Garlic Chicken Breast Recipes You’ll Love

Introduction: Tender Honey Garlic Chicken Breasts

Are you tired of bland, dry chicken breasts that leave you feeling unsatisfied? Do you find yourself scrolling endlessly for a chicken breast recipe that’s both quick and incredibly flavorful? We’ve all been there! The quest for a perfect chicken breast recipe can sometimes feel like searching for a needle in a haystack. But what if we told you that the secret to tender, juicy chicken lies in a simple, irresistible honey garlic sauce? This recipe delivers exactly that – tender, golden-brown chicken breasts bathed in a rich, sticky, and utterly delectable honey garlic glaze. It’s the kind of meal that elevates a weeknight dinner to something special, or serves as a show-stopping main for guests. Forget complicated marinades and long cooking times; this easy and delicious recipe is your new go-to for a consistently satisfying meal.

Ingredients for Perfect Honey Garlic Chicken

The magic of this dish comes from a few high-quality ingredients that come together harmoniously. We aim for a balance of sweet, savory, and pungent to create a sauce that clings beautifully to the chicken. Here’s what you’ll need:

• Chicken Breasts: 2 large (about 1.5 lbs total), boneless, skinless. Look for evenly sized breasts for uniform cooking. If yours are very thick, you can pound them to an even thickness for faster and more consistent results.
• Olive Oil: 2 tablespoons, for searing. A good quality extra virgin olive oil offers a lovely flavor and a high smoke point. Substitution: Avocado oil or vegetable oil work well.
• Garlic: 4-6 cloves, minced. Freshly minced garlic is essential for that robust garlic flavor. Don’t skimp here! The aroma is part of the experience.
• Honey: 1/2 cup. This provides the signature sweetness and sticky glaze. Choose a good quality honey for the best flavor. Substitution: Maple syrup or agave nectar can be used, though they will slightly alter the flavor profile.
• Soy Sauce: 1/4 cup. This brings the savory, umami depth to the sauce. Use low-sodium if you prefer to control the saltiness. Substitution: Tamari for a gluten-free option, or coconut aminos for a soy-free alternative.
• Rice Vinegar: 2 tablespoons. For a touch of acidity to balance the sweetness and richness. Substitution: Apple cider vinegar or white wine vinegar can be used.
• Sesame Oil: 1 teaspoon, for finishing. Adds a nutty aroma and flavor. Toasted sesame oil is best.
• Cornstarch: 1 tablespoon, mixed with 2 tablespoons cold water to create a slurry. This is key for thickening the sauce to that perfect, glossy consistency.
• Optional Garnishes: Toasted sesame seeds, sliced green onions. These add a pop of color, texture, and fresh flavor.

Timing: Prep, Cook, Total

This recipe is designed for efficiency without sacrificing flavor. Average recipes for similar dishes can often take 30-45 minutes. This Honey Garlic Chicken aims to be faster, perfect for busy evenings!

How to Make It

Step 1: Prepare the Chicken

Begin by patting your chicken breasts completely dry with paper towels. This is a crucial step for achieving a beautiful golden-brown sear. If your chicken breasts are very thick and uneven, you can place them between two pieces of plastic wrap and gently pound them with a meat mallet or the bottom of a heavy pan until they are an even 1/2-inch thickness. This ensures they cook through evenly and quickly. Season both sides generously with salt and freshly ground black pepper. Don’t be shy with the seasoning; it forms the base of your flavor.

Step 2: Create the Honey Garlic Sauce

In a medium bowl, whisk together the honey, soy sauce, and rice vinegar. In a small separate bowl, whisk together the cornstarch and cold water to create a smooth slurry. Set both aside. This prep ensures everything is ready to go when you need it, preventing mid-cooking scrambling.

Step 3: Sear the Chicken

Heat the olive oil in a large skillet or cast-iron pan over medium-high heat. Once the oil is shimmering (but not smoking), carefully add the seasoned chicken breasts to the hot pan. Don’t overcrowd the pan; cook in batches if necessary. Sear the chicken for about 4-5 minutes per side, until a beautiful golden-brown crust forms. This searing locks in the juices and builds a fantastic flavor foundation.

