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Succulent Caramel Chicken in a cast iron skillet, garnished with fresh green onions.

Easy Sticky Caramel Chicken

Sticky, savory-sweet caramel chicken that’s fast, flavorful, and perfect for weeknight dinners. Tender chicken thighs are coated in a glossy caramel glaze — simple, impressive, and addictive!
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Course: Dinner, Main Course
Cuisine: Asian-Inspired, Fusion
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 5 boneless, skinless chicken thighs
  • 2 Tbsp vegetable oil
  • 8 garlic cloves, peeled
  • 1/2 cup water
  • 1/3 cup light brown sugar, packed
  • 1/4 cup rice vinegar
  • 1/2 cup low sodium chicken broth
  • 1/2 cup reduced sodium soy sauce
  • 2 scallions, thinly sliced (for garnish)
  • to taste salt and black pepper

Equipment

  • Large skillet or Dutch oven
  • Tongs
  • Whisk
  • Measuring Cups and Spoons
  • cutting board and knife

Method
 

  1. Pat chicken thighs dry and season both sides with salt and pepper.
  2. Heat oil in a skillet over medium-high. Sear chicken for 4–6 minutes per side until golden and cooked through. Transfer to a plate.
  3. Lower heat to medium. Add garlic to the pan and sauté until fragrant and golden (2 minutes). Transfer garlic to plate with chicken.
  4. Pour water into pan to deglaze, scraping up browned bits. Whisk in brown sugar and cook until mixture turns deep amber (4–6 minutes).
  5. Carefully add vinegar (it will bubble), then stir in garlic, broth, and soy sauce. Simmer 8–10 minutes until sauce thickens.
  6. Lower heat to medium-low. Return chicken to the sauce and coat well. Simmer 2–3 minutes until heated through.
  7. Transfer to a platter and garnish with scallions. Serve hot over rice or with veggies.

Notes

Dark brown sugar will give a more intense flavor. For spice, add chili flakes or sriracha. You can also sub tamari for gluten-free or use chicken breast (reduce searing time).