\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nOne pan<\/strong>, a handful of ingredients, and dinner is done! These brown sugar garlic chicken thighs are sticky, caramelized, and loaded with sweet and savory flavor<\/strong> that tastes like you spent way more time in the kitchen than you actually did!<\/p>\n<\/figure>\n\nWhy This One Never Disappoints<\/h2>\n\nOne Pan, Easy Cleanup:<\/strong>\u00a0Everything comes together in one skillet, no extra pots, no messy dishes, just a super easy meal!<\/li>\nBig Flavor With Minimal Effort:<\/strong>\u00a0Just a few pantry ingredients come together to make a rich, sticky, flavorful sauce. Heaven!<\/li>\nPairs Well With Everything:<\/strong>\u00a0This chicken goes with just about any side you can think of! Serve it over steamed rice, mashed potatoes<\/a>, or egg noodles to soak up that amazing sauce. Or keep it light with steamed asparagus<\/a> and\/or a simple salad<\/a>.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nBrown Sugar Garlic Chicken Thighs Ingredients<\/h3>\n<\/figure>\n\nSoy Sauce:<\/strong> Use low sodium soy sauce if you want to keep the dish from getting too salty.<\/li>\nBone-In Chicken Thighs:<\/strong> If using bone in, skin on thighs, sear skin-side down for 5 to 6 minutes until crisp. Flip, add the sauce, and bake for 35 to 40 minutes, until the chicken reaches 165\u00b0F.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Brown Sugar Chicken Thighs<\/h2>\nI love this recipe because you can easily multitask while it cooks. Make the sauce while the chicken is on the stove, and once it goes into the oven, you have plenty of time to finish up any sides<\/a>.<\/p>\n\nSear:<\/strong> Preheat the oven to 375\u00baF. Heat a large skillet<\/a> over medium-high heat, then add\u00a0the olive oil\u00a0and\u00a0chicken thighs. Cook for 3 minutes, then flip and cook for an additional 2 minutes.<\/li>\nMake the Sauce:<\/strong> Meanwhile, whisk\u00a0the brown sugar,\u00a0soy sauce, garlic, cayenne, and pepper together in a small bowl. <\/li>\nBake:<\/strong> Pour the sauce over the chicken, then transfer the skillet to the oven. Bake for 20-25 minutes, until the chicken reaches an internal temperature of 165\u00baF. Baste the chicken with the brown sugar sauce every 8-10 minutes or so.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nThicker Sauce:<\/strong> The chicken releases lots of liquid as it bakes, which can thin the sauce. For a thicker sauce, remove the chicken and simmer the sauce for 3 to 4 minutes, then return the chicken to coat.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 375 degrees Fahrenheit.<\/span><\/p>\n<\/li>\n\nHeat a large skillet over medium-high heat, then add 2 teaspoons olive oil<\/span> and 6-8 boneless skinless chicken thighs<\/span>. Cook for 3 minutes, then flip and cook for an additional 2 minutes. <\/span><\/p>\n<\/li>\n\nMeanwhile, whisk \u2154 cup packed brown sugar<\/span>, \u2153 cup soy sauce<\/span>, 1 tablespoon minced garlic<\/span>, \u00bc teaspoon cayenne pepper<\/span>, and \u00bc teaspoon ground black pepper<\/span> together in a small bowl. <\/span><\/p>\n<\/li>\n\nPour the sauce over the chicken, then transfer the skillet to the oven. <\/span><\/p>\n<\/li>\n\nBake for 20-25 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Baste the chicken with the brown sugar sauce every 8-10 minutes or so. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover, Reheating, & Make Ahead Instructions<\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container in the fridge up to 7 days.<\/li>\nReheat:<\/strong> Reheat in 30 second intervals or at 350 until heated through.<\/li>\nFreezer:<\/strong> Freeze before or after cooking up to 3 months. For uncooked, combine the sauce and chicken in a freezer bag. For cooked, cool completely before freezing. Thaw before reheating.<\/li>\nMake Ahead:<\/strong> Marinate up to 24 hours ahead. Sear over medium heat since it browns faster, then add marinade and finish as directed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>249<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>25<\/span>g<\/span><\/span>Protein: <\/span>23<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.02<\/span>g<\/span><\/span>Cholesterol: <\/span>107<\/span>mg<\/span><\/span>Sodium: <\/span>828<\/span>mg<\/span><\/span>Potassium: <\/span>345<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>24<\/span>g<\/span><\/span>Vitamin A: <\/span>62<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.5<\/span>mg<\/span><\/span>Calcium: <\/span>36<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy One-Pan Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
