Easy Baked Chicken to Die For
Creamy, juicy, and packed with a sweet-savory glaze, this easy baked chicken is a weeknight dinner that tastes like it took hours to make.
Servings: 4 servings
Equipment
- Baking Dish
- Small Pan
- Spoon or Pastry Brush
Ingredients
Chicken
- 4 pieces Boneless, skinless chicken breasts (about 6–8 ounces each), patted dry
Glaze
- 4 tablespoons Brown sugar (packed)
- 3 teaspoons Olive oil (extra virgin or regular), divided if desired
- 4 cloves Garlic (minced, about 1½ teaspoons)
- 1 teaspoon Salt (to taste)
- ½ teaspoon Freshly ground black pepper (to taste)
Optional Garnish
- 1 teaspoon Dried thyme (or 1 tablespoon fresh chopped parsley for garnish)
- 1 piece Lemon (wedges for serving, optional)
Instructions
- Preheat the oven to 400°F and spray a baking dish with non-stick cooking spray. Position a rack in the center of the oven for even heat circulation.
- In a small pan over medium heat, add 3 teaspoons olive oil and the minced garlic. Sauté for 1–2 minutes, stirring constantly, until fragrant and slightly softened but not browned.
- Remove from heat and stir in 4 tablespoons brown sugar until it dissolves and forms a glossy glaze. If it seems too thick, add a teaspoon of warm water to loosen slightly.
- Place the 4 boneless, skinless chicken breasts in the prepared baking dish and season both sides lightly with salt and pepper. Spread the garlic brown sugar glaze evenly over the top of each breast, using a spoon or pastry brush.
- Bake uncovered for 30–45 minutes, or until the chicken reaches an internal temperature of 165°F and the glaze has caramelized. Thicker breasts will take longer; start checking at 30 minutes.
- Let rest for 5 minutes before serving so the juices redistribute and the glaze firms up a bit. Garnish with optional fresh herbs and a squeeze of lemon if you like.
Notes
Store cooled leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze cooked chicken in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.