This Garlic Honey Chicken Breast is tender, juicy, and coated in a mouthwatering sweet-savory sauce that I can’t get enough of. With crispy golden edges, rich garlic flavor, and a sticky glaze made from honey, soy sauce, and vinegar, this is one of the easiest ways I’ve ever turned plain chicken into something special.
Why You’ll Love This Recipe
I love how quick and satisfying this dish is—it takes under 30 minutes from start to finish and doesn’t require anything fancy. The sauce is the star here: sweet, tangy, garlicky, and packed with bold flavor. It’s perfect for weeknights, impressive enough for guests, and tastes like something I’d order at a restaurant.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 chicken breasts
salt and pepper
1/2 cup flour
3 tbsp unsalted butter (or margarine)
6 cloves garlic, minced
4 tbsp honey
2 tbsp soy sauce
3 tbsp vinegar
1/2 tsp ground black pepper
directions
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I start by seasoning the chicken breasts with salt and pepper on both sides.
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I dredge each piece lightly in flour, shaking off the excess.
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In a large skillet, I melt the butter over medium heat, then add the chicken breasts. I cook them for 4–5 minutes per side until golden brown and cooked through. I remove the chicken and set it aside.
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In the same pan, I add the minced garlic and sauté it for about 30 seconds, just until fragrant.
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I stir in the honey, soy sauce, vinegar, and black pepper, and let the sauce bubble and thicken slightly for 2–3 minutes.
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I return the chicken to the pan, spooning the sauce over the top and letting it simmer for another 2–3 minutes to soak in all that flavor.
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I serve it hot with the extra sauce poured over.
Servings and timing
This recipe serves 3 to 4 people. Prep time takes 10 minutes, and cooking time is about 15–20 minutes, so dinner is on the table in under 30 minutes.
Variations
Sometimes I slice the chicken into strips before cooking for faster cooking and more surface area to soak up the sauce. I’ve also added a pinch of chili flakes for heat, or swapped the vinegar for rice vinegar for a lighter, tangier finish. When I want extra richness, I stir in a bit of butter at the end for a glossy sauce.
storage/reheating
Leftovers keep well in the fridge for up to 3 days. I reheat them gently in a skillet with a splash of water or cover and microwave until warmed through. The sauce thickens more after chilling but loosens up nicely when reheated.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I’ve made this with boneless, skinless thighs and it’s just as delicious—maybe even more tender.
What kind of vinegar should I use?
I usually use white vinegar or apple cider vinegar. Rice vinegar works too for a milder taste.
Can I bake this instead of pan-frying?
You can, but pan-frying gives it that golden crust and helps the sauce caramelize beautifully.
Is this dish very sweet?
The honey adds sweetness, but the vinegar and soy sauce balance it out. I adjust the honey if I want it more savory or tangy.
What should I serve this with?
I love serving it over rice, mashed potatoes, or steamed veggies—it’s perfect for soaking up that delicious sauce.
Conclusion
This Garlic Honey Chicken Breast recipe completely changed the way I look at plain chicken. It’s fast, flavorful, and full of that perfect sticky-sweet glaze that makes every bite unforgettable. Whether I’m cooking for myself or serving guests, this dish always impresses—and it’s just so easy.
Print
Garlic Honey Chicken Breast
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 25–30 minutes
- Yield: 3 to 4 servings
- Category: Dinner, Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired, American
- Diet: Gluten Free
Description
This Garlic Honey Chicken Breast is a quick and easy dinner packed with flavor! Juicy chicken breasts are pan-seared and coated in a sticky, sweet-savory glaze made with garlic, honey, soy sauce, and vinegar. Ready in under 30 minutes, it’s the perfect weeknight meal with restaurant-style flavor.
Ingredients
- 3 boneless, skinless chicken breasts
- Salt and pepper, to taste
- ½ cup all-purpose flour (for dredging)
- 3 tablespoons unsalted butter (or margarine)
- 6 garlic cloves, minced
- 4 tablespoons honey
- 2 tablespoons soy sauce
- 3 tablespoons vinegar (white, apple cider, or rice vinegar)
- ½ teaspoon ground black pepper
Instructions
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Season both sides of the chicken breasts with salt and pepper.
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Lightly dredge each piece in flour, shaking off excess.
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Heat butter in a large skillet over medium heat. Add chicken and cook for 4–5 minutes per side, or until golden brown and cooked through. Remove and set aside.
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In the same skillet, sauté the garlic for 30 seconds until fragrant.
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Stir in honey, soy sauce, vinegar, and black pepper. Simmer for 2–3 minutes until slightly thickened.
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Return chicken to the skillet and spoon sauce over the top. Simmer for another 2–3 minutes, allowing the chicken to soak up the flavor.
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Serve hot with sauce spooned over.
Notes
- Slice chicken into strips before cooking for faster cook time and more surface area for the sauce.
- Add a pinch of red pepper flakes for a spicy kick.
- Use rice vinegar for a lighter, tangier flavor.
- Stir in a little butter at the end for an extra glossy sauce.
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