I first learned this honey-garlic chicken from a friend who tossed chicken in a glossy sauce and served it over rice. It’s sweet, savory, and quick — the sort of meal that rescues a busy weeknight. The sauce is sticky but not cloying, and the garlic gives it enough bite to keep every bite interesting. If you like saucy, crowd-pleasing mains, you might also enjoy buffalo chicken dip with cottage cheese as another easy party-style option.
What makes this recipe special
This dish shines because it’s fast and forgiving. Bone-dry chicken becomes juicy under a honey-soy glaze that caramelizes in the pan. You only need a handful of pantry staples. It’s kid-approved, budget-friendly, and scales easily from two servings to a family dinner. The mix of honey and soy gives a balanced sweet-salty finish that pairs well with plain rice or steamed greens, making it perfect for weeknights or casual gatherings.
“A simple pan sauce transforms a plain chicken breast into something restaurant-worthy — no fuss, big flavor.”
The cooking process explained
Before you start: you’ll salt and pepper the chicken, sear it to develop color, and then finish it in a honey-garlic sauce so the glaze clings to the meat. Expect about 20–30 minutes total from start to finish. This straightforward flow keeps cleanup minimal and ensures the chicken stays moist while getting a glossy coating.
Key ingredients
- 4 pieces chicken breasts (boneless, skinless) — try to pick similar-sized pieces for even cooking.
- 2 cloves Garlic, minced — fresh is best for flavor.
- 1 Green onion, thinly sliced, for garnish.
- 1/4 cup Honey — adds shine and sweetness; see tips below to avoid burning.
- 1/4 cup Soy sauce — provides salt and umami; use low-sodium if preferred.
- Salt and pepper to taste.
- 1 tbsp Olive oil — for searing.
Notes: For a gluten-free version, swap soy sauce for tamari or coconut aminos. You can substitute honey with maple syrup in a pinch, but the flavor will be slightly different.
Step-by-step instructions
- Heat the olive oil in a skillet over medium heat.
- Season the chicken breasts on both sides with salt and pepper.
- Add the chicken to the hot skillet. Cook until nicely browned and cooked through, about 5–7 minutes per side depending on thickness.
- While the chicken cooks, combine the honey, soy sauce, and minced garlic in a small bowl. Stir until smooth.
- Pour the honey-garlic mixture over the cooked chicken in the skillet.
- Reduce heat and cook for an additional 3–5 minutes. Spoon the sauce over the chicken as it thickens and becomes glossy.
- Remove from heat and sprinkle with chopped green onions. Serve with rice or fresh vegetables.
Best ways to enjoy it
Serve the chicken on a bed of steamed jasmine or basmati rice to catch the extra sauce. For a lighter plate, pair it with a crisp salad or roasted broccoli. It also works great sliced atop a noodle bowl or tucked into warm tortillas for a quick wrap. For a party platter, arrange slices on a platter and garnish with sesame seeds and extra green onions — guests can spoon sauce over rice or steamed greens. If you want a tangy contrast, a simple cucumber salad brightens the plate and cuts the sweetness.
I also recommend trying it alongside this creamy buffalo-style dip if you’re serving a spread — the sweet glaze and the spicy dip complement each other.
How to store & freeze
Refrigerate: Cool leftovers within two hours and store in an airtight container for up to 3–4 days.
Freeze: Place cooled chicken and sauce in a freezer-safe container or bag for up to 2–3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently on the stovetop over low heat with a splash of water or stock to loosen the sauce. Microwave on medium power in short bursts to avoid drying the meat. Always heat until steaming hot throughout.
Pro chef tips
- Pound chicken to an even thickness (about 1/2–3/4 inch) for uniform cooking.
- Use a meat thermometer: the safe internal temperature for chicken is 165°F (74°C).
- Don’t let the honey burn — reduce the heat when you add the sauce so it glazes instead of scorching.
- Deglaze the pan with a tablespoon of water if the pan bits start to stick; this adds flavor to the sauce.
- If you prefer a thicker glaze, remove the chicken once cooked and simmer the sauce a minute longer until it coats the back of a spoon, then return the chicken to toss.
Creative twists
- Add heat: stir 1 tsp sriracha or chili paste into the sauce.
- Swap proteins: use boneless skinless chicken thighs for richer flavor and more forgiving cook time.
- Go citrusy: add a splash of rice vinegar or a teaspoon of lemon juice to brighten the sauce.
- Make it sesame-forward: finish with a drizzle of toasted sesame oil and a sprinkle of sesame seeds.
- Stir in grated ginger with the garlic for an aromatic, slightly spicy lift.
Helpful answers
Q: How long does this take from start to finish?
A: Plan for about 20–30 minutes: 10–15 minutes prep and around 10–15 minutes cooking.
Q: Can I use frozen chicken breasts?
A: Thaw completely before cooking. Slicing or pounding while frozen can cause uneven cooking and a dry result.
Q: Is there a gluten-free option?
A: Yes—use tamari or coconut aminos instead of soy sauce to make it gluten-free.
Q: Can I make the sauce ahead of time?
A: Yes. Make the sauce up to a day ahead and store it refrigerated. Warm it gently before adding to the chicken.
Q: How do I prevent the honey from burning?
A: Keep the heat moderate and add the sauce after searing. Lower the heat to let the sauce thicken slowly.
Your questions answered
Q: Will this work in the oven instead of a skillet?
A: Yes. Sear the chicken briefly on the stovetop for color, then bake at 400°F (200°C) for 15–20 minutes depending on thickness. Add the sauce in the last 5 minutes to glaze.
Q: What’s the best garnish?
A: Thinly sliced green onions, sesame seeds, or a few cilantro leaves add color and freshness.
Conclusion
If you want another reliable, tested take on this flavor profile, see Honey Garlic Chicken Breast – RecipeTin Eats for extra technique notes and variations.
Print
Honey Garlic Chicken
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: None
Description
A quick and easy honey-garlic chicken dish that combines sweet and savory flavors, perfect for weeknight dinners.
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 cloves garlic, minced
- 1 green onion, thinly sliced, for garnish
- 1/4 cup honey
- 1/4 cup soy sauce
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Heat the olive oil in a skillet over medium heat.
- Season the chicken breasts on both sides with salt and pepper.
- Add the chicken to the hot skillet. Cook until nicely browned and cooked through, about 5–7 minutes per side depending on thickness.
- While the chicken cooks, combine the honey, soy sauce, and minced garlic in a small bowl. Stir until smooth.
- Pour the honey-garlic mixture over the cooked chicken in the skillet.
- Reduce heat and cook for an additional 3–5 minutes. Spoon the sauce over the chicken as it thickens and becomes glossy.
- Remove from heat and sprinkle with chopped green onions. Serve with rice or fresh vegetables.
Notes
For a gluten-free version, swap soy sauce for tamari or coconut aminos. You can substitute honey with maple syrup in a pinch, but the flavor will be slightly different.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese