalink. 171 Comments.

  1. This was very good!! Made it tonight for my family and we all enjoyed it!

  2. just stuck it in the oven. Fingers crossed.

  3. It’s in the oven it was kinda stringy in the middle! But I put it in for a few more minutes I hope the hubby likes it.

  4. Covered or uncovered?

    • aparriescaldwell

      I don’t bother covering mine. If you notice the top browning too quickly, though, I would loosely cover it with aluminum foil.

  5. I am VERY new to cooking. Do you cook the chicken before you put it in the oven or does it all just cook together? Also, is it necessary to flatten the chicken first?

    • aparriescaldwell

      Welcome to the world of cooking! Samantha, you couldn’t have picked a better recipe. You follow it exactly as written. No precooking and no flattening is what makes this recipe super easy. When I first started cooking I was a nervous wreck wondering if it would fully cook. If you’re nervous as well, you can do one of 2 things: 1) use a meat thermometer in the thickest part of the breast. Aim for the middle and you’re looking for a temp of 160 F degrees. 2) when you remove the thermometer, check that the juices run clear. You can also use a small knife or fork to poke the thickest part of the breast and make sure everything that runs out is clear.

      If it’s red, or the temp is low, put it back in for 5 minutes at a time. If the temp is 145-155 F, and the juices run clear you’re probably ok, but if you’re super concerned you can slice it halfway and check to see it’s done.

      Let me know how it works out for you and good luck!

  6. This was really good. We added 3/4 teaspoon of garlic chili paste to give it a little kick.

    • aparriescaldwell

      Thank you, Lynn. That’s a great idea! There are so many ways to give this simple recipe an extra boost and that sounds delicious. Keep the ideas coming!!

  7. I’m fairly new to cooking (I can probably count the number of times I’ve cooked a meal on one hand) but was in the mood to make something healthy and share it with my family. I made this recipe and served it with black beans, basmati rice, and a spinach salad with raspberry vinaigrette… it all went together so nicely! It was very easy to follow the directions and it turned out deliciously! My family enjoyed it and I’m proud to know I can make something so yummy! Next time I’ll impress my boyfriend with it! Thank you for posting this recipe!!!

    • aparriescaldwell

      I’m so glad this worked out for you. I hope you find some other recipes that will help you on your way. My goal is to offer recipes that anyone can make. Be sure to check back this summer when I will be adding lots more recipes. I’m currently developing loads of vegan, vegetarian and health conscious dishes that are full of flavor and super simple.

  8. What do you mean once this is cooked? We put it in the oven twice or what?

    • aparriescaldwell

      I believe the “once it is cooked” comment refers to the foil. I was saying you should put foil on your pan because once the chicken is cooked it is messy. This isn’t referring to how many times the chicken cooks. Thanks for your question and I hope you enjoy!

  9. What would you make with this?

    • aparriescaldwell

      Great question! There are a few ideas that can be found on the site. This can go with several sides including Brussel Sprouts, Asparagus or Broccoli. Another great green would be wilted spinach or kale with mushrooms, minced garlic and onion. I’ve also paired this with starches like mashed potatoes, brown rice and even sliced it and put it on top of Fettuccine Alfredo.

  10. This looks and sounds delicious, can’t wait to make it.
    I am always looking for easy recipes for dinner and this Sounds pretty
    easy. Thanks!

    • aparriescaldwell

      I really hope you like it. Be sure to let me know how it turns out.

      • What would you suggest I make with it? Rice? Mashed potatoes?

      • aparriescaldwell

        That’s the great thing about this chicken, the possibilities are endless. Pasta, potatoes, rice, Rissotto, sweet potatoes, salad, etc. The last time I made this chicken for friends I made Hasselback Potatoes and they loved them, but I’ve also found that the Buttery Carrot Mashed Potatoes go well with it also. Let me know what you decide!

