Brown Sugar Italian Chicken

Savory meets sweet in this one-pan Brown Sugar Italian Chicken—tender chicken breasts glazed with a sweet-savory mix of brown sugar, Italian seasonings, and tangy tomato flavors. It’s easy, comforting, and quick enough for busy weeknights.

Why You’ll Love This Recipe

I adore how this recipe balances juicy chicken with a glossy, flavorful sauce that’s sweet, tangy, and aromatic. It’s cooked in a single skillet, comes together fast, and delivers rich taste with minimal effort—perfect for my go-to weeknight dinner.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Olive oil

• Salt and freshly ground black pepper

• Italian seasoning (oregano, basil, thyme blend)

• Garlic powder or minced garlic

• Brown sugar (light or dark)

• Tomato paste or tomato sauce

• Chicken broth or water

• Optional: red pepper flakes for heat

directions

1. I season chicken pieces lightly with salt, pepper, Italian seasoning, and garlic powder.

2. I heat olive oil in a skillet over medium-high heat, then sear chicken until golden brown on both sides—about 4–5 minutes per side. I transfer the chicken to a plate.

3. In the same skillet, I add garlic if using and sauté briefly before stirring in tomato paste, brown sugar, and a pinch of red pepper flakes.

4. I pour in chicken broth (or water), stirring to combine and form a glossy sauce.

5. I return chicken to the pan, spooning sauce over each piece, then reduce heat to medium-low and simmer for about 5–8 minutes until cooked through and the sauce thickens.

6. I taste and adjust seasoning—sometimes I add a splash of lemon juice or extra seasoning for brightness.

7. I let the chicken rest for a minute in the sauce, spoon a final coat of glaze, then serve.

Servings and timing

This recipe serves 4. Prep takes 5–10 minutes, searing about 10 minutes, and simmering 8 minutes—so dinner’s on the table in around 25 minutes.

Variations

• Spicy version: I include crushed red pepper or diced jalapeño during sauté for a kick.

• Creamy finish: I stir in a splash of cream or cream cheese at the end to mellow and enrich the sauce.

• Veggie add-in: I add chopped bell peppers, onions, or mushrooms and cook them in the sauce before returning chicken.

• Honey swap: I replace brown sugar with honey or maple syrup for a lighter sweetness and golden color.

storage/reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm the chicken in a skillet over low heat, spooning the sauce over to keep it moist. I avoid the microwave to preserve the sauce’s glossiness.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely—I often use boneless thighs for extra juiciness. I cook them the same but may simmer a few minutes longer to ensure doneness.

Is tomato paste necessary?

Tomato paste deepens flavor and thickens the glaze. I tried without—it still worked, but the sauce is thinner and less flavorful.

Can I grill this chicken?

Yes—after searing, I finish on the grill, brushing with sauce until glazed, for a smoky note.

Is the sauce gluten-free?

As long as I use gluten-free broth and tomato products, it’s completely gluten-free.

What sides go best with it?

I serve this with garlic mashed potatoes, pasta tossed in olive oil, steamed rice, or roasted vegetables to soak up the sweet-savory sauce.

Conclusion

I find Brown Sugar Italian Chicken to be a quick yet impressive main dish—rich, glossy, and balanced with sweetness and herbs. It’s a reliable favorite that never feels boring. Let me know if you’d like ideas for doubling it or pairing it with a vibrant side!