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Golden-brown Honey Garlic Chicken Breast in a skillet, glazed with a sticky sauce and garnished with fresh green onions.

Sticky Sweet Honey Garlic Chicken Breast

Tender, juicy chicken breast is pan-seared to golden perfection and then coated in a glistening, sticky sauce that is simultaneously sweet, savory, and bursting with aromatic garlic. This restaurant-quality dish comes together in under 30 minutes, making it the perfect hero for any weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large boneless, skinless chicken breasts about 1.5 lbs / 680g
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt, or to taste
  • 1/4 teaspoon black pepper, freshly ground
  • 1/3 cup honey
  • 1/4 cup low-sodium soy sauce
  • 4-5 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 tablespoon toasted sesame seeds for garnish, optional
  • 2 green onions, thinly sliced for garnish, optional

Equipment

  • Large Skillet
  • Cutting board
  • Chef's knife
  • Small bowl (for sauce)
  • Small Bowl (for slurry)
  • Whisk
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Paper towels
  • Plate

Method
 

  1. Pat the chicken breasts completely dry with paper towels. A dry surface is essential for a good sear. Season both sides generously with salt and pepper.
  2. In a small bowl, whisk together the honey, low-sodium soy sauce, and apple cider vinegar until smooth. In a separate, smaller bowl, whisk together the cornstarch and cold water to create a lump-free slurry. Set both aside.
  3. Heat the olive oil in a large skillet over medium-high heat. Once shimmering, carefully place the chicken in the pan. Cook for 4-6 minutes per side, until deeply golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
  4. Reduce the heat to medium-low. Add the minced garlic to the skillet and cook for 30-60 seconds, stirring constantly, until fragrant. Be careful not to let it burn.
  5. Pour the honey-soy sauce mixture into the skillet, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer. Give the cornstarch slurry a quick re-whisk and pour it into the sauce, stirring continuously until the sauce thickens and becomes glossy, about 1 minute.
  6. Return the cooked chicken and any accumulated juices back to the skillet. Spoon the sauce over the chicken, turning to coat it completely. Let it bubble for one more minute to allow the flavors to meld. Garnish with toasted sesame seeds and sliced green onions before serving.

Notes

Flavor Boosts: For extra depth, add 1 teaspoon of grated fresh ginger with the garlic, a pinch of red pepper flakes for heat, or a splash of toasted sesame oil at the very end (off the heat).
Swaps & Alternatives: Boneless, skinless chicken thighs can be used for a juicier result. For a gluten-free version, substitute soy sauce with tamari or coconut aminos. Maple syrup can be used in place of honey, and rice vinegar can replace apple cider vinegar.
Cooking Tips: Do not overcrowd the pan when searing the chicken; cook in batches if necessary. Ensure the chicken is patted very dry for the best crust. Watch the garlic carefully as it can burn quickly and turn bitter.