Pan-Seared Honey Garlic Chicken Breasts (Quick, Easy, and Flavorful!)

These Pan-Seared Honey Garlic Chicken Breasts are a weeknight dinner lifesaver! Tender, juicy chicken breasts are quickly pan-seared and then coated in a sticky-sweet and savory honey garlic sauce. I love how this recipe uses simple ingredients to create a dish that’s bursting with flavor and ready in under 30 minutes. It’s perfect for serving over rice, noodles, or with your favorite vegetables.

Why You’ll Love These Honey Garlic Chicken Breasts

• Quick and Easy: Ready in under 30 minutes, this recipe is perfect for busy weeknights.
• Flavorful Honey Garlic Sauce: The combination of honey, soy sauce, garlic, and rice vinegar creates a delicious sweet, savory, and slightly tangy glaze.
• Tender and Juicy: Slicing the chicken breasts and pan-searing them ensures they cook quickly and stay moist.
• Simple Ingredients: This recipe uses pantry staples you likely already have on hand.
• Versatile: Serve it with a variety of side dishes.

Ingredients for Honey Garlic Chicken Breasts

Here’s what you’ll need to make this delicious chicken. The full list with measurements is in the recipe card below.

Main Ingredients

• Olive oil (Oil)
• Butter, divided (Fat)
• Boneless skinless chicken breasts (Meat)
• All-purpose flour (for dredging) (Thickener)
• Garlic, thinly sliced (Aromatic)
• Soy sauce (Condiment)
• Seasoned rice vinegar (Acid)
• Honey (Sweetener)

Seasoning

• Kosher salt (to taste) (Seasoning)
• Freshly cracked black pepper (to taste) (Spice)

Garnish

• Green onions, thinly sliced (Vegetable)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love these Honey Garlic Chicken Breasts as is, but here are a few ideas for variations:

• Make it Spicy: Add a pinch of red pepper flakes or a dash of sriracha to the sauce.
• Add Ginger: Add some grated fresh ginger to the sauce along with the garlic.
• Use Chicken Thighs: Substitute boneless, skinless chicken thighs for the breasts.
• Add Sesame Oil: Add a teaspoon of sesame oil to the sauce for a nutty flavor.
• Add Vegetables: Sauté some broccoli florets or bell pepper strips in the pan before making the sauce and add them back in with the chicken.

How to Make Honey Garlic Chicken Breasts

Let me show you how easy it is to make these Pan-Seared Honey Garlic Chicken Breasts:

Prepare the Cooking Base

1. I heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large frying pan over medium to medium-high heat.

Prepare the Chicken

1. I slice the chicken breasts in half lengthwise to create four thinner pieces.
2. I season each piece generously with kosher salt and freshly cracked black pepper.
3. Then, I dredge the chicken in all-purpose flour, coating it evenly.

Cook the Chicken

1. I add the floured chicken to the heated pan.
2. I cook for 4-5 minutes per side or until golden brown and almost fully cooked.
3. I remove the chicken from the pan, reserving any juices, and set it aside.

Make the Sauce

1. In the same pan, I melt the remaining tablespoon of butter over medium-low heat.
2. I add the thinly sliced garlic, stirring constantly for 30-60 seconds until fragrant but not browned.

Deglaze and Finish the Sauce

1. I pour in the soy sauce and seasoned rice vinegar, scraping up any browned bits from the bottom of the pan. This adds amazing flavor!
2. I stir in the honey, along with a few cracks of black pepper and a pinch of salt.
3. I let the sauce simmer on medium-low heat for 4-5 minutes, until it thickens and coats the back of a spoon.

Combine and Warm

1. I return the chicken and any reserved juices to the pan.
2. I let it simmer in the sauce for about a minute until fully warmed through, spooning the sauce over the chicken.

Serve

1. Plate and garnish.

Tips and Tricks for the BEST Chicken Breasts

Here are my secrets for making this chicken truly exceptional:

• Slice the Chicken: Slicing the breasts horizontally helps them cook faster and more evenly, preventing them from drying out.
• Dredge in Flour: The light flour coating helps create a slightly crispy exterior and thickens the sauce.
• Don’t Burn the Garlic: Cook the garlic over medium-low heat just until fragrant; burnt garlic tastes bitter.
• Scrape the Pan: Don’t skip scraping the browned bits (fond) from the pan – they add significant flavor to the sauce.
• Adjust Sauce Thickness: If the sauce gets too thick, whisk in a tablespoon of water or chicken broth.

