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Honey Garlic Chicken

Honey garlic chicken with pan-seared chicken breasts glazed in a sticky, golden honey-garlic sauce that clings and pools in the skillet. The glaze turns deeply amber and blistered while garlic bits stay visible throughout for a sweet-savory Asian weeknight dinner.
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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
  

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

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken breasts with salt, pepper, and garlic powder to taste. Heat olive oil in a large skillet over medium-high heat and sear for 5-6 minutes per side until golden, reaching 165°F internal temperature; remove the chicken.
Make the honey garlic glaze
  1. In the same pan, cook the minced garlic in butter for 1 minute until fragrant, scraping up browned bits. Add honey, soy sauce, and rice vinegar, stirring to combine and turn glossy.
  2. Stir in the cornstarch slurry and simmer for 2-3 minutes until the sauce thickens into a sticky glaze that looks amber and clings to the spoon.
Glaze and finish
  1. Return the chicken to the pan and turn to coat in the honey garlic glaze. Cook for 1-2 more minutes until the glaze is blistered in spots and the chicken is evenly coated.
  2. Garnish with sesame seeds and sliced green onions. Serve immediately over steamed rice, letting the golden sauce pool around the chicken.

Notes

For the best caramelized glaze, don’t move the chicken while it sears and simmer the sauce until it noticeably thickens before returning the chicken. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet until hot, adding 1-2 tbsp water if the glaze tightens. Freezing isn’t recommended because the sauce can separate after thawing. If you want a lower-sugar option, swap honey for an equal-measure honey-style syrup made for cooking and simmer until thick.