<\/p>\n
One pan<\/strong>, a handful of ingredients, and dinner is done! These brown sugar garlic chicken thighs are sticky, caramelized, and loaded with sweet and savory flavor<\/strong> that tastes like you spent way more time in the kitchen than you actually did!<\/p>\n<\/figure>\n\nWhy This One Never Disappoints<\/h2>\n\nOne Pan, Easy Cleanup:<\/strong>\u00a0Everything comes together in one skillet, no extra pots, no messy dishes, just a super easy meal!<\/li>\nBig Flavor With Minimal Effort:<\/strong>\u00a0Just a few pantry ingredients come together to make a rich, sticky, flavorful sauce. Heaven!<\/li>\nPairs Well With Everything:<\/strong>\u00a0This chicken goes with just about any side you can think of! Serve it over steamed rice, mashed potatoes<\/a>, or egg noodles to soak up that amazing sauce. Or keep it light with steamed asparagus<\/a> and\/or a simple salad<\/a>.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nBrown Sugar Garlic Chicken Thighs Ingredients<\/h3>\n<\/figure>\n\nSoy Sauce:<\/strong> Use low sodium soy sauce if you want to keep the dish from getting too salty.<\/li>\nBone-In Chicken Thighs:<\/strong> If using bone in, skin on thighs, sear skin-side down for 5 to 6 minutes until crisp. Flip, add the sauce, and bake for 35 to 40 minutes, until the chicken reaches 165\u00b0F.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Brown Sugar Chicken Thighs<\/h2>\nI love this recipe because you can easily multitask while it cooks. Make the sauce while the chicken is on the stove, and once it goes into the oven, you have plenty of time to finish up any sides<\/a>.<\/p>\n\nSear:<\/strong> Preheat the oven to 375\u00baF. Heat a large skillet<\/a> over medium-high heat, then add\u00a0the olive oil\u00a0and\u00a0chicken thighs. Cook for 3 minutes, then flip and cook for an additional 2 minutes.<\/li>\nMake the Sauce:<\/strong> Meanwhile, whisk\u00a0the brown sugar,\u00a0soy sauce, garlic, cayenne, and pepper together in a small bowl. <\/li>\nBake:<\/strong> Pour the sauce over the chicken, then transfer the skillet to the oven. Bake for 20-25 minutes, until the chicken reaches an internal temperature of 165\u00baF. Baste the chicken with the brown sugar sauce every 8-10 minutes or so.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nThicker Sauce:<\/strong> The chicken releases lots of liquid as it bakes, which can thin the sauce. For a thicker sauce, remove the chicken and simmer the sauce for 3 to 4 minutes, then return the chicken to coat.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 375 degrees Fahrenheit.<\/span><\/p>\n<\/li>\n\nHeat a large skillet over medium-high heat, then add 2 teaspoons olive oil<\/span> and 6-8 boneless skinless chicken thighs<\/span>. Cook for 3 minutes, then flip and cook for an additional 2 minutes. <\/span><\/p>\n<\/li>\n\nMeanwhile, whisk \u2154 cup packed brown sugar<\/span>, \u2153 cup soy sauce<\/span>, 1 tablespoon minced garlic<\/span>, \u00bc teaspoon cayenne pepper<\/span>, and \u00bc teaspoon ground black pepper<\/span> together in a small bowl. <\/span><\/p>\n<\/li>\n\nPour the sauce over the chicken, then transfer the skillet to the oven. <\/span><\/p>\n<\/li>\n\nBake for 20-25 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Baste the chicken with the brown sugar sauce every 8-10 minutes or so. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover, Reheating, & Make Ahead Instructions<\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container in the fridge up to 7 days.<\/li>\nReheat:<\/strong> Reheat in 30 second intervals or at 350 until heated through.<\/li>\nFreezer:<\/strong> Freeze before or after cooking up to 3 months. For uncooked, combine the sauce and chicken in a freezer bag. For cooked, cool completely before freezing. Thaw before reheating.