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Honey Garlic Chicken Breasts

A delicious and easy recipe featuring chicken breasts coated in a sweet and tangy honey garlic sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces large boneless, skinless chicken breasts
  • 1 tbsp olive oil or avocado oil Use avocado oil for a higher smoke point.
  • ½ cup low-sodium chicken broth
  • 2 tbsp honey Adjust sweetness to taste.
  • 2 tbsp soy sauce or tamari for gluten-free
  • 4 cloves garlic, minced
  • 1 tbsp apple cider vinegar or rice vinegar
  • 1 tsp freshly grated ginger (optional)
  • 1 tbsp cornstarch For thickening the sauce.
  • 2 tbsp cold water For cornstarch slurry.
  • Red pepper flakes, to taste (optional)
  • Fresh parsley or cilantro, chopped (optional garnish)
  • Toasted sesame seeds (optional garnish)

Method
 

Preparation
  1. Butterfly or pound the chicken breasts to an even ½-inch thickness. Pat dry with paper towels and season both sides with salt and pepper.
Make Sauce Base
  1. In a medium bowl, whisk together chicken broth, honey, soy sauce (or tamari), minced garlic, apple cider vinegar, ginger, and red pepper flakes until combined.
Prepare Cornstarch Slurry
  1. In a small bowl, whisk together cornstarch and cold water until smooth. Set aside.
Sear Chicken
  1. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-6 minutes per side until golden-brown and cooked through. Remove from skillet and set aside.
Thicken Sauce
  1. Reduce heat to medium-low. Add the honey garlic sauce base to the pan, scraping up any browned bits. Bring to a simmer, then whisk in the cornstarch slurry until thickened.
Combine & Serve
  1. Return chicken to the sauce to coat. Simmer for 1-2 minutes, then let the chicken rest in the sauce before serving. Garnish, if desired.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. To reheat, warm gently and add broth if needed. Consider using chicken thighs for a darker meat option.