Description

This Honey Garlic Chicken recipe features tender, crispy chicken breasts coated in a luscious honey garlic sauce that balances sweet, savory, and tangy flavors. Quick to prepare and cooked in a skillet, it offers a perfect meal for a weeknight dinner or a special occasion, garnished with sesame seeds and fresh herbs for added texture and freshness.

Ingredients

Scale

Chicken

1 1/2 pounds chicken breast (boneless & skinless; about 4 medium-sized pieces)
Salt and pepper (to taste)
6 tablespoons cornstarch

Cooking Fats

2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 tablespoon cold unsalted butter (for finishing sauce)
1/2 teaspoon sesame oil

Sauce & Flavorings

3 cloves garlic (minced)
1 pinch red pepper flakes (optional, for heat)
2 tablespoons rice vinegar (or apple cider vinegar)
1 1/2 tablespoons light soy sauce
1/2 cup mild runny honey
3 tablespoons chicken broth

Toppings (optional)

Chopped parsley or cilantro
Sesame seeds

Cook Mode Prevent your screen from going dark

Instructions

Prepare chicken: Lightly pound the chicken breasts to an even thickness of 0.5 to 0.75 inch to ensure uniform cooking. Season both sides generously with salt and pepper. Place the cornstarch in a shallow dish, then dredge each chicken piece in the cornstarch, coating both sides well, and shake off any excess to avoid clumps.
Cook chicken: Heat olive oil and unsalted butter in a large skillet over medium-high heat until hot and shimmering. Add the coated chicken breasts and cook for 2 to 3 minutes on each side until they develop a golden, crispy crust. Once cooked through and browned, transfer the chicken to a plate and set aside.
Make sauce: Using the same skillet, reduce the heat slightly to medium. If the pan looks dry, add a small drizzle of oil. Add minced garlic and red pepper flakes, stirring for about 30 seconds until the garlic becomes fragrant but not burnt. Then pour in the rice vinegar, soy sauce, honey, and chicken broth. Stir the mixture and bring it to a gentle simmer to meld the flavors.
Coat chicken & finish sauce: Return the cooked chicken breasts to the skillet, turning them to coat thoroughly with the simmering sauce. Allow the sauce to simmer with the chicken for about 1 minute until it thickens slightly. Remove the skillet from heat, then swirl in the cold butter and sesame oil to enrich the sauce and create a smooth, glossy finish.
Serve: Let the chicken rest in the skillet or on a plate for 5 minutes to lock in the juices. Serve the chicken on individual plates, drizzling extra sauce over the top. Optionally, sprinkle with toasted sesame seeds and fresh chopped parsley or cilantro to add texture and a pop of color.

Notes

For a spicy kick, don’t skip the red pepper flakes, but adjust to your heat preference.
Using medium-thickness chicken breasts ensures juicy results; pounding helps cook evenly.
If you prefer a thicker sauce, simmer a little longer before adding the finishing butter and sesame oil.
You can substitute chicken broth with water or vegetable broth if preferred.
Serve with steamed rice or sautéed vegetables for a complete meal.