Easy Garlic Chicken

  • Prep Time: 10 mins
  • Total Time: 30 mins
  • Servings: 4
  • About This Recipe

    “A quick, easy chicken recipe for days when you don’t want to spend time in the kitchen.Even finicky people will eat it.Goes great with traditional potatoes or rice. As it bakes, the garlic and sugar will melt into a sweet glaze. Customize with your favorite herbs or spices. After many comments, I have reduced the temperature at which to cook the chicken. I have also added instructions to wrap your baking sheet or casserole dish in aluminum foil for easier clean-up.”


  • 4boneless skinless chicken breasts
  • 4garlic cloves, minced
  • 4tablespoonsbrown sugar
  • 1tablespoonolive oil
  • additional herbs and spices, as desired
  • Directions

  • Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
  • In small sauté pan, sauté garlic with the oil until tender.
  • Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.
  • Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
  • Add salt and pepper to taste.
  • Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.
  • Reviews

  • “Easy and tasty. Even easier clean-up by lining baking dish with tinfoil.Great :)”

  • “The basics were there for this recipe, and with the help of some of the comments, we had a lovely, easy weekday dinner! Used 3 tbsp brown sugar instead of 4, browned the chicken in butter beforehand, added a splash of cooking sherry and chicken stock, plus parsley flakes, oregano, basil and thyme, cooked at 425 F for 20 minutes and broiled for about 5-10 minutes more. Topped with more parsley flakes and fresh ground pepper and it was great.”

  • “This recipe has the right idea just needs a little tweeking.
    It was a little dry.
    I sauted the garlic in butter and 3 tbs of soy sauce.
    Remove from heat and add 1/2 the amount of brown sugar suggested. I added a touch of ginger.
    Pour half over chicken and broil for 10 mins.This is much more tender when you broil it.
    After 10 mins pour remaining mixture over top and broil til garlic starts to brown.”

  • “I used a non-stick, oven safe pan, seared the chicken breasts on both sides and then slid them into the oven in the pan at 425. Baked for 15 minutes (they were large) and it turned out AMAZING. My boyfriend said I could make chicken like this any time. I added red pepper flake and a tiny sprinkle of salt. Delish!”

  • “First: I highly recommend lining your dish with tin foil. It makes for much easier cleanup. But now for the real review. This dish is delicious! It was so fast and easy to prepare! It came oh so juicy and tender. I baked at 500 for 20 minutes, and that was just enough time, though I realize that some ovens may vary. I recommend checking at 15-20 minutes so as to not over cook. If you truly sautee the garlic, then the garlic should not be overpowering, unless you are not a fan of garlic to begin with. Also, make sure you salt and pepper it! If you don’t, it very well could turn out bland. I recommend serving with something slightly spicy to balance out the mildly sweet taste taste of the chicken (but that may also just be because I love spicy food!!). Enjoy!”

  • “I wish I had seen the comment about lining the baking pan with foil.Clean-up is a bit of a challengebut the dish is great.Thanks.”

  • “This is a great dish for something quick. We added 1/4 of an onion to zing it up a little. Served with Rice it was great.”

  • “Sorry, this dish was basically bland.I think the addition of some minced ginger and a little soy sauce would really zip it up.I also found that at 500 degrees, the max cooking time is 15 min since the sugar is baked on and starts to smoke at that point.Will probably try again with those additions.”

  • “500 was way too hot to cook this, as my glaze nearly lit! Saved it just in time, scraped off the burnt bit and added a little extra sugar on top of the breasts. Turned it down to 375 to finish cooking and they turned out fine. Needs a little something else for flavor though… tasted good but lacking a little something.”

