Description
This Honey Garlic Chicken Breast recipe features tender, juicy chicken breasts coated in a flavorful honey garlic sauce. The chicken is lightly floured and pan-seared to a golden perfection, then simmered briefly in a sweet and tangy mixture of honey, soy sauce, and garlic for a deliciously sticky glaze. Perfect for a quick weeknight dinner that pairs beautifully with rice or steamed vegetables.
Ingredients
Units
Scale
Chicken
- 500g / 1 lb chicken breast, boneless and skinless (2 pieces)
- Salt and pepper, to taste
- 1/4 cup flour
Sauce and Cooking
- 3 1/2 tbsp (50g) unsalted butter, divided (or 2 1/2 tbsp olive oil)
- 2 garlic cloves, minced
- 1 1/2 tbsp apple cider vinegar (or white or other clear vinegar)
- 1 tbsp soy sauce, light or all purpose
- 1/3 cup honey (or maple syrup)
Instructions
- Prepare the Chicken: Cut the chicken breasts in half horizontally to make 4 thin steaks. Season both sides of each piece with salt and pepper to taste.
- Coat with Flour: Place the flour in a shallow dish. Dredge each chicken piece in the flour, coating evenly, then shake off any excess flour.
- Heat the Skillet and Cook Chicken: Melt most of the butter (reserve about 1 teaspoon for later) in a large skillet over high heat until hot. Add the chicken pieces and cook for 2 to 3 minutes until the underside is golden brown. Flip the chicken and cook the other side for 1 minute.
- Adjust Heat and Add Garlic: Reduce heat to medium-high. Push the chicken to one side of the pan to create space for the garlic. Add the minced garlic and the reserved dab of butter to this area. Stir the garlic briefly once the butter melts to release its aroma.
- Add Sauce Ingredients: Pour in the apple cider vinegar, soy sauce, and honey. Stir or gently shake the pan to combine the ingredients and coat the chicken evenly. Bring the sauce to a simmer.
- Simmer Sauce and Coat Chicken: Let the sauce simmer for about 1 minute, or until it slightly thickens. Turn the chicken pieces in the sauce to coat thoroughly. If the sauce becomes too thick, add a small splash of water and stir to loosen.
- Finish and Serve: Remove the skillet from heat immediately to prevent burning. Plate the chicken and spoon the remaining sauce over the top. Serve hot.
Notes
- You can substitute maple syrup for honey if preferred.
- Use any clear vinegar like white or rice vinegar if apple cider vinegar is unavailable.
- Butter provides richness, but olive oil can be used as a dairy-free alternative.
- To keep the chicken extra moist, avoid overcooking and remove from heat as soon as sauce thickens.
- This dish pairs wonderfully with steamed rice, quinoa, or sautéed vegetables.
Nutrition
- Serving Size: 1 chicken steak (about 125g)
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 450 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.3 g
- Protein: 28 g
- Cholesterol: 80 mg
