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–+ servings
Plate of Honey Garlic Chicken garnished with green onions and sesame seeds.

Honey Garlic Chicken

A quick and easy weeknight dinner featuring tender chicken breasts glazed in a sticky honey-garlic sauce, perfect for serving over rice or vegetables.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Marinade
  • 1/4 cup honey Can substitute with maple syrup.
  • 4 cloves garlic, minced Or use 1 teaspoon garlic paste.
  • 1 tablespoon soy sauce Can substitute with tamari or coconut aminos.
  • 1 tablespoon olive oil Can use neutral oil like avocado.
  • Salt and freshly ground black pepper, to taste
Chicken
  • 4 pieces boneless, skinless chicken breasts About 1 to 1.25 lb total.
For serving
  • Rice or vegetables For serving alongside the chicken.

Method
 

Preparation
  1. In a medium bowl, whisk together the honey, minced garlic, soy sauce, olive oil, and a pinch of salt and pepper. Set aside.
  2. Place the chicken breasts in a shallow dish and pour the marinade over them. Turn each breast to coat. Let sit at room temperature for 30 minutes, or cover and refrigerate up to 2 hours.
Cooking
  1. When ready to cook, heat a skillet over medium heat. If your pan is dry, add a little oil to coat the surface.
  2. Transfer the marinated chicken to the hot skillet. Reserve any extra marinade separately.
  3. Cook the breasts undisturbed for 6 to 7 minutes so a glaze can form. Flip and cook another 6 to 7 minutes.
  4. In the last few minutes, warm the reserved marinade in a small saucepan until it boils for 1 minute, then spoon it over the chicken as it finishes.
  5. Check doneness with an instant-read thermometer: the thickest part should reach 165°F (74°C). Remove from the pan and let the chicken rest for 3 minutes before slicing.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 20gProtein: 35gFat: 10gSaturated Fat: 2gSodium: 400mgSugar: 18g

Notes

For best results, pound breasts to a uniform thickness for even cooking. Leftover chicken can be refrigerated for 3-4 days or frozen for up to 3 months. Avoid overcrowding the pan while cooking to ensure proper caramelization.

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