  11. Recipe was good but I think I may add maple syrup next time to give it more of a glaze. Thanks for the recipe!

  12. I have also just put this in the oven and will be sieving it with mashed potatoes. I made extra breasts to use tomorrow in a lettuce/spinach salad topped with chicken.

  13. Tries this out the other night.. soo good and quick and easy!

  14. Will just regular cooking oil work? I don’t have olive oil…

    • aparriescaldwell

      Yes. You can use veggie or canola oil. Most recipes will use olive oil because it tends to be a healthier oil with a lighter taste, but, whatever you have on hand will do the job.

  15. I am going to try this tonight. It looks delicious.

  16. Can I do this on the BBQ? It’s just too dang hot to turn on the oven.

    • aparriescaldwell

      There’s no reason why you can’t do this in the grill. In fact, I’ve done this several times on a stove with a grill pan as well as on a BBQ grill. Happy eating!

  17. I made this with mashed potatoes a green beans. Was really good!!

  18. can I use vegetable oil if I don’t have olive oil

    • aparriescaldwell

      You sure can! Most people are into using olive oil now, so that’s what I uses this time. I typically use an Olive/Canola oil blend.

  19. Sorry I missed the questioned it was asked prior will post the outcome. Wish me luck

  20. My garlic was already minced in the jar would that be a good idea I used 3tbs

  21. Omg I just made this. So delish Ty πŸ™‚

  22. Going to try this today! Does chicken have to be thawed before putting it in the oven if it was frozen? Thanks!

    • aparriescaldwell

      I would definitely recommend defrosting first. For a quick thaw, place chicken in bowl and run warm, not hot, water over chicken until thaw.

  23. Very hard to spread on the chicken!

    • aparriescaldwell

      Hmmmmm. It shouldn’t be difficult to spread over the chicken. It definitely is not the consistency of mayonnaise or a typical spread. Next time, make sure you don’t cook the brown sugar. You just want it to dissolve with the oil and then slide it on the chicken. How was the flavor?

  24. Made this tonight. It was very good!!!!

  25. Would a non-stick baking pan work, also?

  26. My brown sugar mixture ended up burning on the bottom of my glass baking dish before the chicken was done, any suggestions on how to avoid this. New to cooking

    • aparriescaldwell

      Hi, Jennifer. Whenever I use my glass baking dish I put foil under it. If you’ve done that and it is still burning, make sure you don’t have it in the bottom rack. Put it in the middle or top of the oven. Hope this helps! Let me know how it turns out.

  27. I made this for dinner tonight, it was a big hit! I think it’s my new favorite chicken recipe. I seriously loved it! Thanks for sharing! I shared a link to your blog on Facebook.

  28. 2nd time cooking this dish and it won’t be my last. Very good.

  29. Made this tonight for dinner it was amazing thanks for the recipe! !!

  30. I made this for diner tonight and it was delicious! After cooking the chicken, I strained the sauce into a saucepan and thickened it with a little cornstarch and it turned into a fantastic sauce to put back on the chicken! Thanks for the recipe!!

  31. This was excellent and I love how simple it was to make. Thank you!

  32. Made this tonight for my boyfriend and I, we both loved it! Easy and delicious! Great recipe!

  33. Do you think this dish would go well with turkey gravy?

  34. I just made this and chopped it up put it in some baby greens with cherry tomatoes and a low sodium balsamic. Sweet, salty, healthy and delicious!

  35. I made this tonight and it turned out so good! My family, including my 3 year old daughter, absolutely loved it! πŸ™‚ Super easy

    • aparriescaldwell

      Im so glad everyone enjoyed it. The sweetness is especially appealing to children, and its sophisticated enough for grown ups. I hope this becomes a staple!

  36. As of today, do you realize that this dish has almost 20,000 pins? Holy Moly! You go girl!
    Too easy cause my Chix are in the oven right now – aaaah the smell the fresh garlic.