Step 4: Simmer and Glaze

Reduce the heat to medium. Add the minced garlic to the pan and sauté for about 1 minute until fragrant, being careful not to burn it. Pour the prepared honey-soy-vinegar mixture into the skillet. Bring the sauce to a gentle simmer. Stir the cornstarch slurry again, then slowly drizzle it into the simmering sauce while whisking constantly. Continue to whisk and cook for 1-2 minutes, until the sauce thickens to a glossy, syrupy consistency. It should coat the back of a spoon beautifully. Return the seared chicken breasts to the pan, turning them to coat thoroughly in the luscious honey garlic sauce.

Step 5: Rest and Serve

Once the chicken is coated and the sauce has thickened, remove the pan from the heat. Let the chicken rest in the sauce for a few minutes to allow the flavors to meld and the chicken to finish cooking gently. This resting period is crucial for juicy chicken. Just before serving, stir in the sesame oil for that delightful nutty aroma. Garnish with toasted sesame seeds and sliced green onions if desired. Serve immediately. The sight and smell will have everyone at the table eagerly awaiting their plate!

Nutritional Information

This recipe is a fantastic source of lean protein. While exact nutritional values can vary based on ingredient brands and portion sizes, a typical serving (1 chicken breast with sauce) contains approximately:

• Calories: 350-400 kcal
• Protein: 30-35g
• Fat: 10-15g
• Carbohydrates: 20-25g (largely from honey and cornstarch)
• Sodium: Varies based on soy sauce used

Note: This is an estimate. For precise tracking, calculate based on your specific ingredients.

Healthier Alternatives

Looking to make this even healthier without sacrificing flavor? Try these simple swaps:

• Reduced Honey: If managing sugar intake, you can slightly reduce the honey and add a bit more rice vinegar for balance. A sugar-free sweetener alternative can also be used sparingly.
• Low-Sodium Soy Sauce: Always a good option to manage sodium intake.
• Less Cornstarch: For a thinner sauce, use less cornstarch or omit it entirely, allowing the sauce to reduce naturally over a slightly longer simmer.
• Broth Base: For a less sweet and leaner sauce, replace some of the honey and soy sauce with low-sodium chicken or vegetable broth, plus extra garlic and a touch of ginger.
• More Veggies: Sauté broccoli florets, bell pepper strips, or snap peas in the pan after searing the chicken and before adding the sauce. They’ll absorb some of that amazing flavor.

Serving Suggestions

This Honey Garlic Chicken is incredibly versatile. Here are some of our favorite ways to serve it:

• Rice: Steamed jasmine rice, brown rice, or cauliflower rice are perfect for soaking up every last drop of the delicious sauce.
• Vegetables: Roasted broccoli, sautéed green beans, steamed asparagus, or a fresh side salad complement the richness of the chicken beautifully.
• Noodles: Serve over lo mein noodles, udon, or even spaghetti for a hearty, flavorful pasta dish.
• Quinoa: A healthy and protein-rich grain option.
• Sandwiches/Wraps: Shred or slice the cooked chicken and use it in sandwiches or wraps for a flavorful lunch.

Common Mistakes to Avoid

Even with a simple recipe, a few common pitfalls can lead to less-than-perfect results:

• Overcrowding the Pan: This steams the chicken instead of searing it, preventing a good crust. Cook in batches if needed.
• Cold Pan: Starting with a cold pan means chicken sticks and doesn’t brown properly. Ensure your pan and oil are adequately hot.
• Burning the Garlic: Minced garlic cooks quickly. Add it after searing and sauté only until fragrant, then quickly add liquids to prevent burning, which makes it bitter.
• Not Patting Chicken Dry: Moisture is the enemy of a good sear. Always pat your chicken thoroughly dry.
• Skipping the Rest: Just like with steak, letting chicken rest briefly after cooking helps redistribute juices, ensuring maximum tenderness and moisture.

Storing Tips

Leftovers are always a good thing with this recipe! Store any remaining honey garlic chicken in an airtight container in the refrigerator for up to 3-4 days. The sauce can thicken further as it cools. When reheating, you can gently warm it in a skillet over low heat, adding a splash of water or broth if it seems too thick, or microwave it until heated through. If you prefer the sauce a bit looser, add a tablespoon of water to the skillet while reheating.

