3-Ingredient Brown Sugar Italian Chicken

3-Ingredient Brown Sugar Italian Chicken – this easy Italian chicken recipe is sure to earn a spot in your dinner rotations! Only three basic ingredients – brown sugar, Italian dressing mix, and chicken. So easy and packed full of amazing flavor! Ready to eat in under 30 minutes! Serve this tender chicken with roasted veggies and garlic bread. The whole family loved this easy dinner!

chicken in baking dish

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Easy Italian Chicken Recipe

This 3-ingredient Brown Sugar Italian Chicken is absolutely delicious. The combination of the sweetness from the brown sugar, the tanginess of the Italian dressing, and the juicy tenderness of the chicken creates a mouth-watering taste that is hard to resist. The brown sugar caramelizes on the chicken, creating a rich and flavorful glaze that enhances the taste of the dish even further. The whole family gobbled it up and asked for seconds! Add this to your menu ASAP!

How to Make 3-Ingredient Brown Sugar Italian Chicken

This baked chicken recipe is effortless to make with only three simple ingredients. Line a 9×13-inch baking pan with aluminum foil. Spray the foil with nonstick cooking spray or drizzle a little olive oil over the bottom of the pan. In a small bowl, stir together a packet of Italian dressing mix and brown sugar. Spread sugar mixture onto a plate or shallow dish. Coat both sides of the chicken with the brown sugar mixture. Place the chicken in a baking dish that has been lined with aluminum foil. Top chicken with any remaining brown sugar mixture. Bake in a preheated oven until the chicken reaches an internal temperature of 165ºF. Turn the oven broiler on and broil chicken until brown sugar caramelizes. Garnish with fresh parsley.

Helpful Tips & Frequently Asked Questions

  • I use a packet of Good Seasons Italian Dressing Mix.
  • Do NOT make the dressing. You are only going to use the contents of the packet in the recipe.
  • You can use this recipe with any cut of chicken that you prefer.
    • Chicken breasts, chicken tenderloins, chicken cutlets, chicken thighs, chicken wings, or chicken drumsticks/legs.
    • You can use boneless or bone-in chicken. Adjust the cooking time to ensure an internal temperature of 165ºF.
  • I highly suggest lining your pan with foil. The brown sugar mixture gets sticky as it bakes. After dinner, throw away the foil, and the dishes are done! Easy prep and easy cleanup. It just doesn’t get any better!
  • Feel free to add more herbs to the dish. Our favorite variations/additions are:
    • garlic powder
    • onion powder
    • paprika
    • oregano
    • parsley
  • Store leftovers in an airtight container in the refrigerator.
3-Ingredient Brown Sugar Italian Chicken - brown sugar, Italian dressing mix and chicken. Ready in under 30 minutes! Everyone loved this dish! I loved that there was no prep work! Such an easy weeknight meal that the whole family enjoyed!

What to Serve with Italian Chicken

This juicy chicken has been on repeat at our house. Our go-to side dish is roasted vegetables, such as zucchini, carrots, eggplant, potatoes, and bell peppers. Another popular option is pasta, either served with a simple tomato sauce or a creamy Alfredo sauce. Our favorite Creamy Italiano Salad can also be a great choice. Don’t forget the garlic bread! Whether you opt for veggies, pasta, salad, or bread, there are plenty of options to choose from when serving Italian chicken.

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chicken in baking dish

3-Ingredient Brown Sugar Italian Chicken

Yield: 6 people
Prep Time 5 minutes
20 minutes
Total Time 25 minutes
3-Ingredient Brown Sugar Italian Chicken – brown sugar, Italian dressing mix and chicken. Ready in under 30 minutes! Everyone loved this dish! I loved that there was no prep work! Such an easy weeknight meal that the whole family enjoyed!


