Name: Honey Garlic Chicken Breasts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 large chicken breasts (boneless, skinless) (Pound to even thickness if uneven.); 4 cloves garlic, minced (About 1–1½ teaspoons minced per clove.); 2 tablespoons soy sauce (Use low-sodium if preferred.); 2 tablespoons honey (Runny honey blends most easily into the sauce.); 1–2 tablespoons butter or oil (For searing.); 1 pinch red pepper flakes (If you like heat.); 1 teaspoon cornstarch (Mixed with 1 tablespoon of water to thicken the sauce faster.)

I first made this honey garlic chicken on a frantic weeknight when the fridge offered little more than two breasts and a jar of honey. It turned into a keeper: glossy, slightly sticky chicken with a punch of garlic and just enough soy saltiness to make everyone ask for seconds. It’s quick, forgiving, and lovely when you want something a little "special" without a lot of effort.

Why you’ll love this dish

This recipe gives you a restaurant-style glaze with pantry staples and minimal hands-on time. It’s perfect for busy weeknights, date-night dinners at home, or when you want a kid‑friendly entrée that still feels grown-up. Because you sear the chicken first, you get that golden crust; the honey garlic sauce finishes it with a sticky, savory-sweet coating that clings to each bite.

“Bold garlic, balanced honey sweetness, and a glossy pan sauce that makes plain chicken feel luxurious — my whole family loved it.” — A happy home cook

Beyond flavor, it’s budget-friendly (just a few ingredients), adaptable for different diets (swap soy for tamari or coconut aminos), and easy to scale for more people.

Step-by-step overview

Quick preview so you know what to expect: season and sear the chicken to build color and flavor, remove it from the pan, sauté minced garlic briefly, add soy and honey to form the sauce, return the chicken, and simmer until the sauce thickens and the chicken reaches a safe internal temperature. Total active cooking time is about 15–20 minutes.

What you’ll need

2 large chicken breasts (boneless, skinless). Tip: pound to even thickness if they’re uneven.
4 cloves garlic, minced (about 1–1½ teaspoons minced per clove).
2 tablespoons soy sauce (use low-sodium if preferred; tamari or coconut aminos work as substitutes).
2 tablespoons honey (runny honey blends most easily into the sauce).

Optional/notes: a tablespoon of butter or oil for searing, a pinch of red pepper flakes if you like heat, or a teaspoon of cornstarch mixed with a tablespoon of water to thicken the sauce faster. If using bone-in or skin-on chicken, increase cooking time and adjust searing technique.

Directions to follow

Pat the chicken dry and season lightly with salt and pepper. If breasts are thick, slice them in half horizontally or pound to even thickness.
Heat 1–2 tablespoons oil in a skillet over medium-high heat. When hot, add the chicken and sear 3–4 minutes per side until golden. Remove the chicken to a plate.
Reduce heat to medium. Add a touch more oil if needed, then add the minced garlic and sauté 20–30 seconds until fragrant — don’t let it brown.
Stir in the soy sauce and honey. Scrape up any browned bits from the pan to deepen flavor. Let the sauce bubble gently for 1–2 minutes to meld.
Return the chicken to the skillet, spooning sauce over the pieces. Lower heat to a simmer and cook 5–7 minutes, flipping once, until the sauce thickens and the chicken’s internal temperature reaches 165°F (74°C).
If the sauce is too thin, remove the chicken and boil the sauce quickly, or stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and simmer until glossy.
Rest the chicken for 3–5 minutes, then slice and spoon extra sauce over the top before serving.

How to serve Honey Garlic Chicken Breasts

Best ways to enjoy it: slice the breasts and serve over steamed jasmine rice, buttery mashed potatoes, or a bed of wilted greens like baby spinach. Add roasted broccoli, green beans, or a simple cucumber salad for crunch. For a more Asian-inspired plate, garnish with toasted sesame seeds and sliced green onions and serve with quick-pickled cucumbers or kimchi on the side.

Plating tip: slice the chicken across the grain and fan it over rice, spooning thickened sauce over the slices for an attractive, restaurant-style presentation.

Storage and reheating tips

Refrigerate leftovers in an airtight container within 2 hours of cooking. They’ll keep 3–4 days. To reheat, warm gently in a skillet over low heat with a splash of water or broth to loosen the sauce, or microwave covered in short bursts, stirring between intervals.

To freeze: cool completely, place in a freezer-safe container, and freeze up to 3 months. Thaw overnight in the fridge before reheating. Always reheat until piping hot throughout (165°F/74°C).

Food safety note: cook chicken until the internal temperature registers 165°F (74°C) and avoid leaving it at room temperature for more than two hours.

Pro chef tips

Even thickness = even cooking. Pound breasts to an even thickness (about ½–¾ inch) for reliably cooked, juicy meat.
Don’t overcook: pull the pan off heat a few degrees shy and let carryover heat finish it; residual heat can raise the internal temp to 165°F as it rests.
Flavor boosters: add a splash of rice vinegar or lemon juice to the sauce for brightness, or a teaspoon of grated ginger with the garlic for warmth.
Pan choice: use a heavy skillet (cast-iron or stainless steel) to get a better sear and more flavorful fond for the sauce.
If you prefer a thicker glaze, whisk a cornstarch slurry into the finished sauce and simmer until glossy.

Creative twists

Spicy honey garlic: add ½–1 teaspoon chili paste (like gochujang) or red pepper flakes.
Citrus-honey garlic: substitute half the honey with orange marmalade and add orange zest.
Keto/Paleo swap: use coconut aminos instead of soy and a sugar-free honey substitute (or reduce honey and add a little more savory).
Thighs instead of breasts: bone-in or boneless thighs add richer flavor; cook a few minutes longer and check temp for doneness.
Herb finish: finish with chopped cilantro, parsley, or Thai basil to change the flavor profile instantly.

Common questions

Q: How long does this take from start to finish?
A: About 20–25 minutes total. Prep is quick (mincing garlic, seasoning chicken) and active cooking is roughly 15–20 minutes.

Q: Can I use frozen chicken breasts?
A: Thaw fully in the refrigerator before cooking. Cooking from frozen will overcook the exterior before the center reaches a safe temperature.

Q: How do I thicken the sauce without changing flavor?
A: Simmer the sauce a bit longer to reduce it, or whisk in a small cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and simmer until glossy. Avoid adding too much cornstarch, which can make the sauce gummy.

Q: Is honey OK for kids under one year?
A: No — do not give honey to infants under 12 months. For baby-safe versions, omit honey and use mashed fruit or other age-appropriate sweeteners following pediatric guidance.

Q: Can I double the recipe?
A: Yes. Use a larger pan to avoid overcrowding. Cook chicken in batches if necessary to maintain a good sear.

Conclusion

If you want more ideas or alternative takes on this glaze-forward chicken, these resources offer helpful variations and step-by-step photos: Honey Garlic Chicken Breast – RecipeTin Eats and Honey Garlic Chicken Breast – Sweet, Savory & Pan-Seared!.