Juicy and tender baked sweet & spicy chicken that comes together in 30 minutes with loads of flavor.
After you’re hooked on this Baked Sweet and Spicy Chicken, you’ll wanna try Instant Pot Parmesan Chicken and Rice with Mushrooms, Sheet Pan Balsamic Chicken with Potatoes and Carrots, and Asparagus Stuffed Chicken.
Sometimes time gets away from me. It seems like every year my birthday sneaks up on me and suddenly I’m a year older and hardly even noticed. Quick disclaimer: It’s not my birthday. BUT….
It is this blog’s birthday. WOOT WOOT! That’s right, today is Creme de la Crumb’s birthday.
I won’t get all sentimental on you and tell you what this blog means to me (no but really, you have no idea what this blog means and YOU make it all possible so, THANK YOU) but we’re gonna celebrate with flavors I love so much. I love sweet things, and I really really love spicy things, but even more than that I border on obsessed with a good sweet + spicy combo – bring those two flavor nuances together and it’s pure magic in my mouth.
This chicken is quickly browned on the stove, then brushed with sauce and transferred to the oven to be baked to juicy perfection. After that it’s just another smothering of that sweet and spicy sauce and then straight to the dinner table!
Happy Birthday Creme de la Crumb and thank you for sticking around to indulge in all this yummy goodness with me, you guys really are the BEST.
What people are saying about this Baked Sweet & Spicy Chicken
“K just made this tonight for dinner and HOLY WOW! My husband dubbed this his new favorite sauce ever. It’s so good. I made it with Sriracha (the only hot sauce I had) and added red peppers for more spice and it was hot but sooo tasty!” – Tiffany
“This may be our new family favorite. The sauce also caught the attention of my picky 10-year-old and has encouraged her to try new recipes. Super excited to taste more. Thanks a million!” – Tracy
“I made this for my entire family last night and they ALL LOVED IT! My husband told me it might be one of the best meals I’ve ever made him (And I’m a pretty good cook!) My mother in law told me to make sure i save the recipe. It was so easy to make, i put it over some rice and it was a total hit!!” – Sarah
“Best sauce EVERRRRR!! My son could not get enough!!! Thanks for sharing this!” – Nicole
Hungry for more? Try my Best Baked Chicken Breasts recipe next!
Baked Sweet & Spicy Chicken
Ingredients
- 4 boneless skinless chicken breasts - pounded to even thickness
- salt and pepper to taste
Sauce
- ⅔ cup brown sugar
- 2-4 tablespoons hot sauce
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 tablespoon apple cider vinegar - (you could substitute white vinegar)
- ⅓ cup water
Instructions
- Preheat oven to 400 degrees and grease a large baking sheet (with a raised side) or casserole dish.
- In a medium sauce pan whisk together all sauce ingredients. Bring to a boil over medium heat and boil for 3-4 minutes. While sauce is boiling, season chicken with salt and pepper on both sides, grease a skillet and cook chicken on both sides 1-2 minutes over medium heat, just enough to brown the very outside.
- Arrange chicken in a single layer (not overlapping) on prepared baking sheet. Brush with sauce. (there should still be plenty of sauce leftover – reserve for later). Bake for 20-25 minutes until chicken is cooked through. Pour remaining sauce over the chicken and serve hot.
Love the sauce, it was so simple to prepare
Great sauce, I have it at least once a MONTH. Everyone loves IT. Easy to PREPARE.
Thanks, Carmen!
Oh boy I am so glad you posted this!!!We love using the crockpot and I have been wanting some new tasty recipes!
Hope you love it! 🙂
Absolutely delicious! I adjusted the recipe just slightly. I had overly large chicken breasts. I sliced then in half length wise and pounded until they were mostly the same thickness. I got my husband’s cast iron grill pan flaming hot, sprayed with olive oil and seared each breast cutlet for about a minute each side. I also added onion powder to the SALt and pepper on both sides. I have a gas oven, so I set the temp to 375 instead of 400 because I know my oven cooks hotter/faster than electric ovens I’ve cooked with in the past. I set the timer for 10 minutes and out of the 6 I was cooking all were done but two. You’re going to want to pull them at about 150° and rest because they continue to cook while resting. And nobody likes dry chicken! I also decided on 3 tbsp hot sauce and added 3 tbsp honey for the sauce. I have 3 children and they overreact about spicy food at times. It wasn’t too spicy for them and they ATE it all! I will be making this again! My only future adjustment well be to add cornstarch/water mix to help THICKEN the sauce. Also, I had to go back and make a second batch of sauce because I chose to serve it over rice. (Awesome) so if coupling for more than 2-3 people with rice, I’d advise to double the sauce. Fantastic recipe! Well received by my husband and myself, our 15 y/o daughter, and our picky 7 y/o son! Thanks so much for sharing this gem of a recipe!
Awesome job 🙂 You are welcome!
THE BEST SAUCE EVER, IT MADE THE DISH. THE ONLY DIFFERENCE, I POUNDED THE CHICKEN DOWN.
I’m obsessed with this sauce- so glad you enjoy it, too!