Baked Garlic Brown Sugar Chicken
Ingredients
- 4 boneless & skinless chicken breasts
- 4 tbsps brown sugar
- 4 garlic cloves, minced
- 3 tsps olive oil
Directions
- Set the oven to 500 degrees.
- Grease pan.
- Fry garlic with oil until it becomes soft.
- Put the garlic in brown sugar.
- Put the chicken in a dish for baking.
- Put the garlic on the chicken.
- Combine salt and/or pepper as you like.
- Bake without cover for approx 20 mins.
From food.com
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Is Temp right. You cook at 500? That must be a typo.
Thanks for the comment!
You’re probably right – check out those other two discussions on the same subject:
http://pinterest.com/pin/36310340716819923/
http://pinterest.com/pin/186547609536212430/
We will look into it.
Regards,
Daydream kitchen
I made this and it turned out great. I baked it for 30 Minutes at 500′ because my chicken was frozen when I started. Did no burn and it was delish…
Okay guys, you too Granny, I have to use what I have, which is chicken quarters. I thought of parboiling the quarters for 20 min. before adding the sauce and baking. What say you?
How much oil do you saute the garlic in?
Yeah, that’s exactly what I was thinking too. It says “the oil”…..with no regard to how much of “the oil” is being used.
See the reply to Lynn. I too had a little problem at first.
It says 3 teaspoons olive oil on the list above under the first picture at the top.
hahaha i thought the same thing. these people didn’t gather the ingredients before they read the recipe?? hahaha
Says 3 tsp of oil.
The recipe calls for 3 teaspoons. It’s kind of hidden under the photo
Its says under the pic. how much oil.
Ladies….look again, it says 3T olive oil!
I meant 3 tsp, sorry!
Lynn, I finally found it just above Directions. 3 teaspoons of Olive Oil. Hope this helps you. I haven’t tried this yet but I am going to real soon.
3 teaspoons. It is in the recipe just under the photo in the recipe. Hope this helps you.
The recipe says 3 teaspoons!!!
its under the picture 3 t
3 tablespoons
Well I did it at 500 just blindly following directions and in under 15 minutes my smoke alarms in my apartment started going off. -_-”
An oven that hasn’t been cleaned in while would smoke at that high a temperature. It’s happened to me.
A dirty oven would smoke as such a high temperature. It’s happened to me.
I cooked it at 500 and it turned out just fine, although I did double the recipe. The chicken was thawed when I started and it wasn’t burned at all at the end.
recipe was not good! It came out black and bubbling! I am VERY upset! I followed the directions EXACTLY! Will not be trying this again.
just got done making this recipe it is totally amazing!!!! i cooked it at 475 for 25 minutes on middle rack came out golden brown n very tender and juicy. every1 loved it. i had 3 breast and used 4 teaspoons minced garlic 4 tablespoons oil and 4 tablespoons brown sugar
I think I’m going to try at 475 instead of 500. That high of heat sorta makes me uneasy. If I’m preparing other meal items I don’t want to have to constantly watch the chicken (especially my first time making this)
I believe that’s the key – the middle rack.
I think I’ll try the slightly lower temp on the first go as well.
ok, willing to try but it said,”saute garlic with the oil” there was no oil amounts mentioned. so how much should I use?
It’s under the photo, 3 tsp.
I made this dish for a party and cooked it at 375 for an hour and a half. it was a hummer and I have shared it with all my friends.. 500* is way too high for anything. and if you have even the slightest bit of spills you will hate the smell..
I made this and it was awesome!!! Thank you for sharing
The temp is right. I made this last night and served it with brown rice and snow peas with a little of the excess sauce on top of the sides. OMG! We were ready to lick the plate, but our manners prevented us from doing so! The chicken was tender and moist. I did double the sauce recipe since I had more chicken than what was called for. I will make this again. It’s a new family favorite!
I don’t think it is that’s the right temp but I thought to my self 500 DEGREES! so that’s the right temp.
