Honey Garlic Chicken Breasts
These Honey Garlic Chicken Breasts are incredibly juicy and coated in a sweet and savory glaze. Crispy on the outside and tender on the inside, this recipe is easy to prepare and perfect for a weeknight dinner.
Equipment
- Small bowls
- Whisk
- Paper towels
- Large skillet
- Meat thermometer
- Plate
- Foil
- Spoon
Ingredients
- 4 boneless, skinless chicken breasts 6-8 ounces each
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ cup honey
- ¼ cup low sodium soy sauce
- 4 cloves garlic, minced
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes optional
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sesame seeds optional, for garnish
- Chopped green onions optional, for garnish
Instructions
- In a small bowl, whisk together the honey, soy sauce, minced garlic, rice vinegar, sesame oil, and red pepper flakes (if using). Set aside.
- In a separate small bowl, whisk together the cornstarch and water until smooth.
- Pat the chicken breasts dry with paper towels.
- In a bowl, drizzle chicken breasts with olive oil, salt, pepper, paprika, and garlic powder. Ensure the chicken is evenly coated.
- Heat the remaining olive oil in a large skillet over medium-high heat.
- Add the chicken breasts to the hot skillet in a single layer (work in batches if necessary to avoid overcrowding).
- Cook for about 5-7 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Use a meat thermometer to be sure!
- Remove the chicken from the skillet and set aside on a plate, loosely tented with foil to keep warm.
- Reduce the heat to medium. Add the honey garlic sauce to the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Pour in the cornstarch slurry and whisk constantly until the sauce thickens, about 1-2 minutes.
- If the sauce becomes too thick, add a tablespoon or two of water to thin it out.
- Return the cooked chicken breasts to the skillet with the honey garlic sauce.
- Spoon the sauce over the chicken, ensuring they are well coated.
- Let the chicken simmer in the sauce for another 1-2 minutes, allowing the flavors to meld together.
- Garnish with sesame seeds and chopped green onions, if desired.
Notes
Don't overcook the chicken, use fresh garlic for vibrant flavor, and adjust the sauce to your taste. Leftovers can be stored in the refrigerator for 3-4 days. Reheat in a skillet over medium heat with a splash of water or chicken broth. To make this recipe gluten-free, use tamari instead of soy sauce. Chicken thighs can be substituted for chicken breasts, but may require slightly longer cooking time.