Honey Garlic Chicken Breasts

Honey Garlic Chicken Breasts are a weeknight dinner dream, offering a perfectly balanced sweet and savory flavor profile that’s incredibly easy to whip up. This recipe is your go-to for a quick, delicious, and satisfying meal that the whole family will adore.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 2 chicken breasts

Course: Main Course

Ingredients Equipment Method Notes

Ingredients

2 boneless, skinless chicken breasts (about 6-8 oz each)
1 tablespoon olive oil
salt to taste
black pepper to taste
2 cloves garlic minced
1/4 cup honey
2 tablespoons soy sauce (low sodium recommended)
1 tablespoon rice vinegar (or apple cider vinegar)
1 teaspoon cornstarch (optional, for thickening the sauce)
1 tablespoon water (if using cornstarch)
fresh parsley chopped (for garnish, optional)
sesame seeds (for garnish, optional)

Equipment

Large skillet
Paper towels
Small Bowl

Method

Pat the chicken breasts dry with paper towels. This helps to ensure a good sear. Season both sides generously with salt and black pepper. You can also cut the chicken breasts in half horizontally if they are very thick, to ensure even cooking.
2 boneless, skinless chicken breasts, salt, black pepper
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the seasoned chicken breasts in the hot skillet. Sear for about 4-5 minutes per side, until golden brown and mostly cooked through. Don't overcrowd the pan; cook in batches if necessary. Remove the chicken from the skillet and set aside on a plate.
1 tablespoon olive oil, 2 boneless, skinless chicken breasts
Reduce the heat to medium. Add the minced garlic to the same skillet and sauté for about 30 seconds until fragrant, being careful not to burn it.
2 cloves garlic
Pour in the honey, soy sauce, and rice vinegar. Stir well to combine. If you prefer a thicker sauce, whisk together the cornstarch and water in a small bowl until smooth, then add it to the skillet. Bring the sauce to a gentle simmer, stirring constantly.
1/4 cup honey, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon cornstarch, 1 tablespoon water
Let the sauce simmer for 1-2 minutes, or until it has thickened slightly to your desired consistency.
Place the seared chicken breasts back into the skillet with the honey garlic sauce. Spoon the sauce over the chicken to coat it evenly.
2 boneless, skinless chicken breasts
Let the chicken simmer in the sauce for another 3-5 minutes, or until fully cooked through and the internal temperature reaches 165°F (74°C). The sauce will continue to thicken and cling to the chicken.
2 boneless, skinless chicken breasts
Remove the chicken from the skillet and let it rest for a minute before serving. Drizzle any extra sauce from the pan over the chicken. Garnish with chopped fresh parsley and sesame seeds, if desired.
fresh parsley, sesame seeds

Notes

Store any leftover Honey Garlic Chicken Breasts in an airtight container in the refrigerator for up to 3-4 days. For freezing, double wrap individual portions tightly in plastic wrap and then an additional layer of aluminum foil or place them in a freezer-safe bag to prevent freezer burn. Properly stored, frozen chicken will remain best quality for up to 2-3 months. To reheat, gently warm the chicken in a skillet over low heat with a splash of water or extra sauce to prevent drying, or microwave on 50% power until heated through. If reheating from frozen, thaw it overnight in the refrigerator first for the best results and to ensure even heating.