I’m going to cook this at 375. 500 will burn it!
i tried this tonight….maybe i will try again but didn’t turn out good for a easy recipe
It looks awesome but it’s a REALLY boring dish.
I would say cook this dish at 350 degrees for about an hour depending on how big you chicken peices are……45 min if the breasts aren’t hefty in size.
I knew 500 was too high, but I figured maybe someone knew better than I. When I took the dish from the oven it was a black bubbling mess.
I just pulled mine out and had the same thing. I thought 500 seemed a bit high as well but I am no expert so I figured I would try it. My house now smells like burnt garlic and chicken. Not a good combo. Next time I will try it at 375 for 45 min to an hour.
mine was also a black bubbling mess lol
Yeah, I saw that and knew instantly it was a mistake that high would burn the sugars!
So mad guys!! I KNEW that was too high but have never cooked with sugar in my chicken before, my friends and are so upset!!
Was so mad I made a typo! ^ UGH, next time I’ll stick to my instincts -should have lowered the temperature
Before I made this, I thought it would be incredibly sweet, but it’s not! Between the melting sugar and the juice from the chicken, there was a sauce floating around the chicken breasts that was absolutely delicious over rice! My picky-chicken-eating 15 year old really liked it. So easy too! Thanks for a different way to make chicken! BTW, I cooked it at 500* for about 22 minutes; no burning! Lots of yummy glaze. So good!
How did you end up with a glaze?? Mine turned out a black bubbly mess the same as others. I followed the recipe exactly. Baked at 500 degrees
Mine turned out the exact same way that you describe, I baked it at 500 for about 35 minutes. It was so good, the way the brown sugar & garlic went together was heavenly. I will definitely make this dish again.
My husband LOVES. This chicken.
Baking chicken at 500 degrees won’t burn it, just cooks it very fast and keeps it juicy. Cooking at a lower temperature dries the chicken out.
My oven doesn’t work and I don’t want to wait until it’s fixed! What would you recommend for cooking stove top? Maybe cook chicken into garlic brown sugar mix? Or will it burn?
Try this:
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=376900
I make it all the time and that’s why I was excited to see an oven option – I was wondering if the juices might soak into the chicken more. However, the stove-top stuff I makes turns out great too! Also it’s a low-cal recipe
put it in a crock pot
How much garlic clove?! It says 4? 4 what tablespoons?
4 cloves!
1 clove = 1tsp minced garlic from a jar
1 clove is actually equal to 1/2tsp… it should say on the back or side of your garlic bottle.
google what a garlic clove is. you’ll understand.
I used 4 ouch chicken breasts that were defrosted first, and it only took the 15 minutes at 500° and they were done and didn’t burn at all. Juicy and tender.
Ounce, not ouch LOL
Is there a printer friendly way to print this off so I don’t get all the msgs below it?
We have it now!
Click on the “print” button at the end of the post. Click on any content that you do not want to be printed.
Where did you find that great printer app?
Right here: http://www.formatdynamics.com/
This was absolutely amazing!!!!!! I cooked at 375 for 30 minutes and broiled it for about 10 minutes on high so it was nice and toasty on top!!!
This recipe is AMAZING!
It looked so simple that I wanted to try it, the Mr. loves garlic and I figured I can’t do anything wrong with it. It took me 5 minutes from starting to putting the chicken in the oven, I cooked it for roughly 15 minutes because I only had small chicken pieces, it turned out perfect and even looked exactly like the picture, which my food normally never does.
Totally adding that recipe to my recipe book!
I shared it on my blog as well, for others to see!
http://apfelstrudi.blogspot.de/2012/09/heavenly-chicken.html
Delicious! We loved it!! Thank you!
I just made this and it is delicious! Love that sweet garlicy topping. 500 degree oven was perfect, the chicken cooked in 20 minutes and was juicy. I lined the pan with foil because I thought the sugar might burn but it didn’t. A sweet juice formed at the bottom and would be good over rice or could be made into a sauce but the chicken didn’t really need sauce. Fast and tasty, this recipe is a keeper!
