Easy Honey Garlic Chicken Breasts Recipe
A quick and flavorful weeknight dinner featuring tender, pan-seared chicken breasts coated in a sticky, sweet, and savory honey garlic sauce. Made with just 7 pantry staples, this dish is ready in 30 minutes and perfect for busy evenings
Ingredients
Main Ingredients:
- 4 boneless skinless chicken breasts (about 1.5 lbs)
- ⅓ cup low-sodium soy sauce or tamari for gluten-free
- ¼ cup honey
- 2 tbsp rice vinegar or apple cider vinegar
- 4 cloves garlic minced
- ¼ cup all-purpose flour or gluten-free flour/cornstarch for gluten-free
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1 tsp cornstarch for slurry
- 2 tsp water for slurry
Optional Garnish:
- 2 tbsp chopped green onions
- 1 tsp toasted sesame seeds
Instructions
- Prepare the sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, and minced garlic. Set aside.
- Season the chicken: Pat chicken breasts dry—with paper towels. Season both sides with salt and black pepper.
- Dredge the chicken: Place flour in a shallow dish. Dredge each chicken breast in flour, shaking off excess, to create a light coating.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 3-4 minutes per side until golden brown. Remove and set aside.
- Simmer the sauce: Pour the prepared sauce into the skillet and let it sizzle for 1 minute. Reduce heat to low, return chicken to the skillet, cover, and simmer for 10 minutes until chicken reaches an internal temperature of 165°F.
- Thicken the sauce: In a small dish, mix cornstarch and water to form a slurry. Uncover the skillet, add the slurry, and stir until the sauce thickens, about 1-2 minutes.
- Garnish and serve: Remove from heat. Garnish with green onions and sesame seeds, if using. Serve hot over rice, noodles, or with steamed vegetables.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop or microwave with a splash of water to loosen the sauce.
- Substitutions: Use tamari or coconut aminos instead of soy sauce for gluten-free or lower sodium. Replace rice vinegar with apple cider vinegar or white wine vinegar. For a spicier kick, add 1/2 tsp red pepper flakes to the sauce.
- Prevent Burning: Honey can burn quickly, so monitor the sauce while simmering and lower the heat if needed. If the sauce reduces too much, add a tablespoon of water.
- Moist Chicken: Avoid overcooking by checking the internal temperature (165°F). Cutting chicken into thinner cutlets can reduce cooking time and ensure juiciness.
- Make Ahead: Prepare the sauce up to a day in advance and refrigerate. You can also season and dredge the chicken ahead of time, storing it covered in the fridge until ready to cook.