Conclusion

This Honey Garlic Chicken Breast recipe is a testament to how simple ingredients and straightforward techniques can yield incredibly delicious results. The tender chicken, coated in a sticky, sweet, and savory glaze, is a crowd-pleaser that’s perfect for any occasion. Whether you’re a seasoned home cook or just starting in the kitchen, this recipe is designed to be a reliable win. Give it a try tonight and discover your new favorite chicken dinner! We’d love to hear how it turns out for you!

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Honey Garlic Chicken Breasts

• Author: Chef Mia

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Description

Tender, golden-brown chicken breasts simmered in a rich, sticky, and flavorful honey garlic sauce. This easy and delicious recipe is perfect for a quick weeknight dinner or a special meal.

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Ingredients

Scale 1x2x3x

• 1 tbspolive oil2 tbspbutter, divided1lb boneless, skinless chicken breasts1/4 cupall-purpose flour6cloves garlic, thinly sliced1/4 cupsoy sauce1 tbspseasoned rice vinegar1/3 cuphoneyKosher salt, to tasteFreshly cracked black pepper, to tasteGreen onions, thinly sliced, for garnish
• 2 tbspbutter, divided1lb boneless, skinless chicken breasts1/4 cupall-purpose flour6cloves garlic, thinly sliced1/4 cupsoy sauce1 tbspseasoned rice vinegar1/3 cuphoneyKosher salt, to tasteFreshly cracked black pepper, to tasteGreen onions, thinly sliced, for garnish
• 1lb boneless, skinless chicken breasts1/4 cupall-purpose flour6cloves garlic, thinly sliced1/4 cupsoy sauce1 tbspseasoned rice vinegar1/3 cuphoneyKosher salt, to tasteFreshly cracked black pepper, to tasteGreen onions, thinly sliced, for garnish
• 1/4 cupall-purpose flour6cloves garlic, thinly sliced1/4 cupsoy sauce1 tbspseasoned rice vinegar1/3 cuphoneyKosher salt, to tasteFreshly cracked black pepper, to tasteGreen onions, thinly sliced, for garnish
• 6cloves garlic, thinly sliced1/4 cupsoy sauce1 tbspseasoned rice vinegar1/3 cuphoneyKosher salt, to tasteFreshly cracked black pepper, to tasteGreen onions, thinly sliced, for garnish
• 1/4 cupsoy sauce1 tbspseasoned rice vinegar1/3 cuphoneyKosher salt, to tasteFreshly cracked black pepper, to tasteGreen onions, thinly sliced, for garnish
• 1 tbspseasoned rice vinegar1/3 cuphoneyKosher salt, to tasteFreshly cracked black pepper, to tasteGreen onions, thinly sliced, for garnish
• 1/3 cuphoneyKosher salt, to tasteFreshly cracked black pepper, to tasteGreen onions, thinly sliced, for garnish
• Kosher salt, to tasteFreshly cracked black pepper, to tasteGreen onions, thinly sliced, for garnish
• Freshly cracked black pepper, to tasteGreen onions, thinly sliced, for garnish
• Green onions, thinly sliced, for garnish

