Baked Brown Sugar Italian Chicken – 🍗🇮🇹👏🏻 The EASIEST baked chicken recipe ever because you only need 3 key ingredients and it’s ready in 30 minutes! The chicken is moist, juicy, and has a lightly caramelized brown sugar glaze that’s balanced by zesty Italian seasoning. This will become a family FAVORITE chicken dinner recipe especially on busy weeknights when you need to get dinner on the table fast and it’s picky eater approved!
Table of Contents
- Easy 3-Ingredient Brown Sugar Italian Chicken Recipe
- More easy chicken with brown sugar recipes
- Ingredients in Italian Brown Sugar Chicken
- How to Make Oven Baked Brown Sugar Chicken with Italian Seasoning
- For Crispier Chicken
- what to serve with baked chicken
- Storage
- Recipe FAQs
- Baked Brown Sugar Italian Chicken Recipe
- more easy baked chicken recipes
Easy 3-Ingredient Brown Sugar Italian Chicken Recipe
Quick and easy chicken recipes are what save me on busy weeknights! This one is a new favorite because of just how quick and easy it is – and it uses only 3 main ingredients!
- That’s right, this recipe uses just 3 key ingredients and delivers the perfectly glazed brown sugar chicken with subtle Italian flavor.
- The chicken is moist, juicy, tender, and a family favorite, especially on busy weeknights when you need to get dinner on the table in a hurry with minimal ingredients and no-fuss.
- Just one baking dish is all you need for this easy baked Italian brown sugar chicken. No need to sear it first in a skillet prior to baking.
- Leftover chicken is great in wraps, sandwiches, in salads like my Chicken Chopped Salad or this Balsamic Caprese Chicken Salad.
- Despite the brown sugar, it’s not too sweet. The zesty Italian seasoning balances everything. Plus, you’re only using a couple tablespoons of sugar per piece of chicken. In fact, the recipes below all use brown sugar because it’s the magic touch for adding an ever-so-slight caramelization to baked chicken when it’s used as a dry rub.
More easy chicken with brown sugar recipes
Ingredients in Italian Brown Sugar Chicken
- Boneless skinless chicken – I prefer chicken thighs here because there’s more flavor in the dark meat and it’s less prone to drying out. However, boneless skinless chicken breasts may be used instead. I use boneless chicken for ease but you could use bone-in chicken if that’s what you have. More on this in the FAQs below.
- Brown sugar – Light brown sugar is the way to go for me since dark brown sugar can get almost a bit too dark in the oven if you’re not careful. Tempted to use less sugar or use a sugar substitute? See the FAQs about why I don’t recommend either.
- Dry Italian seasoning mix – This is sold in packets in the US and when combined with oil and vinegar, you can create Italian salad dressing. However, in this chicken recipe, you’re going to just use it dry with the brown sugar to form a dry rub. It’s commonly found in the salad dressing aisle of most supermarkets. It’s not the same as Italian seasoning sold in a spice jar nor as actual Italian dressing. Check the FAQs for more details.
- Wondering about adding more spices, seasonings, salt, pepper, or veggies? I cover this in the FAQs.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Oven Baked Brown Sugar Chicken with Italian Seasoning
It doesn’t get any easier than this baked chicken recipe!
- Mix together the brown sugar and packet of dry Italian seasoning.
- Pat into the chicken pieces, including the sides of the chicken, and place them in a square baking dish. If you have remaining brown sugar mixture, you can sprinkle it on over the top.
- Bake for 30 minutes, or until done which is 165F for either thighs or breasts. Use a digital thermometer and don’t guess is my advice – undercooked chicken is unsafe and overcooked is dry and tough!
- Optionally, garnish with fresh parsley or a favorite fresh herb (thyme, oregano, etc.) and serve with your favorite side dish, salad, rice, potatoes, dinner rolls, and more.
what to serve with baked chicken
Storage
In the Refrigerator: This recipe will keep in an airtight container in the fridge for up to 5 days.
In the Freezer: This recipe will keep airtight in the freezer for up to 3 months.
To Reheat: I use my microwave for quickness and ease and reheat my leftovers for about 30 seconds on high, or as needed. But you can use your stove or oven, whatever is best suited for you. Or just use it chilled if you’re using it in a salad or sandwich.