I just made this, I had 3 7-8oz breasts that I pounded to an even thickness(not thin). Cooked at the called for 500 degrees and the chicken came out very moist and juicy, I actually wished the garlic sugar topping had gotten crispier with more burnt edges than it did. My garlic must have been on the mild side, I would have liked a stronger garlic flavor. I little too sweet the way it was, but still delicious. Next time either stronger garlic or more of it.
This was good except for the burnt garlic taste . How can you make this without burning the garlic? I did 500 degreese for 20 min.
If you sautee the garlic at too high a temp in the garlic, it will have a burnt taste. Low and slow is best.
I had 3 hefty breast that I cooked @ 500 for 30 minutes, I used a covered dish (thought it said to cover it but didn’t) then a couple minutes under the broiler to brown and it was nice and moist and my husband loved it. So easy. Will definitely be making again.
I don’t think 3 tablespoons of oil is enough. Mine is baking right now. I doubled the recipe and the whole house smells like garlic. YUM! My plan is to bake it 350 for 20 min then broil it until the mixture is crispy on top. I added a little water to the oilgarlicbrownsugar mixture to make it more pourable. My chicken breast are on the thinner side. I hope it works out! LOL
Thank you for sharing this AWESOME recipe! It is SO easy and SO delicious. My husband said, “Man, if you had made more of this, I’d eat it all until I was totally, uncomfortably stuffed.” And he’s not one to really compliment cooking very often. LOL. Needless to say, there were no leftovers. Next time, I’ll broil it at the end of cooking to make the topping crispy. It had a great, subtle Chinese food flavor that we just loved. I used frozen chicken tenderloins and served it with basmati rice on the side. Had just enough juices from the sugar, garlic and chicken to coat the rice nicely. Love that this is relatively healthy, too. Thanks so much for sharing this recipe!
i cooked the chicken at 500 degree for over 20 mins and it did not burn, i did add about 2tbs of butter to the brown sugar/garlic mix and kept turning the chicken every couple of minutes and it came out really good and i usually do not like baked chicken at all, will make this again.
Cooking this for dinner I hope it is a GOOD as everyone states
Just made this tonight. I butterfly my chicken breasts, and used 6 instead of four, so I doubled the other ingredients so I wouldn’t run short. Baked @ 450 for 22-25 minutes. Incredibly delicious! My hubby and 3 sons couldn’t get enough. The nutty taste of the roasted garlic with the sweetness of the brown sugar was so good! Highly recommend this recipe.
Mine was super oily?? Any reason why?
Is it okay to use this recipe for just chicken legs and thighs?
did you try the chicken legs and thighs? I bet it would be just as yummy!
Seriously people….all the directions are here. Why do so many of you have to question EVERYTHING???? It says boneless chicken breasts….not legs, not thighs. Chicken with bones cook differently. It says brown sugar, not white sugar, not honey. It says 4 garlic cloves…so there is no need to say teaspoons. It says 3 teaspoons of oil, plain and simple. I cant believe this simple recipe with 4 ingredients has so many people having questions. If you cant follow this simple recipe, maybe you should stick to cereal. Sorry, Im just frustrated over all these idiotic questions.
Granny made me chuckle! Making this for din din tonight.
Gee Granny S you sure are rude. If we don’t question we don’t learn. Not all of us are as smart as you seem to think you are!
Chef Simon and Chel Mario are all the time saying you don’t have to follow the recipe to the letter. That it’s ok to switch out items you don’t like for items you love.
Also remember to become a good or great cook you have to start somewhere. So starting at the beginning for a young cook can be difficult. MAYBE you could have left an encouraging word instead of knocking them down.
Just food for thought!
