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Honey Garlic Chicken

Honey garlic chicken with caramelized, pan-seared chicken breasts glazed in a sticky golden honey-garlic sauce. The garlic honey sauce simmers to a deeply amber, clingy finish that pools in the skillet.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Pat dry for better browning.
  • 1 salt To taste.
  • 1 pepper To taste.
  • 1 garlic powder To taste.
  • 2 tbsp olive oil For searing the chicken.
Honey Garlic Sauce
  • 4 garlic Minced.
  • 0.33 cup honey For the sweet, sticky glaze.
  • 3 tbsp soy sauce Adds savory depth.
  • 2 tbsp butter For sautéing garlic and richness.
  • 1 tbsp rice vinegar Balances the sweetness.
  • 1 tsp cornstarch Mixed with water to make slurry.
  • 1 tbsp water Combined with cornstarch.
Garnish and Serving
  • 1 sesame seeds For topping.
  • 1 sliced green onions For topping.
  • 1 steamed rice For serving; amount to preference.

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken breasts with salt, pepper, and garlic powder to taste. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and the internal temperature reaches 165°F, then remove to a plate.
Make the honey garlic glaze
  1. In the same pan, melt the butter and cook the minced garlic for 1 minute over medium heat until fragrant. Add the honey, soy sauce, and rice vinegar, stirring to combine.
  2. Add the cornstarch slurry and simmer for 2-3 minutes until the sauce thickens into a sticky glaze with amber gloss.
Coat and finish
  1. Return the chicken to the pan and turn to coat in the honey garlic glaze. Cook for 1-2 more minutes, letting the glaze blister lightly and cling to the surface.
  2. Garnish with sesame seeds and sliced green onions. Serve hot over steamed rice.

Notes

Pro tip: Pat the chicken dry and don’t move it during searing for a deeper golden crust before glazing. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet over low heat until warmed through (microwave can thin the glaze). Freezing is not recommended for best texture. For a gluten-free option, use tamari instead of soy sauce.