Recipe FAQs
You can use either thighs or breasts for this easy baked chicken recipe. However, if you opt to use chicken breasts, they will be more prone to drying out since white meat is simply that way compared to dark meat, so make sure not to overcook it.
If you want to add slices of bell peppers, onions, zucchini, or other veggies alongside the chicken pieces in your baking dish, go right ahead. You may need to bake it for a few more mins.
If you’re using a packet of Italian seasoning mix, I don’t think you’ll need to add additional salt, pepper, or anything else – but of course, always season to taste. Paprika is nice to sprinkle on chicken, red pepper flakes for some heat, or additional garlic powder are all good options to create more layers of flavor.
I use a packet of Italian dressing mix which is a dry seasoning that you typically mix with other liquid ingredients to create dressing. In this case, however, you keep it dry and just mix it together with the brown sugar, and then pat that dry rub into the chicken.
If you want to try using Italian seasoning, my suggestion is to use 2 to 3 teaspoons because the intensity of flavor that comes in those packets is strong and in order to take that into account, you should go heavy handed on the Italian seasoning. It should be noted it’s not a perfect substitution because there are some thickening agents in a packet of Italian seasoning that actual Italian seasoning doesn’t have so the texture of the resulting brown sugar and Italian glaze won’t be quite the same.
No, do not use Italian dressing – it’s just not a good substitute. It won’t have enough concentrated flavor and will add unnecessary liquid volume.
My suggestion is to use the recommended amount of 1/2 cup actual brown sugar. That’s only about 2 tablespoons per piece of chicken which is what you need to create the proper caramelized brown sugar glaze. You won’t achieve this with a sugar sub like Splenda nor if you are more skimpy with the quantity.
I have a recipe for Jerk Chicken on the stove and a Slow Cooker Cola Chicken that is similar enough to mention.
I recommend and 8×8 or 9×9-inch baking dish or casserole dish to catch the liquified sugar mixture. A sheet pan just doesn’t have a high enough lip and you could end up with a real mess from the juices running everywhere.
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Baked Brown Sugar Italian Chicken
Equipment
- (8×8 inch) Baking Dish OR
- (9×9 inch) Baking Dish
Ingredients
- ½ cup light brown sugar, packed
- 1 packet dry Italian dressing mix, (this is a dry seasoning mix; see the blog post and FAQs for more info and substitution info)
- 4 boneless skinless chicken thighs, (skin-on may be used if preferred, or chicken breasts may be substituted)
Instructions
- Preheat oven to 425F and spray an 8×8-inch baking dish or a 9×9-inch baking dish with cooking spray; set aside. Tips – Do not use a baking sheet because there will be too much juice/liquid that's created during baking and a baking sheet won't likely be enough to catch it all. If you want to add veggies like sliced bell peppers, onions, or zucchini, you can but use a 9×9.
- To a small bowl, add the brown sugar, dry seasoning (do not add oil or vinegar to it which is what the directions likely say, just keep it dry), and stir to combine.
- Evenly sprinkle it over all the chicken pieces evenly, making sure to coat both sides and the sides of the chicken.
- Place the coated chicken pieces in the prepared baking dish. If you have extra dry rub, sprinkle it over the top of the chicken.
- Bake for about 25 minutes, or until the chicken is done. Either thighs or breasts are done when the internal temperature measures 165F. Use a thermometer and don't guess for best results.Optional – If you want to crisp up the top a bit, you can broil the chicken for 1-2 minutes. If you choose to do this, make sure to watch it like a hawk! Broilers are very potent and can burn things in a matter of seconds. And since this chicken has a high sugar content, it will be more prone to burning, so you have been warned. Easy does it, don't turn your back on it! Note that it will never become ultra crispy since this is more of a saucy chicken recipe than a crispy chicken recipe. Mentioning this to balance expectations.
- Let the chicken rest momentarily before optionally garnishing it with fresh herbs (such as fresh parsley, basil, oregano, thyme), and serving. If desired, season with salt, pepper, red pepper flakes, etc. as desired before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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the recipe ingredient list calls for boneless skinless thighs, but then at the end of the instructions you stated to crisp up the skins under the broiler. Which one is it?
You can use chicken with or without skin – it’s your call. I use without normally. You can broil the chicken to crisp up the top (or the actual skin if using skin-on chicken) – it’s up to you. It’s a flexible recipe for baked chicken.