Honey Garlic Chicken

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If you love the sweet-savory combination of honey and garlic, this recipe for honey garlic chicken will become your new go-to. With just a few simple ingredients, this dish brings bold flavors to your table. The chicken is coated in a crispy, golden crust and finished with a sticky, tangy glaze that complements the tender meat perfectly. Whether you’re cooking for a crowd or a cozy dinner for two, this dish is sure to impress everyone at the table.

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📌 Servings

4 SERVINGS

⏳ Prep Time:

10 MINUTES

⏰ Cook Time:

15 MINUTES

🛍️ Our Product:

HONEY

🍽️ Type:

MAIN DISH

Ingredients

1 lb chicken breast , boneless and skinless (2 pieces)
Salt and pepper
1/4 cup flour (Note 1)
3.5 tbsp unsalted butter (or 2 1/2 tbsp olive oil)
2 garlic cloves , minced
1.5 tbsp apple cider vinegar (or white or other clear vinegar)
1 tbsp soy sauce , light or all purpose (Note 2)
1/3 cup Fingerlakes Honey Company honey

HONEY

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DIRECTIONS

Cut the breasts in half horizontally to create 4 pieces 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.

Recipe 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. Don't recommend using Dark Soy Sauce (flavor 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.