  • 4 to 6 boneless skinless chicken breasts
  • 1/2 cup brown sugar
  • 1 (0.7-oz) packet Italian Dressing Mix


  • Preheat oven to 425ºF. Line a 9×13-inch baking pan with aluminum foil.
  • Combine the brown sugar and Italian dressing mix. Coat both sides of the chicken with the brown sugar mixture. Place in prepared pan. Top chicken with any remaining brown sugar mixture.
  • Bake for 20 to 25 minutes.
  • Turn broiler on HIGH. Broil chicken until brown sugar caramelizes, about 1 to 2 minutes. Watch it carefully so it doesn’t burn!


2 packets of good seasoning italian dressing mix
I used a packet of Good Seasons Italian Dressing Mix.
Do NOT make the dressing. You are only going to use the contents of the packet in the recipe.


Remember this recipe.

Pin this recipe to your favorite board now to remember it later!

Pin This Recipe
3-Ingredient Brown Sugar Italian Chicken - brown sugar, Italian dressing mix and chicken. Ready in under 30 minutes! Everyone loved this dish! I loved that there was no prep work! Such an easy weeknight meal that the whole family enjoyed!



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  1. I made this last night. My husband said it was the best chicken I have ever made!
    You can’t much easier than this recipe. I did add a pad of butter to top of each chicken breast.

  2. It doesn’t get any easier or delicious than this! The sauce is WONDERFUL over buttered rice! I keep this coating on hand in the fridge for anytime I don’t feel like cooking or am pressed for time for a terrific easy peezy dinner. Plain Chicken does it again!

  3. This was DELICIOUS! I never comment on recipes, but I had to for this one! I’m starting a diet in next week, what is the nutritional info on this chicken? I wasn’t able to locate it!

  4. I swear, you have the best recipes! This is definitely another keeper!! It was so tender and flavorful that I was licking my fork. I followed your preparation directions exactly. I used skinless boneless chicken thighs. I left the little bits of fat on for extra flavor. I baked them at 425 for 12 minutes and flipped them over and baked an additional 8 minutes…perfect! I’m embarrassed to say that I missed the broiling step, but it was still delicious. Served with buttery mashed potatoes, corn and spinach.

    1. I forgot to add that I marinated them in Walmart brand garlic and herb marinade overnight. Rinsed off the marinade and followed your preparation directions exactly.

    2. I have chicken breast tenderloins on hand. Could I use these instead of the chicken breasts? If so, how would you recommend adjusting the cooking time? (The pack contains almost a pound and a half.)
      Thank you!!

  5. Just finished in the oven! Great flavor, lots of juices and amazing crispness under the broiler. I didn’t have dressing mix so looked up one and it turned out fine, even without the dried basil which I didn’t have. Served with little potatoes and it was a hit!

      1. I haven’t made this in the slow cooker but I am sure you can. It probably won’t get the color that you see in the photos. The color comes from broiling the chicken in the oven.

        1. Could you use boneless skinless chicken thighs along with breast?
          I only like breast meat but my people only eat thighs. Just wondering if anyone has done both.


  6. Excellent!!! Can’t wait to have it again! I agree with the comments that said add a pat of butter on top of the chicken! And the lady who said they make extra brown sugar mix to put on top!

  7. I followed the recipe except I added a pat of butter on top of each breast and then baked 350/30 minutes. Turned out amazing, the butter made a great sticky sauce that I drizzled on top of the chicken for serving. Highly recommend!

    1. We don’t have any Italian dressing mix of packets, I have Italian dressing though for like salads I was told that would be fine to. That will work fine won’t it

  8. I would love to make this for my three children that are extremely picky eaters! So, I don’t add any liquid at all to this recipe? Just the italian dressing packet and brown sugar? Thank you for your help!

  9. Has anyone ever tried this in the air fryer?? I make this in the oven all the time. I use boneless, skinless chicken thighs.

