Honey Garlic Chicken Breast

Juicy pan-seared chicken breast coated in a 5-ingredient honey garlic sauce. Ready in 12 minutes using everyday pantry staples, perfect for busy weeknight dinners.

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Prep Time 4

Cook Time 8

Total Time 12

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Asian-Inspired

Calories: 323

Ingredients Equipment Method Notes

Ingredients

1 lb boneless skinless chicken breast 2 pieces, sliced in half horizontally to create 4 thin steaks
salt and pepper to taste
0.25 cup all-purpose flour substitute cornstarch for gluten-free
3.5 tbsp unsalted butter or 2.5 tbsp olive oil
2 garlic cloves minced
1.5 tbsp apple cider vinegar or white vinegar
1 tbsp soy sauce light or all-purpose only, do not use dark soy sauce
0.33 cup honey or maple syrup

Equipment

large skillet
shallow dish
Knife and cutting board

Method

Cut each chicken breast in half horizontally to create 4 thin steaks. Season both sides with salt and pepper.
Place flour in a shallow dish. Coat each chicken piece lightly in flour and shake off the excess.
Melt most of the butter in a large skillet over high heat, holding back about 1 tsp for later. Wait until the butter is hot and foamy before adding the chicken.
Add the chicken and cook for 2 to 3 minutes until golden on the first side. Flip and cook the other side for 1 minute. The chicken does not need to be fully cooked through at this stage.
Reduce heat to medium-high. Push the chicken to one side of the pan. Add the minced garlic and remaining butter. Stir garlic briefly until fragrant, about 30 seconds.
Add the vinegar, soy sauce, and honey. Stir or shake the pan to combine. Bring to a simmer and cook for 1 minute until the sauce thickens slightly and turns glossy.
Turn the chicken to coat all pieces in the sauce. If the sauce gets too thick, add a small splash of water and stir to loosen.
Remove from heat immediately. Plate the chicken and drizzle the remaining sauce over the top. Serve right away.

Notes

Use light or all-purpose soy sauce only. Dark soy sauce will overpower the dish. For gluten-free, substitute cornstarch for flour. This sauce works with any protein including pork chops, beef steaks, lamb cutlets, large shrimp, fish fillets, and firm tofu. For shrimp: sear 1 minute first side, 30 seconds second side. For tofu: use firm tofu cut into quarter-inch steaks, pat dry, coat with flour, pan-fry until crispy, then make sauce separately. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in a skillet over medium-low heat with a splash of water.