Go Back

Honey Garlic Chicken

Honey garlic chicken with pan-seared chicken breasts glazed in a blistered, sticky golden sauce. The caramelized honey-garlic glaze clings to every surface and pools in the skillet for an amber, glossy finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Pat dry for better browning.
  • 0.5 tsp salt Add as needed to taste.
  • 0.5 tsp pepper Add as needed to taste.
  • 0.5 tsp garlic powder Add as needed to taste.
  • 2 tbsp olive oil For searing.
Honey garlic sauce
  • 4 cloves garlic, minced Minced finely for even distribution.
  • 0.333 cup honey Use a runny honey for fast melting.
  • 3 tbsp soy sauce Adds savory depth to the glaze.
  • 2 tbsp butter Helps caramelize the garlic and enrich the sauce.
  • 1 tbsp rice vinegar Balances sweetness.
  • 1 tsp cornstarch Mixed with water to thicken.
  • 1 tbsp water For cornstarch slurry.
Garnish & serving
  • 1 tbsp sesame seeds Sprinkle at the end.
  • 2 sliced green onions For a fresh pop on top.
  • 4 steamed rice For serving.

Equipment

  • 1 large skillet

Method
 

Sear the chicken
  1. Season the boneless skinless chicken breasts with salt, pepper, and garlic powder, then sear in olive oil in a large skillet over medium-high heat for 5-6 minutes per side until golden. Remove when the internal temperature reaches 165°F.
Make the honey garlic glaze
  1. In the same pan, cook the minced garlic in butter over medium-high heat for 1 minute until fragrant, scraping up browned bits. Stir in the honey, soy sauce, and rice vinegar.
  2. Stir in the cornstarch slurry (cornstarch mixed with water), then simmer for 2-3 minutes until the sauce thickens to a sticky glaze with a glistening sheen. The glaze should visibly coat the back of a spoon.
Glaze and finish
  1. Return the chicken to the pan and turn to coat in the honey garlic glaze. Cook for 1-2 more minutes so the sauce clings and lightly blisters.
  2. Garnish with sesame seeds and sliced green onions. Serve immediately over steamed rice so the glaze stays glossy.

Notes

For best caramelization, pat the chicken dry and don’t move it for the first 5-6 minutes per side so you get deep golden color; scrape any browned bits into the sauce after cooking the garlic. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet over medium heat until warmed through and the glaze loosens slightly with a splash of water. Freezing is not recommended because the sauce can separate when thawed. Dietary swap: use low-sodium soy sauce if you want a lower-sodium option without changing the technique.