<\/li>\nMake Ahead:<\/strong> Marinate up to 24 hours ahead. Sear over medium heat since it browns faster, then add marinade and finish as directed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>249<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>25<\/span>g<\/span><\/span>Protein: <\/span>23<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.02<\/span>g<\/span><\/span>Cholesterol: <\/span>107<\/span>mg<\/span><\/span>Sodium: <\/span>828<\/span>mg<\/span><\/span>Potassium: <\/span>345<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>24<\/span>g<\/span><\/span>Vitamin A: <\/span>62<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.5<\/span>mg<\/span><\/span>Calcium: <\/span>36<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy One-Pan Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
<\/div>\n
I love this recipe because you can easily multitask while it cooks. Make the sauce while the chicken is on the stove, and once it goes into the oven, you have plenty of time to finish up any sides<\/a>.<\/p>\n\nSear:<\/strong> Preheat the oven to 375\u00baF. Heat a large skillet<\/a> over medium-high heat, then add\u00a0the olive oil\u00a0and\u00a0chicken thighs. Cook for 3 minutes, then flip and cook for an additional 2 minutes.<\/li>\nMake the Sauce:<\/strong> Meanwhile, whisk\u00a0the brown sugar,\u00a0soy sauce, garlic, cayenne, and pepper together in a small bowl. <\/li>\nBake:<\/strong> Pour the sauce over the chicken, then transfer the skillet to the oven. Bake for 20-25 minutes, until the chicken reaches an internal temperature of 165\u00baF. Baste the chicken with the brown sugar sauce every 8-10 minutes or so.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nThicker Sauce:<\/strong> The chicken releases lots of liquid as it bakes, which can thin the sauce. For a thicker sauce, remove the chicken and simmer the sauce for 3 to 4 minutes, then return the chicken to coat.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 375 degrees Fahrenheit.<\/span><\/p>\n<\/li>\n\nHeat a large skillet over medium-high heat, then add 2 teaspoons olive oil<\/span> and 6-8 boneless skinless chicken thighs<\/span>. Cook for 3 minutes, then flip and cook for an additional 2 minutes. <\/span><\/p>\n<\/li>\n\nMeanwhile, whisk \u2154 cup packed brown sugar<\/span>, \u2153 cup soy sauce<\/span>, 1 tablespoon minced garlic<\/span>, \u00bc teaspoon cayenne pepper<\/span>, and \u00bc teaspoon ground black pepper<\/span> together in a small bowl. <\/span><\/p>\n<\/li>\n\nPour the sauce over the chicken, then transfer the skillet to the oven. <\/span><\/p>\n<\/li>\n\nBake for 20-25 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Baste the chicken with the brown sugar sauce every 8-10 minutes or so. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover, Reheating, & Make Ahead Instructions<\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container in the fridge up to 7 days.<\/li>\nReheat:<\/strong> Reheat in 30 second intervals or at 350 until heated through.<\/li>\nFreezer:<\/strong> Freeze before or after cooking up to 3 months. For uncooked, combine the sauce and chicken in a freezer bag. For cooked, cool completely before freezing. Thaw before reheating.<\/li>\nMake Ahead:<\/strong> Marinate up to 24 hours ahead. Sear over medium heat since it browns faster, then add marinade and finish as directed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>249<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>25<\/span>g<\/span><\/span>Protein: <\/span>23<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.02<\/span>g<\/span><\/span>Cholesterol: <\/span>107<\/span>mg<\/span><\/span>Sodium: <\/span>828<\/span>mg<\/span><\/span>Potassium: <\/span>345<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>24<\/span>g<\/span><\/span>Vitamin A: <\/span>62<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.5<\/span>mg<\/span><\/span>Calcium: <\/span>36<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy One-Pan Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
