Easy Honey Garlic Chicken Breasts Recipe (Ready in 20 Minutes!)

This Honey Garlic Chicken isn’t just a meal—it’s a total game-changer for your busy weeknights. In just 25 minutes, you’ll have juicy, golden chicken coated in a sticky-sweet glaze that tastes like something straight from your favorite restaurant. Best part? It all comes together with five pantry staples and one pan.

A Little Story…

Last month, I was pulling this glossy, golden chicken from the skillet when my neighbor Sarah dropped by. She took one whiff of the garlic and honey caramelizing and—no joke—asked if she could stay for dinner. (Spoiler: she did, and there wasn’t a bite left.)

In this recipe post, you’ll learn:

• How to make Honey Garlic Chicken Breasts in 12 minutes with 5 pantry ingredients
• The secret to perfectly cooked chicken breasts every time (it’s how you cut them!)
• Why this sauce gets so sticky and delicious – plus the one mistake that ruins it
• My foolproof method for golden, juicy chicken that’s never dry
• Simple variations and meal prep tips for busy weeknights

❤️ Why You’ll Love This Honey Garlic Chicken Recipe

OK so here’s the thing – I used to think chicken breasts were boring. Like, SO boring. But this sauce? Game changer! The honey gets all sticky and caramelized, the garlic mellows out and becomes sweet, and somehow it all just WORKS together. Plus it’s done in 12 minutes which is basically a miracle when you’re trying to get dinner on the table before everyone starts getting hangry.

My kids actually cheer when I make this now. CHEER! That never happens with vegetables, let me tell you.

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📝 Ingredient List

For the Chicken:

• 4 boneless, skinless chicken breasts (I get the big pack from Costco)
• 2 tablespoons olive oil
• Salt and pepper (don’t be shy with these!)
• 1 teaspoon garlic powder if you want extra garlic flavor

For the Magic Sauce:

• 1/3 cup honey (any kind works, I use whatever’s in my pantry)
• 4 cloves fresh garlic, minced (or 2 teaspoons from the jar – no judgment!)
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar (apple cider vinegar works too)
• Red pepper flakes if you like a little kick

Can’t find something? No worries:

• No rice vinegar? Apple cider vinegar is fine
• Too garlicky for the kids? Use 3 cloves instead
• Want it gluten-free? Tamari instead of soy sauce
• Less sweet? Cut the honey to 1/4 cup

🔍 Why These Ingredients Work

Look, I’m not a food scientist, but here’s what I’ve figured out after making this about a million times. The honey doesn’t just make it sweet – it gets all sticky and gorgeous when it hits the hot pan. The garlic stops being sharp and aggressive when you cook it for just a minute. Soy sauce adds that savory thing that makes your taste buds happy, and that little bit of vinegar cuts through all the richness so it doesn’t feel heavy.

And cutting the chicken thin? That’s the secret nobody tells you! No more thick, dry chicken that’s raw in the middle. You’re welcome.

Essential Tools

Nothing fancy here:

• A big skillet (non-stick makes cleanup easier)
• Sharp knife
• Small bowl for mixing the sauce
• Tongs for flipping (or a fork if that’s what you’ve got)

👩🍳 How to Make Honey Garlic Chicken Breasts

Prep: 8 minutes | Cook: 12 minutes | Total: 20 minutes

Step 1: Prep Your Chicken

Halve each of your chicken breasts horizontally — as if you were making a sandwich.. This gives you 8 thinner pieces that cook super fast and evenly. Season both sides with salt and pepper. Don’t skip this part!

Step 2: Mix Your Sauce

Throw honey, minced garlic, soy sauce, and vinegar in a bowl. Whisk it up. Done. See? Told you it was easy.

Step 3: Cook the Chicken

Heat oil in your skillet over medium-high heat. When it’s hot (you’ll hear it sizzle when you add the chicken), add your cutlets. Don’t crowd them! Cook 3-4 minutes per side until they’re golden and cooked through.

Pro tip: Don’t poke at them constantly. Let them get golden first, THEN flip.

Step 4: Make the Magic Happen

Take the chicken out and put it on a plate. Pour your sauce mix into the same pan – don’t clean it first! All those brown bits are flavor gold. Let it bubble and get thick for about 2-3 minutes. It’ll smell incredible.

Step 5: Bring It Together

Put the chicken back in the pan, toss gently in that crazy-good sauce for 1 or 2 minutes until it’s all coated and gorgeous.

Step 6: Eat It Hot!

Sprinkle some parsley if you’re feeling fancy (I usually forget this step) and serve immediately.

And if you’re looking for more quick weeknight dinner recipes, check out my Easy Cowboy Butter Chicken Linguine Or  Easy Baked Honey Dijon Chicken– they’re both reader favorites!

❗ Vital Information You Need to Know

Don’t burn the hell out of that sauce and it won’t taste bitter. Just a nice simmer is perfect.

Also, and this is KEY – make extra sauce. Everyone’s going to want to pour it over their rice and vegetables. I learned this the hard way when my husband kept eyeing my plate.

💡 Tips That Actually Matter

• Let your pan get hot before adding the chicken – you want that sizzle!
• If you’re nervous about cooking chicken, get a meat thermometer. 165°F and you’re good to go.
• The sauce will appear thin at the start, but it thickens while cooking. Be patient.
• Don’t flip the chicken too early or it’ll stick. Wait for the golden crust.

Biggest mistake I see: People trying to rush the sauce. Give it time to reduce and get sticky – that’s where the magic happens.

🎨 Ways to Switch It Up

Sometimes I add fresh ginger if I’m feeling fancy. A squeeze of lemon at the finish is also nice. My sister is there, she always want to add some red pepper flakes, she’s a hot food freak and I am so not.

You could use chicken thighs instead – they take a few minutes longer but stay super juicy. And honestly? This sauce is good on salmon too.

⏲️ Make-Ahead Stuff

I meal prep this on Sundays sometimes. The chicken can be refrigerated for 3 days and reheated gently in the microwave or back in the pan, with a splash of water.

You can make the sauce ahead, too – store in the fridge and reheat when you need it.

🍽️ What to Serve With It

Rice is the obvious choice – the sauce is so good you’ll want to soak up every drop. Roasted broccoli, steamed green beans, or honestly just a bag of frozen vegetables work great.

Sometimes I make extra rice on the weekend and this becomes a super quick weeknight meal. Reheat rice, make chicken, done in 15 minutes total.

Recipe Notes

The key to this whole thing is not overthinking it. It’s honey, garlic, soy sauce, and vinegar. That’s it! Don’t get fancy on me.

If you double the recipe, use two pans. Trust me on this one – overcrowded chicken = sad, steamed chicken instead of beautiful golden chicken.

I hope this becomes your next go-to like it is mine! There’s something so satisfying about making something this tasty using things you likely already have.

🧊 Storage Info

Fridge: 3 days in a container

Freezer: The cooked chicken (without sauce) freezes for up to 3 months

Reheating: Low heat in a pan with a tiny splash of water, or microwave on 50% power

⚠️ Allergy Heads Up

This has soy sauce, so not gluten-free unless you use tamari. No dairy, no nuts. Pretty straightforward.

❓ Questions I Get Asked

💬 Made this recipe? Drop a comment below! I love hearing how it turned out for you and what tweaks you made to make it your own!