Candied Chicken

Posted: February 9

Time: 1 hour 30 minutes

Yield: 6 servings

recipe image

Candied Chicken has the perfect balance of savory and sweet, with a caramelized top that makes everyone giddy! Candied Chicken's syrupy glaze is thick and luscious, a lip-smackingly good combination; it has notes of garlic, mustard, brown sugar, tomato, and Worcestershire sauce, all of which pair beautifully with the tender chicken. Serve this over rice so you don't miss a morsel!


• 1/4 cup flour • 1/2 teaspoon salt, plus more to taste • pepper, to taste • 3 pounds chicken breasts, boneless and skinless • 2 tablespoons olive oil or vegetable oil, plus more as needed • 1 1/2 cups brown sugar • 3/4 cup water • 1/2 cup ketchup • 1/4 cup yellow mustard • 1/4 cup chopped onion • 1 tablespoon Worcestershire sauce


Step 1

Preheat the oven to 350 degrees F.

Step 2

Pour the flour into a large resealable bag, seasoning it with salt and pepper.

Step 3

Add the chicken to the bag and toss it until coated in the flour.

Step 4

Over medium-high heat, preheat a large skillet.

Step 5

Add 2 tablespoons of the oil to the skillet.

Step 6

Brown the chicken in the skillet, about 2-3 minutes per side, working in batches if needed. Add more of the oil as needed.

Step 7

Place the chicken in a 9x13-inch baking dish.

Step 8

In a large bowl, combine the brown sugar, water, ketchup, mustard, onion, Worcestershire sauce, and 1/2 teaspoon salt.

Step 9

Pour the sauce mixture over the chicken in the baking dish.

Step 10

Bake until the chicken is cooked through, reading 165 degrees F when checked with a meat thermometer, about 1 hour-1 hour 30 minutes. Baste the chicken with the sauce every 20-30 minutes.

Step 11

Serve hot!

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