Thicker Sauce:<\/strong> The chicken releases lots of liquid as it bakes, which can thin the sauce. For a thicker sauce, remove the chicken and simmer the sauce for 3 to 4 minutes, then return the chicken to coat.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 375 degrees Fahrenheit.<\/span><\/p>\n<\/li>\n\nHeat a large skillet over medium-high heat, then add 2 teaspoons olive oil<\/span> and 6-8 boneless skinless chicken thighs<\/span>. Cook for 3 minutes, then flip and cook for an additional 2 minutes. <\/span><\/p>\n<\/li>\n\nMeanwhile, whisk \u2154 cup packed brown sugar<\/span>, \u2153 cup soy sauce<\/span>, 1 tablespoon minced garlic<\/span>, \u00bc teaspoon cayenne pepper<\/span>, and \u00bc teaspoon ground black pepper<\/span> together in a small bowl. <\/span><\/p>\n<\/li>\n\nPour the sauce over the chicken, then transfer the skillet to the oven. <\/span><\/p>\n<\/li>\n\nBake for 20-25 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Baste the chicken with the brown sugar sauce every 8-10 minutes or so. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover, Reheating, & Make Ahead Instructions<\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container in the fridge up to 7 days.<\/li>\nReheat:<\/strong> Reheat in 30 second intervals or at 350 until heated through.<\/li>\nFreezer:<\/strong> Freeze before or after cooking up to 3 months. For uncooked, combine the sauce and chicken in a freezer bag. For cooked, cool completely before freezing. Thaw before reheating.<\/li>\nMake Ahead:<\/strong> Marinate up to 24 hours ahead. Sear over medium heat since it browns faster, then add marinade and finish as directed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>249<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>25<\/span>g<\/span><\/span>Protein: <\/span>23<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.02<\/span>g<\/span><\/span>Cholesterol: <\/span>107<\/span>mg<\/span><\/span>Sodium: <\/span>828<\/span>mg<\/span><\/span>Potassium: <\/span>345<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>24<\/span>g<\/span><\/span>Vitamin A: <\/span>62<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.5<\/span>mg<\/span><\/span>Calcium: <\/span>36<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy One-Pan Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 375 degrees Fahrenheit.<\/span><\/p>\n<\/li>\n\nHeat a large skillet over medium-high heat, then add 2 teaspoons olive oil<\/span> and 6-8 boneless skinless chicken thighs<\/span>. Cook for 3 minutes, then flip and cook for an additional 2 minutes. <\/span><\/p>\n<\/li>\n\nMeanwhile, whisk \u2154 cup packed brown sugar<\/span>, \u2153 cup soy sauce<\/span>, 1 tablespoon minced garlic<\/span>, \u00bc teaspoon cayenne pepper<\/span>, and \u00bc teaspoon ground black pepper<\/span> together in a small bowl. <\/span><\/p>\n<\/li>\n\nPour the sauce over the chicken, then transfer the skillet to the oven. <\/span><\/p>\n<\/li>\n\nBake for 20-25 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Baste the chicken with the brown sugar sauce every 8-10 minutes or so. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover, Reheating, & Make Ahead Instructions<\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container in the fridge up to 7 days.<\/li>\nReheat:<\/strong> Reheat in 30 second intervals or at 350 until heated through.<\/li>\nFreezer:<\/strong> Freeze before or after cooking up to 3 months. For uncooked, combine the sauce and chicken in a freezer bag. For cooked, cool completely before freezing. Thaw before reheating.<\/li>\nMake Ahead:<\/strong> Marinate up to 24 hours ahead. Sear over medium heat since it browns faster, then add marinade and finish as directed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>249<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>25<\/span>g<\/span><\/span>Protein: <\/span>23<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.02<\/span>g<\/span><\/span>Cholesterol: <\/span>107<\/span>mg<\/span><\/span>Sodium: <\/span>828<\/span>mg<\/span><\/span>Potassium: <\/span>345<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>24<\/span>g<\/span><\/span>Vitamin A: <\/span>62<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.5<\/span>mg<\/span><\/span>Calcium: <\/span>36<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy One-Pan Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 375 degrees Fahrenheit.