These Honey Garlic Chicken Breasts are made in one pan with basic pantry ingredients. The perfect quick and easy chicken dinner!
Honestly, this dish is beyond simple to make. I think you’re going to be shocked at just how delicious it is though! Follow me…
Honey Garlic Chicken Breasts
You know, it wasn’t that long ago I uploaded my Honey Garlic Pork Chops. But can you ever really have too much honey garlic?! Absolutely not no. Hence here we are, similar recipe but this time with the glorious chicken breast!
I love this recipe for so many different reasons, mainly because it’s outrageously delicious, but also because it’s so darn quick and easy to make! 20 mins and some pantry staples are all you’ll need.
Chicken Breast
We’re going to use a couple of chicken breasts for this recipe. We’ll be slicing them through the centre to create 4 even-sized breasts, meaning they’ll cook quicker and more evenly. I also love dredging them through seasoned flour. This will help build up a crust and allow the sauce to cling to the chicken.
Process shots: slice chicken (photo 1), dredge through flour (photo 2), add to pan (photo 3), fry then remove (photo 4).
Honey Garlic Sauce
This sauce itself is actually incredibly simple. Here’s what you’ll need:
- Honey – This creates the bulk of the sauce.
- Garlic – You only need a couple of cloves. The flour is also seasoned with garlic powder.
- Butter – Adds richness and is used to fry the garlic.
- Soy Sauce – Adds a depth of savoury flavour and seasons the sauce with salt.
- Apple Cider Vinegar – This cuts through the sweetness of the sauce.
- Fresh Thyme – This is completely optional, but I like to add a sprig on top of each breast when basting in the sauce. The thyme very lightly infuses the sauce.
I recommend using runny honey (as opposed to the firm kind you can get) to ensure the sauce doesn’t go clumpy. I also highly recommend light soy sauce as opposed to dark.
Process shots: melt butter (photo 1), fry garlic (photo 2), simmer remaining sauce ingredients (photo 3), coat chicken in sauce (photo 4).
Once the sauce has thickened, turn the heat to low as you baste the chicken. You don’t want the chicken to overcook and dry out!
Right, gimme that spoon.
Serving Honey Garlic Chicken
The sauce should end up light and glossy. Thick enough to cling to the chicken, but not so thick it won’t drizzle with ease.
What to serve with honey garlic chicken?
Here are a few different options, but check out my Side Dishes for more inspo.
Potatoes: Mustard Mash | Rustic Mash | Roasted Baby Potatoes | Goose Fat Roast Potatoes | Oven Baked Chips.
Veg: Parmesan Roasted Cauliflower | Honey Balsamic Roasted Carrots | Garlic Green Beans | Roasted Broccolini
Alrighty, let’s tuck into this honey garlic chicken recipe shall we!?
How to make Honey Garlic Chicken (Full Recipe & Video)
Honey Garlic Chicken
Equipment
- Sharp Knife & Chopping Board
- Large Shallow Dish (for dredging chicken)
- Large Pan & Tongs
- Wooden Spoon
Ingredients
Chicken
- 2x 250g/9oz Chicken Breasts, preferably brought close to room temp
- 35g / 1/4 cup Plain Flour
- 1 tsp EACH: Salt, Garlic Powder
- 1/2 tsp Black Pepper
- 1 tbsp Olive Oil
- 1 tbsp / 15g Butter
Sauce
- 2 tbsp / 30g Butter
- 2 cloves of Garlic, finely diced
- 80g / 1/4 cup Honey
- 1 1/2 tbsp Apple Cider Vinegar
- 1 tbsp Light Soy Sauce
- 4x single sprigs of Fresh Thyme (optional)
Instructions
- Horizontally slice both chicken breasts right through the centre to create 4 even-sized breasts.
- In a large shallow dish combine flour with garlic powder, salt and pepper. One by one thoroughly dredge the breasts through the flour, then shake off excess and place to one side.
- Heat 1 tbsp oil and butter in a large pan over medium-high heat. Once hot, add the chicken and fry both sides for a few minutes until golden on the outside and just about cooked through the centre. Remove and place on a plate to one side.
- Lower the heat to medium and melt in the remaining 2 tbsp butter. Add the garlic and fry for 30 seconds or so (careful it doesn't burn!) then stir in the honey, soy sauce and apple cider vinegar. Gently simmer for a couple of minutes until the sauce thickens a little. It should have a light glossy consistency.
- Turn the heat to low, add the chicken (alongside any resting juices) and place a sprig of thyme on each breast (optional). Baste in the sauce for a minute or so to warm it back through. The sauce should be thick enough to cling to the chicken, but not so thick it won't drizzle with ease (add a dash of stock of water to loosen up if needed). Serve up and enjoy!
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
Hey, whilst you’re here why not check out my other recipes?
One Pan Chicken Dinner Recipes
- Creamy Honey Mustard Chicken Thighs
- Herb Roasted Spatchcock Chicken
- Spanish Chicken Tray Bake
- Chicken Piccata
- Honey Lemon Chicken
- Honey Butter Chicken
Looks wonderful Cannot Wait to make it
Hope it goes down well, Joan! C.
Would balsamic be an OK sub for the apple cider vinegar?
I’d go with white wine vinegar or rice vinegar (or other clear vinegar) if you have it, but I imagine balsamic would still work okay! C.
Would rice wine vinegar be an okay substitute for the apple cider vinegar
Absolutely! 🙂 C.
Absolutely Scrumptious! Saw the previous comments, so paired it with creamed spinach and mashed potatoes! Everyone loved it!! Your recipes are wonderful, thank you!
Thanks so much for the review, Anna! C.