Quick and flavorful, this skillet honey garlic chicken is a 12-minute weeknight wonder made with pantry staples and a sweet-savory glaze.

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

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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.

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.