How to cook honey garlic chicken breast?

Slice, season, coat with flour, pan-fry until golden, then simmer briefly in a honey garlic sauce.

What can be served with honey garlic chicken?

It pairs well with rice, vegetables, fried rice, pasta, or creamy salads.

Does honey garlic sauce need to be refrigerated?

Yes, store extra sauce in the fridge in an airtight container for up to 3 days.

What does honey garlic chicken taste like?

It’s savory, sweet, and garlicky with a sticky, tangy glaze that clings to the juicy chicken.

Honey Garlic Chicken Breast Recipe | Quick & Amazing Dinner

Description

Juicy, sweet-savory Honey Garlic Chicken Breast with a golden sear and sticky garlic-honey glaze. Ready in minutes, family-friendly, and perfect with rice or veggies.

Ingredients

Scale

500g / 1 lb boneless, skinless chicken breast (2 pieces)

Salt and pepper

1/4 cup flour

3 1/2 tbsp unsalted butter (or 2 1/2 tbsp olive oil)

2 garlic cloves, minced

1 1/2 tbsp apple cider vinegar (or other clear vinegar)

1 tbsp light or all-purpose soy sauce

1/3 cup honey (or maple syrup)

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Instructions

1. Slice each chicken breast horizontally to make four thin fillets; season with salt and pepper.

2. Coat lightly in flour and shake off excess.

3. Heat most of the butter in a large skillet on high, reserving about 1 tsp.

4. Cook chicken 2–3 minutes on the first side until golden; cook 1 minute on the second side.

5. Reduce heat slightly; push chicken to one side of the pan.

6. Add garlic with reserved butter; stir briefly until fragrant.

7. Pour in vinegar, soy sauce, and honey; stir or shake the pan to combine.

8. Simmer about 1 minute until the sauce thickens.

9. Turn chicken to coat in the sauce; if too thick, add a splash of water.

10. Remove from heat and serve with remaining sauce.

Notes

For gluten-free, use cornstarch instead of flour (browning is lighter but flavor stays the same).

Use light or all-purpose soy; avoid dark soy as it can overpower the sauce.

Sauce works with beef, pork, lamb, prawns, tofu, and fish; adjust cook time and finish in the sauce.

For tofu: use firm, dry thoroughly, oil lightly, season, dust with starch, and pan-fry until crispy before adding sauce.

For prawns: use large ones, pat dry, sear briefly, then finish in the sauce.

Best with rice, cauliflower rice, or vegetables; the sauce is bold, so a little goes a long way.

Store leftovers in an airtight container in the fridge up to 3 days; reheat gently with a splash of water.

Prep Time: 5 minutes
Cook Time: 8 minutes
Category: Chicken Recipes
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 166 g
Calories: 323
Sugar: 21
Sodium: 400
Fat: 13
Saturated Fat: 7
Carbohydrates: 23
Protein: 28
Cholesterol: 107