Craving a dinner that’s both quick and bursting with flavor? Say hello to Honey Garlic Chicken! Juicy chicken breasts are coated in a sweet and savory honey garlic sauce, making this dish a family favorite that’s ready in no time.
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Why this recipe works
- Sweet, savory, and crazy good: Honey, garlic, and soy sauce come together for that perfect balance of sticky-sweet and savory goodness.
- Weeknight hero: Ready in under 30 minutes with simple ingredients – because no one has time for complicated dinners.
- Picky-eater approved: Even the kids will be asking for seconds (and maybe licking their plates if you let them).
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Chicken breast: Boneless, skinless, and pounded evenly for quick, even cooking. Chicken thighs work too for a juicier option.
- Rice vinegar: Adds a mild tang. Swap with apple cider vinegar or white wine vinegar if needed.
- Light soy sauce: For that perfect salty balance. Use tamari for gluten-free or regular soy sauce for a deeper flavor.
- Honey: Mild, runny honey works best, but any honey you have on hand will do.
- Cornstarch: Helps give the chicken that crispy, golden crust. Flour can be used in a pinch, but cornstarch crisps up better.
- Sesame oil: Adds a subtle nutty flavor at the end – skip it if you don’t have any, but it’s worth it for the final touch!
Recipe variations
- Honey Garlic Stir-Fry: Slice the chicken and toss it with bell peppers, broccoli, or snap peas for a quick stir-fry.
- Spicy Honey Garlic Chicken – Add extra red pepper flakes or a drizzle of sriracha for a little heat.
- Crispy Honey Garlic Chicken – Instead of pan-frying, dredge the chicken in beaten egg after coating in cornstarch, then bread with panko and bake or air fry until crispy.
Step-by-step overview
1. Prep chicken:
2. Dredge in cornstarch
3. Cook chicken:
Transfer to a plate and set aside to rest while making the sauce.
4. Make sauce:
5. Finish cooking
6. Serve
Sprinkle with toasted sesame seeds and finely chopped parsley or cilantro, if desired. We like pairing it with steamed rice and a side of green beans!
Tips for success
- Even cooking: Pounding the chicken to an even thickness ensures it cooks uniformly, preventing dry or undercooked spots.
- Crispy coating: Dredge the chicken evenly in cornstarch and shake off the excess for the perfect light crust.
- Perfect sear on the chicken: Let the chicken cook undisturbed until it naturally releases from the skillet. If it’s sticking, it’s not ready to flip yet!
- Don’t burn the garlic: Garlic cooks fast! Stir it constantly and keep the heat low when adding it to the pan. If it burns, it’ll taste bitter – no one wants that.
- Sauce perfection: Simmer the sauce gently until it thickens slightly – it’ll coat the chicken beautifully without being too runny. Adding cold butter at the end helps create a silky finish.
Helpful recipe hints
Troubleshooting & storage questions
Garlic can burn quickly, especially over high heat, leading to a bitter taste. To prevent this, sauté the minced garlic over medium heat and stir constantly.
If your sauce is too thin, it might need more time to reduce. Let it simmer a bit longer until it reaches your desired thickness.
Alternatively, mix a teaspoon of cornstarch with a tablespoon of cold water to create a slurry, then stir it into the sauce and cook until it thickens.
Overcooking is often the culprit for dry chicken. To avoid this, use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) and no higher.
Additionally, pounding the chicken breasts to an even thickness ensures they cook uniformly.
Place any leftovers in an airtight container and refrigerate for up to 3 days.
To reheat, warm gently in the microwave or on the stovetop until heated through (to 165°F for food safety). If the sauce has thickened too much, add a splash of water or chicken broth to reach your desired consistency.
Serving tips
Let your Honey Garlic Chicken rest for about 5 minutes before slicing – trust me, it’s worth the wait! This locks in all those flavorful juices and keeps your chicken tender and moist.
Serve it over fluffy rice with a side of green beans; or for a lighter option, pair it with a crisp side salad or roasted broccoli. Don’t forget a sprinkle of sesame seeds and fresh herbs on top for that final pop of flavor!
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Honey Garlic Chicken
Recipe details
Ingredients
- 1 ½ pounds chicken breast boneless & skinless; choose medium-sized for juiciness – about 4 pieces
- salt and pepper to taste
- 6 tablespoons cornstarch
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 pinch red pepper flakes optional, for a hint of heat
- 2 tablespoons rice vinegar OR apple cider vinegar
- 1 ½ tablespoons light soy sauce
- ½ cup mild runny honey
- 3 tablespoons chicken broth
- ½ tbsp cold butter for a silky finish
- ½ tsp sesame oil
- toppings chopped parsley or cilantro, sesame seeds; optional for serving
Instructions
- Prepare chicken: Lightly pound 1 ½ pounds chicken breast to an even thickness of 0.5 – 0.75 inch. Sprinkle both sides with salt and pepper. Place 6 tablespoons cornstarch in a shallow dish; dredge chicken through starch on both sides, shaking off any excess.
- Cook chicken: Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat. Add the chicken and cook for 2-3 minutes per side until golden and crispy. Transfer to a plate and set aside.
- Make sauce: In the same skillet, lower the heat slightly. If pan looks dry, add a drizzle of oil. Add 3 cloves garlic (minced), and 1 pinch red pepper flakes (if using). Stir for 30 seconds until fragrant. Pour in 2 tablespoons rice vinegar, 1 ½ tablespoons light soy sauce, ½ cup mild runny honey, and 3 tablespoons chicken broth. Stir and bring to a gentle simmer.
- Coat chicken & finish sauce: Return the chicken to the skillet, flipping to coat in the sauce. Let the sauce simmer for 1 minute, until slightly thickened. Remove from heat and swirl in ½ tbsp cold butter and ½ tsp sesame oil for a smooth, glossy finish.
- Serve: Place chicken on plates and drizzle with extra sauce. Sprinkle with toasted sesame seeds and finely chopped parsley, if desired.
Notes
- Chicken thighs can replace breasts for juicier results.
- Swap rice vinegar with apple cider or white wine vinegar.
- Cornstarch crisps better than flour.
- Sesame oil adds flavor but can be skipped.
- Pound chicken evenly for fast cooking.
- Don’t move chicken while searing – flip when it releases.
- Melt garlic over low heat to avoid burning.
- Simmer sauce to thicken or use a cornstarch slurry if needed. Finish with cold butter for a glossy sauce.
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