Honey Garlic Chicken

Juicy chicken breast cutlets, seared, tossed in a mouthwateringly simple honey garlic sauce, then broiled until sticky and caramelized. Made with simple ingredients, in one pan, and in just 30 minutes – including prep time! 

This ultra easy Honey Garlic Chicken recipe is a winner when it comes to weeknight dinners!  We love easy main dishes, like my Honey Lime Shrimpand Creamy Garlic Chicken. This is one of my Dinner recipes you’ll definitely want in your recipe rotation!

sliced honey garlic chicken breast on top of rice

HONEY GARLIC CHICKEN RECIPE

After the popularity of my honey garlic salmon (you guys love it – and I’m so glad you do!), I knew I needed to find other ways to use that fabulous sauce!

We eat a lot of chicken around here; it’s just so versatile and the kids rarely balk at any meal involving white meat.  So chicken was my first thought, then I remembered a honey garlic chicken recipe that I used to make allllllll the time when I was first cooking at home.

It was so good, and so easy to make!

Plus, chicken and honey garlic flavors are just a match made in heaven.  I kept the seasoning and sauce nearly identical to the salmon recipe, with two exceptions.

I added a light dredge in some flour for the chicken.  This creates a light crust on the chicken, as well as encouraging the sauce to really stick to the chicken.

Also, I omitted one of the tablespoons of water, since we won’t be cooking the sauce as long in this recipe, with less basting of the protein.

Regardless, this is a fabulous weeknight dinner option, when you need something easy to put together, yet tastes gourmet!

You won’t believe how such a simple recipe can pack SO much flavor.  Each bite is full of sweet and savory flavors and delicate textures.

HOW TO MAKE HONEY GARLIC CHICKEN

step by step how to make honey garlic chicken

  1. Prep chicken.  Start prepping the chicken by slicing the 2 breasts into cutlets.  Then season cutlets with spices on both sides.
  2. Dredge chicken.  Coating the chicken in flour helps create a crust.
  3. Sear chicken.  Cook chicken pieces about 2-3 minutes per side, until golden.  Set aside on a plate.
  4. Make sauce.  Add butter and saute garlic.  Then add honey, soy sauce, water, sriracha and lemon juice and stir to combine.  Let simmer until thickened.
  5. Add chicken back to pan.  Once the chicken is in the pan again, turn it coat on all sides and spoon some sauce over the top.
  6. Broil.  Broil chicken in the pan, just a minute or so, until sticky and slightly caramelized.

chicken breasts in skillet

ADDITIONAL COOKING TIPS

  • THE FLOUR – it’s an extra step, but one that makes a great difference!  This creates a light crust on the chicken, as well as encouraging the sauce to really stick to the chicken.  You can omit it if you want, or if you’re gluten-free (see the gluten free variation listed in the next section below for more details).
  • SOY SAUCE – whenever I’m using soy sauce, I always use a reduced sodium version, as I’d rather control the salt level myself, and regular soy sauce can be pretty salty!
  • VARYING AMOUNTS OF GARLIC – I put a range on the amount of garlic cloves because everyone might not be a garlic fanatic like I am lol.  We use 6 cloves when making this at home, but if you’re not a huge garlic fan, I’d go with 4, or even less if you really aren’t a fan.
  • SLICING CHICKEN IN HALF – the reason I slice the chicken breasts in half is so they’re thinner and will cook quicker and more evenly.  Plus you get a better sauce to chicken ratio 🙂

spooning honey garlic sauce over chicken breast in skillet

HOW TO MAKE CHICKEN CUTLETS FROM A CHICKEN BREAST

  • Start on the thicker side of the breast, so it’s easier to work with.
  • Hold your knife parallel to the cutting board and carefully slice the chicken from right to left (if you’re a righty) completely in half.
  • Now you’ll have two thinner pieces of chicken, which are called chicken cutlets.
  • Alternately, some grocery store may sell chicken cutlets or thin cut chicken, eliminating the need to do this yourself.

VARIATIONS OF THIS RECIPE

  • SPICY – if you’re a fan of spice, you can increase the amount of sriracha, add some red pepper flakes, or increase the amount of blackening seasoning.
  • MILDER – personally, I think this recipe is fairly mild, but if you’re sensitive to heat, you can omit the sriracha sauce.
  • GLUTEN-FREE – to make this recipe gluten-free, omit the flour, and use coconut aminos instead of soy sauce.  Tamari (a darker soy sauce) is generally gluten free as well, but you’ll want to check the ingredients on your bottle to be sure.

sliced honey garlic chicken on rice

  • BITE-SIZED – cut the chicken breasts into bite-sized pieces (about 1″), and sear about 2 minutes per side, just until golden, then proceed with recipe as written.
  • PROTEINS – this honey garlic sauce is fabulous on just about anything!  Salmon, pork, shrimp, tofu, vegetables, etc.
  • HERBS – the version of this recipe I used to make nearly a decade ago included fresh rosemary, so feel free to add a teaspoon of minced fresh rosemary, or a 1/4 – 1/2 tsp of dried rosemary to the seasoning mix!

MAKING HONEY GARLIC CHICKEN AHEAD OF TIME

I think this recipe tastes best when made right before eating, but you can absolutely whisk together the sauce ahead of time if you’d like.

You could also slice the chicken breasts in half ahead of time, and keep covered and refrigerated until dinner time.

STORAGE

Leftover chicken should be refrigerated in an airtight container and consumed within 4-5 days.

spooning sauce over honey garlic chicken on plate with rice

SPECIAL EQUIPMENT FOR THIS RECIPE

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  • Enameled Cast Iron Skillet – heavy bottomed skillets, like this one, heat evenly and give a reliable sear.  Plus, it’s oven-safe for broiling!