  37. aparriescaldwell

    Wowza! I knew it had a lot, but didnt realize it was that many. So awesome! Thanks for the info, and so glad youre enjoying it :))

  38. is this on the sugary side, my other half doesn’t like super sweet. or does the garlic calm it down.

    • aparriescaldwell

      I find it has a great balance. My hubby isn’t a fan of sweet either, even when it comes to bbq sauce. He loves this, so I think you’ll be safe.

  39. Just put this in the oven but using the huge boneless chicken breasts. Should I reduce the temperature any? I know they will take longer.

    • aparriescaldwell

      I would just check the top and make sure if the garlic starts getting too dark you put foil on the top. Be sure to check the temp of the chicken for doneness.

  40. Ok, every time I make this, mine does not come out as a sauce, it’s a paste. What am I doing wrong? I would like it more saucy, like it is in the picture. I end up having clumps all over the chicken .

    • aparriescaldwell

      I would use a little more olive oil. You may be cooking it a little too long if it becomes pasty, or need a little more if it starts out that way. Mine tends to be a little pasty sometimes and that’s what I do.

  41. trying this tonight! Sounds amazing! And it has such positive reviews

  42. Hello
    I looked at the picture and just the way the chicken breast was cooked turns me on to looking at the recipe to make this delicious chicken I will comment back with a picture on how everything goes.
    I’m so stoked about this tasty chicken πŸ‘πŸ‘

  43. I am considering this recipe for my wedding. We have 40 lbs of chicken breast..do you any suggestions for cooking this in bulk?

    • aparriescaldwell

      For a quick estimation is say maybe 2 1/2 Cups each olive oil and brown sugar. Garlic, salt and pepper to taste. Garlic is tricky because multiplying it doesn’t really work that way. Jar garlic is easier, but fresh garlic has more flavor, but is also stronger, so take that into consideration. I’d sprinkle both sides of the chicken with salt and pepper first. Combine the mixture and add the garlic until you think it’s sufficient. Taste it before it goes on. You can also use garlic powder or paste if you want it dissolves more. I like cooking down white onions first in a little olive oil and butter until they’re translucent, then adding the oil and sugar. Gives it another layer of flavor. Again, you can also add onion powder or even grated onions. Let me know if you have more questions. The time may also need to be adjusted for large batches. Make sure to use a poultry thermometer.

      Congrats on your upcoming wedding. Remember, just like with a recipe, communication is the key to any successful relationship! Let me know how they turn out!

  44. Tereasa Woods

    Made this last night……it was AHHHHMAZING…….I will use the leftover chicken tonight to make Chicken Fried Rice…….the only thing I added was some molasses to bind the oil, brown sugar and garlic together………Def DeLish Thank you for the recipe.

    • aparriescaldwell

      So glad you enjoyed it! I’ve used it the next day too and fried rice is the perfect leftovers dish. Thanks!!!

  45. What about putting this on a hot grill?

    • aparriescaldwell

      Even better! My only caution is to try not to get too much garlic on the chicken as it cooks. Burned garlic is bitter, so you may want to substitute garlic powder or strain the sauce before you apply it to the chicken. Put the garlic back on as it finishes.

  46. Can I bake this without foil? Like just in the pan itself? I am out of foil 😦

    • aparriescaldwell

      I always recommend foil just for easy clean up. It isn’t a requirement for cooking the meal, and doesn’t change the flavor or anything else. Enjoy!

  47. This may have been asked already, but would anything change if using tenders instead of the breast? We have the tenders on hand. Thanks!

    • aparriescaldwell

      Yep! You can definitely use tenders. I am doing this with tenders tonight, in fact. You just need to watch the cooking time to make sure they don’t overlook.

  48. Instead of brown sugar can you use stevia? Looking for a low carb option….

    • aparriescaldwell

      I haven’t tried that and honestly can’t tell you how it would work. Since the consistency is similar enough it shouldn’t be an issue, but you may have to keep an eye on how much you add. You may need more or less. Let me know how it turns out!!

