Say hello to your new go-to chicken recipe: Honey Garlic Chicken Breast! Tender, crispy chicken cutlets are cooked on the stove and coated in a rich, garlicky honey sauce that’s sweet, savory, and packed with flavor. The best part? This quick recipe takes less than 15 minutes from prep to plate, making it the perfect weeknight dinner!
I’m a big fan of honey garlic sauce because I think it elevates just about any dish. It’s a great way to switch up your everyday baked chicken breast recipe without making things complicated or time-consuming. Even with cutting and dredging the cutlets, this recipe still takes less than 15 minutes from start to finish.
You only need 5 ingredients to make the best sweet, savory, sticky sauce that goes with everything! Honey Garlic Salmon and Slow Cooker Honey Garlic Chicken are staples in my house, and I love making Honey Garlic Pork Tenderloin whenever we have guests.
I like serving this honey garlic chicken breast recipe over fluffy rice, noodles or mashed potatoes because they soak up all that delicious sticky sauce. While the chicken cooks, whip up these Air Frier Green Beans for a complete meal in no time.
Ingredients You’ll Need
Chicken Breast: I always buy boneless skinless chicken breasts to make this recipe, and then I cut them into cutlets by placing the breast flat on a cutting board and holding it steady with one hand. Using a sharp knife, I slice it horizontally through the middle to create two thinner, even pieces.
Honey Garlic Sauce: The sauce is really the star of this recipe and it couldn’t be easier to make! You just need 5 ingredients – freshly minced garlic, soy sauce (or tamari for gluten-free version), honey, apple cider vinegar (or lemon juice), and sriracha. Feel free to adjust the amount of sriracha to make the sauce mild or extra spicy. Or you can place it for for red pepper flakes.
Ps: All the measurements are in the recipe box below.
Let’s Make Sticky Honey Garlic Chicken Breast
First: Season your chicken cutlets evenly with salt and pepper. Then, evenly coat each one in flour, shaking off the excess.
Second: Heat the butter or olive oil in a skillet over medium-high heat. Sear it for 2–3 minutes on each side, or until it reaches an internal temperature of 165ºF. Use a meat thermometer to check for doneness. Set aside.
Then: Turn the heat down and sauté the garlic in the teaspoon of butter we saved earlier. Cook for a minute.
Next: Add the sauce ingredients to the skillet and stir it while it comes to a simmer. Let it cook for just a minute until the sauce starts to thicken.
Now: Place the chicken back into the skillet and spoon the sauce over each piece. If the sauce gets too thick here, a splash of water will help.
Finally: Transfer the chicken to a plate and drizzle the sauce over top. Garnish with fresh herbs or green onions and sesame seeds.
Storing & Reheating Leftovers
Storage: Once cooled, store the chicken breasts in an airtight container. They’ll stay fresh in the refrigerator for up to 4 days.
Freezer: Let the chicken cool completely before placing it in a freezer-safe bag. It will keep well for up to 3 months. Thaw it in the fridge overnight before reheating.
Reheating: Leftover honey garlic chicken breast is best reheated on the stovetop over medium-low heat. Add a splash of water to help keep the sauce from drying out and to keep the chicken nice and moist.
Honey Garlic Chicken Breast
Ingredients
- 1 lb chicken breast boneless and skinless (2 pieces)
- Salt and pepper to taste
- ¼ cup flour
- 3 tbsp unsalted butter
- 3 garlic cloves minced
- 3 tbsp soy sauce
- 2 tbsp honey
- 2 tsp apple cider vinegar
- ½ tsp sriracha sauce
Instructions
- Slice the chicken breasts in half horizontally to create four thinner pieces. Season both sides with salt and pepper. Place flour in a shallow dish and coat the chicken pieces, shaking off any excess flour.
- Heat most of the butter in a large skillet over high heat, reserving about 1 teaspoon for later. Add the chicken to the skillet and cook for 2-3 minutes on each side until golden brown. Once cooked, remove the chicken from the pan and set aside.
- Reduce the heat to medium-high. In the same skillet, add the garlic along with the remaining teaspoon of butter. Stir the garlic for a brief moment until fragrant.
- Pour in the vinegar, soy sauce, sriracha, and honey. Stir the mixture or shake the pan to combine, bringing the sauce to a simmer. Allow it to simmer for 1 minute until it slightly thickens.
- Return the chicken to the skillet and coat each piece in the sauce. If the sauce becomes too thick, add a splash of water and stir to loosen it up.
- Remove from heat and plate the chicken. Drizzle the remaining sauce over the top and serve immediately. Enjoy your delicious honey garlic chicken!
Notes
- I always recommend using low-sodium soy sauce and adding salt to taste.
- Be careful not to overcook the chicken or it can become dry. The cutlets are thin, so they don’t take very long to cook.
- For the best sear, give the chicken plenty of room and avoid overcrowding the pan. You may need to sear the cutlets in batches.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Superb!
Thank you! It is SOOOO GOOD!