Honey Garlic Chicken Breast
Golden seared chicken is coated in a sticky honey garlic glaze that clings to every bite. Despite the short list of ingredients, the flavours come together in a rich balance of sweet, savoury, and tangy. Lightly dusting the meat with flour creates a crust that soaks up the sauce, making each piece irresistible. Quick enough for weeknights, yet tasty enough to impress.
| Cuisine | Western |
| Category | Chicken |
| Prep Time | 4 minutes |
| Cook Time | 8 minutes |
| Total Time | 12 minutes |
| Servings | 4 servings |
| Difficulty | Easy |
| Published | 8/19/2025 |
Instructions
- 1
Slice chicken breasts in half horizontally to form 4 thin fillets. Season both sides with salt and pepper.
- 2
Place flour in a shallow dish and lightly coat each piece, shaking off excess.
- 3
Heat most of the butter in a skillet over high heat, saving a teaspoon for later.
- 4
Sear chicken for 2–3 minutes until golden on one side, then flip and cook the other side for about 1 minute.
- 5
Reduce heat slightly. Push chicken aside, add garlic and the reserved butter, sauté briefly until fragrant.
- 6
Pour in vinegar, soy sauce, and honey. Stir or shake the pan to mix, then simmer for about 1 minute until sauce thickens slightly.
- 7
Turn chicken in the sauce to coat well. If the glaze gets too thick, add a splash of water and stir through.
- 8
Remove from heat and serve immediately, spooning over remaining sauce from the pan.
Nutrition Information
| Calories | 323 |
| Protein | 28g |
| Carbohydrates | 23g |
| Total Fat | 13g |
| Saturated Fat | 7g |
| Polyunsaturated Fat | 1g |
| Monounsaturated Fat | 3g |
| Trans Fat | 0g |
| Cholesterol | 107mg |
| Sodium | 400mg |
| Potassium | 486mg |
| Fiber | 0g |
| Sugar | 21g |
| Vitamin A | 350IU |
| Vitamin C | 2mg |
| Calcium | 12mg |
| Iron | 1mg |
Recipe Notes
For a gluten-free option, swap flour with cornstarch. The coating won’t brown quite the same but still delivers a sauce that clings beautifully.
Use light or all-purpose soy sauce. Dark soy is too strong and will overpower the balance of the glaze.
This sauce works well with other proteins such as pork chops, beef steaks, lamb cutlets, prawns, or even firm tofu. Adjust cooking times so the sauce finishes reducing just as the protein is cooked through.
Firm tofu holds its shape best—slice into slabs, season, dust with flour, and pan-fry until crisp before adding sauce.
Seafood like prawns or mild fish fillets pair well with this glaze. Quick cooking times keep them tender while allowing the sauce to reduce into a sticky finish.
Nutrition values are calculated per serving with all sauce included. In practice, some sauce may remain in the pan.
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