Brown Sugar Spiced Baked Chicken

September 30, 2013

Ways to do chicken is an evergreen most popular recipes on this site. I relate! I understand! Because it’s america’s protein of choice. And we have to eat dinner like, every night. So ways to make chicken we continue to seek.

I served this chicken here with crispy baked broccoli, which is terrific to go with this because they are baked for the same amount of time and at the same oven temperature. It’s your meat and side all on one baking sheet. I LIKE THAT A LOT. As do the resident dishwashers.

One more things, chicken cook times usually vary because it depends on the size of the pieces, BUT the times below are a good start and when in doubt do a thermometer to an internal temperature of 160 degrees.

Brown Sugar Spiced Baked Chicken with BroccoliniBrown Sugar Spiced Baked Chicken
Serves four

4 boneless, skinless chicken breasts
1/4 cup brown sugar
2 tablespoons paprika
1 teaspoon oregano
1 tablespoon garlic powder
1/4 teaspoon salt
1/2 teaspoon pepper

Pour brown sugar, paprika, oregano, garlic powder, salt, and pepper into a galloon plastic bag. Add chicken breasts and shake to coat chicken.

Leave chicken in fridge for 1-3 hours (or even overnight) to absorb flavors.

Preheat oven to 425 degrees.

Arrange chicken breasts on a lined baking sheet. Bake for 20-25 minutes.

Brown Sugar Spiced Baked ChickenBrown Sugar Spiced Baked ChickenBrown Sugar Spiced Baked Chicken with Broccolini

4.9 from 17 reviews
  • 4 boneless, skinless chicken breasts
  • ¼ cup brown sugar
  • 2 tablespoons paprika
  • 1 teaspoon oregano
  • 1 tablespoon garlic powder
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  1. Pour brown sugar, paprika, oregano, garlic powder, salt, and pepper into a galloon plastic bag. Add chicken breasts and shake to coat chicken.
  2. Leave chicken in fridge for 1-3 hours (or even overnight) to absorb flavors.
  3. Preheat oven to 425 degrees.
  4. Arrange chicken breasts on a lined baking sheet. Bake for 20-25 minutes.

Adapted from Spoonful.

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  • Lauren Johnson

    Hi there!

    I’ve made this a couple of times and the first time it was perfect! Unfortunately, the past two times the chicken has come out without any seasoning stuck to it and looks plain. I was wondering if you could help me out?

  • wow. . . . chicken with combination of brown sugar was just amazed. everyone in my home was loved it.your sharing is highly appreciated.thank you

  • Cheryl

    I made this chicken last night for something different. Followed recipe except I only had smoked paprika. Marinated it overnight, baked it and WOW! It tastes amazing and so easy. Thanks for sharing!

  • […] Original Recipe: […]

  • […] I guess you may have already imagined how to throw this brown sugar spiced baked chicken together just by looking at the pictures. I mean, can it be any more obvious? Chicken breasts, […]

  • deb

    delicious. a big hit a this table. I sprinkled brussel sprouts around the chicken, evoo, s and p, and cooked them along with the chicken.

  • […] Brown sugar rubbed chicken one night, Lamb stew the next […]

  • […] This Brown Sugar Spiced Baked Chicken by Rachel Schultz is guaranteed to deliver the most amazing baked chicken you have ever had!  It’s tender, juicy and bursting with flavor! […]

  • Rebecca

    Made this tonight. Marinated it for a day. It was nice and juicy. There was too much of a seasoning. I think too much Paprika in the mix. It was also sweeter than I expected it to be. Will try to test out the season portionings.

  • Nbh411

    I thought this recipe was just okay – I thought the mix of brown sugar and paprika was a little odd, but perhaps I make a mistake somewhere. I would try it again. I added some oil into the bag with the chicken and seasoning mix. For those of you who felt like your chicken was dry, I highly recommend brining it before you bake it! Even placing your chicken in a mix of salt and water for 15 minutes makes a big difference with the moisture!

    • Joanne Paul

      I brined the chix breasts for 15 min. Added 1 TBsp lemon juice to the bag before the spice mixture. Instead of regular paprika, I used smoked paprika. My husband was still raving this morning. I big keeper.

  • I made mine as stated but I marinated in Chivettas and Jerk barbecue seasoning first. Came out excellent. Used your crispy Veggie recipe on Greenbeans. Magnificent

  • Tracina

    Can I use an aluminum pan for this recipe? I would like to cook this recipe for my hubby.

    • Rachel Schultz


  • Anonymous

    Can I use an aluminum pan for this recipe? I want to make it tomorrow evening for my hubby.

