Description
Tender, juicy chicken breasts pan-seared to golden perfection and coated in a sweet and savory honey garlic glaze. This easy 30-minute dinner is perfect for busy weeknights and meal prep, delivering restaurant-quality flavor with simple pantry ingredients.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts (about 1½-2 pounds total)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons olive oil or butter
For the Honey Garlic Sauce:
- ⅓ cup honey
- 4-5 cloves garlic, minced
- ¼ cup low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon apple cider vinegar or rice vinegar
- 1 teaspoon fresh ginger, grated (optional but recommended)
- ¼ teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon butter (optional, for extra richness)
- Fresh parsley or green onions for garnish
Instructions
- Prep the chicken: If your chicken breasts are very thick or uneven, place them between two pieces of plastic wrap or parchment paper and gently pound to an even thickness of about ¾ inch. This ensures even cooking. Pat the chicken completely dry with paper towels—this is crucial for achieving a golden-brown sear. Season both sides generously with salt, pepper, and garlic powder.
- Prepare the sauce ingredients: In a small bowl, whisk together honey, minced garlic, soy sauce, vinegar, and ginger if using. Set aside. In a separate small bowl, mix cornstarch with 2 tablespoons of water to create a slurry—this will thicken the sauce later. Set aside.
- Sear the chicken: Heat a large skillet over medium-high heat. Add olive oil and let it get hot until it shimmers, about 1-2 minutes. Carefully place chicken breasts in the pan, making sure not to overcrowd. You should hear an immediate sizzle. Cook without moving for 5-6 minutes until a golden-brown crust forms on the bottom.
- Flip and continue cooking: Flip the chicken using tongs and cook the other side for another 5-6 minutes, or until the internal temperature reaches 160°F (it will continue to rise to the safe 165°F while resting). Transfer chicken to a plate and tent loosely with foil to keep warm.
- Make the honey garlic glaze: In the same skillet, reduce heat to medium. If there’s excess oil, you can pour some out, but leave any browned bits—that’s flavor! Pour in the honey garlic sauce mixture. It will bubble and steam immediately. Let it simmer for 2-3 minutes, stirring occasionally, until the garlic becomes fragrant and the sauce darkens slightly.
- Thicken the sauce: Give your cornstarch slurry a quick stir (it may have settled), then pour it into the bubbling sauce while whisking constantly. The sauce will thicken within 30-60 seconds to a beautiful, glossy consistency. If it gets too thick, add a splash of water or chicken broth. If you want extra richness, stir in that tablespoon of butter until melted.
- Combine and glaze: Return the chicken breasts to the skillet along with any accumulated juices from the plate. Spoon the sauce over the chicken, turning to coat all sides. Let everything simmer together for 1-2 minutes so the flavors meld and the chicken is heated through and beautifully glazed.
- Serve and garnish: Transfer the honey garlic chicken to serving plates, spooning extra sauce over the top. Garnish with freshly chopped parsley or sliced green onions for a pop of color and freshness. Serve immediately while hot.
Notes
- Don’t skip patting the chicken dry—moisture prevents proper browning and creates steam instead of a sear.
- If your sauce seems too thick, thin it with a tablespoon of water or chicken broth. If it’s too thin, simmer it a bit longer or add a touch more cornstarch slurry.
- Internal temperature should reach 165°F for food safety, but pulling the chicken at 160°F accounts for carryover cooking.
- For extra caramelization, you can broil the sauced chicken for 1-2 minutes at the end, watching carefully to prevent burning.
- This sauce contains honey, which can burn if the heat is too high. Medium heat is perfect for the sauce stage.
- Leftover sauce can be stored separately and used as a glaze for vegetables, salmon, or pork chops.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-American Fusion
Nutrition
- Serving Size: 1 chicken breast with sauce (approximately ¼ of recipe)
- Calories: 320
- Sugar: 18g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 95mg