<\/span><\/p>\n<\/li>\n\nHeat a large skillet over medium-high heat, then add 2 teaspoons olive oil<\/span> and 6-8 boneless skinless chicken thighs<\/span>. Cook for 3 minutes, then flip and cook for an additional 2 minutes. <\/span><\/p>\n<\/li>\n\nMeanwhile, whisk \u2154 cup packed brown sugar<\/span>, \u2153 cup soy sauce<\/span>, 1 tablespoon minced garlic<\/span>, \u00bc teaspoon cayenne pepper<\/span>, and \u00bc teaspoon ground black pepper<\/span> together in a small bowl. <\/span><\/p>\n<\/li>\n\nPour the sauce over the chicken, then transfer the skillet to the oven. <\/span><\/p>\n<\/li>\n\nBake for 20-25 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Baste the chicken with the brown sugar sauce every 8-10 minutes or so. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover, Reheating, & Make Ahead Instructions<\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container in the fridge up to 7 days.<\/li>\nReheat:<\/strong> Reheat in 30 second intervals or at 350 until heated through.<\/li>\nFreezer:<\/strong> Freeze before or after cooking up to 3 months. For uncooked, combine the sauce and chicken in a freezer bag. For cooked, cool completely before freezing. Thaw before reheating.<\/li>\nMake Ahead:<\/strong> Marinate up to 24 hours ahead. Sear over medium heat since it browns faster, then add marinade and finish as directed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>249<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>25<\/span>g<\/span><\/span>Protein: <\/span>23<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.02<\/span>g<\/span><\/span>Cholesterol: <\/span>107<\/span>mg<\/span><\/span>Sodium: <\/span>828<\/span>mg<\/span><\/span>Potassium: <\/span>345<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>24<\/span>g<\/span><\/span>Vitamin A: <\/span>62<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.5<\/span>mg<\/span><\/span>Calcium: <\/span>36<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy One-Pan Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
Preheat the oven to 375 degrees Fahrenheit.<\/span><\/p>\n<\/li>\n\nHeat a large skillet over medium-high heat, then add 2 teaspoons olive oil<\/span> and 6-8 boneless skinless chicken thighs<\/span>. Cook for 3 minutes, then flip and cook for an additional 2 minutes. <\/span><\/p>\n<\/li>\n\nMeanwhile, whisk \u2154 cup packed brown sugar<\/span>, \u2153 cup soy sauce<\/span>, 1 tablespoon minced garlic<\/span>, \u00bc teaspoon cayenne pepper<\/span>, and \u00bc teaspoon ground black pepper<\/span> together in a small bowl. <\/span><\/p>\n<\/li>\n\nPour the sauce over the chicken, then transfer the skillet to the oven. <\/span><\/p>\n<\/li>\n\nBake for 20-25 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Baste the chicken with the brown sugar sauce every 8-10 minutes or so. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover, Reheating, & Make Ahead Instructions<\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container in the fridge up to 7 days.<\/li>\nReheat:<\/strong> Reheat in 30 second intervals or at 350 until heated through.<\/li>\nFreezer:<\/strong> Freeze before or after cooking up to 3 months. For uncooked, combine the sauce and chicken in a freezer bag. For cooked, cool completely before freezing. Thaw before reheating.<\/li>\nMake Ahead:<\/strong> Marinate up to 24 hours ahead. Sear over medium heat since it browns faster, then add marinade and finish as directed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>249<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>25<\/span>g<\/span><\/span>Protein: <\/span>23<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.02<\/span>g<\/span><\/span>Cholesterol: <\/span>107<\/span>mg<\/span><\/span>Sodium: <\/span>828<\/span>mg<\/span><\/span>Potassium: <\/span>345<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>24<\/span>g<\/span><\/span>Vitamin A: <\/span>62<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.5<\/span>mg<\/span><\/span>Calcium: <\/span>36<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy One-Pan Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