  49. Hello! I will be preparing this tonight! I’m very excited to cook something new for my family. I have tenderloins. Would I need to adjust the amount of brown sugar, olive oil and garlic? If so, how much do you recommend?

    • aparriescaldwell

      I’d do the same amount. Depending on how many you do you may have some leftover, but 2-3 tenders equals a breast, so you should be good. Hope you enjoy!!!

      • Awesome!! Thank you so much!! They turned out delicious!! I have a picky toddler and he chomped two tenders down! My husband and 5 year old enjoyed them too!! πŸ˜‹ great recipe!

      • aparriescaldwell

        So glad they turned out for you. My 2 yr old is a self imposed vegetarian and he loves these too! Yay!

  50. I found that the brown sugar mixture was more like a paste. I ended up adding more oil to give it more of a liquid consistency. Did I do something wrong?

    • aparriescaldwell

      Not at all. It actually is more pasty. When it cooks it liquifies and melts into the chicken. You can add a little more sugar or just leave it as is. Works both ways. Good luck!

  51. My gdaughter saw this recipe and asked that I fix it. So, gonna try to make it for supper tonight and I am an 83 year old OJT family cook.

  52. Hi there, I’m making this tonight but noticed the chicken is still a bit frozen. What should I do? Lower the oven temperature perhaps and cook them longer?

    • aparriescaldwell

      Mir at all possible allow it to thaw a bit more. Put it in a bowl and run cool to
      Lukewarm water over it for about 15 mins. If you have to cook it now, turning it down to 300 for about 10 minutes, then back up to regular temp to finish should work. Be sure it’s thoroughly cooked before you serve it.

    • aparriescaldwell

      Good luck!

  53. What side do you recomend with this

    • aparriescaldwell

      There are a number of sides you can have with this. I’ve mentioned some I’ve done with this. The most recent accompaniments readers have emailed me about are mashed sweet potatoes/baked sweet potato fries, green bean/green bean casserole, and rice. This chicken really lends itself to anything from a simple salad or sweet, buttered corn on the cob to some more complex form of couscous, or veggie medleys. Some of my favorites of late have been sautΓ©ed kale with onions and garlic, and grilled broccoli and asparagus. Hope these give you some great ideas. Happy cooking!!!

  54. Do you think I could substitute honey or maple syrup instead of brown sugar? If so how much would you recommend?

    • aparriescaldwell

      When you swap a liquid for a solid you have to go hunk about the consistency of the spread. You lose the solidity. If I was going to do that I would cut the oil and do 1/4 cup. Cook it with the garlic until it begins to bubble and reduces to a thicker sauce. Honestly, though, I wouldn’t substitute. I’d keep the brown sugar and oil. That said, I would never say don’t experiment. Who knows, it might be amazing. Hope this helps! Please let me know how it turns out.

  55. Cooking this now for the family. Did everything to the T so far and the chicken isn’t done. Have added 20 minutes to cooking time so far. Hoping it’s almost done. Smells good.

    • aparriescaldwell

      Hope it turned out well. Different ovens and chicken thickness varies the time. I’ve cooked frozen chicken in 20 minutes and it’s taken up to 45 for thawed before. Let me know how it turns out!

  56. Just made this for my family. Turned out great. Took no time at all. All enjoyed it πŸ˜€

  57. I have jar garlic. How much do I use?

    • aparriescaldwell

      I love garlic, and keep the jars around too. In my opinion, though, garlic in a jar sometimes lacks a little of the punch of fresh garlic. If you look on your jar, sometimes under the ingredients, it’ll likely say 1/2 tsp=1 clove. In that case, use 3/4 tsp. However, when I use the jars, I use 1-1/2 TBSP. But, I love garlic. Hope this helps and happy cooking!

  58. This is such a wonderful recipe! This is my second time making this recipe and its so easy and delicious! I thank you so much for sharing!

    • aparriescaldwell

      I’m so glad you enjoy it! As you continue to make it I would encourage you to add some different twists and share them! I love hearing about how people spice it up. Thanks!

