Savor the perfect balance of sweet and savory with this Honey Garlic Chicken Breast—an easy yet flavorful dish ready in under 15 minutes. This seared chicken, finished in a sticky glaze, is pure weeknight magic.
The flour coating creates a crispy crust that soaks up every drop of the honey garlic sauce. Serve with steamed rice or veggies for a complete and satisfying meal.
Key Players in This Honey Garlic Chicken Breast Recipe
- Chicken breast – Boneless and skinless, it’s the lean canvas that absorbs the sticky-sweet glaze beautifully.
- Flour – Adds a light crust for texture and helps the sauce cling deliciously to every bite.
- Garlic – The soul of the sauce, bringing aromatic depth and savory punch.
- Honey – The star ingredient, delivering a sticky sweetness that caramelizes into a glaze.
- Soy sauce – Adds umami richness and balances the sweetness with salty notes.
- Apple cider vinegar – Provides a subtle tang that brightens the sauce.
- Butter – Enriches the sauce and helps in searing the chicken to a golden finish.
Quick & Delicious: How to Make Honey Garlic Chicken Breast
Start by slicing your chicken breasts horizontally to create quick-cooking, thin steaks. Season with salt and pepper, then lightly coat in flour for that irresistible crust.
Sear the chicken in butter until golden and nearly cooked through. Make space in the pan for minced garlic, letting it sizzle briefly before stirring in vinegar, soy sauce, and honey.
Let the sauce bubble into a glossy, sticky glaze as it clings to the chicken. Flip the chicken to coat thoroughly, remove from heat, and serve immediately with a drizzle of sauce on top.
Pro Tips & Tasty Variations
This honey garlic chicken breast recipe is ultra-versatile. You can swap chicken with prawns, firm tofu, pork chops, or even fish—just remember to adjust cooking times accordingly. The flour dusting step may seem minor, but it creates the perfect texture for that glaze to grab onto.
Prefer maple syrup over honey? That works too, adding a different kind of sweetness. For added spice, toss in a pinch of red pepper flakes or a drizzle of chili oil to the sauce before simmering.
To make it a meal, serve with jasmine rice, roasted vegetables, or even a light slaw for contrast. Leftover sauce can be poured over steamed greens or saved as a dipping sauce for the next day’s lunch.
Keeping It Fresh: How to Store & Reheat Honey Garlic Chicken Breast
Refrigerate any leftovers in an airtight container for up to 3 days. The sauce may thicken as it chills but will loosen up with gentle reheating. Warm on the stovetop over low heat or in the microwave in short bursts, adding a splash of water if needed to revive the glaze.
You can freeze cooked chicken portions (sauce included) for up to 2 months. Thaw overnight in the fridge and reheat as above for a quick, flavorful meal anytime.
Honey Garlic Chicken Breast
Ingredients
- 1 tbsp soy sauce light or all-purpose
- 2 garlic cloves finely minced
- 500 g 1 lb chicken breast, boneless and skinless (2 breasts)
- 1/4 cup all-purpose flour
- 1 1/2 tbsp apple cider vinegar or substitute with white or clear vinegar
- 1/3 cup honey maple syrup may be used as an alternative
- Salt and freshly ground black pepper to season
- 3 1/2 tbsp 50g unsalted butter (or substitute 2 1/2 tbsp olive oil)
Instructions
- Slice each chicken breast horizontally to yield four thinner fillets. Season both sides of the chicken evenly with salt and pepper.
- Place the flour in a shallow bowl and dredge each chicken fillet, shaking off any excess.
- In a large skillet over high heat, melt the majority of the butter, reserving approximately 1 teaspoon.
- Sear the floured chicken pieces in the hot butter for about 2 to 3 minutes on the first side until golden. Flip and cook the second side for 1 minute.
- Lower the heat slightly to medium-high. Push the chicken aside and add the minced garlic to the cleared space, topping it with the reserved butter. Sauté briefly until aromatic and butter has melted.
- Pour in the vinegar, soy sauce, and honey. Stir or swirl the pan to meld the ingredients and bring the sauce to a gentle simmer. Let it cook for 1 minute, or until it thickens slightly.
- Turn the chicken pieces within the sauce to ensure they are well coated. If the sauce becomes overly thick, incorporate a small amount of water to loosen it.
- Remove the pan from the heat. Transfer the chicken to serving plates and spoon over the remaining sauce.
