Brown sugar chicken is a sweet and savory skillet dinner made with juicy thighs or legs simmered in a garlicky soy glaze. It’s rich, sticky, and full of bold flavor that comes together easily on a weeknight.
1 Preheat the oven to 375°F (190°C).
2 Pat chicken legs dry with paper towels. Season evenly with salt, pepper, paprika, garlic powder, and onion powder.
3 Heat oil in a large oven-safe skillet or sauté pan over medium-high heat. Add the chicken legs and brown for 4–5 minutes per side until golden. (Don’t worry about cooking them through just yet.) Remove chicken and set aside.
4 In the same skillet, reduce heat to medium. Add onions and cook until softened, about 3 minutes. Stir in garlic and ginger; cook for another 30 seconds until fragrant.
5 Add soy sauce, broth, brown sugar, salt, paprika, nutmeg, thyme, and pepper. Stir and simmer for 2–3 minutes until slightly thickened.
6 Return chicken legs to the pan, turning to coat them in the sauce. Arrange them skin-side up. Spoon a bit of glaze over the tops.
7 Transfer the pan to the oven and bake uncovered for 30 minutes, or until chicken is fully cooked (internal temp should be 165°F and juices run clear).
8 Spoon the glaze over the chicken before serving. This dish is perfect with white rice, roasted veggies, or a side of mashed potatoes.
