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Honey Garlic Chicken

Honey garlic chicken with pan-seared, golden chicken breasts glazed in a blistered amber honey-garlic sauce that clings to every surface. A quick weeknight method builds a sticky, deeply flavorful glaze right in the skillet.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Use similar thickness for even searing.
  • 0.5 tsp salt To taste.
  • 0.5 tsp pepper To taste.
  • 0.5 tsp garlic powder To taste.
  • 2 tbsp olive oil For searing.
Honey Garlic Sauce
  • 4 clove garlic, minced Minced for quick caramelization.
  • 0.33 cup honey For the sticky glaze.
  • 3 tbsp soy sauce Adds savory depth.
  • 2 tbsp butter Melts with garlic for flavor base.
  • 1 tbsp rice vinegar Brightens the sauce.
  • 1 tsp cornstarch Mixed with water to thicken.
  • 1 tbsp water For the cornstarch slurry.
Garnish and Serving
  • 0.25 tsp sesame seeds Optional but recommended for nutty finish.
  • 1 green onions, sliced For freshness and color.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Pat the chicken breasts dry, then season all over with salt, pepper, and garlic powder to taste. Heat olive oil in a large skillet over medium-high heat until shimmering, then place chicken in the pan.
  2. Sear for 5-6 minutes per side, until the outside is golden and the internal temperature reaches 165°F. Remove chicken to a plate while you make the sauce.
Make the honey garlic sauce
  1. In the same pan, reduce heat to medium and melt the butter. Add minced garlic and cook for 1 minute until fragrant, scraping up any browned bits.
  2. Stir in honey, soy sauce, and rice vinegar. Bring to a gentle simmer, then keep stirring until the mixture looks glossy and unified.
  3. Add the cornstarch slurry and stir until no lumps remain. Simmer 2-3 minutes until the sauce thickens to a sticky glaze that coats the back of a spoon.
Glaze and finish
  1. Return the chicken to the pan and turn to coat in the honey garlic glaze. Cook 1-2 more minutes so the sauce clings and the glaze looks amber and blistered.
  2. Garnish with sesame seeds and sliced green onions. Serve immediately over steamed rice.

Notes

Pro tip: Pat the chicken dry before seasoning so it sears instead of steams, which helps the glaze cling. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet over medium-low until warmed through and glossy. Freezing isn’t recommended because the honey sauce can thin when thawed. For a lower-sugar option, use a honey substitute or reduce honey slightly and add 1-2 tsp water to keep the sauce texture.