Yummy Honey Garlic Chicken Breast
Sweet, garlicky, and perfectly golden, this quick chicken breast dinner cooks in just minutes. A glossy honey-soy glaze makes it irresistibly flavorful and weeknight-friendly.
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Servings: 4
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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)
- Slice each chicken breast horizontally so you end up with 4 thin pieces. Season both sides with salt and pepper.
- Add flour to a shallow dish and lightly coat each piece of chicken, shaking off the extra.
- Heat a large skillet over high heat and melt most of the butter, keeping about 1 teaspoon aside.
- Sear the chicken for 2–3 minutes until the first side browns. Flip and cook the second side for 1 minute.
- Lower the heat slightly to medium-high.
- Clear a small space in the pan, add the garlic, and melt the remaining butter over it. Briefly stir the garlic.
- Pour in the vinegar, soy sauce, and honey. Stir or gently move the pan so everything blends. Bring the mixture to a simmer and cook for about 1 minute, or until it thickens a little.
- Turn the chicken in the glaze so it’s well coated. If the sauce becomes too thick, splash in a bit of water and stir.
- Remove from the heat. Serve the chicken with the remaining sauce spooned over the top.
- Gluten-free option: Use cornflour/cornstarch. Browning will be lighter, but once sauced, the result is very similar.
- Soy sauce: Choose light or all-purpose soy sauce. Dark soy sauce isn’t recommended because its flavour and colour are too strong.
- Using other proteins: This glaze works with most quick-cooking proteins—steaks, chops, cutlets, and more. Keep the flour coating step. Adjust cooking time based on the protein and add the garlic and sauce ingredients before the meat is fully cooked so it finishes while the sauce thickens.
- Tofu: Use firm tofu cut into 0.75 cm / 1/4" slices. Pat dry, oil lightly, season, dust with flour, then pan-fry in a lightly oiled skillet over medium-high heat for 1 minute per side. Drain on paper towels. Make the sauce separately with 2 tbsp (30g) butter and follow from Step 5.
- Prawns/Shrimp: Choose large prawns. Pat dry, flour lightly, and sear 1 minute on the first side and 30 seconds on the other before continuing at Step 5.
- Fish: Cook as directed for chicken breast. The robust sauce suits mild, budget-friendly fish especially well.