There’s something comforting about a simple skillet dinner that tastes like you spent hours on it. These honey garlic chicken breasts hit that sweet-salty spot with minimal fuss — juicy pan-seared chicken finished in a glossy honey-soy glaze. I make this on busy weeknights when everyone wants something cozy and quick; the sauce clings to the chicken and the green onion garnish adds a clean finish. If you like sweet-savory mains that pair well with rice or a big salad, this is the one to keep in rotation. For another easy crowd-pleaser in the same weeknight-friendly vein, try this buffalo chicken dip with cottage cheese for game-day or party dips.
Why you’ll love this dish
This honey garlic chicken is fast, forgiving, and rewarding. It’s ready in under 30 minutes, uses pantry staples, and works for picky eaters because the flavors are familiar but elevated. The honey caramelizes slightly on the pan, producing a glossy finish without any complicated technique. Make it for weeknight dinners, busy parents, or a simple date-night plate — it’s handsome enough to impress but easy enough to repeat.
Step-by-step overview
Before you grab a pan, here’s how the recipe flows: whisk a quick marinade/sauce from honey, soy sauce, garlic, salt, and pepper; let the raw chicken rest in it briefly so the surface picks up flavor; sear the breasts in olive oil until golden; finish by spooning the glaze over the chicken until it’s sticky and cooked through. Garnish with chopped green onion and serve. The whole process is mostly hands-off once the chicken is in the pan.
What you’ll need
- 4 pieces Chicken breasts
- 2 cloves Garlic, minced
- 1 Green onion, chopped (for garnish)
- 1/4 cup Honey
- 1/4 cup Soy sauce
- Salt and pepper to taste
- 1 tbsp Olive oil
Notes and substitutions: use low-sodium soy sauce if you’re watching salt. Maple syrup can replace honey for a deeper flavor. If you prefer boneless, skinless thighs, they can stand in for breasts and will stay moister; adjust cook time slightly. For a gluten-free version, swap soy sauce for tamari.
Step-by-step instructions
- In a medium bowl, whisk together the honey, soy sauce, minced garlic, a pinch of salt, and freshly ground pepper until smooth.
- Add the chicken breasts to the bowl and turn them so each piece is coated in the marinade. Let them sit for at least 15 minutes; 30 minutes will deepen the flavor.
- Warm the olive oil in a large skillet over medium heat until it shimmers.
- Place the chicken breasts in the skillet, shaking off excess marinade so it doesn’t burn. Cook undisturbed for about 6–7 minutes on the first side until golden brown.
- Flip the breasts and cook another 6–7 minutes, spooning any pan sauce over the top, until the chicken is cooked through (internal temperature 165°F / 74°C) and the exterior is glossy and slightly caramelized.
- Transfer to a plate, let rest for 3 minutes, then sprinkle with chopped green onion and serve.
Best ways to enjoy it
This chicken shines with simple starches and crisp veg. Try it with steamed jasmine rice, fluffy mashed potatoes, or a bed of buttered noodles to soak up the sauce. For lighter plates, serve with a crunchy coleslaw, roasted broccoli, or a cucumber-tomato salad. For a low-carb meal, slice the breasts and lay over mixed greens or cauliflower rice. Finish with lemon wedges if you want a pop of brightness.
Storage and reheating tips
Cool leftovers within two hours and refrigerate in an airtight container for up to 3–4 days. Reheat gently in a skillet over low heat with a splash of water or chicken stock to loosen the sauce, or microwave in short bursts, stirring between intervals. To freeze: place cooled chicken in a freezer-safe container with some sauce and store up to 2 months; thaw overnight in the fridge before reheating. Always reheat to an internal temperature of 165°F (74°C) for safety.
Pro chef tips
- Pound thicker breasts to an even thickness so they cook uniformly and stay juicy.
- Pat chicken dry before marinating; the surface moisture prevents proper browning.
- Don’t overcrowd the pan — give each breast room to develop a caramelized crust. Cook in batches if necessary.
- If the glaze is caramelizing too quickly or smells burnt, lower the heat and add a tablespoon of water to loosen it.
- Let the chicken rest 3–5 minutes after cooking; the juices redistribute and the meat stays moist.
Creative twists
- Add a splash of rice vinegar or lime juice to the sauce for tangy balance.
- Stir in a teaspoon of chili flakes or sriracha for heat.
- Finish with toasted sesame seeds and a drizzle of sesame oil for an Asian-inspired twist.
- Make it sticky-ginger by adding 1 tsp grated fresh ginger to the marinade.
- For a herbier version, stir chopped cilantro or parsley into the sauce just before serving.
Your questions answered
Q: How long should I marinate the chicken?
A: At least 15 minutes for surface flavor; 30–60 minutes is ideal. Don’t marinate for more than 4 hours with soy/honey mixes, as the salt and sugar can affect texture.
Q: Can I use frozen chicken?
A: Thaw completely in the fridge before marinating and cooking. Cooking from frozen won’t allow proper browning and will lengthen cook time unpredictably.
Q: Is this safe for meal prep?
A: Yes — it reheats well and keeps 3–4 days in the fridge. Freeze in single portions for convenient lunches.
Q: How do I know when the chicken is done?
A: The safest check is internal temperature: 165°F (74°C). If you slice, juices should run clear and the meat should be opaque.
Q: Any tips for avoiding a burned sauce?
A: Keep the heat medium; honey burns quickly. If the sauce looks like it’s scorching, lower heat and add a tablespoon of water or stock to loosen it.
Conclusion
This honey garlic chicken breast recipe is a reliable weeknight winner: fast, flavorful, and very adaptable. If you want a slightly different take or inspiration for the glaze ratios, I often consult reliable recipe testing resources like Honey Garlic Chicken Breast – RecipeTin Eats for ideas and technique notes. For another easy, crowd-pleasing dish you can make alongside or on a different night, try this buffalo chicken dip with cottage cheese.
Print
Honey Garlic Chicken Breasts
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten-Free Option
Description
Juicy pan-seared chicken finished in a glossy honey-soy glaze, perfect for busy weeknights.
Ingredients
- 4 pieces Chicken breasts
- 2 cloves Garlic, minced
- 1 Green onion, chopped (for garnish)
- 1/4 cup Honey
- 1/4 cup Soy sauce
- Salt and pepper to taste
- 1 tbsp Olive oil
Instructions
- In a medium bowl, whisk together the honey, soy sauce, minced garlic, a pinch of salt, and freshly ground pepper until smooth.
- Add the chicken breasts to the bowl and turn them so each piece is coated in the marinade. Let them sit for at least 15 minutes; 30 minutes will deepen the flavor.
- Warm the olive oil in a large skillet over medium heat until it shimmers.
- Place the chicken breasts in the skillet, shaking off excess marinade so it doesn’t burn. Cook undisturbed for about 6–7 minutes on the first side until golden brown.
- Flip the breasts and cook another 6–7 minutes, spooning any pan sauce over the top, until the chicken is cooked through (internal temperature 165°F / 74°C) and the exterior is glossy and slightly caramelized.
- Transfer to a plate, let rest for 3 minutes, then sprinkle with chopped green onion and serve.
Notes
Use low-sodium soy sauce for a healthier option. Maple syrup can be used instead of honey. Boneless, skinless thighs can replace breasts; adjust cook time slightly. For gluten-free version, swap soy sauce for tamari.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Asian