Heat a large skillet over medium-high heat, then add 2 teaspoons olive oil<\/span> and 6-8 boneless skinless chicken thighs<\/span>. Cook for 3 minutes, then flip and cook for an additional 2 minutes. <\/span><\/p>\n<\/li>\n\nMeanwhile, whisk \u2154 cup packed brown sugar<\/span>, \u2153 cup soy sauce<\/span>, 1 tablespoon minced garlic<\/span>, \u00bc teaspoon cayenne pepper<\/span>, and \u00bc teaspoon ground black pepper<\/span> together in a small bowl. <\/span><\/p>\n<\/li>\n\nPour the sauce over the chicken, then transfer the skillet to the oven. <\/span><\/p>\n<\/li>\n\nBake for 20-25 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Baste the chicken with the brown sugar sauce every 8-10 minutes or so. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover, Reheating, & Make Ahead Instructions<\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container in the fridge up to 7 days.<\/li>\nReheat:<\/strong> Reheat in 30 second intervals or at 350 until heated through.<\/li>\nFreezer:<\/strong> Freeze before or after cooking up to 3 months. For uncooked, combine the sauce and chicken in a freezer bag. For cooked, cool completely before freezing. Thaw before reheating.<\/li>\nMake Ahead:<\/strong> Marinate up to 24 hours ahead. Sear over medium heat since it browns faster, then add marinade and finish as directed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>249<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>25<\/span>g<\/span><\/span>Protein: <\/span>23<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.02<\/span>g<\/span><\/span>Cholesterol: <\/span>107<\/span>mg<\/span><\/span>Sodium: <\/span>828<\/span>mg<\/span><\/span>Potassium: <\/span>345<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>24<\/span>g<\/span><\/span>Vitamin A: <\/span>62<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.5<\/span>mg<\/span><\/span>Calcium: <\/span>36<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy One-Pan Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
Meanwhile, whisk \u2154 cup packed brown sugar<\/span>, \u2153 cup soy sauce<\/span>, 1 tablespoon minced garlic<\/span>, \u00bc teaspoon cayenne pepper<\/span>, and \u00bc teaspoon ground black pepper<\/span> together in a small bowl. <\/span><\/p>\n<\/li>\n\nPour the sauce over the chicken, then transfer the skillet to the oven. <\/span><\/p>\n<\/li>\n\nBake for 20-25 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Baste the chicken with the brown sugar sauce every 8-10 minutes or so. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover, Reheating, & Make Ahead Instructions<\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container in the fridge up to 7 days.<\/li>\nReheat:<\/strong> Reheat in 30 second intervals or at 350 until heated through.<\/li>\nFreezer:<\/strong> Freeze before or after cooking up to 3 months. For uncooked, combine the sauce and chicken in a freezer bag. For cooked, cool completely before freezing. Thaw before reheating.<\/li>\nMake Ahead:<\/strong> Marinate up to 24 hours ahead. Sear over medium heat since it browns faster, then add marinade and finish as directed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>249<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>25<\/span>g<\/span><\/span>Protein: <\/span>23<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.02<\/span>g<\/span><\/span>Cholesterol: <\/span>107<\/span>mg<\/span><\/span>Sodium: <\/span>828<\/span>mg<\/span><\/span>Potassium: <\/span>345<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>24<\/span>g<\/span><\/span>Vitamin A: <\/span>62<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.5<\/span>mg<\/span><\/span>Calcium: <\/span>36<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy One-Pan Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
Pour the sauce over the chicken, then transfer the skillet to the oven. <\/span><\/p>\n<\/li>\n\nBake for 20-25 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Baste the chicken with the brown sugar sauce every 8-10 minutes or so. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover, Reheating, & Make Ahead Instructions<\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container in the fridge up to 7 days.<\/li>\nReheat:<\/strong> Reheat in 30 second intervals or at 350 until heated through.<\/li>\nFreezer:<\/strong> Freeze before or after cooking up to 3 months. For uncooked, combine the sauce and chicken in a freezer bag. For cooked, cool completely before freezing. Thaw before reheating.<\/li>\nMake Ahead:<\/strong> Marinate up to 24 hours ahead. Sear over medium heat since it browns faster, then add marinade and finish as directed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>249<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>25<\/span>g<\/span><\/span>Protein: <\/span>23<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.02<\/span>g<\/span><\/span>Cholesterol: <\/span>107<\/span>mg<\/span><\/span>Sodium: <\/span>828<\/span>mg<\/span><\/span>Potassium: <\/span>345<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>24<\/span>g<\/span><\/span>Vitamin A: <\/span>62<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.5<\/span>mg<\/span><\/span>Calcium: <\/span>36<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy One-Pan Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
