This Baked Brown Sugar Italian Chicken is one of the easiest and most delicious recipes I keep in my back pocket. It’s made with only three pantry staples—chicken breasts, brown sugar, and dry Italian dressing mix—yet it delivers bold, sweet-and-savory flavors in every bite. With minimal prep and under 30 minutes from start to finish, this is my go-to when I need a quick and satisfying main dish.
Why You’ll Love This Recipe
I love this recipe because it’s ridiculously simple yet full of flavor. It uses only a few ingredients I usually already have on hand, and there’s no need for marinating or fancy techniques. The brown sugar caramelizes beautifully in the oven, pairing perfectly with the herby, tangy notes of the Italian dressing mix. Cleanup is easy too, especially when I line the pan with foil. It’s a weeknight dinner lifesaver.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 to 6 boneless skinless chicken breasts
1/2 cup brown sugar, packed
1 (0.7‑oz) packet dry Italian dressing mix
directions
I preheat the oven to 425°F (220°C) and line a 9×13‑inch baking dish with aluminum foil.
In a small bowl, I mix together the brown sugar and dry Italian dressing mix.
I coat both sides of the chicken breasts with this brown sugar mixture.
Then I place the chicken in the prepared dish, sprinkling any extra mix over the top.
I bake for 20–25 minutes, or until the internal temperature of the chicken hits 165°F (74°C).
For extra caramelization, I broil it for 1–2 minutes—but I keep a close eye on it to avoid burning.
Once done, I let it rest for a few minutes before serving.
Servings and timing
Prep Time: 5 minutes
Cook Time: 20–25 minutes
Total Time: 25–30 minutes
Servings: 4–6 servings
Variations
I sometimes switch the chicken breasts for boneless thighs if I want something juicier. Adding a sprinkle of fresh parsley or thyme on top adds a pop of color and freshness. For extra kick, I mix a pinch of crushed red pepper into the brown sugar blend. And if I’m in the mood for citrus, a splash of lemon juice over the finished chicken brightens everything up beautifully.
storage/reheating
Leftovers go straight into an airtight container and stay fresh in the fridge for up to 5 days. To reheat, I prefer using the oven at 350°F (175°C) for 10–12 minutes to keep the chicken from drying out. The microwave works too—just cover it with a damp paper towel and heat in 30-second intervals until warmed through.
FAQs
What kind of chicken works best for this recipe?
I usually use boneless skinless chicken breasts, but boneless thighs work just as well and offer a bit more flavor and tenderness.
Can I prep this ahead of time?
Yes, I can coat the chicken in the sugar and seasoning mix earlier in the day and keep it covered in the fridge until I’m ready to bake.
Is this recipe too sweet?
The brown sugar does add sweetness, but the Italian dressing mix balances it with herbs and tanginess. I find the flavor well-rounded, not overpoweringly sweet.
Can I make this with other proteins?
I’ve tried this with pork chops and it works great! Just make sure to adjust the cooking time based on thickness.
How do I prevent the sugar from burning?
I make sure to watch closely if I broil at the end. Using foil also helps minimize burnt-on sugar on the pan.
Conclusion
This Baked Brown Sugar Italian Chicken is proof that simple ingredients can make something truly special. It’s quick, flavorful, and family-friendly, making it perfect for busy weeknights. I love that it takes hardly any effort but always delivers delicious results.
