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