So I’ve been on a big kick in the chicken thigh lately. It’s weird because I never thought I liked chicken thighs until I used them in this slow-cooked sesame chicken with honey. From there, I was hooked. But then I used the skin-on-bone chicken thighs for the first time in this pan of roasted lemon chicken and it was heaven.
From the honey mustard chicken to the pan of chicken and mushrooms, I love the method of cooking first and then roasting, as it makes the chicken thighs crisper and more tender. It’s incredibly juicy, and yet you have that amazing crust on top too.
And this sweet brown sugar-garlic crust is to die for. I really wanted to swallow it. Or triple the sauce so I can serve it over everything and anything. I actually feel bad that I didn’t do it because there was absolutely no sauce left here. I cleaned the plate and there wasn’t a single drop left!
4 teaspoons of brown sugar
12 ounces boneless, skinless chicken breasts
1 garlic clove
2 tablespoons of butter
This makes four servings, 3 ounces per person 1. Melt the butter in a skillet
- Brown the garlic in the butter
- Add the chicken breasts to the garlic and butter and cook them well, adding pepper to taste.
- When the chicken is fully cooked, add brown sugar to the top of each breast.
- Allow the brown sugar to melt in the chicken (about 5 minutes)
- Serve with your favorite carbohydrate, and vegetables or salad. We usually have rice or noodles and carrots or green beans.
Servings per recipe: 4 | Serving size: 1 |
SmartPoints: 5 Amount per serving of calories 166.4 Total fat 8.0 g Saturated fat 4.2 g Cholesterol 68.2 mg Sodium 87.7 mg Potassium 173.9 mg Total carbohydrate 4.3 g Dietary fiber 0.0 g Sugars 4.0 g Protein 19.4 g