Description
This easy Honey Garlic Chicken Breast recipe features tender, pan-fried chicken coated in a luscious honey garlic sauce made with apple cider vinegar and soy sauce. Ready in just 12 minutes, it’s a quick and flavorful dish perfect for weeknight dinners that delivers a perfect balance of sweet and savory flavors with a hint of garlic.
Ingredients
Chicken
- 500g / 1 lb chicken breast, boneless and skinless (2 pieces)
- Salt and pepper, to taste
- 1/4 cup flour
Sauce & Cooking
- 3 1/2 tbsp (50g) unsalted butter (or 2 1/2 tbsp olive oil)
- 2 garlic cloves, minced
- 1 1/2 tbsp apple cider vinegar (or white or other clear vinegar)
- 1 tbsp soy sauce, light or all-purpose
- 1/3 cup honey (or maple syrup)
Instructions
- Prepare Chicken: Cut the chicken breasts in half horizontally to create 4 thin steaks total. Sprinkle both sides evenly with salt and pepper to season.
- Coat in Flour: Place the flour in a shallow dish. Dredge each piece of chicken in the flour, shaking off the excess to ensure a thin, even coating.
- Melt Butter: In a large skillet over high heat, melt most of the butter, reserving about 1 teaspoon for later use.
- Cook Chicken: Add the floured chicken pieces to the hot skillet and cook for 2 to 3 minutes until the undersides are golden brown. Flip each piece and cook for 1 additional minute on the other side.
- Adjust Heat: Reduce the heat slightly to medium-high to prevent burning while finishing the sauce.
- Add Garlic and Butter: Push the chicken pieces to one side of the pan. Add the minced garlic to the empty space and top with the reserved dab of butter. Stir the garlic briefly once the butter has melted, allowing it to become fragrant but not burned.
- Create Sauce: Pour in the apple cider vinegar, soy sauce, and honey. Stir or gently shake the pan to combine all ingredients. Bring the sauce to a simmer and allow it to cook for about 1 minute until slightly thickened.
- Coat Chicken: Turn the chicken pieces in the pan to coat them evenly with the sauce. If the sauce becomes too thick, add a splash of water and stir to loosen it.
- Serve: Immediately remove the skillet from heat. Plate the chicken and drizzle the remaining sauce from the pan over the top before serving.
Notes
- You can substitute maple syrup for honey if preferred.
- The recipe uses apple cider vinegar, but white or clear vinegar works as well.
- Using butter adds richness, but olive oil is a healthier alternative.
- Shaking off excess flour prevents the coating from becoming gummy.
- Simmering the sauce briefly helps it thicken and intensify in flavor.
- If the sauce thickens too much, add a little water to reach desired consistency.
- For juicier chicken, avoid overcooking; thin steaks cook quickly.