There are two types of dinners in our house: the ones that require negotiating with the kids, and the ones that disappear in silence because everyone is too busy eating to talk. This Honey Garlic Chicken is firmly in the second category. I started making this on nights when Jake was working late and I needed something fast that didn’t feel like a compromise. Now, it is one of our most requested weeknight meals.
Honey Garlic Chicken Breasts are a quick, easy, and incredibly satisfying weeknight dinner made in one pan in under 30 minutes. Juicy golden-seared chicken is smothered in a sticky, homemade honey garlic glaze that’s sweet, savory, and packed with flavor from scratch. This simple family recipe pairs perfectly with steamed rice or mashed potatoes and is ideal for meal prep throughout the week.
Why You'll Love This Recipe
- Incredible Sticky Glaze: The sauce is sweet from the honey, savory from the soy sauce, and thick enough to coat every inch of the chicken.
- Ready in 30 Minutes: From fridge to table in half an hour. Faster than ordering takeout and significantly better for you.
- One Pan Cleanup: You sear the chicken and build the glaze in the exact same skillet. Less time washing dishes.
- Pantry Staples: No obscure ingredients, just simple basics coming together perfectly to taste restaurant-quality.
- Meal Prep Dream: The high-protein chicken and savory glaze hold up beautifully in the fridge, making it perfect for lunches.
Ingredients You'll Need
The magic of this recipe is how a few basic pantry ingredients transform into something restaurant-quality.
- 4 boneless, skinless chicken breasts (about 800g / 1.75 lb) — sliced horizontally for even, quick cooking.
- ½ tsp salt, ½ tsp black pepper, ½ tsp smoked paprika, ½ tsp garlic powder
- 2 tbsp olive oil — for the perfect golden sear
- 4 tbsp honey — the backbone of our sticky glaze
- 4 garlic cloves, minced — fresh garlic is non-negotiable here
- 3 tbsp low-sodium soy sauce — balances the sweetness with umami
- 1 tbsp apple cider vinegar — adds a touch of brightness to cut through the glaze
- 1 tsp cornstarch + 2 tbsp water — our slurry to thicken the sauce
- 1 tbsp unsalted butter — for a rich, glossy finish
A quick note on the chicken: Chicken breasts can be notoriously thick and uneven. Slicing them horizontally into cutlets is the secret to keeping them juicy. They cook twice as fast and the ratio of sticky glaze to meat is perfectly balanced in every bite.
Note: Always mix your cornstarch with cold water before adding it to a hot pan. If you add dry cornstarch directly to hot liquid, it will instantly clump up and ruin your smooth sauce.
How to Make Honey Garlic Chicken Breasts
This recipe moves quickly, so have all your sauce ingredients measured and ready by the stove before you start cooking the chicken.
Step 1: Prep the chicken.
Carefully slice chicken horizontally through the middle to create thinner cutlets. Pat completely dry with paper towels. Season both sides with salt, pepper, paprika, and garlic powder.
Lora’s Tip: If there is moisture on the surface, the chicken will steam instead of searing, and you won’t get that gorgeous golden crust.
Step 2: Sear the chicken.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 4 to 5 minutes per side until deeply golden and 74°C (165°F) internally. Remove to a plate to rest.
Step 3: Mix the sauce.
While chicken rests, whisk honey, garlic, soy sauce, and apple cider vinegar. Separately, mix the cornstarch and water perfectly smooth until no lumps remain.
Step 4: Build the sauce.
In the same skillet, turn heat to medium and melt the butter. Pour in honey garlic mixture, simmering 1-2 minutes while scraping browned bits. Stir slurry before adding it into the pan. Stir constantly until thick, glossy, and bubbly.
Lora’s Tip: Honey burns quickly. Keep the heat controlled at medium and stir frequently once the sauce hits the hot pan.
Step 5: Glaze the chicken.
Return resting chicken (and any plate juices) to the skillet. Spoon thick sauce generously over each piece. Turn once to coat completely. Simmer gently on low heat for 1 minute.
Step 6: Serve.
Plate chicken over steamed rice or mashed potatoes. Spoon remaining sticky sauce over top and garnish with fresh parsley.
Lora's Kitchen Tips
- Pound or slice for even cooking. Even thickness ensures the chicken cooks through entirely without the thinner ends drying out.
- Don't move the chicken while searing. Let it sit undisturbed in the pan for a full 4 minutes so a proper golden crust can form.
