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Honey Garlic Chicken

Honey garlic chicken with a blistered, deeply amber glaze that clings to pan-seared chicken breasts. This weeknight honey garlic chicken is finished in the same skillet for sticky caramelization and a glossy garlic-honey sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Cuisine: Asian-American
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 2 tbsp olive oil
Honey garlic sauce
  • 4 garlic cloves, minced
  • 0.333 cup honey
  • 3 tbsp soy sauce
  • 2 tbsp butter
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch mixed with water
  • 1 tbsp water for cornstarch slurry
  • 1 sesame seeds for garnish
  • 0.25 green onions sliced, for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat and sear until golden, 5-6 minutes per side, until the internal temperature reaches 165°F, then remove.
Make the honey garlic glaze
  1. In the same pan, melt butter and cook the minced garlic for 1 minute until fragrant. Add honey, soy sauce, and rice vinegar and stir to combine.
  2. Stir in the cornstarch slurry and simmer 2-3 minutes until the sauce thickens to a sticky glaze.
Coat and finish
  1. Return the chicken to the pan and turn to coat in the honey garlic glaze. Cook 1-2 more minutes until the glaze is glossy and clings to the surface.
Garnish and serve
  1. Garnish with sesame seeds and sliced green onions. Serve the honey garlic chicken over steamed rice.

Notes

Pro tip: use a meat thermometer and don’t skip the 1-2 minute final coat—this is when the glaze turns darker amber and clings. Store leftovers in the refrigerator up to 3-4 days in an airtight container; reheat gently in a skillet over medium until hot. Freezing is not recommended because the sauce can thin when thawed. For a lower-sodium option, choose reduced-sodium soy sauce and reduce added salt accordingly.