Description
Honey Garlic Chicken Breasts emerge as your weeknight dinner superhero, ready to rescue bland meals with minimal effort. Crispy, glazed chicken arrives at your table in under 30 minutes, packed with sweet and savory flavors that make dinner feel special.
Ingredients
Scale
Main Proteins:
- 2 large boneless, skinless chicken breasts
Cooking Fats and Seasonings:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
Sauce and Flavor Enhancers:
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 4 cloves garlic, freshly minced
- 1 tablespoon rice vinegar
- 1 teaspoon freshly grated ginger
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Garnish (Optional):
- 1 tablespoon fresh parsley or cilantro, chopped
- 1 tablespoon toasted sesame seeds
Instructions
- Butterfly or pound chicken breasts to reach ½-¾ inch thickness. Thoroughly dry your chicken with paper towels to ensure excellent browning. Sprinkle both sides with ¼ tsp salt, ⅛ tsp black pepper, and optional ½ tsp paprika.
- Create the sauce by whisking 2 tbsp soy sauce, 2 tbsp honey, 4 minced garlic cloves, 1 tbsp rice vinegar, and 1 tsp grated ginger in a medium bowl. In a separate small bowl, blend 1 tbsp cornstarch with 2 tbsp cold water until completely smooth.
- Warm 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until butter melts and begins to sizzle. Carefully place seasoned chicken into hot pan. Sear for 4-6 minutes per side, achieving a golden-brown exterior and reaching an internal temperature of 165°F.
- Remove chicken to a clean plate. Keep loosely tented with foil while resting. In the same skillet over medium heat, pour prepared sauce. Bring to a gentle simmer, scraping up browned bits from pan bottom.
- Whisk cornstarch mixture again, then slowly stream into simmering sauce. Continuously whisk for 1-2 minutes until sauce transforms into a glossy, slightly thickened consistency.
- Return chicken to skillet, spooning thickened sauce over each piece. Simmer 1-2 minutes to reheat and coat chicken thoroughly. Transfer to serving plates, drizzling remaining sauce on top.
- Optionally garnish with 1 tbsp chopped fresh parsley and 1 tbsp toasted sesame seeds. Serve immediately alongside your preferred side dishes.
Notes
- Butterflying or pounding chicken ensures even cooking and prevents dry edges, helping your chicken stay juicy and tender throughout.
- Patting chicken dry before seasoning helps create a perfect golden-brown sear, allowing spices to stick better and develop deeper flavor.
- Make sure your cornstarch slurry is completely smooth without lumps to create a silky, glossy sauce that coats the chicken perfectly.
- For a gluten-free version, swap soy sauce with tamari and confirm all other ingredients are certified gluten-free before preparing.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 362 kcal
- Sugar: 14 g
- Sodium: 455 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 105 mg