  • Stephanie

    Anyone done this without letting it sit in the fridge before cooking?

    • Knykerria Barfield

      Yes i found this recipe for last minute dinner and it was delicious

    • Leslie


  • Made this for dinner tonight. Delicious!

  • Lauren Hand

    I was hoping for the nutrition info. :) May I have it?

  • Autumn

    This came out perfect!!! Worked great for my husband who has ulcerative colitis. I’m so happy you shared this, thank you!!

    • Deb

      Why is it relevant that your husband has ulcerative coalitis?

      • Julie

        Certain foods make ulcerative colitis flare up, this must have not had any negative side effects on her husband I’m assuming.

  • Maria

    Made this using boneless skinless chicken breast and thought it was too sweet and kind of bland. Will have to play around with this recipe, could have potential.

  • Jen

    Making it now. Can’t wait

  • Whitney

    I added some lemon into my marinade, hopefully it will turn out yummy :) I also am serving this with broccoli!

  • B

    Can you use frozen broccoli?

    • Rachel Schultz

      I have not tried this!

  • Eileen

    Made it with chicken thighs. I don’t like white meat. Did not marinade. Put in slow cooker for three hours. Delicious.

  • Tina Marie

    Hi I made this tonight i hope it turns out yummy. I love all the spices put into a ziploc bag and just shake and bake for me. Thanks for sharing the yummy Chicken :)

  • Don

    Yummm… My wife likes chicken breast, but I usually find it too dry or too bland. Used foil to cover the glass baking dish for the first 20 minutes and wow is it great! Thanks alot!!

  • Candace

    I was looking for a simple dish to make for myself and found this, it’s amazing I did how ever add some curry powder to give it just a little kick. Definitely gonna make this for my mom some night :)

  • Phoebe

    Concerning the dryness some have discussed, I wrapped the chicken in partially cooked bacon strips prior to baking. This helped keep them moist and also added another layer of flavor. I also used a combination of regular and smoked paprika.

  • LC

    I’d like to try this in a slow cooker – any thoughts on how best to do that? Cooking time, ingredient alterations, etc?

  • kaylah

    Whats the nutritional value on this chicken?

  • Jared

    The story with your husband had me laughing so hard! just found your blog and I’m loving it!!!!!!!!!!! Yes I’m a man but there is nothing better than a man who knows how to cook, (or so my mother says). This is a recipe will try for my self but iv seen a few others on the blog that would be perfect for a date night dinner, Dose your husband ever cook? and if he dose, dose he ever make you anything special?

  • Liza

    Awesome recipe! Thanks!! :)

  • Megan

    Has anyone tried adding butter to this while in the oven? Like coating it with melted butter while it was baking? I was considering doing this but am unsure if it’ll mess too much with the flavor

    • Jared

      I wouldn’t think it would mess with the flavor as much as the texture of the chicken, but I’m no professional just my opinion.

  • Dylan

    Anyone know how many calories this is??

  • Iiesha

    This was phenomenal dish and it turned nice and moist it was very succulent thank you for making this recipe and I will go tell all my friends about it.The marinated sauce was delicious.

  • Taylor

    Does the cooking time change if you are using chicken thighs, drumsticks or wings?

  • Anonymous

    Best chicken ever. 20 minutes was the perfect time for my oven. Moist all the way through. My kids couldn’t stop raving about how tasty it was. Thanks!

  • April Divine

    Made this today. I made slight alterations to suit my taste. I liked the fast prep time and that it was delicious, despite being marinated in seasonings for only an hour. I made it on the stove top, added chicken broth and added diced tomatoes as someone else above suggested. I like my food a little spicy so I added a scotch bonnet pepper. It was on point. I’d definitely make it again.

  • Anonymous

    I tried this tonight and was so excited, but it came out SUPER dry and no taste at all. Prepared and cooked just like the recipe. Not sure where I went wrong.

    • Anonymous

      Could have been your oven, some cook faster than others, even when set on the same temperature. I have a gas range and I always have a shorter cooking time than advised.

    • Michele Chantome

      I like to brine my meat which will keep it moist and add the salt flavor to it since there isn’t any in the rub so maybe try that next time. I usually just do like 3 cups of water mixed with 1 to 1.5 tablespoons of salt and let it sit in the fridge for a few hours but even half an hour would probably give it some flavor too if you are in a time crunch.

  • I made this last night and it was so delicious. The only thing I did different was I grilled it instead of baking. The flavors were wonderful and the chicken was very moist. Thank you for a great recipe!

  • Carrilee

    Should I use ground oregano or whole?

