Honey Garlic Chicken
Juicy chicken breast filets, seared, tossed in a mouthwateringly simple honey garlic sauce, then broiled until sticky and caramelized.
Servings: 4 servings
Calories: 281kcal
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.
Nutrition
Calories: 281kcal | Carbohydrates: 44g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 1169mg | Potassium: 63mg | Fiber: 1g | Sugar: 35g | Vitamin A: 389IU | Vitamin C: 6mg | Calcium: 13mg | Iron: 1mg