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Instructions

1. 1️⃣Prepare the Cooking Base:
2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large frying pan over medium to medium-high heat.2️⃣Prepare the Chicken:Slice the chicken breasts in half lengthwise to create four thinner pieces.Season both sides of each piece with kosher salt and freshly cracked black pepper.Dredge the chicken in all-purpose flour, coating evenly and shaking off excess.3️⃣Cook the Chicken:Add the floured chicken to the heated pan.Cook for 4-5 minutes per side until golden brown and almost fully cooked (internal temperature of 160°F).Remove the chicken from the pan and set aside, reserving any juices.4️⃣Make the Sauce:In the same pan, melt the remaining tablespoon of butter over medium-low heat.Add the sliced garlic and stir constantly for 30-60 seconds, just until fragrant (avoid browning the garlic).5️⃣Deglaze and Finish the Sauce:Pour in the soy sauce and seasoned rice vinegar, scraping up any browned bits from the bottom of the pan.Stir in the honey, a few cracks of black pepper, and a pinch of salt.Let the sauce simmer on medium-low heat for 4-5 minutes, stirring occasionally, until it thickens and coats the back of a spoon.6️⃣Combine and Warm:Return the chicken and any reserved juices to the pan.Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
3. 2️⃣Prepare the Chicken:Slice the chicken breasts in half lengthwise to create four thinner pieces.Season both sides of each piece with kosher salt and freshly cracked black pepper.Dredge the chicken in all-purpose flour, coating evenly and shaking off excess.3️⃣Cook the Chicken:Add the floured chicken to the heated pan.Cook for 4-5 minutes per side until golden brown and almost fully cooked (internal temperature of 160°F).Remove the chicken from the pan and set aside, reserving any juices.4️⃣Make the Sauce:In the same pan, melt the remaining tablespoon of butter over medium-low heat.Add the sliced garlic and stir constantly for 30-60 seconds, just until fragrant (avoid browning the garlic).5️⃣Deglaze and Finish the Sauce:Pour in the soy sauce and seasoned rice vinegar, scraping up any browned bits from the bottom of the pan.Stir in the honey, a few cracks of black pepper, and a pinch of salt.Let the sauce simmer on medium-low heat for 4-5 minutes, stirring occasionally, until it thickens and coats the back of a spoon.6️⃣Combine and Warm:Return the chicken and any reserved juices to the pan.Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
4. Slice the chicken breasts in half lengthwise to create four thinner pieces.
5. Season both sides of each piece with kosher salt and freshly cracked black pepper.Dredge the chicken in all-purpose flour, coating evenly and shaking off excess.3️⃣Cook the Chicken:Add the floured chicken to the heated pan.Cook for 4-5 minutes per side until golden brown and almost fully cooked (internal temperature of 160°F).Remove the chicken from the pan and set aside, reserving any juices.4️⃣Make the Sauce:In the same pan, melt the remaining tablespoon of butter over medium-low heat.Add the sliced garlic and stir constantly for 30-60 seconds, just until fragrant (avoid browning the garlic).5️⃣Deglaze and Finish the Sauce:Pour in the soy sauce and seasoned rice vinegar, scraping up any browned bits from the bottom of the pan.Stir in the honey, a few cracks of black pepper, and a pinch of salt.Let the sauce simmer on medium-low heat for 4-5 minutes, stirring occasionally, until it thickens and coats the back of a spoon.6️⃣Combine and Warm:Return the chicken and any reserved juices to the pan.Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
6. Dredge the chicken in all-purpose flour, coating evenly and shaking off excess.3️⃣Cook the Chicken:Add the floured chicken to the heated pan.Cook for 4-5 minutes per side until golden brown and almost fully cooked (internal temperature of 160°F).Remove the chicken from the pan and set aside, reserving any juices.4️⃣Make the Sauce:In the same pan, melt the remaining tablespoon of butter over medium-low heat.Add the sliced garlic and stir constantly for 30-60 seconds, just until fragrant (avoid browning the garlic).5️⃣Deglaze and Finish the Sauce:Pour in the soy sauce and seasoned rice vinegar, scraping up any browned bits from the bottom of the pan.Stir in the honey, a few cracks of black pepper, and a pinch of salt.Let the sauce simmer on medium-low heat for 4-5 minutes, stirring occasionally, until it thickens and coats the back of a spoon.6️⃣Combine and Warm:Return the chicken and any reserved juices to the pan.Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
7. 3️⃣Cook the Chicken:
8. Add the floured chicken to the heated pan.Cook for 4-5 minutes per side until golden brown and almost fully cooked (internal temperature of 160°F).Remove the chicken from the pan and set aside, reserving any juices.4️⃣Make the Sauce:In the same pan, melt the remaining tablespoon of butter over medium-low heat.Add the sliced garlic and stir constantly for 30-60 seconds, just until fragrant (avoid browning the garlic).5️⃣Deglaze and Finish the Sauce:Pour in the soy sauce and seasoned rice vinegar, scraping up any browned bits from the bottom of the pan.Stir in the honey, a few cracks of black pepper, and a pinch of salt.Let the sauce simmer on medium-low heat for 4-5 minutes, stirring occasionally, until it thickens and coats the back of a spoon.6️⃣Combine and Warm:Return the chicken and any reserved juices to the pan.Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
