Brown sugar Italian chicken gives you a caramelized top and a sweet, savory sauce. And it takes barely more effort than seasoning the chicken.

I mix brown sugar, a packet of dry Italian dressing mix and sweet paprika in one small bowl, then press it onto the oiled chicken.

A spoon drizzles sauce over seasoned, baked chicken breasts on a white plate in this Italian Chicken Recipe, with a bowl of greens and a jar of extra sauce in the background.

The sauce makes itself from the seasonings and chicken juices as it bakes. A quick broil browns the top, and the chicken is in and out of the oven in under half an hour.

Use Dry Italian Dressing Mix

You need a 0.7-ounce packet of dry Italian dressing mix. Good Seasons, Simply Organic and Great Value all make one.

A glass dish of boneless skinless chicken breasts on a marble surface with the other ingredients for brown sugar Italian chicken: light brown sugar, a packet of dry Italian dressing mix, sweet paprika and olive oil.

Add the mix straight from the packet without preparing it as dressing first. Bottled Italian dressing already contains oil and vinegar, so it won’t give you the same rub.

Prep The Chicken Before It Bakes

I line the baking dish with foil to save scrubbing off the sugar once it cools.

Four seasoned, baked chicken breasts in a glass dish lined with aluminum foil, sitting on a marble countertop with utensils, a napkin, and condiments nearby—an inviting presentation for this classic Italian Chicken Recipe.

If you’re using frozen chicken, thaw it completely in the refrigerator and drain off the liquid before you start.

Pound down any thick ends so each chicken breast is an even thickness. This helps the middle cook through without drying out the thinner end.

Pat the chicken dry before brushing it with oil. Any water left on the surface will dilute the seasoning and pan juices.

Use your hands to press the rub onto both sides and around the edges.

A hand presses the brown sugar seasoning onto chicken breasts in a foil-lined glass baking dish on a white marble surface.

Watch Closely Under The Broiler

At the end of the baking time, check the thickest part of each breast with a thermometer. It should reach 165°F. If it hasn’t, give it more time in the oven before broiling.

Stay by the oven during the final two minutes under the broiler. The brown sugar can go from caramelized to burnt quickly, so watch the chicken rather than relying on the timer.

If you’re using thighs, drumsticks or bone-in pieces, allow for a different cooking time and check the temperature in the thickest part, away from the bone.

Spoon The Sauce Over The Chicken

There will be liquid in the bottom of the dish when the chicken comes out, and it belongs there.

The sauce stays thin, closer to pan juices than gravy, with the brown sugar and dressing seasoning mixed through it. Spoon it over the chicken before serving, or put some in a small bowl on the table for dipping.

Sliced seasoned chicken breast with sauce, served with cooked rotini pasta and a side of fresh mixed greens on a white plate—an Italian Chicken Recipe perfect for any occasion.

Serve rice, pasta or roasted potatoes with it to soak up the sauce. I add green beans alongside and garlic bread when I need to make the meal go a little further.

Storing And Reheating

Refrigerate leftovers in a covered container within two hours of cooking and use them within three to four days. For longer storage, freeze for three to four months for best quality. Reheat the chicken to 165°F before serving.

Recipe Testing Notes

This recipe was originally developed and photographed in June 2021. In July 2026, my independent recipe tester, Pam, made it as written using fresh chicken and a 9×13-inch dish.

She confirmed the bake and broil times and stated: “I was afraid the Italian seasoning was going to overpower the dish, but the balance of the seasonings and the brown sugar worked perfectly together. I loved dipping the chicken into the juice produced during baking.”

A plate with sliced grilled chicken breast, rotini pasta, and mixed greens on a marble surface; a fork and a napkin are next to the plate—an inviting presentation ideal for showcasing an Italian Chicken Recipe.

Brown Sugar Italian Chicken Recipe

5 from 4 votes

Brown sugar Italian chicken is juicy, tangy from the dressing mix and sweet from the sugar. Bake it at 425°F in one dish, then spoon the pan juices over.

Prep Time 5

Cook Time 22

Total Time 27

Servings servings

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Equipment

9×13 baking dish
aluminum foil
small bowl
pastry brush
meat thermometer

Ingredients

¼ cup light brown sugar packed
1 packet dry Italian dressing mix (0.7-ounce packet)
1 teaspoon sweet paprika
4 boneless skinless chicken breasts thawed (5-ounce pieces)
1-2 tablespoons olive oil

Instructions

Preheat the oven to 425°F.
In a small bowl, mix together the brown sugar and the contents of the Italian dressing mix (do not prepare the Italian dressing; simply use the dry packet contents) and the paprika.
Line a baking dish (9×13 works great) with aluminum foil for easy clean-up.
Place chicken pieces in a single layer in the baking dish. Using a pastry brush, brush both sides of the chicken pieces with olive oil. Sprinkle the brown sugar seasoning mix on both sides of the chicken, then, using your hands, rub the mix into the chicken.
Bake for 20 minutes or until the chicken is cooked through.
Switch the oven to the broil setting and broil for 2 to 3 minutes or until the top of the chicken is lightly golden and bubbly.

Video

Notes

Use a meat thermometer to test the chicken for doneness – the internal temperature should be 165°F for cooked poultry.
You can scoop some of the sauce up from the bottom of the pan and spread it over the top of the chicken before broiling.