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Honey garlic chicken breasts glazed and golden, served over steamed jasmine rice with sesame seeds and green onions

Honey Garlic Chicken Breasts

Juicy, pan-seared chicken breasts coated in a rich honey garlic glaze. Ready in 25 minutes with simple pantry staples.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 portions
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts
  • 4 cloves garlic minced
  • 2 tbsp soy sauce low-sodium recommended
  • 2 tbsp honey raw or local honey preferred
  • 2 tbsp olive oil or vegetable oil
  • salt and black pepper to taste
  • toasted sesame seeds optional, for garnish
  • sliced green onions optional, for garnish

Equipment

  • Large skillet
  • Medium mixing bowl
  • Whisk
  • Meat thermometer
  • Paper towels

Method
 

  1. In a medium bowl, whisk together the honey, soy sauce, and minced garlic until smooth and fully combined. Set the sauce aside.
  2. Pat the chicken breasts completely dry with paper towels. Season both sides generously with salt and black pepper.
  3. Heat the oil in a large skillet over medium-high heat until shimmering. Add the chicken and sear for 4 to 6 minutes per side until golden brown and cooked through to an internal temperature of 165 degrees F (74 degrees C). Remove chicken from the skillet and set aside.
  4. Reduce heat to medium-low. Pour the honey garlic sauce into the same skillet, scraping up any browned bits from the bottom. Simmer gently for 1 to 2 minutes, stirring occasionally, until slightly thickened.
  5. Return the chicken breasts to the skillet and nestle them into the sauce. Turn to coat each piece on both sides. Simmer for another 1 to 2 minutes until glazed and warmed through.
  6. Remove from heat and let the chicken rest for 5 minutes before serving. Serve warm, garnished with toasted sesame seeds and sliced green onions if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over low heat with a splash of water to keep the glaze moist. Sliced leftovers are great over rice bowls or wraps the next day.