Bake for 20-25 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Baste the chicken with the brown sugar sauce every 8-10 minutes or so. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover, Reheating, & Make Ahead Instructions<\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container in the fridge up to 7 days.<\/li>\nReheat:<\/strong> Reheat in 30 second intervals or at 350 until heated through.<\/li>\nFreezer:<\/strong> Freeze before or after cooking up to 3 months. For uncooked, combine the sauce and chicken in a freezer bag. For cooked, cool completely before freezing. Thaw before reheating.<\/li>\nMake Ahead:<\/strong> Marinate up to 24 hours ahead. Sear over medium heat since it browns faster, then add marinade and finish as directed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>249<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>25<\/span>g<\/span><\/span>Protein: <\/span>23<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.02<\/span>g<\/span><\/span>Cholesterol: <\/span>107<\/span>mg<\/span><\/span>Sodium: <\/span>828<\/span>mg<\/span><\/span>Potassium: <\/span>345<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>24<\/span>g<\/span><\/span>Vitamin A: <\/span>62<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.5<\/span>mg<\/span><\/span>Calcium: <\/span>36<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy One-Pan Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
Calories: <\/span>249<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>25<\/span>g<\/span><\/span>Protein: <\/span>23<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Trans Fat: <\/span>0.02<\/span>g<\/span><\/span>Cholesterol: <\/span>107<\/span>mg<\/span><\/span>Sodium: <\/span>828<\/span>mg<\/span><\/span>Potassium: <\/span>345<\/span>mg<\/span><\/span>Fiber: <\/span>0.2<\/span>g<\/span><\/span>Sugar: <\/span>24<\/span>g<\/span><\/span>Vitamin A: <\/span>62<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.5<\/span>mg<\/span><\/span>Calcium: <\/span>36<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy One-Pan Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy One-Pan Chicken Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/figure>\n<\/div>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/04\/brown-sugar-garlic-chicken-2.jpg\"\/)
![\"\"\/](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/04\/brown-sugar-garlic-chicken-2.jpg\")
<\/div>\n![\"Brown](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/brown-sugar-garlic-chicken-1-1200x800.jpg\"\/ "\\"One")
![\"Brown](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/brown-sugar-garlic-chicken-1-1200x800.jpg\" "\\"One")
<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/IngredientsWithLabelsBrownSugarGarlicChicken-1200x800.png\"\/ "\\"One")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/IngredientsWithLabelsBrownSugarGarlicChicken-1200x800.png\" "\\"One")
<\/figure>\n![\"Chicken](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/BrownSugarGarlicChicken-1-1200x800.jpg\"\/ "\\"One")
![\"Chicken](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/BrownSugarGarlicChicken-1-1200x800.jpg\" "\\"One")
<\/figure>\n![\"Sauce](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/BrownSugarGarlicChicken-1200x800.jpg\"\/ "\\"One")
![\"Sauce](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/BrownSugarGarlicChicken-1200x800.jpg\" "\\"One")
<\/figure>\n![\"Chicken](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/BrownSugarGarlicChicken-2-1200x800.jpg\"\/ "\\"One")
![\"Chicken](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/03\/BrownSugarGarlicChicken-2-1200x800.jpg\" "\\"One")
<\/figure>\n<\/figure>\n