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Honey Garlic Chicken

Honey garlic chicken with caramelized, pan-seared breasts glazed in a sticky golden honey-garlic sauce. The glaze simmers to a deeply amber, glossy consistency and pools in the skillet for a clingy finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-American
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 1 salt to taste
  • 1 pepper to taste
  • 1 garlic powder to taste
  • 2 tbsp olive oil
Honey Garlic Sauce
  • 4 garlic cloves, minced
  • 0.33 cup honey
  • 3 tbsp soy sauce
  • 2 tbsp butter
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch mixed with 1 tbsp water
  • 1 tbsp water for cornstarch slurry
  • 0.5 sesame seeds for garnish
  • 0.5 sliced green onions for garnish

Equipment

  • 1 sheet pan

Method
 

Season and sear the chicken
  1. Season the chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and the internal temperature reaches 165°F, then remove.
Build the honey garlic sauce
  1. In the same pan, cook the minced garlic with butter for 1 minute until fragrant. Add honey, soy sauce, and rice vinegar and stir to combine.
  2. Stir in the cornstarch slurry (cornstarch mixed with water). Simmer for 2-3 minutes, stirring until the sauce thickens into a sticky glaze.
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 glaze clings and lightly blisters.
  2. Garnish with sesame seeds and sliced green onions. Serve immediately over steamed rice.

Notes

Pro tip: For the best blistered amber glaze, use a wide skillet so the sauce can bubble and reduce around the chicken. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet over low heat until warmed through. Freezing is not recommended due to sauce texture. For a lighter option, use reduced-sodium soy sauce and swap half the honey with brown rice syrup to keep the sticky feel with less added sugar.