  • “Just cooked this tonight… Very good…Used golden brown sugar, also I added garlic salt, onion powder and some red paper flakes…. Cooked it for about 20 mins… Came out GREAT….My husband loved it and he’s very picky 🙂
    I also added some mushrooms I cooked in pineapple teriyaki sauce… Went great with Jasmine rice….. Cant wait to cook this again…..
    I noticed a lot of people were saying the pans hard to clean so I sprayed it with a little pam and nothing stuck to it…”

  • “This was a success!!! My 3 year old loved it as well as my husband and I. I did season the chicken with onion powder, salt and pepper first. While I sauted the garlic in oil I added a pinch of crushed red pepper flake and some butter. When I added the brown sugar I also added a splash of worsteshire. Then baked it at 500 degrees for 17 min. It came out perfectly moist and juicy. Very flavorful. Thanks for the recipe. I will definitely be making this again.”

  • “I thought this needed something. I liked the subtle sweetness from the brown sugar, but otherwise I found it to be bland. I think I might go with adding some chickenbroth and maybe some other seasonings next time.”

  • “I did not care for this recipe. I guess I was expecting a different outcome, more like a sweet garlic glaze over the chicken, but it didn’t turn out quite like I expected.”

  • “Definitely easy and tasty… was a bit dry though.I followed most of the instructions, baked at 500 and checked it at 17 minutes, it was still a bit pink inside.So I put it back in for another 5 minutes, and then it was slightly overdone.LOL!My alterations:
    Along with the garlic, I also sauteed some minced onion (not a lot, about 1/4 of a sweet onion).Before putting the brown sugar glaze over the chicken breasts, I seasoned the breasts with salt, pepper, onion powder and, since I also wanted a bit of heat but had no red pepper flakes or cayenne, I also sprinkled some cajun seasoning (by Club House).Then the brown sugar mixture on top and into oven.Other reviewers also stated to line your pan with tin foil… YES!Definitely do that… at the end of the cooking time, there was a sticky burnt film on the bottom that would have been on my pan instead of the foil… thank goodness I used the foil or I woulda been scrubbing away!!”

  • “I made this for dinner, using legs instead of breasts.I fed 6 boys (ages 11-16) and my husband, and they were all very pleased.Several comments were made about needing to have them again!I did put water in the bottom of the pans and it worked out great.Thank you!!”

  • “Melt a little swiss cheese on top & even a slice of tomato!!!”

  • “I didn’t really care for it. I found the garlic to be overpowering. I might try again with a little less garlic next time.”

  • “So easy to prepare and delicious.I substituted palm sugar for the brown to cut down on sweetness.I lined one-third of the pan with foil for the chicken; the rest of the pan used to grill cauliflower & mini sweet peppers.Baked all at recommended temperature for 15-17 minutes.Perfect meal when served on a bed of uncooked spinach!”

  • “This recipe is horrible and I wouldn’t waste my time. At 500F with nothing to keep the chicken moist, you’re going to dry out the breasts before they even cook through. You’re going to burn the garlic (even the garlic in the picture is burnt) and probably even burn the sugar, too. If you’re desperate for brown sugar and garlic flavored chicken, which sounds silly IMHO, coat the chicken in (uncooked minced) garlic, olive oil, butter, and salt pepper. Don’t heat it up, just mix together. Put breasts on a rack over a pan that contains onion, celery, and carrot. Put in an oven at 350F, cook until internal temperature is at 165. On a pan, make caramel out of brown sugar, and add a cup of chicken stock once the sugar is caramelized. Skim off fat, then deglaze pan with a touch of white wine, and put the fond into the pan with the stock and sugar. Add a tablespoon of butter to the pan. Boil and reduce until thick and creamy, then coat the chicken with the sauce. Now you have a chicken that has great caramelized brown sugar flavor, great garlic flavor, and the chicken isn’t dry. One last thing: I didn’t try this recipe. I’ve been cooking long enough to know what a bad recipe is just by looking at it, and I wouldn’t waste my time and my money even trying this out.”

  • “The oil and garlic mixture burned in onto the tinfoil the pan yet the chicken was still pale and didn’t have any of the garlic mix baked onto it, the piece I tried was tough and tasteless.We ended up throwing this out and eating cereal for dinner.”