Baked Sweet & Spicy Chicken

Juicy and tender baked sweet & spicy chicken that comes together in 30 minutes with loads of flavor. 

Baked Sweet & Spicy Chicken | Creme de la Crumb

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.

Baked Sweet & Spicy Chicken | Creme de la Crumb
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.

Baked Sweet & Spicy Chicken | Creme de la Crumb

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.

Baked Sweet & Spicy Chicken | Creme de la Crumb
4.8 from 18 reviews
Baked Sweet & Spicy Chicken
Prep time
Cook time
Total time
Juicy and tender baked sweet & spicy chicken that comes together in 30 minutes with loads of flavor.
Recipe type: Main Dish
Cuisine: American
Serves: 4
  • 4 boneless skinless chicken breasts, pounded to even thickness
  • salt and pepper to taste
  • 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
  1. Preheat oven to 400 degrees and grease a large baking sheet (with a raised side) or casserole dish.
  2. 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.
  3. 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.


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YAY!!! Happy birthday!! I love this blog and your pictures are just great!! Keep it up!! 😀 😀 😀 😀 😀

    The sauce is not as thick as shown on picture. Is there any ways to thicken it?

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! Happy birthday Creme de la Crumb! I love this blog!

    Tiffany thank you so much for your sweet comment!! This sauce is pretty addicting right?!? I love that you used sriracha, I am OBSESSED with sriracha!!! Thanks for your sweet thoughts and support!! 🙂

hey girl this looks so good! Happy Birthday Creme De La Crumb! Love ya

    Thanks so much Shawnna! Can’t believe it’s been three years!! 🙂

Love your website! So proud of you for continuing even after twins, I look forward to reading it everyday!

    Thank you so much Chrissy! After a pretty rude comment from another reader, yours just made my day 🙂 🙂 Thank you for your sweet thoughts and support!!

Ooh, I love spicy food and since today is also my birthday, I will be making this later this weekend! Tonight is going out to eat on my birthday night! Thanks for the great recipe!

    Happy birthday Vicki!! I hope your bday dinner was awesome and you love this chicken when you make it this weekend!!

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!

    Yay!!! If the picky 10-year old is on board it’s definitely a keeper right?! Hope you find lots more to love here Tracy! Thanks!! 🙂

This sauce was amazing!! How long would it keep in the fridge?

    I’ve kept it up to a week and it was still good! 🙂

This was absolutely DELICIOUS!! The chicken was cooked perfectly and the sauce gave the perfect little kick of heat. I served it with rice and it was super tasty. Definitely going to make this again. Thanks!

Covered or uncovered?

Recipe did not come out like photo- sauce was watery – would not recommend this…sorry.

I agree with P. Mawer – the sauce was indeed watery – are we maybe missing an ingredient? I follow recipes to the nth degree and did not get the results represented in the photos

    What brand of hot sauce did you use?

    I agree with the previous two reviews–I also follow recipes super closely and my sauce was watery and did not stick to the chicken like the picture, but rather slid right off and pooled in the pan. Disappointing because this has the potential to be so good.

What brand of hot sauce did you use?

My boyfriend and I loved this recipe! I want to make it again this week, but was wondering if you thought tenderloins could be used instead of breasts? Maybe just cook for a shorter amount of time?

What kind of hot sauce did you use?

Can I use liquid smoke instead of hot sauce ?

can i put liquid smoke instead of hot sauce?is there a video of how u made it

This is my second attempt to make this sauce and it still came out pretty thin. I’ve been using light brown sugar, is it possible I need dark brown sugar? Is there something I’m missing? I used the ingredients listed and boiled the sauce for 4 minutes but then it was still watery. It pooled around the chicken when I put it on the pan then I tried to put in a little roux to fix it, but it didn’t work. The sauce comes out more clear than the opaque, dark brown pictures.

    I have made this recipe 2 times now. I add probably a cup of brown sugar and boil it a little longer. The sauce is definitely thicker and stickier. Hope that helps!

Recipe was wonderful 👌

I just made two batches of this the first one was pretty watery. Would not stick to chicken but second batch added more Brown sugar and let it cool and it did thicken a bit. Have to just perfect the ratio. But taste was AMAZING on both batches!! Great idea!

I am making this tonight, and after reading the comments about sauce turning out thin I am a bit apprehensive. Any tips on how to prevent this?

Very good. easy to make

This is probably the best chicken I’ve ever had in my entire life

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!!

My husband and I are enjoying the left over today over salad!

Wonderful flavor. Love it.

Tried this tonight for dinner. Was so tasty! We loved the sauce and although it was a watery the chicken soaked up the flavor and we loved it. Will probably leave out the water next time to make it thicker. Thanks for sharing this recipe.

I am interested in making this recipe. Just curious, what hot sauce did you use? Tabasco? Frank’s red hot?

