Honey Garlic Chicken Breast
Some recipes just work. You make them once, and you’re like, “Wait… why haven’t I been doing this for years?”
That’s exactly what this honey garlic chicken breast is. It’s sweet, savory, a little sticky (in a good way), and ridiculously easy to throw together—especially when dinner time hits and you’re staring at the fridge like it owes you an apology.
And here’s the kicker: you don’t need fancy ingredients, a culinary degree, or 2 hours of free time. Just a few pantry staples and a skillet. That’s it.
Let’s make this ridiculously good, weeknight-hero recipe that somehow tastes like you tried really hard, when in reality… you didn’t.
What You’ll Need
Here’s what we’re working with. You probably already have most of these on hand.
| Ingredient | Notes |
|---|---|
| Chicken breasts | Boneless, skinless. You’ll slice them in half for even cooking. |
| Salt & pepper | Just enough to season the chicken before it hits the pan. |
| All-purpose flour | Light dusting. Helps give the chicken a little crust and lets the sauce cling. |
| Butter | Unsalted. If all you have is salted, just go easy on additional salt. |
| Garlic | Fresh cloves, minced. Don’t sub with garlic powder—you’ll miss the magic. |
| Apple cider vinegar | Balances the sweet. Lemon juice works in a pinch. |
| Soy sauce | Adds umami and salt. Use low-sodium if you’re watching salt intake. |
| Honey | The star. Runny honey works best here so it mixes quickly into the sauce. |
Tools You’ll Need
Nothing fancy here—just a few kitchen basics.
- Cutting board + sharp knife
- Meat mallet (or anything heavy, like a wine bottle or rolling pin)
- Large skillet or nonstick pan
- Tongs or spatula
- Mixing bowls
- Measuring spoons + cups
Optional but helpful: a digital meat thermometer to avoid overcooking the chicken.
Pro Tips
Here are a few things I’ve learned after making this more times than I care to admit:
- Pound the chicken. Not aggressively. Just enough to get it even in thickness so it cooks evenly and stays juicy.
- Flour = clingy sauce. That light coating of flour does wonders for texture and helps the sauce stick to the chicken. Don’t skip it.
- Don’t burn the garlic. The garlic cooks fast. Keep the heat on medium and stir constantly once it goes in.
- Use a big enough pan. You want space between the chicken pieces so they sear, not steam.
- Rest your chicken. Let it sit a few minutes after cooking before you slice into it. Keeps the juices in.
Substitutions & Variations
This dish is super adaptable. Here’s what you can tweak based on what you have (or your dietary needs):
| Ingredient | Substitution | Notes |
|---|---|---|
| Chicken breast | Chicken thighs, pork chops, tofu | Adjust cooking time as needed |
| All-purpose flour | Gluten-free flour, cornstarch | GF version works just fine |
| Apple cider vinegar | Lemon juice, white vinegar | Don’t skip the acid—it’s key |
| Honey | Maple syrup, agave | Flavor will shift slightly but still good |
| Soy sauce | Tamari, coconut aminos | For gluten-free or soy-free versions |
Want it spicy? Add red pepper flakes or sriracha to the sauce. Want it crispier? Do a double dredge (flour, dip in egg, then flour again) before pan frying.
Make Ahead Tips
- Prep the sauce in advance. Mix all the sauce ingredients in a small jar and keep it in the fridge for up to a week.
- Slice and season chicken earlier. Keep seasoned (uncooked) chicken in an airtight container in the fridge up to 24 hours in advance.
- Meal prep friendly: Cooked chicken keeps well and tastes just as good the next day.
How to Make Honey Garlic Chicken Breast
Step-by-step:
- Slice the chicken
Take each breast and slice horizontally to create two thinner cutlets. It helps them cook faster and more evenly. - Pound it gently
Cover with plastic wrap and lightly pound the thickest part until even. Don’t skip this—it seriously changes the texture. - Season + flour
Salt and pepper both sides. Then lightly dredge in flour, shaking off any extra. - Sear the chicken
Heat 1 tablespoon of butter in your skillet over medium heat. Add the chicken (don’t crowd the pan!) and cook for about 3-4 minutes per side, or until golden brown and cooked through. Remove and set aside. - Make the sauce
In the same pan, add the rest of the butter and the garlic. Stir for about 30 seconds—just until fragrant, not browned. Add the vinegar, soy sauce, and honey. Stir and simmer for about 1-2 minutes. It should start to thicken just slightly. - Return the chicken
Slide the chicken back in, flip it around so it’s coated in sauce, and let it warm through for another minute or two. - Serve immediately
Spoon sauce over the top and let your taste buds be impressed.
Nutrition Breakdown (Per Serving)
| Nutrient | Approximate |
|---|---|
| Calories | 330 |
| Protein | 28g |
| Carbs | 18g |
| Sugar | 15g |
| Fat | 16g |
| Fiber | 0g |
This will vary depending on your ingredients, but it’s a nice balance of protein with a touch of sweetness.
Meal Pairing Ideas
- Steamed jasmine rice – simple, perfect sauce sponge
- Roasted broccoli or green beans – get in those greens
- Mashed potatoes – not traditional, but very comforting
- Shredded cabbage slaw – crisp, cool contrast to the warm sauce
You can even wrap this chicken in lettuce cups with shredded carrots and cucumbers for a lighter version.
Tips for Leftovers & Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken and sauce separately for best results. Thaw overnight in the fridge.
- Reheating: Microwave with a splash of water or heat in a skillet on low until warmed through.
Leftovers also make amazing sandwiches, wraps, or even sliced on top of a salad with some vinaigrette.
FAQ
Can I bake the chicken instead of pan-frying it?
Yes, you can bake at 375°F for 20-25 minutes. The crust won’t be quite the same, but the sauce still works great poured over baked chicken.
Can I use pre-minced garlic from a jar?
You can, but fresh is better here. It’s the backbone of the flavor.
Is this spicy?
Not at all. But you can easily add some chili flakes or a squirt of sriracha if you want a little kick.
Can I double the sauce?
Please do. Especially if you’re serving this over rice. You’ll want extra.
Do I need to marinate the chicken?
Nope. This is a quick recipe. But if you want to marinate, go for 30 minutes in the sauce ingredients (minus the butter and garlic), then proceed as usual.
Wrap Up
This honey garlic chicken breast recipe is one of those meals that checks all the boxes: fast, easy, insanely delicious, and loved by pretty much everyone. It’s one of those “make once and crave again next week” types.
If you give this a try, let me know how it turns out. Did you swap in tofu? Did your picky eater finally eat chicken without complaining? Drop it in the comments—I’d love to hear it all.
You’ve got this. Get that skillet hot and let’s make dinner taste like you tried harder than you actually did.