  59. I am going to try this tonight. Would adding a little lemon juice hurt? It would give it a sweet garlicky lemon taste.

    • aparriescaldwell

      It shouldn’t hurt at all. If you’re using fresh or thawed chicken breasts, I might even marinate it in some lemon juice and olive oil, then follow the regular recipe. Good luck!

  60. Planning to make this tonight with chicken but I bet it would just as good, if not better, with pork chops or on a pork tenderloin.

  61. My chicken DN get done after 35 min. Flattened the meat, but DN help. Raised temp to 475 & again baked 20 more min.

    • aparriescaldwell

      Often it depends on the thickness of how the chicken, bone-in vs boneless, and how your oven cooks in general. I’m glad you said this because it’s a reminder to us all to check your chicken before serving by slicing it or using a thermometer.

  62. This is delicious i used 3 clives and 3 TBSp oil perfect. Thank you

  63. This chicken tastes so good!!!

  64. Hey Audrey so for some reason it’s taking more than 20 mins to cook thoroughly…amiga doing something wrong?

    • aparriescaldwell

      You know, when I cook it at my in-laws house it always seems to take 35 mins. When I cook it at home it takes 16-17 mins. I think it depends on the thickness of the pieces and your oven. Maybe even how well your pan conducts the heat. I’ve noticed ceramic baking dishes take longer than metal pans.

  65. Hello! Another cooking newbie here! Just tried making this, and for some reason, my olive oil separated from the rest of the mixture. This isn’t the first time this has happened to me while cooking with olive oil. Am I doing something wrong? I’m using extra virgin. I think I’m heating it up enough before putting things in.

    Everything seemed to be going okay until I turned off the heat and put in the brown sugar. I read an earlier comment that the brown sugar shouldn’t cook. I guess I didn’t immediately take it from the burner, just turned the heat off. Should I have removed it completely? Would this have helped?

    Thanks for any tips!

    • Nakia, that can happen sometimes when there’s too much oil or the brown sugar isn’t mixed in enough. Next time, try using a little less oil and make sure the brown sugar creates almost a paste texture before you put it on the chicken. Let me know if this helps. Good luck!

  66. Christine Zielinski

    Hoping to try this with thin breasts tonight for my family. I am afraid that because they are so thin they may cook to quick!

  67. Excellent simple recipe. Lots of flavor and very little time to invest. Some of your readers should be nowhere near an oven let alone the kitchen. This one isn’t that hard, people! Think a little bit.

    • aparriescaldwell

      Glad you liked it! You know, everyone is at a different level. My mother has looked at this and said, nope, too hard. Haha.

  68. Excelent recipe! I usually buy chicken breasts and sometimes I don’t know how to cook them. But this recipe is a win-win because its so easy to prepare and very delicious. Highly recommended!!!

  69. Made this only I used coconut oil. It was amazing

  70. Trying this tonight … possibly a quick recipe to use many times in the future πŸ™‚

    • aparriescaldwell

      I hope it came out for you. Here’s to many more! Happy cooking.

      • It did! The first time I heated up the olive oil it got too hot and burned my garlic. When done, we put the chicken in a salad with pomegranate seeds, Romano and croutons. πŸ™‚ great and simple.

      • aparriescaldwell

        Awesome! I love the additions. Garlic is tricky. I’m impatient and burn mine all the time. Haha.

  71. This took at least 45 minutes to cook. I cooked it uncovered since the recipe didn’t say.

  72. This was Delicious! And so easy to make!

  73. Making this now and hot the 20 minute mark and my chicken is still raw on top a bit

    • aparriescaldwell

      Yes, with different ovens comes different cooking times. Some people have commented that it has taken up to 45 minutes. Be sure to check the temp or slice it in half to be sure it is done.

