Description
A quick and easy way to turn Honey Garlic Chicken Breasts into something truly irresistible—seared and then simmered in a rich, flavorful honey garlic sauce. Don’t let the short ingredient list fool you! That simple step of dusting the chicken with flour is a game-changer, creating a delicious crust that soaks up every drop of the sauce
Ingredients
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
Instructions
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!
Throw honey, minced garlic, soy sauce, and vinegar in a bowl. Whisk it up. Done. See? Told you it was easy.
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.
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.
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.
Sprinkle some parsley if you’re feeling fancy (I usually forget this step) and serve immediately.
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-seared
Nutrition
- Serving Size: 2 chicken cutlets with sauce
- Calories: 285
- Sugar: 18g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 95mg