This Candied Chicken is sure to be a family favorite – chicken breasts are cooked in a sweet and tangy sauce that leaves the kids begging for more!
I feel like I go through phases with my cooking. One week, I am drawn to anything new. Unique flavor combinations, or flavors or techniques that I haven’t tried before. I want to get creative and come up with something a little out of the ordinary.
Other times, all I want is familiar. Foods I grew up on, or flavors that remind me of my childhood.
Right now, I am in that familiar phase. I have been scouring family cookbooks, and wanting to make everything that reminds me of my family. So don’t be surprised if you start seeing a bunch of childhood favorites cropping up here on Taste and Tell!!
This recipe is one of those recipes that comes from one of my beloved family cookbooks. While I didn’t grow up eating this Candied Chicken (at least that I remember), I know my sister has been making this recipe for her family for years.
Candied Chicken, you ask? I know this isn’t an every day recipe (hello sugar!), but it’s a great recipe for one of those nights when you want to treat your family. And every plate will be cleaned. While there is not any actual candy in this recipe, ;), chicken breasts are cooked in a sweet and tangy sauce that is addictive and delicious. Serve the chicken up over rice, and pour some of the extra sauce over the top – and I’m in heaven.
SEE HOW TO MAKE IT HERE:
Want more chicken recipes? Try this Artichoke Chicken with Roasted Potatoes, Creamy Crunchy Chicken, or this Potato Chip Chicken.
Or check out more from around the web: Grilled Tandoori Chicken from Creme de la Crumb, Baked Cheddar Chicken from Or Whatever You Do, or this Italian Baked Chicken from The Cooking Jar.
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Candied Chicken
- Prep Time: 15 mins
- Cook Time: 1 hour 15 mins
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Bake
- Cuisine: American
Description
This Candied Chicken is sure to be a family favorite – chicken breasts are cooked in a sweet and tangy sauce that leaves the kids begging for more!
Ingredients
- 1/4 cup flour
- salt and pepper
- 4–5 boneless, skinless chicken breasts (about 3 lbs)
- 2–3 tablespoons olive oil or vegetable oil
- 1 1/2 cups brown sugar
- 3/4 cup water
- 1/2 cup ketchup
- 1/4 cup yellow mustard
- 1/4 cup chopped onion
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
Instructions
Pour the flour into a large ziptop bag. Season with salt and pepper. Add the chicken and toss to coat the chicken in the flour.
Preheat a large skillet over medium-high heat. Add 1-2 tablespoons of the oil. Brown the chicken in the pan, working in batches, if needed, and adding more oil if needed. Place the chicken in a 9×13-inch baking dish.
Preheat the oven to 350F.
In a large bowl, combine the brown sugar, water, ketchup, mustard, onion, Worcestershire and salt. Stir to combine. Pour the mixture over the chicken.
Bake until the chicken is cooked through, 1 hour to 1 hour 30 minutes, depending on the thickness of your chicken. Baste the chicken with the sauce every 20 to 30 minutes. Serve with rice, if desired.
Recipe Notes:
recipe from my sister
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 591
- Sugar: 54 g
- Sodium: 617 g
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 49 g
- Cholesterol: 110 mg
Keywords: candied chicken
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Amy says
I’m going to try this recipe this week. it’s remind me of something my grandmother used to make us growing up!
Andrew says
your website is addictive and this recipe is another that turned out great.
i cubed the chicken then floured. baked for 1 hr and the chicken got nice and sticky , served over rice with broccoli . YUMMY
★★★★
Stacey says
Made this last night. HUGE hit in my house. Thanks!
★★★★★
Deborah says
Yay! So glad it was loved!
Nicole Johnson says
I bet my kids would LOVE this. It sounds amazing!
Jane says
How many calories?
Deborah says
Hi Jane, I don’t calculate the calories, but you can use a site like caloriecount.com to figure them out.
Stefanie says
Made this tonight with the breasts so I didn’t have to baste them. 400 degrees for 35 minutes. The sauce is so tasty! Will be making it again and take a picture then.
Deborah says
I’m so glad you loved it!! xoxo
lucrezia says
ok s i made this once before and it came out real good but last night made it and the chicken was tough. did i not bake it maybe long enough? which i baked the same amount the last couple times i made it. or was it mabye i pan fried too long??? any suggestions i want to make it again but not wont for a while
Deborah says
I would guess that the chicken was overcooked if it was tough. If the chicken is thinner, it won’t take as long to bake. If you have a meat thermometer, that is a great way to tell when the chicken is cooked through.
Nazza says
Thankyou Deborah. I am guessing it is what we have in Australia as American Mustard.
Nazza says
Is yellow mustard a powder or a type of sauce? Can someone explain this to me please
Deborah says
It is the regular yellow mustard condiment – it is a sauce.
Nicole says
*flattered
Saw that as it was going through. Gah!! 😉
Nicole says
This looks fantastic! My kids would totally eat all of this, and then beg for more. Great recipe! I’m also in a “comfort” food phase, and I need to be in a salad and vegetable phase. Ha! Such is life! Thanks so much for linking my Baked Cheddar Chicken here! I’m very flattored. <3
Dorothy @ Crazy for Crust says
I cannot wait to try this!!
Rachel @ Baked by Rachel says
What a great idea! I’m always looking for new chicken recipes!
Catherine says
This sounds very good. Catherine
Carol at Wild Goose Tea says
I was intrigued with the title right off the bat. Then the picture pulled me in more.
Well I am sure this recipe will become part of your kids’ childhood memories, even if you don’t remember. Obviously a tangy sauce—I like that is coats the chicken so thoroughly.
Chels R. says
This sounds good. I love finding new things to do with chicken and I love family favorite meals. I wish I had a family cookbook that could be passed down to me. I’m working on a recipe book for Grace though. 🙂
Christina @ The Beautiful Balance says
Awesome recipe. I don’t eat meat but I just sent this link to my mom and she’s making it this weekend!
Jessica @ A Kitchen Addiction says
Family favorites are the best! This sounds like a great way to mix up our usual chicken recipes!
Stacey @ Bake Eat Repeat says
I’m the same way, making old favourites for a while, and then switching to only new recipes! This one looks like a delicious treat that the kids would definitely love!
Liz @ Tip Top Shape says
I love old family favorites! There really is something so comforting about them.
Joanna @ Everyday Made Fresh says
Thank you for bringing back childhood memories! My mother used to make a very similar recipe. I remember it so fondly and it was delicious. I have never attempted to make it, as my mom passed away years ago and I since had forgotten. I am going to give this one a try soon!