  74. OK sounds great! What sides sound good to pair? Once I get started with garlic. I want to put it in everything…. the potato mash and veggies. Lol

    • aparriescaldwell

      Lol. It’s tempting. Garlic goes great with everything! The sweetness of this chicken can be well paired with anything from green beans or broccoli to mashed potatoes, sweet potatoes, or even a salad. There have been a few people that have actually sliced it and put it in a salad. The possibilities are endless. Unfortunate for those of us who want to just do everything. Hehe.

  75. Delicious and easy recipe! Paired great wth mashed potatoes and broccoli.

  76. Made this for the second time. First time I used chicken thighs which turned out great! This time I tried breasts and they were a little over done, but still tasty especially paired with a sweet potato with a touch of brown sugar on it.

    • aparriescaldwell

      I’ve done them with thighs too. My favorite way to prepare them. I’ve also done them with wings and topped them with some homemade BBQ sauce. So good! Great pairing. Glad you’re enjoying the recipe!

  77. Tiffanie Singer

    This recipe was fantastic! I made it with green beans and mac n cheese on the off chance my picky 5yr old wouldn’t eat it. He’s pretty good about at least trying things, just not so much finishing them. He ate an entire chicken breast! My other 2 loved it as well. Thanks for changing up our normal chicken routine. πŸ™‚

  78. Quick, easy & tasty! Hubby and I both enjoyed it. Will make again.

  79. Just got done eating and this was delicious! Will definitely make again!! Thank you for the recipe!

  80. Absolutely love this recipe! I found it on Pinterest and have made it 2 times in the last 5 weeks

  81. Made this for dinner and everyone loved it!! The only difference is I pre-seasoned with my favorites first and then followed the receipe ❀️

    • aparriescaldwell

      Awesome! One of the things I love about this recipe is how well it takes other flavors to vary a bit. Glad you liked it. Happy cooking!

  82. I made this tonight and all 7 (Nana included) of us LOVED it. So easy and quick. I am going to use this recipe in my homeschool co-op cooking class. The kids will love making their for their families. Thanks a bunch.

    • aparriescaldwell

      Wohoo!! I love that it’s easy enough for kids to make and that you all enjoyed it. Happy cooking, Steff!

  83. Lovely chicken dinner. Tried your recipe and we loved it. It’s a keeper.

  84. I made this in a slow cooker today.
    I used 6 skinless chicken breasts, 1/4 of a cup plus two tablespoons of olive oil, 6 tablespoons of brown sugar, 3 tsp.of garlic from the jar and a 3/4 of a teaspoon each of salt and pepper.
    I placed the chicken breasts on the bottom of the slow cooker in a liner. I stirred all the ingredients together and poured it over the chicken making sure the breasts were covered generously and then I slow cooked it on low for 4 hours.
    The results:
    I would definitely cut down down on the garlic next time and add more brown sugar. I would also turn the chicken half way through (I meant to but forgot). My chicken was a bit dry so I have shredded it and made it into kind of a stew. I have put it in the fridge so I can skim any fat off of it and will serve it tomorrow. Most slow cooked dishes always taste better to me the the second day anyway. πŸ™‚

    • aparriescaldwell

      Way to be inventive! The second I saw this I though, mmmmmm, slow cooker. I’m working on a whole chicken slow cooker recipe. I keep forgetting to time the slow cooker and I’m trying to see if low or high are better. Needless to say, we’re having lots of chicken salad. Haha. Thanks for telling us what you did. If anyone perfects this in the slow cooker I’d love to hear! Happy cooking.

  85. Can I use bone in skinless chicken breasts? If so how long should I cook them and what temperature? Would it still be the same?
    TIA

    • aparriescaldwell

      You sure can. It may take a little longer to cook, though, so make sure you use a meat thermometer and cook to 165F/75C.

  86. Easy and delicious

  87. aparriescaldwell

    Thanks for trying it out and letting others know. I’m going to try those brussel sprouts. My son loves the sprouts, but we’ll skip the honey, too. Haha. Happy cooking!

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