    I used Frank’s Redhot 🙂

I am following your recipe for today’s lunchtime chicken. It is smelling divine in my kitchen.

Tiffany, do you cover the chicken while it’s baking?

will this work with thin chicken cutlets?

New to cooking. Does drumsticks take the same amount of time??

Made this with the full 4 tbsp of Sriracha and served on cauliflower rice. Fabulous!

I make this recipe all the, my family loves the flavor and I love how easy it is to make.

    My family loves it too!

I love this sauce! It was super tasty. Thanks for posting!

I made this sauce several times and what I always do is after it starts to boil, I have it simmering for 7-10 more minutes. That’s how it thickens for me. Hope this helps!

I made this for the first time tonight and loved it! It was quick and easy and had great flavor! I used a full cup of brown sugar and simmered the sauce for awhile​to get the preferred thickness I also used sriacha as the hot sauce and the ginger in the sriacha was the perfect additive to the dish. I also used turkey breast for myself and chicken for the hubby due to allergies. Thank you for the great recipe!

I made this and it was delicious. It is a little watery in the beginning but if you take it off the heat it will thicken as it sets. Hope that helps. Definitely a keeper

Made this tonight and I am hooked! Thank you for an amazing recipe! My usual meals were getting boring! I put this sauce on broccoli and cauliflower as well and cannot get enough! The sauce is perfection and the chicken was fabulous! I am looking forward to making more from your blog!

Tried this tonight and it came out pretty decent. all the previous reviews are correct when they say the sauce is not as thick as it is in the picture. I tried adding extra sugar and boiling it down as low as possible and then i even let it sit to cool off but the sauce remained very thin. so when i coated the chicken with the sauce of course it did not stick at all, at this point I was gonna call it a fail because I knew if the sauce didn’t stick the chicken wouldn’t get that great dark color like in the pics and i really wasn’t in the mood to eat pasty white chicken breast with watery sauce. What saved the dish is that the sauce caramelizes in the oven a bit and burnt sugar is a great way to incorporate deep colors into meat so half way through i took a spoon and scooped up a lot of the thicker caramelized sauce and really rubbed it into the chicken and then put it back in the oven. like I said, it was decent. too much work for such a simple flavor profile though. If i make it again i’ll try it in a small casserole dish that would allow the chicken to be almost submerged in the sauce so that when it caramelizes it does so while its on the chicken as opposed to the far corners of the baking sheet that the liquid sauce spreads out to.

This was so good and loved by the whole fam!
I added a touch of cornstarch to thicken the sauce a touch and it was great!
Served on top of rice noodles. YUM!!!
Thanks for posting!

Made this tonight with Sriracha sauce, and garlic powder instead of minced. It was INCREDIBLE!!

Made this recipe last night and we love it so much! Not watery and it looks just like on the picture! Thanks for sharing this recipe for FREE!

    Of course! My recipes will always be free – I love sharing yummy recipes with people who love tasty, easy meals as much as I do! Thanks Eyrin!

I made this recipe today and was a great hit. I prefer my sauce a little runny as we all like to pour sauce over the rice.
This recipe is in my top ten favorite recipes.

    I’m so happy to hear that you liked it! Thank you for your great feedback!

I dont know how it tastes yet because I just popped it in the oven. Smells delicious. Very easy. For those who found the sauce watery, I just added extra brown sugar and the thickness is perfect!

I see many comments that sauce was watery but you hadn’t replied how to thicken it and have it look like picture, reply please!? Need help thickening.

I added some honey to the sauce, it was delicious. Thanks for the recipe.

I am always skeptical about Pinterest recipes as they rarely turn out like they are supposed to. After reading all the review I decided on a whim to make this. Boy, am I glad I did! Almost two pounds were eaten in thirty minutes. This is truely a hit for all time. My sauce was runny but I didn’t mind because I slit my chicken open a little and let the juice fill in. This is super simple as well. This is actually my first recipe review. Thank you so very much for sharing

    Thank you so much for taking a minute to leave such a great review Amanda! I’m glad your family loves this dish as much as mine does!

Much aloha
Loved this recipe

Hi there, what type of brown sugar do you use? Soft or coffee brown sugar? Thanks! Super excited to make it tonight! Thank you for the recipe! 🙂

    Just regular soft light brown sugar!

Best sauce EVERRRRR!! My son could not get enough!!! Thanks for sharing this!

    I am so happy that you guys loved it! Thanks, Nicole!

I made this tonight, it was amAzing!! Will definatly maKe again! I used Frank’s redhot sAuce.

    Frank’s a favorite in this household! I am happy to hear that you loved it!

Made THIS but in the crockpot. Shredded the chicken and then put it over stir fry rice. Very good, will be making it again!

    Great idea! Thanks so much for sharing!!

This is the greatest food in the world.

    Thank you SO much! 🙂