  • megan

    is that 425degrees celcius

    • Rachel Schultz


  • Kaylan

    I’m letting mine marinade right now, used paprika, the garlic powder, s&p, Mediterranean oregano, added olive oil and mesquite seasoning to it. Going to stuff it with cream cheese. Hopefully its good the marinade smells amazing!

  • Adrienne

    I use chipotle smoked paprika, which adds an amazing kick and compliments the brown sugar beautifully!

  • Dan

    I added a bit of lemon juice and ¾tsp of cayenne pepper to this, and it came out shockingly delicious. Not too spicy, but just enough that it’s sweet with a little kick as you continue to chew.

  • Brittany

    What kind of brown sugar should you use?I used dark brown sugar.I don’t know how it will taste?

  • Jenny

    How much salt and pepper do you add?

  • Shelley

    Well we had this tonight and my daughter enjoyed it. And me I really liked it. Will definitely make this again.

  • Shelley

    I am cooking this right now for my daughter and I. I really hope she likes it as she pretty picky.Me I’m sure I’ll love it. Wish me luck.

  • Wa

    Omg !! Test is so so good but I put some hot flake chilli and leave it over night. Test is unbelievable!!! Thanks for the great recipe!!!!

  • smiles

    Thank you for your recipe i’m trying it for the first time tonight. We are having baked chicken breast,broccoli and fettuccine.With a nice cold glass of ice tea.

    Thank You Again

  • Daveena

    Used a smoked paprikait was fantastic!

  • Billie

    I have made this several times and we have enjoyed it each time. Now that it is warm out my husband grills it and I think it is even better.

  • Luli

    This seems so easy and I am a kid

  • Erin

    I found this through pinterest and it was amazing! For those looking for side dishes: I made sweet potato fries, normal fries(a couple family members don’t like sweet potato), andI sautéed green beans and tomatoes(sliced into strips like pepper) with a little fresh cilantro and oregano then added feta after that was all cooked!

  • Erin

    I found this through pinterest and it was amazing! For those looking for side dishes: I made sweet potato fries, normal fries(a couple family members don’t like sweet potato), andI sautéed green beans and tomatoes(sliced into strips like pepper) with a little fresh cilantro and oregano then added feta after that was all cooked.

  • Erin

    Absolutely delicious! I made a few alterations. I added fresh diced up tomatoes(About 4-5 baby tomatoes chopped very small),I did half Paprika and half ancho pepper, and used himalayan salt instead of normal salt in the marinade. I also used a glass baking pan instead of a baking sheet to allow the chicken to cook in more of the marinade(hoping it to be juicer at the higher temp) and sprinkled a little extra brown sugar and ancho pepper seasoning on top before putting in the oven.

  • Salleigh

    I made it without garlic (as I’m allergic) and it was delicious. Making it again tomorrow!

    • Adele

      Good to hear! My future sister in law is also allergic and everything has garlic in it.

  • SyreetaBriana

    Loved this recipe! Subbed in Herbs de Provence as I lacked oregano. Such a quick and easy weeknight dinner. Thanks so much for sharing!

  • tantyanna

    I am making this tonight with red flakes added im very excited to try it

  • Julie

    I have just put all the ingredients in a bag with the chicken but added 1/2 tin chopped tomatoes to give it some moisture… will let you know how it turns out tomoz!!

  • This was really good, but mine was a little bit dry. I think next time I will add a little bit of chicken broth to the pan while baking it. That might keep it a little more moist as well as make a kind of gravy with the seasonings. Very good recipe, though. I will definitely make it again.

    • Darryl

      Next time brine the chicken with kosher salt for about 1 hour

  • anonymous

    Can’t wait to try this out,always looking for new recipes to try out. Never knew brown sugar could spice up chicken.

  • Lisa

    I was short on paprika so I used cajun spice for half instead…think that will be ok? I don’t mind spicy! :) I also used seasoning salt in place of s&p, lemon juice and a tblsp of canols oil.

  • Decided to try making baked chicken sandwiches with this. Put it in the fridge to marinate about 2 hours ago after pounding the breasts out. I’m seriously hoping it’s going to taste as wonderful as it smells right now already! Will post the results on my blog later tonight.

  • Mariah

    Can I fry the chicken after using the ingredients?

    • Marian

      There is a similar recepie I make that I fry , then bake….so why not! :D

  • Brittany

    im not much of a cook, but I’m cooking for my boyfriend for the first time and hoping it turns out as good as it looks! Nervous because it looks a little darker than in the picture… Is it supposed to?

  • Megan Hicks

    I made this chicken for dinner along with your crispy baked broccoli and both were a big hit with my family. My kids who normally won’t touch chicken unless it is a chicken nugget even ate it. We are adding this to our monthly rotation! Thanks for the great recipe.

