Honey Garlic Chicken Breasts
A simple and delicious pan-seared chicken breast glazed in a sweet and savory honey garlic sauce, perfect for weeknight dinners and special occasions.
Ingredients
Main Ingredients
- 2 large boneless, skinless chicken breasts (about 1 to 1¼ lb total) Pounded to even thickness for uniform cooking.
- 1 teaspoon salt To taste.
- 1 teaspoon freshly ground black pepper To taste.
- 4 cloves garlic, minced
- 2 tablespoons low-sodium soy sauce Use tamari for gluten-free.
- 2 tablespoons honey Maple syrup can be used as a substitute.
- 1 teaspoon rice vinegar (or apple cider vinegar) Optional.
- 1 teaspoon grated fresh ginger Optional.
- 1 teaspoon cornstarch Plus 2 tablespoons cold water for slurry.
- 1 tablespoon olive oil (or neutral oil)
- 1-2 tablespoons unsalted butter Optional, for gloss.
Garnish Ideas
- chopped parsley or cilantro For garnish.
- sliced green onions For garnish.
- toasted sesame seeds For garnish.
Instructions
Preparation
- Pat the chicken breasts dry with paper towels.
- Lay each breast between plastic wrap and pound to an even ½–¾ inch thickness.
- Season both sides with salt, pepper, and a light sprinkle of garlic and onion powder if using.
Making the Sauce
- In a small bowl, combine honey, soy sauce, minced garlic, rice vinegar, and grated ginger.
- In a separate bowl, whisk 1 teaspoon cornstarch with 2 tablespoons cold water to form a smooth slurry and set aside.
Searing the Chicken
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the chicken breasts and cook undisturbed for 4–6 minutes per side until golden and the internal temperature reaches 165°F (74°C).
- Transfer the chicken to a plate and tent loosely with foil to rest.
Thickening the Sauce
- Reduce heat to medium-low and pour the honey-garlic mixture into the pan.
- Let it simmer for 2–3 minutes until the raw garlic softens.
- Whisk the slurry again and drizzle it into the simmering sauce while stirring constantly until thickened.
- Remove from heat and swirl in unsalted butter for richness if using.
Finalizing and Serving
- Return the chicken to the pan and coat fully in the glaze.
- Transfer to a cutting board and rest for 5 minutes before slicing against the grain.
- Arrange slices on a platter, spoon extra sauce over the top, and finish with garnishes.
Notes
For best results, always pat chicken dry for a better sear. Adjust the sauce consistency with water or stock if needed. Store leftovers in an airtight container in the refrigerator.