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Easy Honey Garlic Chicken Breast Recipe Perfect for Quick One-Pan Dinners

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A quick and flavorful one-pan honey garlic chicken breast recipe that is juicy, tender, and coated in a sticky glaze. Perfect for busy weeknights with minimal fuss and simple ingredients.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1 to 1.5 pounds / 450–680 g), pounded slightly for even cooking
  • 1/4 cup (85 g) honey (raw or clover honey preferred)
  • 1/4 cup (60 ml) soy sauce (low-sodium recommended)
  • 3 cloves garlic, minced finely
  • 2 tablespoons (30 ml) olive oil
  • 1 tablespoon (15 ml) rice vinegar or apple cider vinegar
  • 1/4 cup (60 ml) water
  • Pinch of red pepper flakes (optional)
  • Salt and pepper to taste
  • Chopped fresh parsley or green onions for garnish (optional)

Instructions

  1. Pat chicken breasts dry with paper towels. Lightly season both sides with salt and pepper. Pound to about 1/2-inch thickness if uneven. (5 minutes)
  2. In a small bowl, combine honey, soy sauce, rice vinegar, minced garlic, water, and red pepper flakes if using. Stir well and set aside. (3 minutes)
  3. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking. (2 minutes)
  4. Add chicken breasts to the skillet. Cook without moving for 5-6 minutes until golden brown on one side. Flip and cook the other side for 5 minutes. Chicken will not be fully cooked yet. (10-12 minutes)
  5. Pour the honey garlic sauce evenly over the chicken. Reduce heat to medium-low and coat each piece with sauce using the back of a spoon. (1 minute)
  6. Simmer chicken uncovered in the sauce for 5-7 minutes, spooning sauce over the top occasionally until sauce thickens and chicken reaches 165°F (74°C) internal temperature. (7 minutes)
  7. Remove from heat and let rest for a few minutes. Garnish with chopped parsley or green onions if desired. (3 minutes)

Notes

If sauce thickens too much before chicken is cooked, add a splash of water to loosen it. Do not rush searing to lock in juiciness. Use medium-high heat for searing and reduce to medium-low when simmering sauce to prevent burning honey. Let chicken rest after cooking to redistribute juices. Leftovers keep well refrigerated for up to 3 days and reheat gently with added water or broth to loosen sauce.

Nutrition

Keywords: honey garlic chicken, one-pan dinner, quick chicken recipe, easy chicken breast, weeknight dinner, honey garlic sauce, skillet chicken

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