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Honey Garlic Chicken

Honey garlic chicken with caramelized pan-seared breasts glazed in a sticky, golden honey-garlic sauce that clings to every surface. The glaze blistered into a deeply amber finish and lightly pools in the skillet for a glossy, sweet-savory bite.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 salt to taste
  • 1 pepper to taste
  • 1 garlic powder to taste
  • 2 tbsp olive oil
  • 4 garlic cloves minced
  • 0.33 cup honey
  • 3 tbsp soy sauce
  • 2 tbsp butter
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch mixed with 1 tbsp water
  • 1 tbsp water
  • 1 sesame seeds for garnish
  • 1 sliced green onions for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken breasts with salt, pepper, and garlic powder, coating both sides. Heat olive oil in a large skillet over medium-high heat and place chicken in the pan.
  2. Sear the chicken for 5-6 minutes per side until deeply golden, developing a caramelized crust. Check the thickest part reaches 165°F internal temperature, then remove the chicken to a plate.
Make the honey garlic glaze
  1. In the same pan, melt the butter and cook the minced garlic for 1 minute until fragrant, stirring so it doesn’t brown. Keep the heat at medium so the garlic stays golden.
  2. Add honey, soy sauce, and rice vinegar to the pan and stir to combine into a glossy amber liquid. Continue cooking until the mixture is simmering and cohesive.
  3. Stir in the cornstarch slurry and simmer for 2-3 minutes until the sauce thickens into a sticky glaze. Look for a coating texture that leaves trails on the spoon.
Glaze and finish
  1. Return the chicken to the pan and turn to coat in the honey garlic glaze so the surface clings. Cook for 1-2 more minutes until the glaze is blistered and glistening.
  2. Top with sesame seeds and sliced green onions for a fresh, bright finish. Serve immediately over steamed rice while the sauce pools and stays shiny.

Notes

For the most even caramelization, pat the chicken dry and avoid moving it during the first 5-6 minutes of searing. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet over medium-low until warmed through. Freezing is not recommended because the sauce can thin after thawing. If you want a gluten-free version, use tamari instead of soy sauce (follow the same amounts).