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.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve: Plate the chicken and garnish with thinly sliced green onions, if desired. Serve immediately.
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.