I agree with Jerrie. I am an expecting mother, and I love garlic, but the smell left in my hands from mincing it myself has a different effect on me these days. Heaven forbid I make this dish for my deserving husband with “squeeze jar garlic” from the salad dressing isle.. or that I happen to have boneless/skinless thighs on hand and don’t necessarily mind asking if that would be a better substitution than the venison or swordfish I also have for an “option” these great 50 states provide us with.. Gee, Granny.. your poor children, and HEAVEN HELP those grands!!!
I agree, Rai. You never know why ppl ask questions,
substitutions, etc. Could be allergies, financial restraints,
etc. I am also glad I am not Granny’s kids or heaven forbod
GRANDKIDS! Must not be much joy in that house! Mine is in the
oven right now! I lowered the cooking temp just to avoid the
potential for the “black bubbling mess” a few have reported.
Jerrie, thank you for saying what I was thinking. That’s enough to scare anyone away from the kitchen. Granted, some of us don’t belong there (I know I’m one of them), but we just might want to give it a try.
I don’t use garlic cloves, I use teaspoons of minced garlic out of a jar. Therefore, I can understand someone asking about an equivalent in teaspoons. What I did find interesting was that it called for three teaspoons, instead of one tablespoon, of olive oil.
Gotta love Chef Simon and Chef Mario
Some of us have to change of ingredients because of food allergies.. Yes that means playing with even basic recipes.. But hey keeps my kids breathing.. So I will keep doing it!
wow, DONT READ THEM THEN
AMEN!
Thank You!! I agree totally…..rock on “Granny S”!!!!!
P.S. Loved the cereal idea tee hee
Made this last night and was beyond impressed! This was the best chicken EVER and went great over rice. I cooked it in a cast iron skillet in the oven for 15 minutes at 500. This cooks the chicken quick so it doesn’t dry out and it was indeed very juicey, delicious chicken.
i was wondering about the cast iron skillet. I had thought to try it, but my daughter voted for a baking pan. so I’ll try it next time.
That tip about using cast iron was great. I used to use a cast iron Dutch oven for braised ribs, until I found out it could interfere with my mother’s Parkinson’s medication (iron blocks it from getting to the brain before it passes through the system). Now that I’m just cooking for my husband and me, I’ll give it a shot.
Very good, I will make again and add just a little cayenne pepper for a bit of spice to counter the sweet taste.
This is the second receipe I will be trying out.Ican not wait to try it.Great Grandma Percy.
We love this recipe!!!! It never burns at 500 and comes out so moist and juicy! I coat my dish in foil because sometimes the extra sauce can burn at this temp. and it’s hard to scrape from the pan.
This post makes no sense! It never burns at 500, but I coat my dish with foil because sometimes the extra suace can burn at this temp. Which one is it? Very, very helpful!
I think she meant that the chicken doesn’t burn, but the sauce against the pan might burn @ that temp if the pan isn’t coated. She sounds like someone who “LIKES” the extra sauce, and foil is her option to preserve it. There IS a difference between just the sauce and the chicken… IJS
I made this yesterday. Didn’t look anything like the picture.
Made this tonight. Didn’t look anything like the pic and it turned out so bad I scraped the top off and put teriyaki sauce on it
I made this dish the other night and I cooked it at 500 and my chicken was thawed out and it did not burn for me. My only complaint it that my garlic didn’t cook the way I liked it to. I also don’t think I used enough oil to cook it and when I added the brown sugar it was really dry. I put it on my chicken and mine did not turn out like the chicken in the picture. It was good but I guess I was hoping the garlic and sugar mixture would have stuck to the chicken better. It kind of slid off the chicken.
I sauteed my garlic and when I added the brown sugar it got clumpy and dry. Any advice?
I made this and hated it! The smell was wonderful as it baked (at 500, worked fine, no burnt garlic). But the oil separated from the sugar and pooled in the bottom of the pan, so I had chicken breasts swimming in oil!
If you are having problems with it being too oily, you can saute your garlic in butter instead of olive oil. It’s less healthful, but butter and brown sugar bond better than olive oil and brown sugar. I used butter. It came out great!
