Honey Garlic Chicken features perfectly seasoned and coated boneless, skinless chicken breasts, pan-fried to perfection, and covered in a delectable honey garlic sauce. For another variation of this delightful recipe, try my Slow Cooker Honey Garlic Chicken.
This dish has quickly become one of my favorite ways to prepare chicken breasts. It’s simple enough for a weeknight dinner that the whole family will enjoy. The seasoned chicken breasts, enhanced by the sweet and savory honey garlic sauce, make a balanced meal when served with rice and steamed broccoli.
Chicken Ingredients
- Chicken: For this recipe, I used three boneless, skinless chicken breasts. Cooking times may vary based on the size of the breasts. Chicken thighs can be used as an alternative if you prefer.
- Seasonings: The chicken is seasoned with a mix of paprika, chili powder, garlic powder, parsley, salt, and pepper.
- Sauce: The honey garlic sauce is made with minced garlic, honey, soy sauce, and apple cider vinegar.
Preparing the Chicken
To prepare the chicken, first pound it to an even thickness. This ensures even cooking. Pat the chicken dry with a paper towel, and use a sharp knife to make 4-5 cross-hatch cuts. These cuts allow the seasonings to penetrate, maximizing flavor. Each slit should be about 1/8-inch deep and 1/2-inch apart. Then, make the cross-hatch cuts.
After scoring the chicken breasts, drizzle olive oil over both sides. Mix the paprika, chili powder, garlic powder, parsley, salt, and pepper together, and season the chicken thoroughly. Make sure to get the seasoning into the grooves you’ve just cut.
How to Make Honey Garlic Chicken
With the chicken prepared, it’s time to cook. In a large skillet over medium heat, melt 6 tablespoons of butter. Dredge the seasoned chicken in flour and add it to the skillet, cross-hatch side up. Cook for 5 minutes on one side, then flip and cook for another 5 minutes. The chicken may not be fully cooked through at this point, but it will finish cooking in the sauce.
Remove the chicken from the skillet and place it on a plate, tenting it with aluminum foil to keep it warm. To make the sauce, add the remaining butter and minced garlic to the skillet, still over medium heat. Cook for about a minute. Then, whisk in the honey, soy sauce, and apple cider vinegar. Return the chicken to the skillet, cross-hatch side up, and cook for 3-5 minutes until the sauce thickens and the internal temperature of each chicken breast reaches 165°F (74°C). Serve with cooked rice and steamed broccoli.
How to Thicken or Thin Out the Sauce
If you prefer a different sauce consistency, it’s easy to adjust. To thicken the sauce, mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Add this slurry to the sauce. If the sauce is too thick, add water gradually until it reaches your desired consistency.
Ingredients
- 3 boneless skinless chicken breasts (approximately 1½ pounds / 680 grams), pounded to ½-inch (1.27 cm) thickness
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon fresh parsley, plus more for garnish
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup (60 grams) all-purpose flour
- 8 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- ⅓ cup (80 ml) honey
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
Instructions
- Pat chicken dry with a paper towel and use a sharp knife to make 4-5 cross-hatch cuts, making sure not to cut all the way through the chicken.
- Drizzle olive oil over both sides of each chicken breast.
- In a small bowl, combine paprika, chili powder, garlic powder, parsley, salt, and pepper.
- Season the chicken all over with the seasoning mixture, including rubbing it into the grooves.
- In a wide, deep plate, add the flour. Dredge each chicken breast in the flour, coating all sides. Shake off excess flour.
- In a large skillet over medium heat, melt 6 tablespoons of butter. Add chicken, cross-hatch side up, and cook for 5 minutes. Flip and repeat on the opposite side. The chicken may not be fully cooked through yet; it will continue cooking in the final step.
- Remove the chicken from the pan, and tent it to keep warm.
- To the skillet, add the remaining butter and garlic, and cook for one minute.
- Add honey, soy sauce, and apple cider vinegar to the skillet and whisk to combine.
- Add the chicken back to the pan, cross-hatch side up. Allow the mixture to simmer until the sauce is thickened and the chicken is cooked through, or about 3-5 minutes. (Chicken is fully cooked when it reaches an internal temperature of 165°F / 74°C.) Occasionally baste the chicken with the sauce.
- Serve, garnished with fresh parsley, with cooked rice and steamed broccoli.
