Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1/3 cup honey
- 1/4 cup low-sodium soy sauce
- 1 tablespoon apple cider vinegar or rice vinegar
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon cornstarch
- 2 tablespoons water
- Fresh parsley or green onions, chopped (for garnish)
- Cooked rice or steamed vegetables (optional, for serving)
Instructions
- Pat chicken breasts dry and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and sear chicken for 5–6 minutes per side until golden brown. Remove and set aside.
- Lower heat to medium, melt butter in the same skillet, and add minced garlic. Sauté for 30 seconds to 1 minute.
- Add honey, soy sauce, vinegar, and red pepper flakes. Simmer for 2–3 minutes.
- Return chicken to the pan and cook for 5–7 minutes more, spooning sauce over, ensuring internal temperature reaches 165°F.
- Mix cornstarch with water and add to skillet if a thicker sauce is desired. Stir until thickened.
- Let chicken rest for a few minutes before slicing. Garnish and serve.
Notes
- Use fresh garlic for the best flavor, but pre-minced works in a pinch.
- Adjust honey and soy sauce ratios to tweak sweetness and saltiness.
- Pound or slice thicker chicken breasts for even cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American-Asian
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320
- Sugar: 14 g
- Sodium: 590 mg
- Fat: 14
- Saturated Fat: 6
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 0
- Protein: 30
- Cholesterol: 90