Name: Honey Garlic Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 pound boneless skinless chicken breasts (About 2 medium breasts.); 1/4 cup all-purpose flour (For dredging; can use a gluten-free flour substitute.); 1 tablespoon olive oil; 2 tablespoons butter (Divided.); 6 cloves garlic (Thinly sliced or 1½ tablespoons minced.); 1/4 cup soy sauce (Use low-sodium if preferred.); 1 tablespoon seasoned rice vinegar (Can substitute with apple cider vinegar + pinch of sugar.); 1/3 cup honey (Adjust to taste.); to taste Kosher salt; to taste Freshly cracked black pepper; Green onions (Thinly sliced for garnish.)

I make this honey garlic chicken whenever I need a fast, comforting dinner that still tastes like I spent an hour on it. Thin chicken breasts get a crisp, lightly floured crust and a sticky-sweet garlic-honey glaze that clings to every bite—perfect for busy weeknights or a last-minute guest. If you enjoy simple, high-impact chicken recipes, you might like exploring other easy chicken dishes for more family-friendly ideas.

Why you’ll love this dish

This recipe hits several marks: it’s quick (about 20–25 minutes), uses pantry staples, and produces a glossy sauce that kids and adults both love. The flour dredge gives the chicken a golden crust that helps the sauce adhere, while butter and olive oil together give a flavorful, forgiving cooking fat that reduces burning. It’s a great weeknight go-to and also scales up easily for a casual dinner party.

“The sauce is addictively balanced—garlicky, sweet, and savory. My whole family asked for seconds.” — home cook review

The cooking process explained

Before you start, expect three main stages:

Slice and lightly flour the chicken so it cooks quickly and develops a crust.
Pan-sear the chicken until golden and rest it to hold juices.
Make the sauce in the same pan (deglaze and simmer), then return the chicken briefly to coat and heat through.

This overview helps you move seamlessly from prep to plate without surprises.

Key Ingredients

1 pound boneless skinless chicken breasts (about 2 medium; see note below)
1/4 cup all-purpose flour (for dredging; can use 1:1 gluten-free flour substitute)
1 tablespoon olive oil
2 tablespoons butter, divided
6 cloves garlic, thinly sliced (or 1½ tablespoons minced)
1/4 cup soy sauce (use low-sodium if preferred)
1 tablespoon seasoned rice vinegar (sub: apple cider vinegar + pinch sugar)
1/3 cup honey (adjust to taste)
Kosher salt, to taste
Freshly cracked black pepper, to taste
Green onions, thinly sliced for garnish

Notes: If your chicken breasts are large, slice them lengthwise into thinner cutlets so they cook evenly. For a lower-sodium dish, use reduced-sodium soy sauce and taste as you go.

Step-by-step instructions

Pat the chicken dry and slice each breast lengthwise into two thinner pieces (you should have four).
Season both sides with kosher salt and freshly cracked black pepper.
Spread the flour on a plate and lightly coat each piece, shaking off excess.
Heat the olive oil and 1 tablespoon butter in a large frying pan over medium to medium-high heat until shimmering.
Add the floured chicken and cook 4–5 minutes per side until well browned and cooked through (internal temp 165°F / 74°C). Remove chicken to a plate and tent loosely with foil.
Reduce heat to medium-low. Add the remaining 1 tablespoon butter to the pan. When melted, add the sliced garlic and cook 30–60 seconds until fragrant—do not let it brown.
Pour in the soy sauce and seasoned rice vinegar, scraping up browned bits from the pan. Stir in the honey, then season with a pinch of pepper and more salt if needed.
Let the sauce simmer 4–5 minutes until slightly thickened and glossy.
Return the chicken to the pan and spoon sauce over it, simmering for about 1 minute until heated through and coated.
Garnish with thinly sliced green onions and serve.

How to prepare it

This recipe favors speed and attention: thin pieces = quick cooking, and making the sauce in the same pan builds flavor from those fond (brown bits). Keep heat moderate so garlic softens without burning, and taste the sauce before returning the chicken to adjust salt or sweetness.

Directions to follow

(Repeat-friendly, short-action version)

Slice chicken, season, and flour.
Sear 4–5 minutes per side until golden; rest.
Melt butter, sauté garlic 30–60 seconds.
Add soy sauce + vinegar, stir in honey, simmer 4–5 minutes.
Return chicken, simmer 1 minute, garnish and serve.

Best ways to enjoy it

Serve the chicken spooned with extra sauce over:

Steamed jasmine or basmati rice (classic and great for sopping up glaze).
Stir-fried vegetables and rice noodles for a lighter bowl.
Mashed potatoes or roasted sweet potatoes for a comforting twist.
For more ideas on complementary pairings and side inspiration, check similar complementary chicken dishes that go well with sticky sauces.

Presentation tip: slice the breasts across the grain and fan them on the plate, spooning sauce over the top and finishing with green onion and a lemon wedge for brightness.

How to store & freeze

Refrigerate: Cool to room temperature, then store in an airtight container for up to 3–4 days.
Reheat: Gently warm in a skillet over low heat with a splash of water or broth to loosen the sauce, or microwave uncovered in 30-second intervals until hot. Avoid high heat, which can dry the chicken.
Freeze: Place cooled chicken and sauce in a freezer-safe container for up to 2–3 months. Thaw overnight in the fridge before reheating.
Food safety: always ensure reheated chicken reaches 165°F (74°C) before eating.

Tricks for success

Don’t overcrowd the pan: sear in a single layer so each piece browns properly.
Dry chicken = better crust. Pat well with paper towels.
Control garlic heat: add garlic when butter is melted and watch closely—garlic goes from fragrant to bitter fast.
Sauce consistency: if sauce seems thin, simmer a little longer; if too thick, add a teaspoon or two of water.
For consistent doneness, use an instant-read thermometer and aim for 160–162°F before resting; carryover heat will reach 165°F.
For more quick technique reminders and simple recipes, see this roundup of other chicken dishes.

Creative twists

Spicy honey garlic: add 1/2 teaspoon crushed red pepper flakes or 1 teaspoon sriracha to the sauce.
Citrus lift: stir in 1 tablespoon orange juice and a little zest for a bright finish.
Gluten-free: use rice flour or a gluten-free blend for dredging and tamari in place of soy sauce.
Swap proteins: the same method works for pork cutlets or firm tofu (adjust cooking times).

FAQ – Your questions answered

Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless, skinless thighs work well and stay juicy; cook them a minute or two longer depending on thickness and check for 165°F internal temp.

Q: How can I make the sauce less sweet?
A: Reduce the honey to 2 tablespoons and add a splash more soy sauce or vinegar to balance. Taste as you go.

Q: My sauce is gritty—why?
A: Overcooking garlic until brown can make the sauce bitter or slightly gritty. Cook garlic briefly until fragrant, then add liquids.

Q: Can I prep this ahead of time?
A: You can slice and flour the chicken up to 6 hours ahead and keep it refrigerated. Do not flour chicken and leave at room temp for food safety reasons.

Q: Will this freeze well?
A: Yes—store in an airtight container for up to 2–3 months. Thaw overnight in the fridge and reheat gently.

Q: What’s the internal temperature to confirm chicken is safe?
A: The safe internal temperature is 165°F (74°C). Use an instant-read thermometer inserted into the thickest part.

Final thoughts

Give this honey garlic chicken a try next time you want a fast, saucy main with big flavor—then tell me how it went or share your tweaks in the comments.