  10. My husband and I made the brown sugar chicken a week ago so fabulous -having company soon -plan to make this dish-thanks so much for this recipe
    I would also like to comment on your really cool Meow Monday pics – I love them – About three years ago we rescued our two Ginger cats from a cardboard box in the desert -we live in Arizona -Lake Havasu-so it was just starting to get hot – these two are inseparable -as sisters – when we found them they barely had any hair -so skinny – and so so sick It took 6 months of vet visits every week -lots of love – and money to bring them to their happy healthy adorable selves they are today – They have a lot of brothers and sisters to play with -so I know they are very happy in their home-their nicknames are lovebugs and do they live up to that -just wanted to share this with you -I relate so much to your pics because of these two -they are never apart -sleep together -eat together -walk each other to the litter box -just plain funny most of the time -but I have to say best cats I have ever owned in my life and I would do it all over again just to have these two in my life-so keep up the pics and your recipes -Thanks Carol

  11. Aussie chick here – was soooo excited to see this recipe until i read “Italian dressing mix” – I have never seen that here in Australia. Anyone know what I could use as a substitute or can send me the ingredients in the packet mix so I can make it up myself. This looks incredible!

    1. Hi Lisa, I went on Google and found recipes for dry Italian Dressing Mix to make at home, ingredients are pretty standard in a pantry. Good Luck!

    2. Surprise dinner tonight, we have light & dark brown sugars. Which would be the better way to go? Thanks Jerry.

        1. No replies yet to air fryer questions except using baking dish? Why is that? Because it’s messy? What about parchment paper on the bottom?

  12. Sounds wonderful. I just bought a 5# bag of breasts and this will be the first thing out of the bag I am going to try. I know I am going to love it and so will the boys.

  13. I’m making this for dinner and haven’t made it before. For those of you who have made it, do you think it would be good with red pepper flakes for a kick of heat?

    1. I have been making this for years and always add red pepper flakes. Because of the brown sugar, I add 1/4 teaspoon. I also use Italian seasoning mix because I always have that, and never the dressing mix and because of that also add a small amount of salt, like a few shakes. We really love it this way!

  14. What is a broiler? Can just turn the heat up in oven for a couple of minutes. I am not a very good cook, so if question raises eyebrows, so be it

    1. The broiler is when the oven only uses the top heating element to add direct heat to the food. Broiling places food close to your oven’s heating element so that it can quickly cook, brown, or caramelize. In this recipe, you are using the broiler to carmelize the brown sugar on the chicken to give it a nice color.Y You can absolutely skip that step if you prefer. The chicken will be cooked, but you might not have the same color as in the pictures.

  15. Can you use thighs? Would it change the cook time. I’ve made this several times and love it, but I only have boneless skinless thighs tonight!

    1. You can use any cut of chicken you prefer. You will need to adjust the cooking time to ensure an internal temperature of 165ºF.

  16. Great recipe! my whole family lived it, including all the grandkids! They want me to make it again next week.

  17. I just made it!!! The chicken was very moist, however the sauce stuck to the foil and not the chicken….I coated the breast with the brown sugar 1/2 cup and 1 packet of Good
    Season Italian dressing (dry) I mixed the sugar and the packet of dressing together, then coated the chicken with it….what did I do wrong??

    1. I would suggest some sautéed green beans amandine, and maybe some garlic/herb cous cous or parmesan cous cous. A good sun dried tomato risotto would be a great accompaniment to it as well.
      A nice tossed green salad! Hope some of these suggestions help.

  18. Could I use this on bone-in chicken thighs,if so how long should I cook it & do I leave it on the same temperature.

  19. This is my go to recipe for a fantastic simple meal!!!! I have it in the oven right now! However tonight I am baking Pork loin boneless steaks….have used pork many times! These pork loins are about 1 inch thick and I am baking them at 425 for 40 minutes….LOVE this simple, super easy recipe!!!

  20. I have 4 bone in chicken thighs ( fairly good size) do I need to adjust the amounts of the Italian dressing and brown sugar. What about bake time ??

  21. I am about to try this and had questions?
    Can I use chicken tenderloins? I also wondered if it would work on top of the stove versus in the oven?
    Thank you so much!!

  22. Our family of 6 absolutely LOOOVVVEEEDDDD this!! We had it with broccoli Velveeta cheese and rice, on the side!! Every single one of our EXTREMELY picky kiddos LOVED the chicken, and ate it all!! 2 out of 2 kids didnt like the side but they asked for the left over chicken to be sent to school with them tomorrow!!

