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Honey Garlic Chicken Breast

A comforting family recipe that combines the flavors of honey and garlic for a sticky, delicious chicken dish ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (about 1.5 pounds) Pounded to even thickness for even cooking.
  • 2 tablespoons olive oil or vegetable oil For searing.
  • 4 tablespoons unsalted butter Adds depth and silkiness; swap for ghee for a nuttier flavor.
  • 4 cloves garlic, minced Garlic is the heart of this dish; roasted garlic can mellow the bite.
  • 1/3 cup honey Use wildflower or orange blossom for floral notes, or agave for a vegan-friendly swap.
  • 1/4 cup low-sodium soy sauce Tamari for gluten-free.
  • 2 tablespoons apple cider vinegar or rice vinegar Brightens the sauce.
  • 1 teaspoon Dijon mustard Optional, for a subtle tang.
  • 1/4 teaspoon crushed red pepper flakes Optional, for a gentle heat.
  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water For thickening, optional.
  • to taste salt and freshly ground black pepper Taste as you go.
  • to garnish chopped fresh parsley or green onions For color and freshness.

Method
 

Preparation
  1. Pat the chicken breasts dry and season both sides with salt and pepper. Pound them to an even thickness (about 1/2 inch) so they cook evenly.
Cooking
  1. Heat a large skillet over medium-high heat and add the oil. Once shimmering, place the chicken in the pan and sear 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C).
  2. Transfer the chicken to a plate and tent with foil to rest.
  3. Reduce heat to medium and melt the butter in the same pan. Add the minced garlic and sauté until fragrant and soft, about 30–45 seconds.
  4. Stir in the honey, soy sauce, and vinegar. Add Dijon and red pepper flakes if using. Let the sauce bubble gently for 1–2 minutes.
  5. If you prefer a thicker glaze, whisk the cornstarch slurry and pour it into the pan, stirring until glossy and slightly thickened.
  6. Return the chicken to the skillet, spooning the sauce over each piece to glaze. Cook another minute so the flavors meld.
  7. Garnish with chopped parsley or green onions and serve immediately.

Notes

Swap spinach with kale in your side for a stronger leafy flavor. For a low-sugar version, reduce honey and add a splash more vinegar and a pinch of sweetener.