Bright Orange Zest, Brown Sugar chicken
Sometimes you want a dish that feels both sunny and cozy, all in one pan. This brown sugar and orange glazed chicken delivers a glossy, citrus-kissed coating that clings to juicy bites and sings with depth from a touch of soy and garlic. It’s the kind of weeknight dinner that tastes like it took longer than it did.
With simple ingredients and a quick simmer, it comes together fast enough for a busy evening but feels special enough to share with a hungry crew. The aroma alone—orange zest, caramelizing sugar, and garlic—will have everyone hovering by the stove, ready to pounce on a plate of this glaze-kissed goodness.
Ingredients
- 4 boneless, skinless chicken thighs (about 1.25–1.5 lb). Tip: thighs stay juicy; if you prefer breasts, use 2 large ones and watch for a shorter cook time.
- 2 tablespoons brown sugar (light or dark). Tip: balances brightness; adjust sweetness to taste.
- 1/4 cup fresh orange juice (or a good-quality store brand). Tip: fresh juice makes the glaze brighter.
- Zest of 1 orange. Tip: zest before juicing for maximum aroma.
- 2 tablespoons soy sauce or tamari (gluten-free). Tip: tamari for gluten-free; watch sodium if using regular soy sauce.
- 1 tablespoon honey or maple syrup. Tip: adds a gentle depth to the glaze.
- 2 garlic cloves, minced. Tip: press or finely mince for even flavor.
- 1 teaspoon grated fresh ginger (optional). Tip: brightens the glaze; omit if you’re not a ginger fan.
- 1 tablespoon olive oil for searing. Tip: use a neutral oil if you prefer.
- Salt and pepper to taste. Tip: season generously to help the glaze shine.
- 1 teaspoon cornstarch (optional, for glaze thickness). Tip: mix with 1 tablespoon water to make a slurry; whisk in at the end for gloss.
- Optional garnish: sesame seeds and/or chopped green onions. Tip: adds color and crunch.
- Pinch red pepper flakes (optional). Tip: add a gentle heat if you like a little kick.
Instructions
- In a small bowl, whisk orange juice, orange zest, brown sugar, soy sauce, honey, garlic, and ginger until the sugar begins to dissolve and the mixture looks glossy. This is your glaze—the base to caramelized brightness.
- Pat the chicken dry and season with salt and pepper. A dry surface helps achieve a golden, crisp sear.
- Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear until deeply golden, about 4–5 minutes per side. Work in batches if needed to avoid overcrowding.
- Pour the glaze over the chicken, reduce heat to medium-low, and simmer until the chicken is cooked through and the sauce thickens slightly, 6–8 minutes. The glaze should cling to the chicken with a glossy finish.
- If you want a thicker, glossier glaze, whisk the cornstarch with 1 tablespoon water to make a slurry and stir it into the sauce. Cook 1–2 minutes more until the sauce is shiny and coats the back of a spoon.
- Remove from heat and let rest 2 minutes. Spoon extra glaze over the chicken and finish with sesame seeds and green onions if using.
- Serve with your chosen side and enjoy the bright-sweet balance in every bite.
Tips & Variations
- Make it spicier: add 1/2–1 teaspoon red pepper flakes to the glaze or sprinkle chili oil at the end.
- Breast substitution: use 2 large chicken breasts and shorten searing time to about 3–4 minutes per side; ensure they reach 165°F internally.
- Gluten-free option: use tamari instead of soy sauce; double-check that your orange juice is gluten-free.
- Make-ahead option: whisk the glaze ingredients together and marinate the chicken in the mixture for 2–4 hours in the fridge; pat dry and sear as directed for best texture.
- Storage & reheating: store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stove with a splash of orange juice or broth to loosen the glaze.
- Keep the glaze silky: if it thickens too much after storage, whisk in a little hot water or broth while reheating to restore gloss.
- One-pan meal idea: add halved baby potatoes or asparagus to the skillet during the last 10 minutes of cooking for a complete, easy sheet-pan vibe.
Serving Suggestions
- Pair with fluffy rice, quinoa, or mashed potatoes to soak up every last drop of glaze.
- Side greens: sautéed green beans, asparagus, or a bright citrus salad keeps the plate balanced.
- Roasted veggies: carrots, Brussels sprouts, or broccoli roast beautifully alongside the chicken for color and texture.
- Make-it-a-meal: serve over a bed of lemony herbed couscous or garlic butter noodles for a comforting, kid-friendly option.
- Plating tips: fan the sliced chicken on the plate, drizzle with extra glaze, and finish with a scatter of zest and sesame seeds for vivid contrast.
FAQs
Can I make this gluten-free?
Yes. Use tamari or a gluten-free soy sauce. Double-check all ingredients for gluten, especially any bottled sauces. The glaze itself relies on fresh citrus and seasonings, so it remains naturally gluten-free when you choose swaps mindfully.
How do I thicken the glaze without making it gummy?
Use a light cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and whisk it in during the simmer. Cook for 1–2 minutes more until glossy. If you overcook, the glaze can tighten; add a splash of orange juice to loosen if needed.
Can I make this ahead or marinate the chicken first?
Yes. You can marinate the chicken in the glaze mixture for 2–4 hours in the fridge for deeper flavor. If you do, pat the chicken dry before searing to maintain a crisp edge.
What pasta shapes work well with this sauce?
The glaze is robust and coats pasta nicely. Try wide ribbons like pappardelle or fettuccine, or even a sturdy shape like penne or orecchiette. Toss the pasta with a little extra glaze and a drizzle of olive oil for a cohesive, citrusy bite.
How can I reheat leftovers without losing the glaze?
Reheat gently on the stove over low heat, adding a splash of orange juice or broth to loosen the sauce if it thickens. Stir until the chicken is just hot and the glaze is silky again.
Can I freeze this dish?
Yes, you can freeze cooled leftovers. Store chicken and glaze in an airtight container for up to 2–3 months. Thaw in the fridge overnight and reheat slowly, adding a small amount of liquid to refresh the glaze.
Final Thoughts
There’s something magical about a dish that tastes bright and comforting at the same time. This Brown Sugar and Orange Glazed Chicken delivers that balance in a single skillet, with a glossy glaze that clings to tender chicken and a scent that makes any table feel special. Give it a try for a dinner that’s quick, satisfying, and undeniably delicious—perfect for Pinterest-worthy weeknights and weekend treat meals alike.
Print
Delicious Smoky Brown Sugar Chicken Easy Weeknight Recipe
- Total Time: 0 hours 35 minutes
- Yield: 4 servings 1x
Description
Savor smoky Brown Sugar Chicken with orange glaze quick weeknight prep that delivers bold flavor simple steps and a dinner youll crave tonight
Ingredients
Instructions
- Prep Time: 0 hours 15 minutes
- Cook Time: 0 hours 20 minutes
- Category: Main dish
- Cuisine: American
Nutrition
- Calories: 420 kcal
- Sugar: 18 g
- Fat: 12 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 30 g