Print

Honey Garlic Chicken Breasts

Print Recipe

Tender, golden-brown chicken breasts simmered in a rich, sticky, and flavorful honey garlic sauce. This easy and delicious recipe is perfect for a quick weeknight dinner or a special meal.

Ingredients

Scale
  • 1 tbspolive oil2 tbspbutter, divided1lb boneless, skinless chicken breasts1/4 cupall-purpose flour6cloves garlic, thinly sliced1/4 cupsoy sauce1 tbspseasoned rice vinegar1/3 cuphoneyKosher salt, to tasteFreshly cracked black pepper, to tasteGreen onions, thinly sliced, for garnish
  • 2 tbspbutter, divided1lb boneless, skinless chicken breasts1/4 cupall-purpose flour6cloves garlic, thinly sliced1/4 cupsoy sauce1 tbspseasoned rice vinegar1/3 cuphoneyKosher salt, to tasteFreshly cracked black pepper, to tasteGreen onions, thinly sliced, for garnish
  • 1lb boneless, skinless chicken breasts1/4 cupall-purpose flour6cloves garlic, thinly sliced1/4 cupsoy sauce1 tbspseasoned rice vinegar1/3 cuphoneyKosher salt, to tasteFreshly cracked black pepper, to tasteGreen onions, thinly sliced, for garnish
  • 1/4 cupall-purpose flour6cloves garlic, thinly sliced1/4 cupsoy sauce1 tbspseasoned rice vinegar1/3 cuphoneyKosher salt, to tasteFreshly cracked black pepper, to tasteGreen onions, thinly sliced, for garnish
  • 6cloves garlic, thinly sliced1/4 cupsoy sauce1 tbspseasoned rice vinegar1/3 cuphoneyKosher salt, to tasteFreshly cracked black pepper, to tasteGreen onions, thinly sliced, for garnish
  • 1/4 cupsoy sauce1 tbspseasoned rice vinegar1/3 cuphoneyKosher salt, to tasteFreshly cracked black pepper, to tasteGreen onions, thinly sliced, for garnish
  • 1 tbspseasoned rice vinegar1/3 cuphoneyKosher salt, to tasteFreshly cracked black pepper, to tasteGreen onions, thinly sliced, for garnish
  • 1/3 cuphoneyKosher salt, to tasteFreshly cracked black pepper, to tasteGreen onions, thinly sliced, for garnish
  • Kosher salt, to tasteFreshly cracked black pepper, to tasteGreen onions, thinly sliced, for garnish
  • Freshly cracked black pepper, to tasteGreen onions, thinly sliced, for garnish
  • Green onions, thinly sliced, for garnish