If you listen to the health advocates, using butter at this temp is much healthier. Olive oil at temps above 350 have a tendency to go rancid. I would think using butter would be a better option since it would provide a more carmelizing effect which would help it adhere to the chicken. also, make sure you use unsalted butter because the salted variety can get the brown burnt taste.
I made this for dinner last night and it was awesome. I will defiantly make it again!
I tried this recipe tonight with my family and it was just okay. I thought it was going to be more flavorful. Trying to decide if I really want to try it again.
If you use the link to food.com (under the picture) it takes you to the original recipe and there are other suggestions and comments.
Thank you! The directions at the original link at Food.com are a bit different one difference is to cook at 450 and to also cover for the first part of cooking.
I made this tonight. Family loved it. The chicken does not burn at the high temp, but I would recommend lining the pan with foil as excess sugar on pan does burn (it will at the lower temps too.) I chose to make with chicken tenders instead of chicken breasts. This worked great and was done in 15 minutes. As far as the sugar hardening before putting on chicken, I crumbled the sugar/garlic mixture onto the chicken. I will say that I used more olive oil than originally called for, and it was perfect, not greasy or anything. (I misread TBSP for tsp – don’t know how that happened
I also salted and peppered generously as well.
Was worried about cooking at 500 degrees. But if follow directions turns out good. Had a lot of liquid in bottom so cooked longer causing it to be a little dry. Would bake around 25 minutes. Still good!
I made this tonight and cooked it at 500. It turned out perfect, I cooked it for about 23 mins. I used half thigh and half breast nmeat and the thigh meat was divine plus I sprinkled a little bit more brown sugar on after it cooked to give it some texture, will definitely do this again and my house smells AMAZING lol.
I cooked three thick chicken breasts for 25 minutes at 500* with no problem! Just follow the directions and watch it carefully.
Made this tonight! So good and EASY! Cook at the 500 degrees for about 25 min, perfect! Not burnt at all and super juicy. I will definitely be making this more
Don’t use a glass pan!!! I put mine in at 500 degrees for just over 20 minutes and the pan broke! All the oil/brown sugar/garlic mixture drained out all over the bottom of my oven too!! Horrible mess but wonderful chicken! Will definitely use a metal pan next time!
I had given that some thought but wasn’t sure if that would happen or not. I’m glad someone posted this before I totally destroyed my mothers good glass pan. She would probably have a coniption. (I think I spelled that wrong?) So thank you Sarah for the helpful advice!
I cooked this on 500 for about 20 minutes and it was awesome! The chicken was tender and there was a nice glaze around the chicken breasts.
This turned out perfect! I used 3 tbsp oil and cooked it at 500 for 15 minutes. My chicken was thawed and I pounded them down so that they were pretty thin. I will definitely do this again. Thank you!!
Hi,
I found this recipe on Pinterest. A good friend of mine recommended it too, so I decided to give it a try. It turned out really well (despite my fears of 500 F cooking temperature). The only thing that sucked was the cleanup
I actually reviewed it on my blog. You can check it out at http://www.2girlsandapin.com/2-girls-and-a-pin-baked-garlic-brown-sugar-chicken/
Thanks for a yummy, easy recipe!
Take care,
Jelena
I followed the recipe EXACTLY with thawed chicken. I cooked it for.20 minutes & it was EXCELLENT!!! All my friends cleaned their plates it was absolutely delicious
:)
can you use vegitable oil instead? i don’t have any olive oil
I made this tonight and it was a huge hit at our house. I paired it with some rice and broccoli! Thanks for the recipe.
I made this last night and it was absolutely delicious! Thanks for sharing this quick, tasty recipe!
Family was very disappointed although the chicken was very tender the sauce was so bland. I like to try new recipes but will not make this one again…
Made this tonight! I was a bit scared after reading some of the comments about it coming out burned. But I cooked it for about 30 minutes on 475 and it turned out AMAZING! My family loved it! I would’ve never thought of this combination to put on the chicken! Great recipe!!!!
