Description
Quick and comforting honey garlic chicken breasts with a glossy glaze, perfect for weeknights or special occasions.
Ingredients
- 2 large chicken breasts (about 1–1½ lb total), patted dry and pounded to even thickness
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Onion powder, to taste
- 4 cloves garlic, minced
- 2 tbsp low-sodium soy sauce (or tamari for gluten-free)
- 2 tbsp honey (adjust to taste)
- 1–2 tsp rice vinegar (optional)
- ½ tsp grated fresh ginger (optional)
- 1 tsp cornstarch + 2 tbsp cold water (slurry)
- 1 tbsp olive oil (or neutral oil with high smoke point)
- 1–2 tbsp unsalted butter (or dairy-free substitute)
- Garnish: chopped parsley or cilantro, sliced green onions, toasted sesame seeds
Instructions
- Prep the chicken: Pat the breasts dry and place between plastic wrap, gently pounding to even thickness (about ¾ inch). Season both sides with salt, pepper, garlic powder, and onion powder.
- Make the sauce: In a small bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, and grated ginger. In another bowl, stir cornstarch into cold water to make a smooth slurry.
- Sear the chicken: Heat a skillet over medium-high heat with olive oil until shimmering. Add the chicken and sear for 4–6 minutes per side until golden and cooked through (internal temperature should be 165°F). Transfer to a plate and let rest.
- Finish the sauce: Reduce heat to medium-low. Pour the honey-soy mixture into the skillet and simmer for 30–60 seconds. Whisk in the cornstarch slurry and continue to simmer until thickened and glossy (about 1 minute). Remove from heat and stir in butter until melted.
- Coat the chicken: Return the chicken to the skillet, spoon the glaze over each piece, and let rest in the sauce for 1–2 minutes. Slice and serve with garnishes.
Notes
For richer meat, use bone-in thighs and adjust cook time. Arrowroot can replace cornstarch 1:1. Reduce honey for less sweetness but expect texture changes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Asian