Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Honey Garlic Chicken Breast Recipe
Honey Garlic Chicken is an epic 12 minute chicken breast recipe with a magic 5 ingredient Honey Garlic Sauce! It is a terrific again pocket fast dinner concept for busy nights that’s made with pantry staples. It’s fairly superb how so few elements can remodel into such a tasty sauce for chicken!
BONUS: This may be made with any protein – beef, pork, lamb, shrimp/prawns, even tofu!
This sauce for chicken breast is a variation of my Honey Garlic Salmon which has been widespread with readers for a few years.
If I have been ever to do a abstract of my prime 5 Most Used Sauces, Honey Garlic Sauce would most likely be proper on the prime of the record. I like it as a result of it requires so few elements which might be pantry staples, and when simmered with a seared protein in a skillet so it turns into all bubbly and syrupy…. oh WOW.
It’s simply DA BOMB!!! ( <– Who talks like that at my age???! I do. Solely in extenuating circumstances. Pleasure over loopy scrumptious secret-weapon sauce falls underneath this class. 😎)
Although I personally have a choice for chicken thighs over chicken breast (higher flavour, juicier!), I discover myself placing chicken breast in my purchasing trolley week after week.
Thus through the years, I’ve constructed up all kinds of fast and simple chicken breast recipes – and this Honey Garlic Chicken is one in all my favorite fast dinners that I discover myself making time and again.
See? I advised you that you just’d have every thing! 😉
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Cut up chicken breast in half – so 2 breasts makes 4 items;
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Mud chicken with flour (provides the chicken a slight crust so the sauce clings to it higher!)
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Sear chicken, add butter, garlic, vinegar, soy sauce, honey.
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Simmer till the sauce thickens. Flip chicken to coat within the superb honey garlic sauce.
And THAT’S IT!
Need to BBQ it? Use this Grilled Honey Soy Chicken recipe as a substitute.
Discover how the sauce is clinging to the floor? That’s as a result of we dusted the chicken with flour so when it’s pan fried, it creates a crust.
There’s sufficient sauce to drizzle over veggies and soak into rice or no matter you serve it with. The flavour is robust sufficient such that you just don’t want hundreds – a bit goes a good distance!
It’s pictured above with Cauliflower Rice (tossed with a squeeze of lemon, parsley, salt and pepper) with Cucumber Salad on the aspect.
Despite the fact that it’s bought soy sauce within the Honey Garlic Sauce, this doesn’t style particularly Asian-y. However it’s versatile sufficient that it’s going to go simply as effectively with Fried Rice as it is going to with a Macaroni Salad and even Mac and Cheese. Sure actually! Attempt it as soon as and also you’ll perceive (it solely takes 12 minutes, you’ve bought the time!!) – Johnsat x
Ingredients
- 500g / 1 lb chicken breast , boneless and skinless (2 pieces)
- Salt and pepper
- 1/4 cup flour (Note 1)
- 3 1/2 tbsp (50g) unsalted butter (or 2 1/2 tbsp olive oil)
- 2 garlic cloves , minced
- 1 1/2 tbsp apple cider vinegar (or white or other clear vinegar)
- 1 tbsp soy sauce , light or all purpose (Note 2)
- 1/3 cup honey (or maple syrup)
Instructions
- Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper.
- Place flour in a shallow dish. Coat chicken in flour and shake off excess.
- Melt most of the butter in a large skillet over high heat – hold back about 1 tsp for later.
- Place chicken in skillet and cook for 2 – 3 minutes until golden. Turn and cook the other side for 1 minute.
- Turn heat down slightly to medium high.
- Make a bit of room in the pan and add garlic and top with remaining dab of butter. Stir garlic briefly once butter melts.
- Add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sauce to simmer, then simmer for 1 minute or until slightly thickened.
- Turn chicken to coat in sauce. If the sauce gets too thick, add a touch of water and stir.
- Remove from stove immediately. Place chicken on plates and drizzle over remaining sauce.
Notes
1. Gluten free – use cornflour / cornstarch instead. It won’t brown quite as evenly but once covered in sauce, you won’t know the difference.
2. Soy Sauce – Light or all purpose soy sauce is suitable for this recipe. I don’t recommend using Dark Soy Sauce (flavour will dominate, bottle label will say if it is Dark Soy Sauce).
3. Other proteins: This sauce is ideal to use for any protein that is suitable for searing in a pan. Use chops, steaks, cutlets! Follow the recipe as written, including dusting the protein with flour. Just adjust the cook time – the trick is to add the garlic and other sauce ingredients before it is fully cooked through, so the meat finishes cooking as the sauce reduces down into a syrupy consistency.
Tofu – Use FIRM tofu. Cut “steaks” about 0.75cm / 1/4″ thick. Pat dry, spray or rub with oil, sprinkle with salt and pepper, THEN lightly coat with flour. Coat base of skillet with oil over medium high heat, then cook tofu 1 min each side until crispy, then remove onto paper towels. Then make the sauce in a small saucepan or skillet using just 2 tbsp (30g) butter (instead of 3.5 tbsp), following recipe from Step 5. Serve with crispy tofu!
Prawns/shrimp – use large prawns (thaw, drain well and pat dry if using frozen). Lightly coat prawns with flour per recipe and sear for 1 minute on the first side, then just 30 seconds on the other side before proceeding with Step 5.
Fish – cook per recipe for chicken breast. This sauce is very, very good with fish! This is a good sauce for economical fish because it’s a strong flavoured sauce. For expensive fish, I think it’s better to let the flavour of the fish come through and serve with an elegant sauce like this Lemon Butter Sauce.
4. Nutrition per serving, assuming you scrape every drop of Sauce from the pan, and why wouldn’t you? 🙂
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