Honey Garlic Chicken Breasts: Easy, Flavor-Packed

This Honey Garlic Chicken Breasts recipe is a weeknight dream: minimal prep, one skillet, and a short list of pantry staples that deliver big flavor. The technique is simple and reliable—sear well-seasoned cutlets for color, whisk a three-minute sauce, and simmer just long enough to turn shiny and sticky. Serve it over fluffy rice or with quick veggies and you’ve got a dinner that tastes like a treat without any fuss.

Why You’ll Love This Honey Garlic Chicken Breasts

• 30-Minute Dinner: From fridge to table with straightforward steps and no special tools.
• Glossy, Flavor-Packed Sauce: Honey, soy, and lots of fresh garlic reduce into a clingy glaze.
• Juicy Every Time: Thin cutlets sear fast and stay tender.
• Pantry-Friendly: Uses staples you likely have on hand.
• Flexible Heat & Sweet: Dial the chili and honey up or down to suit your crew.
• Meal-Prep Ready: Reheats beautifully with a splash of water to revive the glaze.
• Crowd-Pleaser: Familiar flavors that kids and adults both love.

What Is Honey Garlic Chicken Breasts?

Honey Garlic Chicken Breasts is a simple stovetop recipe where boneless chicken is seared for flavor, then simmered in a quick sauce of honey, soy sauce, and fresh garlic. As the sauce bubbles, water evaporates and sugars concentrate, transforming into a glossy glaze that coats each piece. Some versions use cornstarch; this one reduces naturally first for depth and you can tighten the sauce with a tiny slurry if you want extra cling. The result is sweet-savory chicken with gentle garlicky heat and a beautiful sheen.

Ingredients for Honey Garlic Chicken Breasts

Chicken

• 1½–2 lb (680–900 g) boneless, skinless chicken breasts, cut into 4 thin cutlets (or use tenders)
• 1 tsp fine salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 1–2 tbsp neutral oil (or light olive oil) for searing

Honey Garlic Sauce

• ⅓ cup (80 ml) low-sodium soy sauce (or tamari)
• ¼–⅓ cup (80–110 ml) honey, to taste
• 4–5 garlic cloves, very finely minced (about 1½ tbsp)
• 1–2 tbsp water (as needed to loosen)
• 1–2 tsp rice vinegar or lemon juice (to balance)
• ¼–½ tsp red pepper flakes (optional, to taste)
• 1 tsp cornstarch + 1 tsp cold water (optional, for extra-stickiness)

To Finish & Serve

• 2–3 green onions, thinly sliced
• 1–2 tsp toasted sesame seeds (optional)
• Lemon wedges (optional)
• Hot cooked rice, noodles, or steamed vegetables

Ingredient Notes (Substitutions & Healthy Swaps)

• Breasts vs. Thighs: Thighs stay ultra-juicy and are more forgiving; add 1–3 minutes to cooking.
• Soy Options: Use low-sodium to control saltiness. Tamari works well if you’re avoiding gluten.
• Honey Level: ¼ cup gives balanced sweetness; ⅓ cup gives a classic “sticky” vibe.
• Acid Choice: Rice vinegar is gentle; lemon adds a brighter zing. A little goes a long way.
• Cornstarch: Optional. Reduce the sauce first; if you want an extra-lacquered finish, whisk in the tiny slurry and simmer 30–60 seconds.

Honey Garlic Chicken Breasts

This Honey Garlic Chicken Breasts recipe delivers juicy, golden chicken in a glossy, sweet‑savory honey‑garlic glaze—all in about 30 minutes. With minimal prep and simple pantry ingredients, it’s a weeknight standout that tastes like a treat.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner, Main Course

Cuisine American, Asian Fusion

Servings 4 servings

Calories 390 kcal

Ingredients

  

Chicken

• 680 g boneless, skinless chicken breasts cut into 4 thin cutlets (or use tenders)
• 1 tsp fine salt
• 0.5 tsp black pepper
• 0.5 tsp garlic powder
• 1 tbsp neutral oil or light olive oil for searing

Honey Garlic Sauce

• 80 ml low‑sodium soy sauce or tamari
• 80 ml honey start with ¼ cup; use up to ⅓ cup for more sweetness
• 5 cloves garlic very finely minced
• 1 tbsp water as needed to loosen the sauce
• 1 tbsp rice vinegar or lemon juice to balance sweetness
• 0.25 tsp red pepper flakes optional, to taste
• 1 tsp cornstarch plus 1 tsp cold water for optional extra stickiness

To Finish & Serve

• 2 pieces green onions thinly sliced
• 2 tsp toasted sesame seeds optional
• to taste lemon wedges optional
• as needed hot cooked rice, noodles, or steamed vegetables for serving

Instructions

 

• Step 1 – Prep the Chicken: Slice breasts into 4 thin cutlets if needed and pat very dry. Season both sides with salt, black pepper, and garlic powder.
• Step 2 – Sear to Golden: Heat a large skillet over medium‑high. Add oil and when shimmering, add chicken in a single layer (work in batches if needed). Sear 3–4 minutes until deep golden, flip and cook 2–4 minutes until cooked through (165°F/74°C). Transfer to a plate and tent.
• Step 3 – Whisk the Sauce: In a measuring cup, whisk together soy sauce, honey, minced garlic, and rice vinegar/lemon juice. Add red pepper flakes if using. Warm honey slightly if thick so it blends easily.
• Step 4 – Make It Sticky: Return skillet to medium heat. If dry, add 1 tsp oil. Pour in the sauce and scrape up browned bits. Simmer 1–2 minutes until slightly reduced. For extra‑clingy glaze, whisk cornstarch with cold water and stir into the simmering sauce 30–60 seconds until glossy.
• Step 5 – Coat the Chicken: Return chicken (and any juices) to the skillet and turn to coat in the glaze. Simmer 30–60 seconds more. If the sauce tightens too much, add 1–2 tbsp water; if too thin, simmer briefly.
• Step 6 – Finish & Serve: Sprinkle with sliced green onions and toasted sesame seeds if desired. Serve immediately over rice, noodles, or vegetables. Add lemon wedges for brightness.

