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Honey Garlic Chicken

Honey garlic chicken made with pan-seared chicken breasts glazed in a sticky, golden honey-garlic sauce that clings and pools in the skillet. The glaze turns deeply amber as it simmers and thickens, for sweet garlic flavor in every bite.
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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
  • 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 cloves garlic 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 slurry
Garnish and serving
  • 1 tbsp sesame seeds
  • 2 green onions sliced

Equipment

  • 1 Cast iron skillet

Method
 

Sear the chicken
  1. Season the boneless skinless chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat and sear until golden, about 5-6 minutes per side, until the center reaches 165°F; remove to a plate.
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, stirring to combine.
  2. Stir in the cornstarch slurry (cornstarch mixed with water) and simmer over medium heat for 2-3 minutes, until the sauce thickens into a sticky glaze with a glossy sheen.
Coat and finish
  1. Return the chicken to the pan and turn to coat in the honey garlic glaze, letting any pooled sauce cling to the surface. Cook for 1-2 more minutes until the glaze looks blistered and deeply amber around the edges.
  2. Sprinkle sesame seeds and add sliced green onions over the honey garlic chicken. Serve hot over steamed rice, spooning any extra sticky glaze from the pan on top.

Notes

Pro tip: Keep the skillet at medium-high only for the sear, then reduce heat when simmering the sauce so the honey turns glossy without scorching. Refrigerate leftovers in a sealed container up to 3 days; reheat in a skillet with a splash of water to loosen the glaze. Freeze cooked chicken up to 2 months for best texture. If you need a gluten-free option, use tamari instead of soy sauce (same function in the glaze).