Honey Garlic Chicken Breast
Sweet honey meets bold, savory garlic with just enough soy sauce to pull it all together in this quick and irresistible skillet dinner. The result is a sticky, glossy glaze that coats every bite perfectly — ready in just 27 minutes, making it ideal for busy weeknights and impressive enough for company.
Equipment
- Large skillet or cast iron pan 10 to 12 inches
- Sharp chef's knife
- Cutting board
- Meat thermometer Instant-read recommended
- Small bowl or measuring cup For mixing the sauce
- Tongs or spatula
- Paper towels For patting the chicken dry
Ingredients
- 2 chicken breasts about 6–8 oz each; pound to even ¾-inch thickness if thick
- 3 tablespoons honey 45ml; raw unfiltered honey preferred
- 4 cloves garlic minced; about 1½ teaspoons
- 2 tablespoons soy sauce 30ml; low sodium recommended
- 1 tablespoon butter 15g; unsalted
- 1 tablespoon olive oil 15ml
- ½ teaspoon red pepper flakes optional; omit for mild
- salt to taste
- black pepper to taste
For Garnish
- fresh parsley chopped
- sesame seeds toasted preferred
Instructions
- Remove chicken from the fridge 10–15 minutes before cooking, then pat completely dry with paper towels. Season both sides generously with salt and pepper.
- If the chicken breasts are thicker than 1 inch, slice them in half horizontally or pound to an even ¾-inch thickness using a meat mallet or rolling pin inside a zip-lock bag.
- In a small bowl, whisk together honey, soy sauce, minced garlic, and red pepper flakes (if using) until fully combined. Set aside near the stove.
- Heat olive oil in a skillet over medium-high heat for 1–2 minutes until shimmering. Add chicken presentation-side down and cook undisturbed for 5–6 minutes until a deep golden crust forms.
- Flip the chicken and cook for another 4–5 minutes until the internal temperature reaches 165°F (74°C) at the thickest part.
- Reduce heat to medium-low, add butter and let it melt, basting the chicken. Pour the honey garlic sauce over the chicken and let it bubble and reduce for 1–2 minutes, spooning the sauce over the top until glossy.
- Remove from heat and rest the chicken in the pan for 2–3 minutes. Spoon remaining sauce over the top, garnish with fresh parsley and sesame seeds, and serve immediately.
Notes
- Dry the chicken thoroughly — patting dry is the single most important step for achieving a golden sear rather than a steamed surface.
- Even thickness matters — pound or butterfly thick breasts so they cook evenly and the thin end doesn't dry out while the thick end finishes.
- Use fresh garlic — jarred pre-minced garlic works in a pinch, but fresh gives the sauce a sharper, more aromatic flavor.
- Watch the heat when adding the sauce — reduce to medium-low before adding honey or it will scorch quickly and turn bitter.
- Sauce too thin? — simmer a little longer, or stir in ½ tsp cornstarch mixed with 1 tbsp cold water; it thickens within 30 seconds.
- Make it gluten-free — swap soy sauce for tamari or a certified gluten-free soy sauce; all other ingredients are naturally gluten-free.
- Chicken thighs work great — boneless skinless thighs are juicier and more forgiving; cook time is similar but always verify 165°F internal temperature.
- Oven method — sear 3–4 minutes per side on the stovetop, then transfer to a 400°F (200°C) oven for 10–12 minutes, pouring sauce over in the last 5 minutes.
- Storage — refrigerate in an airtight container for up to 3–4 days, or freeze for up to 2 months. Reheat gently in a covered skillet with a splash of water or broth over medium-low heat.
- Make-ahead tip — the honey garlic sauce can be mixed up to 2 days in advance and stored in a sealed jar in the refrigerator.
Nutrition
Serving: 1ServingCalories: 340kcalCarbohydrates: 24gProtein: 38gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 105mgSodium: 620mgPotassium: 520mgSugar: 22gVitamin A: 4IUVitamin C: 3mgCalcium: 2mgIron: 8mg
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