Why You’ll Love This Recipe
I love how this recipe transforms simple ingredients into a delicious meal in just 12 minutes. The chicken is seared to golden perfection, then simmered in a luscious honey garlic sauce that clings to every bite. It’s versatile enough to pair with various sides, and the sauce is so good, I often find myself spooning it over rice or vegetables.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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chicken breast, boneless and skinless
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salt and pepper
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all-purpose flour
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unsalted butter (or olive oil)
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garlic cloves, minced
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apple cider vinegar (or white vinegar)
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soy sauce, light or all-purpose
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honey
directions
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I cut the chicken breasts in half horizontally to create four thin steaks and season both sides with salt and pepper.
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I place the flour in a shallow dish and coat each piece of chicken, shaking off any excess.
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In a large skillet over high heat, I melt most of the butter, reserving about a teaspoon for later.
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I add the chicken to the skillet and cook for 2–3 minutes on one side until golden, then flip and cook for another minute.
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I reduce the heat slightly to medium-high, make a space in the pan, and add the minced garlic along with the remaining butter. I stir the garlic briefly once the butter melts.
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I add the vinegar, soy sauce, and honey to the skillet, stirring to combine. I bring the sauce to a simmer and cook for about a minute until it thickens slightly.
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I turn the chicken to coat it in the sauce, ensuring it’s well glazed. If the sauce becomes too thick, I add a touch of water to loosen it.
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I remove the skillet from the heat and serve the chicken with the remaining sauce drizzled over the top.
Servings and timing
This recipe yields 4 servings. It takes approximately 4 minutes to prepare and 8 minutes to cook, totaling 12 minutes from start to finish.
Variations
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Protein Alternatives: I sometimes use boneless chicken thighs, pork chops, or even firm tofu in place of chicken breasts.
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Sweetener Substitutes: When I’m out of honey, I use maple syrup for a different flavor profile.
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Additional Flavors: I add a pinch of red pepper flakes or a dash of hot sauce for some heat.
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Gluten-Free Option: I substitute the all-purpose flour with cornstarch to make the dish gluten-free.
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Herb Infusion: I occasionally add fresh herbs like thyme or rosemary to the sauce for added depth.
storage/reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the chicken in a skillet over medium heat until warmed through, adding a splash of water if the sauce has thickened too much. Alternatively, I microwave it in a covered dish for 1–2 minutes, checking and stirring halfway through.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I often use boneless, skinless chicken thighs for a juicier result. The cooking time may need to be adjusted slightly to ensure they’re cooked through.
Is it necessary to coat the chicken in flour?
Coating the chicken in flour helps create a slight crust, allowing the sauce to cling better. However, if I’m short on time, I sometimes skip this step, and the dish still turns out delicious.
Can I make the sauce ahead of time?
Absolutely. I prepare the sauce in advance and store it in the refrigerator for up to a week. When ready to use, I reheat it gently in a saucepan before adding it to the cooked chicken.
What sides pair well with this dish?
I usually serve this chicken over steamed rice, mashed potatoes, or noodles. It’s also great with roasted vegetables or a fresh green salad.
Can I double the sauce for extra flavor?
Yes, I often double the sauce ingredients when I want more to drizzle over sides or to ensure every bite is extra saucy.
Conclusion
This Honey Garlic Chicken is a simple yet flavorful dish that I find myself making repeatedly. Its quick preparation time and delicious taste make it perfect for busy weeknights or when I want to impress guests without spending hours in the kitchen. It’s a versatile recipe that adapts well to various proteins and sides, making it a staple in my cooking repertoire.
Print
Honey Garlic Chicken
- Total Time: 12 minutes
- Yield: 4 servings
Description
Quick and flavorful, this skillet honey garlic chicken is a 12-minute weeknight wonder made with pantry staples and a sweet-savory glaze.
Ingredients
2 boneless, skinless chicken breasts (cut in half horizontally)
Salt and pepper, to taste
¼ cup all-purpose flour (or cornstarch for gluten-free)
2 tablespoons unsalted butter (or olive oil), divided
3 garlic cloves, minced
1 tablespoon apple cider vinegar (or white vinegar)
2 tablespoons soy sauce (light or all-purpose)
⅓ cup honey
Instructions
Slice chicken horizontally into 4 thin pieces. Season both sides with salt and pepper.
Dredge chicken lightly in flour, shaking off excess.
Heat most of the butter in a large skillet over high heat. Reserve about 1 teaspoon for later.
Sear chicken for 2–3 minutes per side until golden and nearly cooked through. Reduce heat slightly.
Move chicken aside in the skillet. Add remaining butter and minced garlic; stir briefly until aromatic.
Add vinegar, soy sauce, and honey. Stir and simmer sauce for 1 minute until slightly thickened.
Turn chicken pieces in the sauce to coat evenly. If needed, add a splash of water to loosen.
Remove from heat. Serve hot with sauce drizzled over the top.
Notes
Substitute chicken thighs, pork chops, or tofu as desired.
Use maple syrup instead of honey for a different sweetness.
Add red pepper flakes for spice or herbs like rosemary for depth.
For a thicker sauce, let it reduce a bit longer; for a thinner one, add water.
Great served with rice, noodles, or steamed vegetables.
- Prep Time: 4 minutes
- Cook Time: 8 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
