Description
A quick and easy weeknight dish featuring juicy chicken breasts coated in a sticky honey garlic glaze, perfect for a delicious family dinner.
Ingredients
Scale
- 680 g (1.5 lb) boneless skinless chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 30 g (1/4 cup) all-purpose flour, optional
- 2 tbsp (30 ml) olive oil or neutral oil
- 15 g (1 tbsp) unsalted butter, optional
- 4 large cloves garlic, minced (about 12 g)
- 80 ml (1/3 cup) honey
- 45 ml (3 tbsp) soy sauce (or tamari for gluten-free)
- 15 ml (1 tbsp) rice vinegar or lemon juice
- 60 ml (1/4 cup) chicken stock or water
- 6 g (1 tbsp) cornstarch mixed with 15 ml (1 tbsp) cold water for slurry
Instructions
- Prep the chicken and make the slurry: Pat 680 g chicken breasts dry and season both sides with salt and pepper. Pound uneven breasts to even thickness and set aside cornstarch slurry.
- Dust lightly with flour (optional): Coat each breast with a thin layer of flour and shake off excess.
- Sear the chicken: Heat oil in a skillet over medium-high heat until shimmering, then sear chicken until golden brown, about 4-5 minutes per side.
- Reduce heat and make the sauce: Lower heat, add butter and garlic, then stir in honey, soy sauce, rice vinegar, and chicken stock, scraping the pan.
- Thicken and glaze the chicken: Whisk in the cornstarch slurry and simmer until thickened. Return chicken to pan and coat with the glaze.
- Rest and serve: Remove chicken from pan and let rest for 3-5 minutes before slicing and serving with extra glaze.
Notes
For a richer sauce, add butter at the end. Serve over rice and with roasted vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 18g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 42g
- Cholesterol: 110mg