Honey Garlic Chicken Breast
Honey Garlic Chicken Breast
Ingredients
- 500 g chicken breast, boneless and skinless
- as needed salt
- as needed pepper
- 1/4 cup flour
- 3 1/2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 1/2 tablespoons cider vinegar, or white or other clear vinegar
- 1 tablespoon light soy sauce, or all purpose
- 1/3 cup honey, or maple syrup
Instructions
- 1
Cut the chicken breasts in half horizontally to create 4 thinner steaks in total. Sprinkle each side generously with salt and pepper. Lightly coat each chicken piece in flour, shaking off any excess.
⏱️ 5 min
- 2
Melt most of the butter (reserving about 1 teaspoon for later) in a large skillet over high heat. Once the butter is melted and slightly foaming, add the floured chicken breasts to the pan. Cook for 2 to 3 minutes until golden brown, then flip and cook the other side for 1 minute.
⏱️ 5 min
- 3
Reduce the heat slightly to medium-high.
⏱️ 1 min
- 4
Push the chicken to one side of the pan to create a bit of space. Add the minced garlic to the empty space and top with the remaining 1 teaspoon of butter. Stir the garlic briefly once the butter melts, about 30 seconds, until fragrant.
⏱️ 1 min
- 5
Add the cider vinegar, light soy sauce, and honey to the pan. Stir or gently shake the pan to combine all the sauce ingredients. Bring the sauce to a simmer, then continue to simmer for 1 minute or until it has slightly thickened.
⏱️ 2 min
- 6
Turn the chicken pieces in the pan to coat them thoroughly in the honey garlic sauce. If the sauce becomes too thick, add a touch of water (1-2 tablespoons) and stir to reach your desired consistency.
⏱️ 1 min
- 7
Remove the skillet from the stove immediately. Transfer the honey garlic chicken breasts to serving plates and drizzle any remaining sauce from the pan over the chicken.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Garlic Chicken Breast
- 500 g chicken breast, boneless and skinless
- as needed salt
- as needed pepper
- 1/4 cup flour
- 3 1/2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 1/2 tablespoons cider vinegar, or white or other clear vinegar
- 1 tablespoon light soy sauce, or all purpose
- 1/3 cup honey, or maple syrup
Instructions
- 1
Cut the chicken breasts in half horizontally to create 4 thinner steaks in total. Sprinkle each side generously with salt and pepper. Lightly coat each chicken piece in flour, shaking off any excess.
⏱️ 5 min - 2
Melt most of the butter (reserving about 1 teaspoon for later) in a large skillet over high heat. Once the butter is melted and slightly foaming, add the floured chicken breasts to the pan. Cook for 2 to 3 minutes until golden brown, then flip and cook the other side for 1 minute.
⏱️ 5 min - 3
Reduce the heat slightly to medium-high.
⏱️ 1 min - 4
Push the chicken to one side of the pan to create a bit of space. Add the minced garlic to the empty space and top with the remaining 1 teaspoon of butter. Stir the garlic briefly once the butter melts, about 30 seconds, until fragrant.
⏱️ 1 min - 5
Add the cider vinegar, light soy sauce, and honey to the pan. Stir or gently shake the pan to combine all the sauce ingredients. Bring the sauce to a simmer, then continue to simmer for 1 minute or until it has slightly thickened.
⏱️ 2 min - 6
Turn the chicken pieces in the pan to coat them thoroughly in the honey garlic sauce. If the sauce becomes too thick, add a touch of water (1-2 tablespoons) and stir to reach your desired consistency.
⏱️ 1 min - 7
Remove the skillet from the stove immediately. Transfer the honey garlic chicken breasts to serving plates and drizzle any remaining sauce from the pan over the chicken.
⏱️ 1 min