9. Cook for 4-5 minutes per side until golden brown and almost fully cooked (internal temperature of 160°F).Remove the chicken from the pan and set aside, reserving any juices.4️⃣Make the Sauce:In the same pan, melt the remaining tablespoon of butter over medium-low heat.Add the sliced garlic and stir constantly for 30-60 seconds, just until fragrant (avoid browning the garlic).5️⃣Deglaze and Finish the Sauce:Pour in the soy sauce and seasoned rice vinegar, scraping up any browned bits from the bottom of the pan.Stir in the honey, a few cracks of black pepper, and a pinch of salt.Let the sauce simmer on medium-low heat for 4-5 minutes, stirring occasionally, until it thickens and coats the back of a spoon.6️⃣Combine and Warm:Return the chicken and any reserved juices to the pan.Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
10. Remove the chicken from the pan and set aside, reserving any juices.
11. 4️⃣Make the Sauce:In the same pan, melt the remaining tablespoon of butter over medium-low heat.Add the sliced garlic and stir constantly for 30-60 seconds, just until fragrant (avoid browning the garlic).5️⃣Deglaze and Finish the Sauce:Pour in the soy sauce and seasoned rice vinegar, scraping up any browned bits from the bottom of the pan.Stir in the honey, a few cracks of black pepper, and a pinch of salt.Let the sauce simmer on medium-low heat for 4-5 minutes, stirring occasionally, until it thickens and coats the back of a spoon.6️⃣Combine and Warm:Return the chicken and any reserved juices to the pan.Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
12. In the same pan, melt the remaining tablespoon of butter over medium-low heat.Add the sliced garlic and stir constantly for 30-60 seconds, just until fragrant (avoid browning the garlic).5️⃣Deglaze and Finish the Sauce:Pour in the soy sauce and seasoned rice vinegar, scraping up any browned bits from the bottom of the pan.Stir in the honey, a few cracks of black pepper, and a pinch of salt.Let the sauce simmer on medium-low heat for 4-5 minutes, stirring occasionally, until it thickens and coats the back of a spoon.6️⃣Combine and Warm:Return the chicken and any reserved juices to the pan.Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
13. Add the sliced garlic and stir constantly for 30-60 seconds, just until fragrant (avoid browning the garlic).
14. 5️⃣Deglaze and Finish the Sauce:Pour in the soy sauce and seasoned rice vinegar, scraping up any browned bits from the bottom of the pan.Stir in the honey, a few cracks of black pepper, and a pinch of salt.Let the sauce simmer on medium-low heat for 4-5 minutes, stirring occasionally, until it thickens and coats the back of a spoon.6️⃣Combine and Warm:Return the chicken and any reserved juices to the pan.Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
15. Pour in the soy sauce and seasoned rice vinegar, scraping up any browned bits from the bottom of the pan.Stir in the honey, a few cracks of black pepper, and a pinch of salt.Let the sauce simmer on medium-low heat for 4-5 minutes, stirring occasionally, until it thickens and coats the back of a spoon.6️⃣Combine and Warm:Return the chicken and any reserved juices to the pan.Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
16. Stir in the honey, a few cracks of black pepper, and a pinch of salt.
17. Let the sauce simmer on medium-low heat for 4-5 minutes, stirring occasionally, until it thickens and coats the back of a spoon.6️⃣Combine and Warm:Return the chicken and any reserved juices to the pan.Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
18. 6️⃣Combine and Warm:Return the chicken and any reserved juices to the pan.Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
19. Return the chicken and any reserved juices to the pan.
20. Simmer in the sauce for about a minute, spooning the sauce over the chicken, until fully warmed through and coated.7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
21. 7️⃣Serve:Plate the chicken, drizzling extra sauce over the top.Garnish with thinly sliced green onions for freshness and a pop of color.
22. Plate the chicken, drizzling extra sauce over the top.
23. Garnish with thinly sliced green onions for freshness and a pop of color.

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Notes

Customize:Add a pinch of red pepper flakes to the sauce for a spicy kick.Storage:Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.Short on Time?Use pre-minced garlic or garlic paste to save a few minutes.
Storage:Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.Short on Time?Use pre-minced garlic or garlic paste to save a few minutes.
Short on Time?Use pre-minced garlic or garlic paste to save a few minutes.