- Watch the honey carefully. Honey burns very quickly. Keep the heat at medium and stir frequently once the sauce is in.
- Rest before slicing. 5 minutes resting keeps all the juices inside for a moist, tender result.
- Make it meal prep. Double the sauce and refrigerate for up to a week. Use as a glaze for salmon or a marinade for pork chops later!
Variations and Substitutions
Use chicken thighs: Boneless, skinless thighs work beautifully and are naturally juicier. No slicing needed.
Add some heat: If your family likes spicy food, add a tablespoon of sriracha or red pepper flakes to the sauce.
Swap the vinegar: If you don’t have apple cider vinegar, rice vinegar is a perfect 1-to-1 substitute.
Add vegetables: Toss in broccoli florets or snap peas during the last 2 minutes while simmering.
Gluten-free: Swap soy sauce for tamari or coconut aminos.
What to Serve with Honey Garlic Chicken
Because this chicken has such a bold, sticky sauce, you want sides that can soak up all that incredible flavor.
Steamed jasmine or basmati rice is the classic pairing here. The rice acts like a sponge for the sweet and savory honey garlic glaze. [INTERNAL LINK PLACEHOLDER: link to a perfect rice recipe]
If we want something a little cozier, creamy mashed potatoes are phenomenal. The savory sauce acts almost like a sticky gravy.
For greens, I love serving this with simple roasted asparagus or garlic butter green beans. The slight bitterness balances the sweetness perfectly.
Storage, Freezing, and Reheating
- Storage: Store the cooled chicken and sauce in an airtight container for up to 4 days. I store it right on top of rice so the flavors soak in.
- Freezing: Freeze cooked chicken in the sauce for up to 3 months. Thaw overnight before reheating.
- Microwave reheating: Reheat in 1-minute bursts on medium power. Add a splash of water if the sauce thickened too much in the fridge.
Frequently Asked Questions
A few questions that pop up often about this sticky chicken recipe:
Why did my chicken turn out tough?
Tough chicken means it was overcooked, or wasn’t uniform thickness. By slicing the breasts horizontally, they cook very quickly (just 4-5 minutes per side). Pull them right at 74°C (165°F).
Why is my sauce watery instead of sticky?
This is usually related to the cornstarch slurry. Make sure to fully dissolve the cornstarch in cold water. Also, the sauce needs to come to a simmer to activate the thickening.
Can I use maple syrup instead of honey?
Yes! Maple syrup works wonderfully and gives a slightly deeper flavor. Use it as a direct 1-to-1 substitute for the honey.
Do I really need to use unsalted butter?
I highly recommend it. Soy sauce is already quite salty, so unsalted butter prevents the final glaze from becoming overwhelming.
Can I bake this instead of cooking it on the stove?
You can, but you won’t get the same sticky, caramelized crust! The stovetop method allows the honey to lightly caramelize directly onto the chicken. If you must bake it, bake the chicken at 400°F (200°C) for 20 minutes, then toss it in the thickened sauce at the very end.
This Honey Garlic Chicken is the definition of a back-pocket recipe. It is fast, requires almost zero planning, and delivers massive flavor with ingredients you already have. Make it on a busy weeknight, watch how fast it disappears, and enjoy the praise.
With love and extra sauce,
Lora x
Honey Garlic Chicken Breasts
4
servings10
minutes15
minutes320
kcalIngredients
4 boneless, skinless chicken breasts (about 800g / 1.75 lb)
1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, 1/2 tsp garlic powder
2 tbsp olive oil
4 tbsp honey
4 garlic cloves, minced
3 tbsp low-sodium soy sauce
1 tbsp apple cider vinegar
1 tsp cornstarch + 2 tbsp water
1 tbsp unsalted butter
Directions
Slice breasts horizontally to make thinner cutlets. Pat dry. Season both sides with salt, pepper, paprika, and garlic powder.
Cook in olive oil over medium-high heat, 4-5 min per side until golden and internal temp reaches 165F. Remove and rest.
Whisk together honey, minced garlic, soy sauce, and apple cider vinegar. Separately, mix cornstarch and water perfectly smooth.
Return skillet to medium heat, melt butter. Pour in honey mix, simmer 1-2 min. Add cornstarch slurry, stirring until thick and glossy.
Return chicken to pan. Spoon sauce heavily over each piece. Simmer 1 minute on low until coated.
Serve immediately over rice or mashed potatoes, spooning extra sauce on top. Garnish with parsley.
