Honey Garlic Chicken Breasts Recipe

This 12-minute dish for Honey Garlic Chicken has juicy chicken breast cutlets in a tasty honey garlic sauce made with just five ingredients. This sauce is made with things you probably already have in your kitchen. When you simmer it with seared chicken, it becomes a delicious glaze that converts a few simple items into a delicious meal—perfect for hectic weeknights.

Honey Garlic Sauce would definitely be one of my top five most-used sauces. It’s easy to make and tastes great. It gets golden and sticky as it cooks. This dish is much better when you sear the chicken and then finish it in the skillet until it caramelizes.

This Honey Garlic Chicken is a great choice for a weeknight meal because it only takes 30 minutes to make and cook in one pan. I love simple dishes like this one, as well as my favorites like Honey Lime Shrimp and Creamy Garlic Chicken. You can be sure that this recipe will be a regular part of your dinner rotation!

I decided to test the sauce with chicken also because my honey garlic salmon recipe has been so popular. We eat a lot of chicken at our house because it’s easy to make and the kids love it. This dish reminds me of the honey garlic chicken I used to make when I first started cooking, and it still tastes great every time!

Chicken Breasts with Honey and Garlic

Honey Garlic Chicken Breasts: Juicy, tender chicken covered in a thick, sticky glaze made of honey and garlic. This quick and easy weekday dinner is full of flavor and takes less than 30 minutes to make. Great for making meals ahead of time or as a quick family favorite!

This Honey Garlic Chicken Breast recipe is great since it’s easy to make and tastes amazing. It only takes one pan and 20 minutes to make. Here’s why you should try it:

Quick and Easy: It only takes 20 minutes to make, so it’s great for hectic days when you don’t want to lose taste.
A few simple ingredients—chicken, garlic, honey, and soy sauce—make a dish that tastes great.
One-Pan Wonder: This is great for evening dinners because everything cooks in one pan and is easy to clean up.
You can eat it with rice, noodles, or vegetables for a full dinner that will fill you up.
The sweet and savory sauce is a popular with everyone, so it’s a great choice for the whole family.

To get the maximum flavor out of each ingredient when creating Honey Garlic Chicken Breasts, do this:

Chicken Breast: For the greatest texture, choose breasts that are fresh, boneless, and skinless. If they’re on the thicker side, cut them in half horizontally to make sure they cook evenly and faster.
Garlic: Slicing garlic fresh gives it a stronger taste than mincing it ahead of time. Don’t hold back; the garlic is what makes the dish taste sweet and flavorful.
Honey: The quality of the honey can make the sauce sweeter and more complex. A good honey gives a flowery richness that goes wonderfully with the soy sauce.
Soy Sauce: A good soy sauce will give your food a strong umami flavor. A low-sodium choice is a terrific way to cut back on sodium without losing flavor.
Using both butter and olive oil makes the meal richer and helps the chicken brown perfectly for the perfect finish.

Time and Servings

Time to get ready: 15 minutes
Time to cook: 15 minutes
Servings: 4

Ingredients

1 tablespoon of olive oil
1 pound of boneless, skinless chicken breasts and 2 tablespoons of butter
1/4 cup of flour for all purposes
6 cloves of garlic, cut into thin slices
1/4 cup of soy sauce
1 tablespoon of rice vinegar that has been seasoned
1/3 cup of honey and kosher salt to taste
Freshly ground black pepper to taste
For garnish, finely slice green onions.

Instructions

1. In a large frying pan over medium to medium-high heat, heat 1 tablespoon of olive oil and 1 tablespoon of butter.
2. Cut the chicken breasts in half lengthwise to get four thinner pieces. Sprinkle kosher salt and freshly cracked black pepper on each piece, then coat the chicken equally with all-purpose flour.

Put the floured chicken in the hot pan and cook it for 4 to 5 minutes on each side, or until it is golden brown and almost done. Take the chicken out of the pan, but save the juices.
Over medium-low heat, melt the last tablespoon of butter in the same pan. Add the sliced garlic and toss it around for 30 to 60 seconds, or until it smells good but doesn’t brown.
Add the soy sauce and seasoned rice vinegar, and use a spatula to scrape up any parts that have turned brown in the pan. Add the honey, some black pepper, and a little salt. Let the sauce cook on medium-low heat for 4 to 5 minutes, or until it thickens and coats the back of a spoon.
Put the chicken and any fluids you set aside back in the pan and let them simmer in the sauce for about a minute, or until they are hot all the way through.
Put the chicken on a plate and top it with thinly sliced green onions for color and freshness.

Storage and Variations

Storage Tips

Refrigerator: Store in a container that won’t let air in for up to three days. To keep it wet, reheat it slowly in a pan or microwave, adding a little water.

Freezer: You can freeze portions in sealed containers or freezer bags for up to three months. Before reheating, let it thaw in the fridge overnight.

Variations and Substitutions

Protein Alternatives: For a tasty twist, use turkey breasts instead of chicken or pork chops instead of chicken.
Plant-Based Options: If you’re vegan, you can use firm tofu slices or tempeh instead. Just change the cooking time as needed.
Changes to the Sauce: If you want a gluten-free option, use tamari instead of soy sauce. Add chili flakes or a splash of sriracha if you like things spicy.
Honey Swaps: If you want a different sweetness that goes well with garlic and soy, use maple syrup instead of honey.