Back to regular programming! I took a mini break from blogging to celebrate with my family for Chinese New Year. Being Vietnamese, my family doesn’t really celebrate any holidays except for Christmas. That’s right, there’s no such thing as Thanksgiving dinner in my family. We do, however, do a little something for Chinese New Year. My whole dad’s side of the family comes down for the weekend and we eat ALL. DAY. LONG.
Seriously, I’m pretty sure I ate from 3PM-9PM. I’m still recovering from this past weekend. Do you guys celebrate Chinese New Year? Do you still get little red envelopes? I may be in my mid twenties, but my parents still give us li xi (red envelopes). I think our cut off point from that is when we’re married. Or maybe I’ll get little red envelopes until I die. Who knows.
My pops made his usual banh chung for the occasion and they were devoured. He gave most of them away, but we kept a good amount at home for us to nibble on.
Family gatherings are always a bit hectic and every bit entertaining. I was able to see some of my aunts and uncles that I haven’t seen in years! Our family gatherings now have the next generation of kids. We were the “babies” for so long that it’s about time we’ve been replaced. Although we’re only at three kiddos right now, I’m sure that number will be increasing over the next couple of years.
This chicken is an easy recipe to throw together for dinner. With only a couple of ingredients, I’m sure you have everything in your pantry ready to go. Even though it’s baked uncovered, the inside stays plump and juicy.
The result was a sweet, garlic-y chicken from Daydream Kitchen. Try this recipe if you’re tired of bland, boring, and tasteless chicken. I served it over a bed of white rice, but it’d also be great over some pasta!
Ingredients
- 4 boneless skinless chicken breasts
- 4 garlic cloves, minced
- 4 tablespoons brown sugar
- 3 teaspoons olive oil
- salt and pepper, to taste
Directions
- Preheat oven to 450°F and lightly grease a casserole dish.
- In small pan, sauté garlic with the oil until tender. Remove from heat and stir in brown sugar.
- 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 20-30 minutes.
This sounds extraordinary – so simple in a ‘why didn’t I think of that’ way; but obviously marvelous!
Worst chicken ever. Glad I wasn’t using it for a nice dinner .
Looks delicious! Can’t wait to give it a try 🙂
my family celebrates Chinese New year. we have 2 big dinners- one on new year’s eve and another the day after.. SO much yummy food!! (oh and i’m married & in my 30’s and still get red envelopes LOL) My mom also makes banh chung and the sticky brown sugar -nian gao too 🙂
I’m trying this tonight! Thanks for the recipe!
Anyone know can you replace garlic with onions
that would be negatory
I see no reason not to try! It won’t taste exactly the same, but I bet it would still be yummy. 🙂
How can something so cheap and so simple be this tasty?!?!? Thank you!
1 tB OF OIL would be easier than 3 tsp. IMho
Wah wah wah, don’t be made u didn’t think of it Mary Ellen….ur just a crabby old hag that can only cook pot roast and mashed potatoes
Sounds sort of like what I am making for supper tonight–Pecan chicken–season and brown the chicken on all sides, put chicken in casserole dish. combine brown sugar and maple syrup in saute pan, cook for 1 min, add 2 cups finely chopped lightly toasted pecans to sugar/syrup and cook for 1 min. pour over chicken, cover and bake at 375° for 15-20 min or until chicken is cooked thoroughly.
how much brown sugar and maple syrup?
look in the recipe nitwit
Why are you so rude.
I was thinking the same thinh
He’s rude because he has tiny…. hands.
Tiny hands to grab a hold of his tiny dickie😂
My husband just got a huge amount of bone-in chicken thighs today. While it’s a different spin on the recipe, I think this will be on the menu sometime this week.
You said bone!!!
I just made this for my boyfriend’s lunch at work tomorrow. I used chicken tenders as I didn’t have any chicken breasts and I thought they turned out great! I feel like it could use a little bit more olive oil to make it more of a sauce instead of a paste and next time I also think i’ll add some onion powder. Overall a wonderful recipe! Keep them coming, and thank you so much for such a winning recipe! 🙂
for a burst of flavor try a squirt of jism
Someone please take these type of comments down.
I/m guessing you’ve enjoyed your recipe additional ingredient before
Wow!dickie fickle. .your name sure fits you!
That is what I thought too!
Get off Pinterest. You have no manners! Someone is angry at life.
LMMFAO!! HE KNOWS WHAT HE’S TALKING ABOUT LADIES BUT……..SAVE THE JIZZ FOR DESSERT, WE NEED YOUR TUMMY TO SETTLE DOWN!!! = o
Both of you are fuckin idiots you belong in a zoo with the jackass’s
Such a nasty person. Shame on you. 😖
I’m making this tonight;) excited
Do you chop the garlic?
yes, or you can buy a jar of minced garlic, too
Could the olive oil be substituted with butter or coconut oil?
Delicious. I added creole seasoning to the chicken when I salt and peppered it (both sides). Then after adding brown sugar/garlic mixture I poured some honey over it. Wowser, so good.
Beautiful! I added an extra ingredient to mine but wow, I think it would be lovely as is too!
I followed the directions, but the brown sugar became very watery and all that was left on the chicken was the garlic. Did I do something wrong? Thanks 🙂
hi! that’s never happened to me before. was your chicken marinating in something or sitting too long in the fridge beforehand? perhaps you can pat your chicken dry prior to baking? that’s the only thing i could think of where the watery part is coming from.