Notes

Store leftovers airtight for 3–4 days; reheat gently with a splash of water to revive the glaze. For variations, try adding grated ginger for warm brightness, a drizzle of sesame oil for nuttiness, or orange juice/zest for a citrus twist.

Keyword honey garlic chicken, one‑pan chicken, sticky chicken breasts, sweet savory glaze, weeknight chicken recipe

Step-by-Step Instructions

Step 1 – Prep the Chicken

If breasts are thick, slice horizontally into cutlets and lightly pound to an even ½-inch thickness. Pat dry with paper towels. Season both sides with salt, pepper, and garlic powder.

Step 2 – Sear to Golden

Heat a large skillet over medium-high. Add 1 tbsp oil. When shimmering, add chicken in a single layer (work in batches if needed). Sear 3–4 minutes until deep golden; flip and cook 2–4 minutes more, just until cooked through or the thickest piece reads 165°F/74°C. Transfer to a plate and tent lightly.

Visual cue: You’re building browned bits (fond) on the pan—those become flavor gold in the sauce.

Step 3 – Whisk the Sauce

In a measuring cup, whisk soy sauce, honey, garlic, and vinegar/lemon. Add red pepper flakes if using. If your honey is thick, warm it slightly so it blends smoothly.

Step 4 – Make It Sticky

Return the skillet to medium heat. If the pan is very dry, add 1 tsp oil. Pour in the sauce mixture and scrape up the fond. Simmer 1–2 minutes, stirring, until slightly thickened.

• For extra-clingy sauce, whisk cornstarch + water, stir into the simmering sauce, and cook 30–60 seconds until glossy.

Step 5 – Coat the Chicken

Return chicken (and any juices) to the skillet. Turn pieces to coat and simmer 30–60 seconds more. If the sauce looks too tight, loosen with 1–2 tbsp water. If too thin, simmer an additional minute.

Step 6 – Finish & Serve

Sprinkle with green onions and sesame seeds (optional). Serve immediately over rice or noodles with extra sauce spooned on top. Add a squeeze of lemon if you like brightness.

Pro Tips for Success

• Dry Chicken = Better Sear: Pat thoroughly before seasoning so you get real browning.
• Don’t Crowd: Work in batches for a high-heat sear; steamed chicken won’t brown.
• Simmer, Don’t Burn: Honey can scorch. Keep the sauce at a lively simmer, not a rolling boil.
• Balance to Taste: If the sauce tastes too salty, add a splash of water and a touch more honey; too sweet, add a few drops of vinegar or lemon.
• Right Thickness: The sauce should coat a spoon and slowly drip. Adjust with a splash of water or a brief simmer.
• Rest a Minute: Off heat, the glaze thickens slightly as it cools—great for glossy serving.

Flavor Variations

• Ginger Honey Garlic: Add 1 tsp freshly grated ginger with the garlic for warm brightness.
• Sesame Twist: Stir ½–1 tsp toasted sesame oil into the finished sauce for nutty depth.
• Orange Honey Garlic: Replace water with 2 tbsp orange juice and add ¼ tsp zest for citrus perfume.
• Spicy Sweet Heat: Use ½ tsp chili flakes or a dash of your favorite hot sauce for a gentle kick.
• Herb Lift: Add a handful of chopped cilantro or chives at the end for freshness.
• Veggie Add-Ins: Toss in blanched broccoli florets, snap peas, or thin bell pepper strips during the last minute to heat through in the glaze.

Serving Suggestions

• Classic Bowl: Spoon over jasmine or basmati rice with steamed broccoli or green beans.
• Noodle Night: Toss with lo mein or rice noodles and quick-sautéed veggies.
• Fresh & Light: Serve with a crunchy cucumber–carrot salad and lemon wedges.
• Meal-Prep Boxes: Pack chicken and rice together, with green onions and sesame in a separate cup to add after reheating.

Storage and Freezing Instructions

• Refrigerate: Store leftovers in an airtight container for 3–4 days.
• Reheat: Warm gently in a skillet with 1–2 tbsp water to loosen the glaze, or microwave in short bursts, stirring once.
• Freeze: Portion chicken with sauce in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat with a splash of water to restore gloss.
• Make-Ahead: Slice chicken and whisk the sauce in the morning; dinner becomes a 10–15 minute finish.

Nutrition Facts (Per Serving)

(Estimated for 4 servings using chicken breast; rice/toppings not included.)

Values vary with honey amount, soy brand, and exact reduction.

FAQ About Honey Garlic Chicken Breasts

TastyInspo Notes

• Warm plates keep the glaze glossy longer.
• Toast sesame seeds in a dry pan for 30–60 seconds for a nutty pop.
• Microplane the garlic for an ultra-smooth sauce that clings like velvet.
• A pinch of sugar (⅛ tsp) in the sear can enhance browning on pale chicken.
• If your sauce tightens after standing, whisk in a spoon of water over low heat to bring back the shine.

Final Thoughts

Honey Garlic Chicken Breasts bring takeout-level satisfaction to your stovetop with just a few pantry staples. The method is foolproof—sear, whisk, simmer—and the results are glossy, garlicky, and wildly crowd-pleasing. Keep the base recipe handy, then riff with ginger, citrus, or sesame depending on your mood. With rice or noodles and a simple veg, you’ve got a complete weeknight dinner that feels special without taking over your evening.