How to Serve

These Honey Garlic Chicken Breasts are delicious served with:

• Rice: White rice, brown rice, or jasmine rice are perfect for soaking up the sauce.
• Noodles: Serve over ramen, udon, or egg noodles.
• Steamed Vegetables: Broccoli, green beans, or bok choy are great choices.
• Roasted Vegetables: Asparagus or Brussels sprouts pair well.

Make Ahead and Storage

Leftover cooked chicken can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth to the sauce if needed.

FAQs about Honey Garlic Chicken Breasts

• Can I use chicken thighs instead of breasts?
  • Yes, boneless, skinless chicken thighs work well. Adjust cooking time slightly as needed.
• Can I make this gluten-free?
  • Yes, use tamari instead of soy sauce and a gluten-free all-purpose flour blend for dredging.
• What if I don’t have rice vinegar?
  • You can substitute apple cider vinegar or white wine vinegar, though the flavor will be slightly different.

Enjoy this quick, easy, and incredibly flavorful Honey Garlic Chicken Breast recipe! It’s a perfect weeknight meal that everyone will love.

Honey Garlic Chicken Breasts

• Author: Caoimhe Byrne
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 1x
• Category: Main Course, Chicken
• Cuisine: American, Asian-Inspired

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Description

These Honey Garlic Chicken Breasts are pan-fried to golden perfection and coated in a delicious, sticky, sweet and savory sauce. It’s a quick and easy weeknight meal that’s packed with flavor.

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Ingredients

Scale 1x2x3x

• 1 pound boneless, skinless chicken breasts (about 2 large breasts)
• 1/4 cup all-purpose flour
• Kosher salt, to taste
• Freshly cracked black pepper, to taste
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter, divided
• 6 cloves garlic, thinly sliced
• 1/4 cup low-sodium soy sauce
• 1 tablespoon seasoned rice vinegar
• 1/3 cup honey

 

• Green onions (scallions), thinly sliced (for garnish, optional)

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Instructions

1. Prepare Chicken: Slice each chicken breast horizontally to create two thinner pieces (4 pieces total). Season each piece generously with kosher salt and freshly cracked black pepper.
2. Dredge Chicken: Place the all-purpose flour in a shallow dish. Dredge each seasoned chicken piece in the flour, coating it evenly on all sides. Shake off any excess flour.
3. Heat Pan: Heat 1 tablespoon of olive oil and 1 tablespoon of the butter in a large skillet (cast iron or non-stick recommended) over medium to medium-high heat.
4. Cook Chicken: Once the pan is hot and the butter is melted, add the floured chicken to the skillet in a single layer (work in batches if necessary). Cook for 4-5 minutes per side, or until golden brown and almost fully cooked through. Remove the chicken from the pan and set it aside on a plate, reserving any accumulated juices.
5. Make Sauce: Reduce the heat to medium-low. Melt the remaining 1 tablespoon of butter in the same skillet. Add the thinly sliced garlic and cook, stirring constantly, for 30-60 seconds until fragrant. Be careful not to brown or burn the garlic.
6. Deglaze and Finish Sauce: Pour in the soy sauce and seasoned rice vinegar, scraping up any browned bits (fond) from the bottom of the pan with a wooden spoon or spatula. Stir in the honey, a few cracks of black pepper, and a pinch of salt (if needed, taste first). Let the sauce simmer gently over medium-low heat for 4-5 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
7. Combine and Warm: Return the cooked chicken (and any reserved juices from the plate) to the skillet with the sauce. Let it simmer gently in the sauce for about 1 minute, spooning the sauce over the chicken, until the chicken is fully warmed through.
8. Serve: Plate the chicken and garnish with thinly sliced green onions, if desired. Serve immediately.

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Notes

• Chicken Preparation: Slicing the chicken breasts lengthwise into thinner cutlets helps them cook more quickly and evenly.
• Doneness: Ensure the chicken is cooked through by checking that the internal temperature reaches 165°F (74°C) with a meat thermometer.
• Sauce Consistency: The sauce will thicken as it simmers and slightly more as it cools. If it becomes too thick, you can add a splash of water or chicken broth.
• Soy Sauce: Use low-sodium soy sauce to control the saltiness.
• Serving Suggestions: Serve this honey garlic chicken with rice, noodles, mashed potatoes, or steamed vegetables.

 

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.