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Honey Garlic Chicken Breast Recipe

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4.4 from 5 reviews

This Honey Garlic Chicken Breast recipe features tender, pan-seared chicken coated in a luscious honey garlic sauce. It’s a quick and flavorful dish perfect for weeknight dinners, combining the sweetness of honey with the zing of garlic and tang of vinegar for a deliciously balanced meal.

Ingredients

Chicken

  • 500g / 1 lb boneless, skinless chicken breasts (2 pieces, cut horizontally into 4 steaks)
  • Salt and pepper, to taste
  • 1/4 cup flour

Sauce and Cooking

  • 3 1/2 tbsp (50g) unsalted butter (or 2 1/2 tbsp olive oil)
  • 2 garlic cloves, minced
  • 1 1/2 tbsp apple cider vinegar (or white or other clear vinegar)
  • 1 tbsp soy sauce (light or all purpose)
  • 1/3 cup honey (or maple syrup)

Instructions

  1. Prepare Chicken: Cut the chicken breasts in half horizontally to make 4 steak pieces in total. Season both sides of each piece with salt and pepper.
  2. Coat Chicken: Place the flour in a shallow dish. Dredge each chicken piece in the flour, shaking off any excess flour.
  3. Heat Butter: Melt most of the butter (reserve about 1 teaspoon) in a large skillet over high heat until hot and bubbling.
  4. Cook Chicken: Add the floured chicken pieces to the skillet. Cook for 2 to 3 minutes until the bottom is golden brown, then flip and cook the other side for about 1 minute.
  5. Adjust Heat: Lower the heat slightly to medium-high to prevent burning while finishing the sauce.
  6. Add Garlic and Butter: Create a small space in the skillet, add the minced garlic along with the reserved dab of butter. Stir briefly once the butter has melted and garlic is fragrant, taking care not to burn it.
  7. Make Sauce: Pour in the apple cider vinegar, soy sauce, and honey. Stir or gently shake the pan to combine the sauce ingredients. Bring the sauce to a simmer and cook for about 1 minute until slightly thickened.
  8. Coat Chicken with Sauce: Turn the chicken pieces in the sauce to coat evenly. If the sauce becomes too thick, add a splash of water and stir to loosen it.
  9. Serve: Remove the skillet from heat immediately to avoid overcooking. Plate the chicken breasts and drizzle with the remaining pan sauce.

Notes

  • Flour helps create a light crust and thickens the sauce slightly.
  • You can substitute olive oil for butter if you prefer a lighter fat or dairy-free alternative.
  • Adjust the vinegar type based on your taste preference; apple cider vinegar gives a fruity tang, while white vinegar provides sharper acidity.
  • Maple syrup can replace honey for a different yet equally sweet flavor.
  • Cooking times may vary slightly depending on chicken thickness and stove heat.

Find it online: https://cookedbysarah.com/honey-garlic-chicken-breast-recipe/