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Juicy chicken breast cutlets, seared, tossed in a mouthwateringly simple honey garlic sauce, then broiled until sticky and caramelized. Made with simple ingredients, in one pan, and in just 30 minutes - including prep time! #chicken #chickenbreast #honeygarlic #onepan #onepot #30minuterecipe #familydinner #dinner #easyrecipe

Honey Garlic Chicken

Juicy chicken breast filets, seared, tossed in a mouthwateringly simple honey garlic sauce, then broiled until sticky and caramelized.
5 from 7 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4 servings
Calories 281

Ingredients
  

CHICKEN

  • 2 boneless skinless chicken breasts - (about 1 lb. total)
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/4 tsp blackening seasoning - (optional)
  • 1/4 cup all purpose flour
  • 1 Tbsp olive oil
  • minced fresh parsley - for garnish (optional)

HONEY GARLIC SAUCE

  • 3 Tbsp unsalted butter
  • 4-6 cloves garlic - minced (adjust per your tastes)
  • 1/2 cup honey
  • 3 Tbsp soy sauce - reduced sodium
  • 2 Tbsp water
  • 1 Tbsp sriracha sauce
  • 2 Tbsp lemon juice

Instructions
 

PREP CHICKEN

  • Hold your knife parallel to the cutting board and carefully slice the chicken from right to left (if you're a righty)... opening the chicken breast up like a book.  Slice all the way through, so you now have 4 thinly sliced pieces of chicken.
  • Season chicken on both sides with salt, pepper, paprika and blackening seasoning (if using).

DREDGE CHICKEN

  • Add flour to shallow bowl or dish and add chicken to top of flour, press lightly, then turn chicken and press into the flour on the other side. Then shake off excess and set aside to a plate.

SEAR CHICKEN

  • Add oil to large oven-safe skillet (I use cast iron) and heat over MED HIGH heat.  Add chicken and cook about 2-3 minutes per side, until golden.  Remove to a plate and cover loosely with foil to keep warm.

MAKE HONEY GARLIC SAUCE

  • Reduce heat to MED. Add butter and melt.  Add garlic and stir, scraping up any browned bits from the bottom of the skillet, cooking about 30 seconds. 
  • Add honey, soy sauce, water, sriracha and lemon juice and whisk to combine well.
  • Let mixture simmer for about 4 minutes, or until sauce thickens into a spoonable glaze, like warm honey.

RETURN CHICKEN AND BROIL

  • While sauce is thickening, preheat broiler to high.
  • Add chicken back to the skillet, and spoon sauce over the chicken, turning to coat.
  • Add skillet to oven and broil for 1-2 minutes, until sticky and slightly caramelized.

SERVE

  • Serve hot, with a spoonful of extra sauce drizzled over the top and garnished with minced fresh parsley.

Notes

  • THE FLOUR - it's an extra step, but one that makes a great difference!  This creates a light crust on the chicken, as well as encouraging the sauce to really stick to the chicken.  You can omit it if you want, or if you're gluten-free.
  • SOY SAUCE - whenever I'm using soy sauce, I always use a reduced sodium version, as I'd rather control the salt level myself, and regular soy sauce can be pretty salty!
  • VARYING AMOUNTS OF GARLIC - I put a range on the amount of garlic cloves because everyone might not be a garlic fanatic like I am lol.  We use 6 cloves when making this at home, but if you're not a huge garlic fan, I'd go with 4, or even less if you really aren't a fan.
  • SLICING CHICKEN IN HALF - the reason I slice the chicken breasts in half is so they're thinner and will cook quicker and more evenly.  Plus you get a better sauce to chicken ratio.

HOW TO MAKE CHICKEN CUTLETS FROM A CHICKEN BREAST

  • Start on the thicker side of the breast, so it's easier to work with.
  • Hold your knife parallel to the cutting board and carefully slice the chicken from right to left (if you're a righty) completely in half.
  • Now you'll have two thinner pieces of chicken, which are called chicken cutlets.
  • Alternately, some grocery store may sell chicken cutlets or thin cut chicken, eliminating the need to do this yourself.

 

Author The Chunky Chef
Tried this recipe?Mention @the_chunky_chef or tag #thechunkychef!

If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. You will have to extrapolate that multiplication to any amounts listed in the instructions.

For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4

Any nutritional information shared is an estimate, and is automatically calculated through a program.  If calorie count is important to you, I recommend running the ingredients through whichever online nutritional calculator you prefer.  Calories can vary quite a bit depending on which brands were used.

 

The Chunky Chef is not a nutritionist and doesn’t provide full nutritional information for recipes as she wouldn’t want to potentially and unknowingly pass along incorrect information.

If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider. You will have to extrapolate that multiplication to any amounts listed in the instructions.
For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4.

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Recipe Rating




7 comments on “Honey Garlic Chicken”

  1. Yummy! This looks so delicious and full of flavor! I’m so excited to try this recipe! My family is going to love it!

  2. What a great recipe that takes the “same-old” out of chicken! And you said the magic word for me… garlic! Yum!

  3. This quickly became a favorite at my house! It is so good!

  4. This honey garlic chicken is amazing!! I will definitely be making this again!

  5. This honey garlic chicken looks incredibly delicious!! My family would love it!

  6. This sounds so delicious and easy! My mouth is watering just looking at it

  7. This ultra easy Honey Garlic Chicken looks absolutely delicious! Yummy!