Just made this and it was absolutely delicious! I baked it on the top rack, uncovered in a glass pyrex at 500 degrees for 20 mins and flipped every 5 mins. Turned out incredibly juicy and tender! Served with rice, and the juice from the chicken tasted delish on the rice! Will be saving this recipe!!
It’s in the oven now, the sauce smells so good I can’t wait!
I halved all the ingredients of the recipe since I only had two chicken breasts Otherwise cooked just as directed on 500 degrees and just checked it every 5 min or so. It probably took between 20-25 min in my gas oven. I also made a deep cut in each chicken breast and added a tablespoon of water to the bottom of the casserole dish. Came out moist and flavorful!
What was the purpose for the deep cut in the breast?
Made this tonight and I loved it. Will be making again for sure. I did use a lower temp though. Came out just like the picture. LOL
Made this last night and my picky eating husband loved it. Made it again tonight for company and talk about delicious and super easy had it the first night with quinoa and tonight with rice yum yum. This will go into put regular rotation now…. Thank you so much for sharing the recipe and 500 for 20min was perfect
These turned out great! I used four 8oz breasts and cooked them at 475 for 20 minutes! They were done and juicy. My whole family loved it! Will def be making this again!
Made this dish for dinner. The garlic was a bit much
for our taste. Will definitely make this again with less
garlic. I thought baking it at 500 would be too much
but it was actually perfect. Chicken was very juicy and delicious .
I’ve made this several times before seeing this recipe on here….What i did was use minced garlic from the jar (it has juice in there) and brown sugar mixed it in a bowl and it created a paste, in which i spread it on each chicken breast baked it at 350 then switch to broil to get a nice crust on the top…It comes out perfect
I saw this recipe on Pinterest and made it tonight!! I followed the directions exactly and it turned out DELICIOUS!! My very picky husband has already asked when am I making this again!! Thanks for the idea!
I loved it! Big hit with my husband! Good flavor and super easy to fix. Went great with rice. I had no problem with burning. I just kept a close watch. Was done in 21 minutes. Can’t beat that!
Super simple and delicious! I love that prep time was less than 10 minutes which included gathering ingredients, utensils, and bakeware. I served with rice, anticipating having juices to moisten it . Unlike previous reviews, mine had little to no liquids left in the pan. I may have cooked longer than necessary but wasn’t sure how long to cook since I chose not to go the 500 degree route. Regardless, it was still very moist and tender. Next time I will try baking as directed. I had to go super simple tonight, so served with canned corn and ranch style beans which were still great mixed in with the rice. Could easily be served as a nicer company worthy dish with more time/effort on side dishes! Also really nice that there is so little cleanup!
I used extra light olive oil and salt/peppered generously before baking. With so many olive oil options, I wonder how much of a difference they make in the taste and oiliness of the dish?
Made this the other day and it was so-so. The topping tasted great, but that was about it. The rest of the chicken breast was quite bland. I didn’t get a nice sauce in the bottom of the pan, it was just oil. I was really hoping for the ‘OMG this is delicious’ reaction most everyone else reported. And sadly, I didn’t get it.
AWESOME recipe…today was my second time making it!!.. me and my daughter loves it, although i used minced garlic and baked at 450…it was very moist and flavorful
This was tasty, but the garlic was overwhelming on the crust.
I cooked it at 475° for about 22 minutes.
2 thumbs down. No flavor to it and it was missing that wow factor.
I followed the recipe, although I only had boneless-skinless chicken thighs and it turned out great! My family loved it!!
I made these 2 wks ago and was worried about burning, but pleasantly surprised they were perfect. I did pop under broilee for just a few minutes. My 10 yr old Aspergers son…who is PICKY….loved them! He ate a whole chicken breast then half of mine, I didn’t mind since its rare he has more than 2 bites.
Making them again tonight, just wanted to Thank you for this recipe!!!!!!
