Honey Garlic Chicken
A quick and easy weeknight dinner featuring tender chicken breasts baked in a sweet-savory honey garlic sauce, perfect for busy families.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Even thickness helps them cook evenly; pound thicker pieces if needed.
- 4 cloves fresh garlic, minced Or use 1–2 tsp garlic paste.
- 1/2 cup pure honey Light or wildflower honey works best for a clean sweetness.
- 1/4 cup low-sodium soy sauce Or tamari for gluten-free.
- 2 tbsp apple cider vinegar Or rice vinegar for a milder tang.
- 1 tbsp sesame oil Adds nutty depth; substitute with neutral oil if unavailable.
- to taste Salt and freshly ground black pepper
- 2 pieces green onions, chopped For garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and lightly spray a baking dish with nonstick cooking spray.
- In a mixing bowl, whisk together the honey, low-sodium soy sauce, apple cider vinegar, minced garlic, and sesame oil until smooth and well combined.
- Pat the chicken breasts dry with paper towels and season both sides with a pinch of salt and pepper.
- Place the seasoned chicken in the prepared baking dish in a single layer. Pour the honey-garlic sauce evenly over the chicken.
Cooking
- Bake uncovered for 25–30 minutes, or until the thickest part of the breast reaches 165°F (75°C) on an instant-read thermometer.
- If you like a slightly caramelized top, switch the oven to broil for 1–2 minutes at the end, and watch closely.
- Remove from the oven and let the chicken rest for 5 minutes; the sauce will thicken slightly as it cools.
- Slice and garnish with chopped green onions before serving.
Notes
Store cooled chicken and sauce in an airtight container for up to 3-4 days. For longer storage, freeze in a sealed container for up to 2 months; thaw overnight in the refrigerator before reheating. Reheat in a skillet over low heat or microwave in short bursts.