    • Sienna

      About how much salt & pepper did you add? Thank you!

  • Daniel

    Made this minus the paprika because the kids don’t like spicy food.. But it came out amazing!

    • alicia

      Paprika has no taste. It’s us ally used for color.

      • Ben

        Are you kidding? Of course paprika has flavour. I believe you’re thinking of turmeric – but even that has a slight flavour and odour.

  • Anonymous

    I just made this and honestly was shocked at just how delicious it was! I ended up with some thinner tender pieces along side a couple of big breasts, and they were even better than the breasts because of the higher seasoning-to-meat ratio (I just took them out a couple minutes before the rest). Thanks for the great recipe!

  • April

    This looks and sounds delicious! I Can’t wait to try it. Also I wonder how this would go if it were made into a crockpot version.

  • Anonymous

    I making it I’ll gladly tell u what I thought sounds good!

  • Tamia

    Can I use chicken breast filets for this? And since all the chicken I have is 4 servings, how should I tweak the marinade for all the chicken breast filets? It looks really delicious. How can I tell it’s fully cooked btw, from the outside?

    • Travis

      This is a recipe for 3-4 servings so you should be fine. You could always double the recipe and use 2 bags. Use a meat thermometer. It is a great help to me in the kitchen.

  • Amanda

    I added a little red pepper flakes and honey to the marinade. Can’t wait to see or should I say taste how it will turn out.

    • Anonymous

      How did it taste?

    • Sienna

      How did the red pepper flakes & honey added taste?

  • Jim

    I made this for my family and everyone like it. The coating made a nice, sweet skin and the chicken was moist and delicious. I will certainly make this again!

  • patricia

    AI don’t have an aluminum foil so what do I do before I put the chicken in the pan

  • Katherine

    Does the chicken need to be thawed before the marinade?

  • Eleni

    I’ve done the exact same thing with my hubby! Now I write x2 next to something instead of II so he doesn’t come home with eleven of something…again! Trying the chicken out tonight!

  • Jennifer

    Does it really call for 2 tablespoons paprika, 1 tablespoon garlic powder and one teaspoon oregano? It’s seems a bit out of proportion. Especially if your doubling the recipe.

  • Sandra

    I made this and your broccoli for dinner and even my kids loved the broccoli!! Thanks for sharing. I have pinned them both. :)

  • aleshia

    I only have light brown sugar does it matter or should I use dark?

  • aleshia

    Does it matter it’s light or dark brown sugar because I have light?

    • Anonymous

      Ive used both and it taste and looks just as good both ways

  • You will certainly be asked for encores with this recipe. The skin looks marvelous.

  • Heather

    I would like to make this tonight but I don’t have any oregano, just Italian seasoning. Do you think that would mix ok with the paprika?? Thanks!

    • Rachel Schultz

      I think that would be fine!

  • Sarah

    Trying out this recipe tonight but I don’t have any paprika! What are some other substitutes I could use? I would prefer to keep the dish sweeter over spicy as I have young children. Thanks in advance!!

  • This was very good. I will add it to my arsenal of baked chicken recipes. It is such an easy, efficient recipe; I put the prepared chicken in the fridge while I ran errands all day, then popped them in the oven while I showered after I got home and was eating dinner in an hour of coming home.

    The finished thighs were a gorgeous mahogany color. The slight sweetness went nicely with the savory spices.

    I made a few tweaks: 1) i used four bone-in, skinless thighs; 2) I baked at 375 degrees Fahrenheit for 35 or so minutes, turning once halfway through because I have found low and slow cooking of meat to produce moister, juicier results, but of course it takes a little longer. Thanks for sharing.

  • Fran

    I agree amazing…easy and delicious!!!!! Will definitely make again..Thsnks

  • ok

  • […] via […]

  • This was EXCELLENT! My Fiance is a picky eater and he absolutely loved this meal! So healthy and flavorful<3

  • Anonymous

    Did I do anything wrong if my chicken is taking 25-30mins longer to bake

    • Rachel Schultz

      Probably not. There is great variance in the size of the cut and personal preference definitely plays a factor!

  • Loved this. I added chili powder for a little heat and served with sweet potato fries (also same temp and cooking time!) delish, thanks!

  • Michelle Coffey

    I love this recipe the only change I did was I cooked the chicken at 350 for 30minutes, :)

  • […] are making pizza so prepare them ahead of time to avoid disappointment! I got the original recipe here, but I have changed it VERY […]

  • Cory

    I found this on pinterest and definitely want to try it out. The recipe doesn’t call for liquid to make a marinade, but in your one picture with everything in the bag, it looks like there is liquid. Is it just a dry rub or did you add liquid?

