Description

This honey garlic glazed chicken is a perfect balance of sweet, savory, and garlicky goodness. Crispy, golden-brown chicken is coated in a rich, sticky sauce made with honey, soy sauce, and garlic for an irresistible dish. Ready in under 30 minutes, this easy meal is perfect for busy weeknights yet flavorful enough to impress guests. Serve it over rice, noodles, or with a side of vegetables for a satisfying meal

Ingredients

1 pound boneless, skinless chicken breasts
1/4 cup all-purpose flour
1 tablespoon olive oil
2 tablespoons butter, divided

For the Sauce:

6 cloves garlic, thinly sliced
1/4 cup soy sauce
1 tablespoon seasoned rice vinegar
1/3 cup honey

Seasonings & Garnish:

Kosher salt, to taste
Freshly cracked black pepper, to taste
Green onions, thinly sliced

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Instructions

Prepare the Chicken
- Slice each chicken breast horizontally to create thinner cutlets. Pat them dry with a paper towel.
- Season both sides with kosher salt and black pepper.
- Lightly coat the chicken with all-purpose flour, shaking off excess.
Sear the Chicken
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Add the chicken and cook for about 3-4 minutes per side until golden brown and cooked through.
- Remove the chicken from the skillet and set aside.
Make the Sauce
- In the same skillet, add the remaining 1 tablespoon of butter.
- Add the sliced garlic and sauté for about 30 seconds until fragrant.
- Pour in the soy sauce, rice vinegar, and honey, stirring well.
- Let the sauce simmer for 1-2 minutes until it thickens slightly.
Coat the Chicken
- Return the cooked chicken to the skillet, tossing to coat it evenly in the sauce.
- Let it simmer for another minute, allowing the flavors to meld.
Garnish & Serve
- Sprinkle with sliced green onions.
- Serve hot with rice, noodles, or steamed vegetables.

Notes

For extra flavor, add a teaspoon of sesame oil to the sauce before serving.
Want some heat? Add red pepper flakes or a drizzle of sriracha.
Make it gluten-free by swapping soy sauce for tamari and using a gluten-free flour substitute.
For a crispier texture, use cornstarch instead of flour for coating the chicken.
Leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stove Top
Cuisine: Asian-Inspired