Easy Honey Garlic Chicken Breasts Recipe

I’m sharing my quick Honey Garlic Chicken Breasts recipe featuring a simple honey garlic sauce and a small trick that makes it reliably come out right, and it’s become one of my favorite Good Chicken Dinner Recipes.

I can’t get over how these boneless skinless chicken breasts turn into something unexpected with a glossy, slightly sticky glaze. It sounds almost too simple, yet every time I serve them people quiet down and actually taste it, which freaks me out a little.

This has earned a permanent spot among my Good Chicken Dinner Recipes because it’s fast but feels elevated. The Honey Garlic Chicken Marinade gives the meat a shiny coat that hides little secrets, and every bite makes people try to guess whats different tonight.

You’ll wanna make it again, I promise.

Ingredients

• Lean, high in protein, low-carb and filling; cooks fast, it’s mild so sauces shine.
• Natural sweetener, gives sticky glaze and golden color; simple sugars, little fiber though.
• Pungent, garlicky kick, adds depth and warmth; contains allicin, may help immunity.
• Salty and umami-rich, brings savory depth; high in sodium so use cautiously.
• Monounsaturated fat, good for searing, adds richness and a smooth mouthfeel.
• Optional thickener that makes a glossy sauce, simple carbs, no added flavor.
• Tiny amounts boost flavors dramatically; salt balances sweetness, pepper gives gentle heat.

Ingredient Quantities

• 4 boneless skinless chicken breasts, about 1 to 1 1/4 pounds total
• 1/4 cup of honey
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp olive oil
• Salt and black pepper to taste
• 1 tsp cornstarch plus 1 tbsp water, optional for thickening

How to Make this

1. Pat the 4 chicken breasts dry with paper towels, season both sides with salt and black pepper and if needed pound them slightly to an even thickness so they cook evenly.

2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering but not smoking.

3. Sear the chicken breasts 4 to 6 minutes per side, until golden brown on both sides; they wont be fully cooked through yet. Transfer to a plate and set aside.

4. Lower heat to medium, add the minced 3 garlic cloves to the same pan and cook about 20 to 30 seconds, stirring, until fragrant but not browned.

5. Pour in 1/4 cup honey and 2 tbsp soy sauce, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the sauce to a gentle simmer.

6. If you want a thicker glaze, whisk 1 tsp cornstarch with 1 tbsp water until smooth, then stir it into the simmering sauce and cook 1 minute until it slightly thickens.

7. Return the chicken to the pan, spoon sauce over each piece, reduce heat to medium-low and simmer 3 to 6 more minutes, flipping once, until the chicken reaches 165 F internal temperature and the sauce coats the chicken.

8. Remove the chicken to a cutting board, let rest 5 minutes so the juices settle, then spoon extra sauce from the pan over the top.

9. Taste the sauce before serving and adjust if needed: add a pinch of salt or another splash of soy if it needs more savory, but be careful because soy is salty.

10. Serve the honey garlic chicken over rice or with steamed veggies, garnish with a little extra sauce and enjoy.

Equipment Needed

1. Cutting board and chefs knife
2. Paper towels
3. Meat mallet or rolling pin for pounding the breasts
4. Large skillet (stainless or nonstick)
5. Tongs
6. Wooden spoon or silicone spatula
7. Measuring spoons plus a 1/4 cup measure
8. Small bowl and whisk or fork for the cornstarch slurry
9. Instant-read thermometer
10. Plate for resting and serving

FAQ

Easy Honey Garlic Chicken Breasts Recipe Substitutions and Variations

• Honey: swap with maple syrup 1:1, or agave nectar 1:1 (a bit thinner and sweeter so you might use slightly less), or brown sugar dissolved in a little warm water for a similar sweetness — maple gives a deeper flavor, agave is milder
• Soy sauce: use tamari 1:1 for a gluten free option, or coconut aminos 1:1 for lower sodium and a slightly sweeter, milder taste, or just use low sodium soy sauce if you want less salt
• Olive oil: substitute avocado oil or vegetable oil for higher heat cooking, or melted butter for a richer taste but watch the temperature so it doesn’t burn
• Cornstarch (for thickening): arrowroot or tapioca starch 1:1 for a clear glossy sauce, or use about twice the volume of all purpose flour mixed with equal water (eg 2 tsp flour + 2 tsp water) if you don’t have starch

Pro Tips

Pro tips:
– Pound the breasts to an even thickness, about 1/2 inch, so they cook quick and even. If you dont have a meat mallet use a rolling pin or heavy pan and wrap the chicken in plastic first.
– Honey burns fast, so keep the sauce at a gentle simmer not a rolling boil, and if it starts to darken add a splash of water or lower the heat, you can always thicken with the cornstarch slurry at the end.
– Aim for about 160 F in the thickest part of the breast and let it rest, it will climb to 165 F while resting and stay juicier than if you overcook it on the stove.
– For more depth of flavor marinate 15 to 30 minutes in a little honey, soy and garlic before cooking, but dont marinate much longer or the sugars can make the texture weird.