Instructions

  1. 1️⃣Prepare the Cooking Base:
  2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large frying pan over medium to medium-high heat.2️⃣Prepare the Chicken:Slice the chicken breasts in half lengthwise to create four thinner pieces.Season both sides of each piece with kosher salt and freshly cracked black pepper.Dredge the chicken in all-purpose flour, coating evenly and shaking off excess.3️⃣Cook the Chicken:Add the floured chicken to the heated pan.Cook for 4-5 minutes per side until golden brown and almost fully cooked (internal temperature of 160°F).Remove the chicken from the pan and set aside, reserving any juices.4️⃣Make the Sauce:In the same pan, melt the remaining tablespoon of butter over medium-low heat.Add the sliced garlic and stir constantly for 30-60 seconds, just until fragrant (avoid browning the garlic).5️⃣Deglaze and Finish the Sauce:Pour in the soy sauce and seasoned rice vinegar, scraping up any browned bits from the bottom of the pan.Stir in the honey, a few cracks of black pepper, and a pinch of salt.Let the sauce simmer on medium-low heat for 4-5 minutes, stirring occasionally, until it thickens and coats the back of a spoon.6️⃣Combine and Warm:Return the chicken and any reserved juices to the pan.Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
  3. 2️⃣Prepare the Chicken:Slice the chicken breasts in half lengthwise to create four thinner pieces.Season both sides of each piece with kosher salt and freshly cracked black pepper.Dredge the chicken in all-purpose flour, coating evenly and shaking off excess.3️⃣Cook the Chicken:Add the floured chicken to the heated pan.Cook for 4-5 minutes per side until golden brown and almost fully cooked (internal temperature of 160°F).Remove the chicken from the pan and set aside, reserving any juices.4️⃣Make the Sauce:In the same pan, melt the remaining tablespoon of butter over medium-low heat.Add the sliced garlic and stir constantly for 30-60 seconds, just until fragrant (avoid browning the garlic).5️⃣Deglaze and Finish the Sauce:Pour in the soy sauce and seasoned rice vinegar, scraping up any browned bits from the bottom of the pan.Stir in the honey, a few cracks of black pepper, and a pinch of salt.Let the sauce simmer on medium-low heat for 4-5 minutes, stirring occasionally, until it thickens and coats the back of a spoon.6️⃣Combine and Warm:Return the chicken and any reserved juices to the pan.Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
  4. Slice the chicken breasts in half lengthwise to create four thinner pieces.
  5. Season both sides of each piece with kosher salt and freshly cracked black pepper.Dredge the chicken in all-purpose flour, coating evenly and shaking off excess.3️⃣Cook the Chicken:Add the floured chicken to the heated pan.Cook for 4-5 minutes per side until golden brown and almost fully cooked (internal temperature of 160°F).Remove the chicken from the pan and set aside, reserving any juices.4️⃣Make the Sauce:In the same pan, melt the remaining tablespoon of butter over medium-low heat.Add the sliced garlic and stir constantly for 30-60 seconds, just until fragrant (avoid browning the garlic).5️⃣Deglaze and Finish the Sauce:Pour in the soy sauce and seasoned rice vinegar, scraping up any browned bits from the bottom of the pan.Stir in the honey, a few cracks of black pepper, and a pinch of salt.Let the sauce simmer on medium-low heat for 4-5 minutes, stirring occasionally, until it thickens and coats the back of a spoon.6️⃣Combine and Warm:Return the chicken and any reserved juices to the pan.Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
  6. Dredge the chicken in all-purpose flour, coating evenly and shaking off excess.3️⃣Cook the Chicken:Add the floured chicken to the heated pan.Cook for 4-5 minutes per side until golden brown and almost fully cooked (internal temperature of 160°F).Remove the chicken from the pan and set aside, reserving any juices.4️⃣Make the Sauce:In the same pan, melt the remaining tablespoon of butter over medium-low heat.Add the sliced garlic and stir constantly for 30-60 seconds, just until fragrant (avoid browning the garlic).5️⃣Deglaze and Finish the Sauce:Pour in the soy sauce and seasoned rice vinegar, scraping up any browned bits from the bottom of the pan.Stir in the honey, a few cracks of black pepper, and a pinch of salt.Let the sauce simmer on medium-low heat for 4-5 minutes, stirring occasionally, until it thickens and coats the back of a spoon.6️⃣Combine and Warm:Return the chicken and any reserved juices to the pan.Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
  7. 3️⃣Cook the Chicken:
  8. Add the floured chicken to the heated pan.Cook for 4-5 minutes per side until golden brown and almost fully cooked (internal temperature of 160°F).Remove the chicken from the pan and set aside, reserving any juices.4️⃣Make the Sauce:In the same pan, melt the remaining tablespoon of butter over medium-low heat.Add the sliced garlic and stir constantly for 30-60 seconds, just until fragrant (avoid browning the garlic).5️⃣Deglaze and Finish the Sauce:Pour in the soy sauce and seasoned rice vinegar, scraping up any browned bits from the bottom of the pan.Stir in the honey, a few cracks of black pepper, and a pinch of salt.Let the sauce simmer on medium-low heat for 4-5 minutes, stirring occasionally, until it thickens and coats the back of a spoon.6️⃣Combine and Warm:Return the chicken and any reserved juices to the pan.Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
  9. Cook for 4-5 minutes per side until golden brown and almost fully cooked (internal temperature of 160°F).Remove the chicken from the pan and set aside, reserving any juices.4️⃣Make the Sauce:In the same pan, melt the remaining tablespoon of butter over medium-low heat.Add the sliced garlic and stir constantly for 30-60 seconds, just until fragrant (avoid browning the garlic).5️⃣Deglaze and Finish the Sauce:Pour in the soy sauce and seasoned rice vinegar, scraping up any browned bits from the bottom of the pan.Stir in the honey, a few cracks of black pepper, and a pinch of salt.Let the sauce simmer on medium-low heat for 4-5 minutes, stirring occasionally, until it thickens and coats the back of a spoon.6️⃣Combine and Warm:Return the chicken and any reserved juices to the pan.Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
  10. Remove the chicken from the pan and set aside, reserving any juices.
  11. 4️⃣Make the Sauce:In the same pan, melt the remaining tablespoon of butter over medium-low heat.Add the sliced garlic and stir constantly for 30-60 seconds, just until fragrant (avoid browning the garlic).5️⃣Deglaze and Finish the Sauce:Pour in the soy sauce and seasoned rice vinegar, scraping up any browned bits from the bottom of the pan.Stir in the honey, a few cracks of black pepper, and a pinch of salt.Let the sauce simmer on medium-low heat for 4-5 minutes, stirring occasionally, until it thickens and coats the back of a spoon.6️⃣Combine and Warm:Return the chicken and any reserved juices to the pan.Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
  12. In the same pan, melt the remaining tablespoon of butter over medium-low heat.Add the sliced garlic and stir constantly for 30-60 seconds, just until fragrant (avoid browning the garlic).5️⃣Deglaze and Finish the Sauce:Pour in the soy sauce and seasoned rice vinegar, scraping up any browned bits from the bottom of the pan.Stir in the honey, a few cracks of black pepper, and a pinch of salt.Let the sauce simmer on medium-low heat for 4-5 minutes, stirring occasionally, until it thickens and coats the back of a spoon.6️⃣Combine and Warm:Return the chicken and any reserved juices to the pan.Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
  13. Add the sliced garlic and stir constantly for 30-60 seconds, just until fragrant (avoid browning the garlic).
  14. 5️⃣Deglaze and Finish the Sauce:Pour in the soy sauce and seasoned rice vinegar, scraping up any browned bits from the bottom of the pan.Stir in the honey, a few cracks of black pepper, and a pinch of salt.Let the sauce simmer on medium-low heat for 4-5 minutes, stirring occasionally, until it thickens and coats the back of a spoon.6️⃣Combine and Warm:Return the chicken and any reserved juices to the pan.Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
  15. Pour in the soy sauce and seasoned rice vinegar, scraping up any browned bits from the bottom of the pan.Stir in the honey, a few cracks of black pepper, and a pinch of salt.Let the sauce simmer on medium-low heat for 4-5 minutes, stirring occasionally, until it thickens and coats the back of a spoon.6️⃣Combine and Warm:Return the chicken and any reserved juices to the pan.Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
  16. Stir in the honey, a few cracks of black pepper, and a pinch of salt.
  17. Let the sauce simmer on medium-low heat for 4-5 minutes, stirring occasionally, until it thickens and coats the back of a spoon.6️⃣Combine and Warm:Return the chicken and any reserved juices to the pan.Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
  18. 6️⃣Combine and Warm:Return the chicken and any reserved juices to the pan.Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
  19. Return the chicken and any reserved juices to the pan.
  20. Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
  21. 7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
  22. Plate the chicken, drizzling extra sauce over the top.
  23. Garnish with thinly sliced green onions for freshness and a pop of color.

Notes

Customize:Add a pinch of red pepper flakes to the sauce for a spicy kick.Storage:Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.Short on Time?Use pre-minced garlic or garlic paste to save a few minutes.
Storage:Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.Short on Time?Use pre-minced garlic or garlic paste to save a few minutes.
Short on Time?Use pre-minced garlic or garlic paste to save a few minutes.

Find it online: https://www.delicetreats.com/garlic-chicken-breast-recipes-youll-love/