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5 from 3 votes

Honey Garlic Chicken Breast

Honey Garlic Chicken Breast is one of those recipes I make on repeat because it never lets me down. Thin chicken cutlets get dredged in flour, seared until golden, then coated in a sticky garlic honey sauce made from just five pantry ingredients. There is no cornstarch and no marinating. From the time I pull out the cutting board to the time it hits the table, I am looking at about 15 minutes.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: dinner
Cuisine: American
Keyword: Chicken Breast, chicken breast recipe, garlic, honey, Honey Garlic Chicken Breast, soy sauce
Servings: 4 people
Author: Olivia Ribas

Ingredients

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.
    Raw chicken breast fillets, soon to become Honey Garlic Chicken Breast, are coated in flour and arranged in a white bowl on a light-colored surface, ready for cooking.
  • 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.
    Four golden-brown Honey Garlic Chicken Breasts in a white, round pan with handles, resting in a small amount of oil on a wooden board, against a light background.
  • 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.
    A white enameled pot contains sautéed minced garlic and oil, with browned bits on the bottom—the perfect base for Honey Garlic Chicken Breast. A light green spatula with a wooden handle rests inside the pot, which sits on a wooden trivet.
  • 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.
    A pale blue spatula stirs a reddish-brown Honey Garlic Chicken Breast sauce with visible minced garlic in a white enameled pot, which is sitting on a wooden cutting board and a light-colored countertop.
  • 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.
    Four cooked Honey Garlic Chicken Breasts are covered in a glossy, dark brown sauce, resting in a white Dutch oven on a wooden surface.
  • Remove from heat and plate the chicken. Drizzle the remaining sauce over the top and serve immediately. Enjoy your delicious honey garlic chicken!
    A spoon drizzles thick, glossy honey garlic barbecue sauce over golden-brown, cooked chicken breasts in a skillet, garnished with fresh herbs.

Video

Notes

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.

Nutrition

Serving: 1/4 | Calories: 329kcal | Carbohydrates: 25g | Protein: 28g | Fat: 13g | Cholesterol: 109mg | Sodium: 1056mg | Potassium: 477mg | Sugar: 18g