Ingredients:

  • 1.5 lbs chicken breasts, pounded to 1-inch thickness
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp olive oil
  • 0.5 cup dark brown sugar, packed
  • 4 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 tbsp apple cider vinegar
  • 0.5 tsp smoked paprika

Instructions:

  1. Start by placing your 1.5 lbs of chicken breasts between two sheets of plastic wrap. Use a meat mallet or a heavy rolling pin to pound them to a consistent 1 inch thickness. Note: This prevents the tapered tail of the breast from turning into leather while the thick part cooks. Sprinkle both sides evenly with 1 tsp kosher salt and 0.5 tsp cracked black pepper.
  2. In a small bowl, whisk together the 0.5 cup dark brown sugar, 4 minced garlic cloves, 1 tbsp apple cider vinegar, and 0.5 tsp smoked paprika. It will look like a thick paste. Don't worry if it seems too dry; the heat and the moisture from the chicken will turn it into a fluid glaze later.
  3. Heat 1 tbsp olive oil in your skillet over medium high heat until it shimmers. Add the chicken breasts to the pan. Cook for 3 to 4 minutes per side until they develop a light golden crust. You aren't looking for a deep dark color yet; we just want to jumpstart the protein cooking.
  4. Reduce the heat to medium and add the 2 tbsp unsalted butter to the pan. Once it melts and starts to foam, pour your sugar and garlic mixture directly over the chicken. Use a spoon to baste the tops of the breasts with the melting sugar.
  5. Transfer the skillet to a preheated oven at 400°F. Bake for 10 to 12 minutes until the internal temperature hits 165°F and the sauce is bubbling vigorously. The glaze will thicken and darken as the moisture evaporates.
  6. Remove the pan from the oven and transfer the chicken to a clean plate or cutting board. Let it rest for 5 minutes before slicing. While it rests, give the sauce in the pan a quick stir; it will continue to thicken as it cools slightly, turning into a velvety coating.