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Brown Sugar Chicken

I promise I will stop talking about the rain soon. Especially since yesterday the sun came out mid-afternoon and it was gorgeous. But when it was raining, I was all about drinking hot cocoa and curling up with a good book from my new favorite genre – books about cooks or cooking. Not to be confused with cookbooks, but instead books about food and chefs and cooking. There are plenty of amazing books in this genre that span both fiction and non-fiction and I can definitely recommend many (Blood, Bones & Butter, In Defense of Food, Hoosh, The Kitchen Daughter) as well as this gem by Jenna Weber from which this recipe was inspired – White Jacket Required. It is a beautiful story of her culinary coming of age that is also full of yummy recipes. When I made this chicken I served it with some simple homemade cranberry sauce and roasted asparagus.

Weight Watchers Brown Sugar Chicken
Servings: 4
Serving Size: 4 oz
Nutritional Info: 193 calories, 4.3g of fat, 15g of carbohydrates, 1.8g of fiber, 25 of protein
Weight Watchers® PointsPlus®: 6 *


  • 1 lb boneless, skinless chicken breasts
  • Juice of 2 lemons
  • 1 tbsp lemon zest
  • 1/2 cup whole wheat flour
  • 2 tsp paprika
  • 1 tsp sea salt
  • 1 tbsp canola oil
  • 2 tbsp brown sugar


  1. Preheat the oven to 350 degrees.
  2. Pound each chicken breast until it is about 1/2 inch thick and set aside.
  3. Combine the flour, paprika, and sea salt and then spread out on a plate.
  4. Heat the canola oil in a saute pan over medium high heat.
  5. Dredge the chicken in the flour mixture and then place in the hot pan. Sear on each side for about 3 more or until golden brown. Take out the chicken and place in a baking dish.
  6. Add the lemon juice to the pan to deglaze it and create the sauce. Cook for about 1 minute.
  7. Pour the deglazing liquid over the chicken breasts and top with the brown sugar. Bake for 30 minutes or until chicken is completely cooked through.
  8. * PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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    I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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5 Response to Brown Sugar Chicken

  1. sandy on December 4, 2012

    Wish we could complain about rain! We’re out here in good ole drought-stricken Texas! Anyway, this recipe sounds wonderful, and I love the idea of serving homemade cranberry sauce with the chicken. Will be making it this week! Thank you for the recipe!

  2. Tessie on December 4, 2012

    Surprisingly tasty! Easy and quick. Will definitely make again.

  3. lisa on February 18, 2013

    my whole family loves this recipe. made twice already!

  4. Cheryl Napoli on February 19, 2013

    Loved the brown sugar chicken. I’m not a huge lemon fan so I only used the juice from one lemon and did the rest of the liquid as chicken broth.

  5. Sarah on December 18, 2013

    I made this tonight and it was very good! I have just a couple notes, I made ours with one lemon instead of two, and it wasn’t over-powering. (Make sure you let the pan cool down a bit before adding the lemon juice, as mine evaporated on my first attempt.) Lastly, Kristen, you have lemon zest in the ingredient list, but I didn’t see what step it was supposed to be added in. Since I don’t like too much citrus flavor, I ended up omitting it and it was still great!


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