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Brown Sugar Glazed Chicken for Two

Sheet pan dinners are perfect for all of us who cook in a small kitchen.  My simple baked Brown Sugar Glazed Chicken recipe is quick to prep and comes out full of flavor. The best and easiest chicken ever, baked to form a crispy crust and tender chicken inside covered with a wonderful sweet orange-brown sugar glaze sauce. 

There are so many ways to cook chicken and you might like to try my single serving thai basil chicken, and flavorful slow cooker garlic chicken.

close up of baked brown sugar chicken

The simplicity of this recipe, with just recipe 5 ingredients, a sheet pan, and parchment paper makes this a perfect quick and easy weeknight dinner. 

This recipe is scaled for two people and can also be doubled to serve 4.  If you prefer a more orangey flavored sauce just increase the orange juice a little bit. 


The 5 main ingredients you need to make Brown Sugar Chicken:

  • Chicken– I prefer buying one large chicken breast and slice in half but 2 smaller chicken breast works just as well.  Also, it’s amazing made with flavorful chicken thighs.
  • Potatoes– Baby red potatoes or Yukon golds are my preference.
  • Orange Juice – Use bottled or fresh squeezed, both work fine without any noticeable difference in the taste.
  • Brown Sugar –  Both Light or Dark brown sugar can be used.
  • Tomatoes – No cherry tomatoes available, no problem, use regular tomatoes cut into eighths.

I don’t add garlic in my brown sugar chicken, the recipe really doesn’t need the garlic and tastes oh so yummy with just the simple flavors of the brown sugar and orange juice. 


  • First, you need to preheat the oven and line a sheet pan with parchment paper.
  • Next, make the brown sugar paste and loosen the skin on the chicken and rub the paste underneath the skin of the chicken breast.
  • Coat the veggies with the olive oil and arrange everything on the sheet pan.
  • Bake and enjoy!

How to the make brown sugar glaze.

A brown sugar glaze is amazingly simple and so flavorful.  You really don’t even need a recipe, just mix brown sugar and orange juice until you have a thick consistency that’s easy to rub on the chicken.  The glaze is also great on roasted vegetables.

How to make the chicken breast a day ahead.

Prepare the brown sugar paste and rub the chicken, then store it in a Ziploc bag overnight.  When ready to cook, cut up and prepare the veggies then arrange everything on a parchment-lined baking sheet.

More One Dish Chicken Recipes

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close up of baked brown sugar chicken

Sheet Pan Brown Sugar Chicken

A mildly sweet and crispy crust chicken dish
4.67 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Additional Time: 5 minutes
Total Time: 1 hour
Servings: 2 servings
Calories: 687kcal
Author:Sydney Dawes


  • 1 large chicken breast bone-in with skin about 1 to 1.5 pounds
  • 4 baby red potatoes quartered
  • 16-18 cherry tomatoes

Brown Sugar Paste

  • 1 tablespoons brown sugar
  • 2 tablespoons orange juice
  • a pinch or two of kosher salt
  • about a tablespoon of olive oil


  • Preheat oven to 375 degrees.
  • In a small bowl mix the brown sugar, orange juice to make a paste. If needed add additonal brown sugar to get the correct paste consistency.
  • Loosen skin of chicken and the rub the brown sugar paste under the skin, rub remaining rub on chicken skin
  • In a medium bowl toss the potatoes and tomatoes with a drizzle of olive oil and a dash of salt.
  • Line a baking pan with parchment and arrange the chicken breast, potatoes and tomotoes.
  • Bake for about 40 minutes or until the chicken reaches an internal temperature of 170 degrees.
  • Let chicken set for 5 minutes before serving.


Choose the Right Chicken: Bone-in, skin-on chicken thighs or breasts often yield the best results. They stay juicy during the cooking process and impart great flavor.
Prepare the Potatoes: Cut your potatoes into uniform pieces to ensure they cook evenly. Baby potatoes can be halved; larger potatoes can be cut into quarters or bite-sized chunks.
Season Generously: Chicken and potatoes both benefit from generous amounts of salt, pepper.
Use a Large Sheet Pan: Use a large enough sheet pan to spread out your ingredients. If they’re too crowded, they’ll steam rather than roast, which could result in soggy chicken and potatoes.
Toss in Oil: Toss the chicken and potatoes in a little of olive oil before baking. This will help them get a nice, crispy exterior.
Use a Meat Thermometer: Use a meat thermometer. to check the internal temperature reaches at least 165°F.
Let the Chicken Rest: After removing from the oven, let the chicken rest for a few minutes before serving, allowing the juices to redistribute throughout the meat.


Serving: 1g | Calories: 687kcal | Carbohydrates: 130g | Protein: 34g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 51mg | Sodium: 126mg | Fiber: 13g | Sugar: 19g
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