I make a dish somewhat the same, the taste would be very similar, but the texture much different. Salt and pepper your skin-on thighs. Sprinkle with lots of garlic powder (not garlic salt), place in a baking pan with sides. Grab a large fistful of brown sugar and press it onto each thigh. Press it down well.
Bake at 375 for close to an hour or until an instant read thermometer reads 165F. The sugar will melt somewhat but what remains is crunchy.
I know this is almost a year later, but you have to try this variation.
sounds easy enough.. i’ll have to give this a try. thanks for the rec!
Same thing happened to me. The chicken juices watered it down (Chicken was straight out of the packaged, not marinated).
I just made this tonight and the same thing happened. I patted it really well but it’s like it all fell off of the chicken while baking. The chicken breasts I used were individually packaged. The flavor was good but I was really hoping for a nice, crunchy brown sugar topping!
Hello, I tried this recipe tonight and only have one criticism. I think baking on 450 may be too high. The recipe says 20-30 minutes uncovered and after 18 minutes, I had smoke coming from my oven. I took it out and all the brown sugar was burnt and bubbling around the chicken, and smoking as well. Maybe lower the temperature? It’s 30 minutes later and I’m still airing out my apartment. 🙁
Great recipe. It was delicious and easy to make! Thanks!
glad you enjoyed the recipe! thanks for taking the time to comment. 🙂
how many people does this recipe feed??
I had the same issue… I thought 450 was too high so I did 400 for about 20 minutes and there was smoke from the oven and all the alarms went off.
Made this tonight! Turned out amazing! Easy! Thank you for sharing!
wonderful! thanks for sharing!
If I use minced garlic fr a jar, do I still need to sauté it?
yes! it bring out the garlic flavor
OMG This was delicious! I never write reviews but this was delishhh. Too bad my kitchen is now so full of smoke because of the brown sugar almost burned. Thanks for the recipe!!!
I’ve been wanting to make this for awhile with garlic potatoes as a side dish…but I’m worried about the brown sugar burning, perhaps putting the brown sugar on top half way through cooking would work?
You said wood!!!!
Your recipe loos delicious. i will try one of these for a healthy meal.
I made this tonight for dinner. Very simple and delicious! My husband liked it as well. I will make it again.
so glad you enjoyed it!
This sounds awesome! Can’t wait to try it this week…thanks for posting this!
let me know how it turns out!
WAY too much garlic! I would only use 2 tablespoons
Great recipe!! Made for the first time this evening. Easy and a big hit with the kids! Thank you!!
This was a Wonderful, easy recipe that Everyone Truely enjoyed!! Thanks Soo much for sharing!!
I have a recipe that is a little similar to this, that you lightly brown the chicken in the sautéed oil and garlic then roll the chicken in the brown sugar.. Put the oil mixture in the pan first then the coated chicken.. Cover and bake at 375 for 30-40 min!! It’s pretty tasty too!! But, we Really enjoyed yours!! And, absolutely No smoke in my oven/Kitchen!!!
Thanks!!!
I made this for my fiance and we absolutely loved it! The brown sugar and chicken juices did mingle and didn’t quite have the crusty brown sugary goodness from the images, but after 10 minutes in the oven, I grabbed a tablespoon and basted the chicken with the juice mixture to get some of that brown sugar on the meat. I put it back in the oven for five minutes and repeated again for it to caramelize. So tender and juicy, I’m keeping this in my recipe book 🙂
I’ve made this before with bone-in chicken thighs but I’m going to try your way with the breasts tonight. Wish me luck and thanks for the awesome/easy recipe idea!
Family loves this! I make it with chicken tenders.
I am making this today thanks what is a good side for this .
Maybe scalloped potatoes or potatoes au gratin?
I made this last night. My chicken was right out the pack from the store. I mixed minced garlic from a jar, brown sugar and oil. It turned out to be paste like. I followed cooking instructions. 450 for 20-30 minutes. After about 10 minutes I started smelling smoke. I checked it and all of the coating had melted off and was burned. Does anyone know why this happened???
450 is way too high. Try 350. The smoke was from the burnt sugar. This is an excellent recipe but the cooking temp needs to come down a bit. You should end up with beautifully roasted garlic complemented with a light coat of caramelized brown sugar that is incredible on a chicken breast. Make sure you check the chicken for doneness with a reliable meat thermometer.
It’s in the oven as we speak. I roasted some garlic yesterday and I used that….used the butter it ended up in instead of oil. (yes I made bread with garlic butter to go with ziti). We shall see.
Just put mine in the oven. However the garlic, brown sugar, and olive oil sauce was not sauce at all. I couldnt pour it. It was a lump of brown sugar. So i added more olive oil. We’ll see how it goes. Reading the comments, swems there is a troll and I need to turn my oven temperature down.
THIS was very good! I did not get a pretty crusted coating but the flavor was really good. Used a little onion powder also as suggested from someone and a little more olive oil.
Thanks!
I followed the directions exactly and 14 min into baking- the brown sugar bubbled over the pan.
Excellent, easy, most delicious. Made with thighs.
I added 1/4 c soy sauce to mine. Turned out excellent