    • Anonymous

      It turns to a liquid like substance from the liquid on the chicken :)

  • Flo

    This is an awesome recipe!!! Thanks for sharing!!

  • […] instructions For instructions please visit: […]

  • […] Recipe: Brown Sugar Spiced Baked Chicken […]

  • Elizabeth

    Does it have to be in a bag for 1-3 hrs?

    • Rachel Schultz

      Not if you’re in a pinch.

  • Cara

    This was delicious! I was worried about it baking open in the oven, but the chicken stayed so moist.

    • Margaret

      I was concerned about it drying out at such high heat, so very glad to see your post, Cara!

  • Alicia

    This was great thanks! My 10 month old and four year old loved it. Easy to prepare too!

  • […] already liked. We began with Baked Broccoli from Rachel Schultz‘s blog. Her blog features a chicken recipe that she said is great to bake along side the broccoli, so we tried it […]

  • Karen

    Do you think this spice rub/marinade and cooking method would work for bone-in chicken?
    Thanks! Looking forward to trying this recipe!

    • Rachel Schultz

      Yes, definitely.

  • abby

    made this tonight, was delicious! cook time was perfect.

  • Anonymous

    So yummy!! Thank you!

  • Katie

    WOW! so easy and yummy! Thanks!

  • Aisha

    This is so good! You just made my dinner super easy tonight! I wonder, can I prepare this in advance and freeze the chicken?

  • I just made this and pinned mine on pintrest with credit to you! SO good, thanks for the share!

  • Jenny

    All I have is dark brown sugar. Would that be ok and not change the flavor much?

  • Sarah

    Is there any reason chicken thighs wouldn’t work just as well?

    • Rachel Schultz

      I don’t think so!

  • Suzanne

    Made this for my family tonight. I made both the chicken and broccoli. My entire family ate their plates clean. Great weight watchers meal! Because I am on WW, I used just 1 tbsp for the broccoli and it was perfect. I also used Kosher salt too and it did the trick. Thanks for sharing a great recipe. I have already shared on FB!

    • Rachel Schultz

      You’re welcome! Thank YOU.

  • Cara

    I love how easy this recipe sounds! Do you line the pan with aluminum foil? What kind of baking sheet do you use – a rimmed cookie sheet?

    • Rachel Schultz

      Yes to both!

  • Katie

    I had planned on making this for the family I nanny for. I had it marinating in the fridge, when the dad got home from work and said they wouldn’t need dinner that night. He told me to just freeze it, so I did.
    Do you think I will still be able to use it? Will it turn out weird when I thaw it?
    I don’t eat meat so I don’t know what happens when you freeze marinated chicken! Thanks! :)

    • Rachel Schultz

      Yes, that would be fine!

  • Merilee

    Too funny! I do the tick system, too!
    Your story reminded me of a time I sent my husband and one of our sons to the grocery store with a list. One of the items was cuke. My son thought maybe I meant cake. My husband brought home Coke. Needless to say, our salad had no cucumbers that night!

    • Rachel Schultz

      HAH. Miscommunication at its finest.

  • Alicia

    I have these very thick chicken breasts (from costco). This looks delicious, but do you think I’ll need to up the baking time because of the thickness?

    • Rachel Schultz

      I would try slicing them in half horizontally.

  • Sabrena

    Amazing! perfect easy at home meal for a couple broke college kids!

  • Kayla

    Can You Use Pork Chops?

  • Kareena

    Looks like Sunday supper will be made easy for me. Looks delicious can’t wait to try it.

    • Rachel Schultz


  • Kymberli

    So easy, so delicious. Thanks for posting.

    • Rachel Schultz

      You’re welcome. So glad to hear it.

  • […] Brown Sugar Spiced Baked Chicken […]

  • Mikaela

    This was super delicious! Thanks for sharing!

  • Betsy M

    Wow, that looks great. Thanks for the recipe. I found you via pinterest – can’t wait to look around some more.

    • Rachel Schultz

      Thanks Betsy!

  • Judy

    I made this tonight and it was awesome! My family loved it so I appreciate you sharing it……..

    • Rachel Schultz

      Great!! Thanks Judy.

  • Claire

    Hi Rachel – this looks delish! Questions for you – is it spicy? I have kids who don’t like spice so figure I would check first. Also, is it dry? Your pics look great but also just wondering. Thanks and I love your blog and recipes! They are all delicious!

    • Rachel Schultz

      I don’t think it’s very dry. And no, I would describe it as closer to sweet than spicy.

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