Delicious recipe! Just made this tonight. Don’t listen to the comments about 500 degrees being too hot, it’s perfect for fast cooking and keeping chicken moist. I had them in for 20 minutes and the glaze on the chicken came out perfect. Only burnt part was the glaze that rolled off the chicken onto the pan. Love that there are so few ingredients necessary for this!
I made this tonight and reduced the oven temp half way through because it was way to high. It turned out really tasty.
However, my revision would be:
400 degrees for 20 minutes.
olive oil & garlic (judge quantity by the amount of chicken pieces) sauteed in a pan. Add to a bowl of 1/2 to 3/4 cup of brown sugar, mix well. Season raw chicken breast with salt, pepper and chili pepper. Place on a sprayed foil wrapped cookie sheet and spoon brown sugar mix on top of each breast. Then bake. I served it with mashed potatoes and green beans. Yum!
OMG, just made this for dinner. Hubby & I both loved it. I forgot to get it out of the oven in time (only 5 minutes, because I forgot to put the timer on)which caused the sauce to burn, but other that that YUMMO. I have never had a chicken breast fall apart after being cooked but on this occasion that is exactly what happened. I left the chicken in a bowl covered in aluminum foil while we waited for the rice to cook and by then there was plenty of juice in the bowl to pour over it once dished up. Will most certainly be making this again.
Burn City! My house smelled awful from the burning sugar and garlic. Next time, I would prepare the garlic, sugar, and olive oil in a pan separately. I hope my chicken will still turn out…
Made it, doubled it. Recipe says 3 tablespoons of oil. Not sure why people keep posting it doesn’t state how much oil. My oven is clean so I had no smoke mishaps. 500 degrees cooks it fast @ 20 minutes. It’s purpose I assume is to make that nice glaze on top. Was wonderful.
Great recipe. I tried today and it is delicious. My only issue was the pan started burning so I think it’s est to reduce temp to 400. I had on 475.
Mine came out really plain to the point where even salt just wasn’t working. The brown sugar just kind of melted and slid off leaving the garlic on top, which was kind of yucky. The flavors didn’t come together at all, and while everyone said they liked it, I definitely didn’t. This won’t be going into my meal rotation.
I’ve tried this dish twice now and my daughter and I both LOVE it! The flavor of the sauce alone is a bit bland, but when added to the chicken it pops. I seasoned the chicken with salt and fresh pepper on both sides before adding the sauce and it has been yummy both times. This is certainly a recipe to be kept in our household!
Made this dish for supper it is was a delight. Followed the recipe and had no problems. I accompanied it with Penne pasta with an alfredo sauce and it was a hit. I did season my chicken with a little garlic and Nature’s seasoning. It was an absolute hit.
I did this last night for supper! Although I did some changes also I only put it in at 425 for about 45min. It was yummy I also made some roasted garlic asparagus to go with it. The two together were awesome!!The fam loved it especially my hubby!!
thanks
Easy and delicious!! Lots of talk about the high heat so I thought about that. I have a Jenn-Air convection that would incinerate at 500 so I am wondering if those who are having problems with burning are using convection too. I bake mine at 450 and it was excellent. I might cover it with foil next time and uncover for last 8 min or so to get more juice. It was so tasty with rice. Will make it again!
Turned out great following the recipe, but I would brine the chicken first. Mine came out a little dry, but I don’t think baking it for less time would do the trick because my thickest chicken breast wasn’t done all the way through. The taste is good, my kids didn’t even notice the garlic it was so well paired with the sugar. Thanks so much for this quick dinner!
followed the recipe to the letter; thick chicken breasts cooked through at 500 degrees for 20 minutes; center rack; sauce did not carmalize; lots of sweet liquid; maybe should’ve broiled it a few minutes at end of baking. Tasted good; tried thickening the sauce–too sweet. Thanks for the recipe.
Made this a few weeks ago, it was completely amazing! Me ans my boyfriend ate it up!
I have made alot of recipes from pinterest that I like. This recipe was not one of them. The flavor was ok but beyond the very top layer of chicken, it was very bland. I am not surprised though because simple recipes are a hit or miss.