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Honey Garlic Chicken

Honey garlic chicken is a sticky, golden pan-seared meal where caramelized chicken breasts get glazed in a deeply amber honey-garlic sauce. The glaze clings to every surface and pools in the skillet for a glossy, blistered finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Season with salt, pepper, and garlic powder to taste.
  • 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 clove garlic Minced.
  • 0.33 cup honey
  • 3 tbsp soy sauce
  • 2 tbsp butter
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch Mixed with 1 tbsp water.
  • 1 tbsp water For cornstarch slurry.
  • 1 tbsp sesame seeds For garnish.
  • 2 tbsp green onions Sliced, for garnish.
Serving
  • 4 serving steamed rice Serve over.

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken breasts with salt, pepper, and garlic powder to taste. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then sear the chicken for 5-6 minutes per side until golden and the internal temperature reaches 165°F.
  2. Remove the chicken from the skillet and set aside while you make the sauce. Leave any browned bits in the pan for flavor and keep the skillet over medium-high heat.
Make the honey garlic glaze
  1. In the same pan, cook the minced garlic in 2 tbsp butter for 1 minute until fragrant. Stir constantly so the garlic turns aromatic but doesn’t brown.
  2. Add honey, soy sauce, and rice vinegar to the skillet and stir to combine. Simmer for 30-60 seconds until the liquid looks cohesive and lightly bubbling.
  3. Stir in the cornstarch slurry (cornstarch mixed with water). Simmer for 2-3 minutes, stirring, until the sauce thickens to a sticky, glossy glaze.
Glaze and finish
  1. Return the chicken to the skillet and turn to coat in the honey garlic glaze. Cook for 1-2 more minutes until the glaze clings and looks deeply amber with light blistering.
  2. Garnish the chicken with sesame seeds and sliced green onions. Spoon any pooled glaze over the top and serve immediately.
Serve
  1. Serve the honey garlic chicken over steamed rice. Allow the chicken and sauce to rest on the rice briefly so the glaze lightly soaks in before eating.

Notes

Pro tip: use a meat thermometer and cook only to 165°F so the breasts stay juicy before glazing. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet over medium-low until the sauce loosens, and don’t microwave on high. Freezing is not recommended because the honey-garlic glaze can separate after thawing. For a lower-sugar option, replace honey with a honey-style sugar substitute suitable for cooking and reduce simmer time by about 1 minute.