    Thank you for sharing!!!!!!

  23. This recipe is a hit with my family. I have prepared it twice in the last week. The first time I used the italian dressing mix and it was wonderful. Last night I made it with Webers Kickn’ Chicken seasoning, I was out of italian dressing. The Webers gave it just a bite of spiciness. Another hit with the family. this recipe is so very easy and quick. The glaze keeps the chicken tender and moist. A definite addition to our regular menu.

  24. Super Tasty! Super Easy! I must admit that I had to use bone-in pork chops because I was out of chicken, but it was great! Try it!

  25. I have 3 boys and I made this a few years ago. It was such a hit! Every year for my son’s birthday dinners, they ask for this. It’s now called “birthday chicken” at my house.

  26. Delicious!! Turned out perfect, I cut the breasts in half because they were very large. Add a bag of baby carrots scattered around the chicken for a delicious glazed vegetable treat!!

  27. I made this tonight for the family sadly I made the dressing and then realized I wasn’t suppose to but it still turned out great we still liked it I’m going to have to do it again the right way next time 🙂

    1. Yes, I have a oven type fryer. I lined my basket with foil and cooked as per receipe. I always use my thermometer. The red sauce is absolutely delicious on rice. P.S. I put in 1/4 teas. Of red pepper flakes. So moist and juicy.

  28. Im just curious if anyone has the same problem I do…when i make this it bubbles up as if in a foam its hard to keep sugar from burning as its cooking. Its very good but was just wondering if anyone had the same problem??

    1. Maybe try cooking the chicken on a lower rack in the oven or turn down the temperature by 25ºF. Maybe your oven cooks a little hotter.

  29. Fixed this for lunch yesterday. Soooo yummy!

    Of course, mine looked NOTHING like your picture and the brown sugar kept clumping as I’d add another piece of chicken. Any tips for remedying this issue with the sugar? It would be nice if they would coat evenly.

    Thank you!

  30. My Hubby was recently diagnosed with Type 2 Diabetes. I made this with the Swerve Brown Sugar and homemade Italian dressing seasoning. I paired it with Cauliflower-Sweet potato rice with butter and curry powder and also some Butter beans. Both of us were really impressed with how good this was! He actually cheated a little and took a piece of bread (low carb of course) to dip in the sauce! Huge win for dinner tonight! Thank You!! So easy and so good!!

    P.S .
    I never leave reviews, but this was sooooo good, I had to.

      1. I used Splenda brown sugar instead of regular, and used the same amount the recipe calls for. Turned out great!

  31. I saw the crockpot question above and was wondering the same thing. Has anyone tried making it in the crockpot and how did it turn out?

    1. I made it tonight in the crock pot with a few changes. The chicken breast was frozen so put that in the crock pot with about 1/2 C water, the Italian dressing and brown sugar. Cooked it on high for about 4 hours, shredded the chicken. Since I wanted more of a sauce, I put the liquid in a pot and added a slurry of 1 tablespoon of corn starch and 1 tablespoon of water and brought it to a boil until it thickened. Served it over noodles. The family loved it and said it is definitely a keeper!

  32. This was fabulous!! Tasted like those sweet bourbon sauces the restaurants put on chicken. Can’t wait to make it again. The extra sauce in the bottom of the baking dish was great to dip tator tots in. It’s good enough for company!

  33. This was such a good and simple recipe! I am so tired of cooking with the current situation and I have run out of things to cook. We are tired of everything. This was not only very tasty but also very low maintenance cooking and cleaning wise. I feel like all I do is cook and clean the kitchen with the whole stay at home period of time. Highly, highly recommend this recipe! Family loved it!

  34. Made this tonight, and my kids complimented it! They are every bit, and I’m a horrible cook so that says a lot! I need to find more just like this!

  35. I love the flavor of this. In fact I love it so much that I made baked Salmon with it…… OUT OF THIS WORLD!!!!! I will never bake salmon any other way… Salmon fillets [4] at 400 degrees for 15 minutes…. Thank you!!!! The chicken and chops is good as well.

  36. I'm usually not a fan of chicken breast because it's often dry but this is one of our favorite meals. It's super easy and delicious! We usually make extra brown sugar and dressing mix to throw on top of the chicken because the sauce it makes while it's cooking is wonderful over rice. Thanks for sharing this recipe!

    1. I'm sure that would work. I have no idea on the cooking time. You will have to experiment with the time.

  37. I love this recipe!!! Unfortunately, I have family members who are getting tired of eating chicken (which is one of the main proteins I cook)…. so I am thinking of making this with pork chops for a change. 🙂

    1. I didn't think it needed any salt, but everyone's preference is different. Maybe make it and add more salt after baking if you prefer.

  38. Every time I make this the sauce thats creates from the brown sugar starts to burn. I love how it tastes but hate having the smell of something burning throughout my house. Tips?

    1. Maybe cover it the last few minutes of cooking or lower the temperature slightly. All ovens are different- your oven could be running hotter than mine. Hope this helps!

  39. I made this tdy quick & easy. But I though the sugar mix wud stick to chicken & sort of brown it a little. Will make it again. Thanks for sharing.

    1. it's an oven recipe; cook it in the oven. If you prefer soggy slow cooker meat and you have time to wait, shove it in a slow cooker pot.

  40. This was delicious! Will definitely fix it again. Lots of liquid to serve over ride. Mine didn't look red like in the photo, but didn't affect taste. I used chick thighs. So easy. Might use less brown sugar next time.

  41. Not sure if you'll see this with in the next few hours, lol, but I am planning on fixing this tonight and was curious what sides you pair w/ it, or what would you recommend? If you've already told or answered this question, I appologize, I must have missed it.

    Thank you!

  42. Do you make Italian dressing mix accordingly as it says behind the pouch and the add that and brown sugar??? Or do you add brown sugar and Italian mix powder together

    1. Would love to try these ..
      Just wondering… does it matter if it’s light brown sugar or dark ??

        1. It won’t be the same recipe. You don’t make the dressing. This recipe only coats the chicken in seasonings. There is no liquid in it.

      1. I make it using Swerve brown sugar substitute and it’s just as yummy as regular brown sugar. So I don’t think dark or light would matter.

        1. I’m doing that right now! Can’t wait to try it. I also mixed sweet potatoes with it. Crossing my fingers it turns out good. 😃

      1. I haven’t made this with frozen chicken. I am sure you can. You will need to cook it longer. The sauce may not look exactly like the picture because of the extra moisture coming off the chicken.

        1. You can use any type of chicken you prefer. You will need to adjust the cooking time to ensure an internal temperature of 165ºF.

    2. Broiler works like a flash oven without over cooking the chicken. If you waited for it to caramelize at 425 the chicken would over cook.

  43. I made this tonight for my family and it was a hit!! Thank you so much for sharing it. I will definitely be making it again especially on the days that I forget about supper since it only took 30min total.

    1. Hi I have a quick question, I am in the process of cooking this but I am confused. It looks like the chicken is in a sauce in the picture, are we supposed to add some type of liquid?

        1. Made this last night. It was a hit. It was quick and easy to pull together. I definitely will be making this again.

        2. I don’t have the season mix , but i do have the dressing. Can i use that ? Or no completely different.

    1. Should I leave them whole or should I split them and make 4 breast, and also I have light brown sugar is that the same? Sorry new to this and I have a very picky eater on mybhands

  44. I made this recipe last week and give it 5 stars. It came out picture perfect as well as moist and tender. I went out and got the dry mix and will do it again this week. it was so easy.

    1. You can make your own "Italian dressing mix". Google it, read what is in a package & put together your own spices. Use what you like & skip the rest. Have fun with it. Cooking should be fun & yummy.

    2. No worries, make your own mix of dry spices. Those packages are over rated & expensive. Google the ingredients & use as a guide, but leave out the stuff you don't care for & add what you love. Cooking should be fun & yummy.

  45. I am new to cooking. So do you cover up the chicken while its cooking in the oven. How long on 425.

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