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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 to every surface. The glaze blistered and deeply amber pools in the skillet while garlic bits stay visible throughout.
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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: 480
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless skinless chicken breasts
seasoning
  • 0.25 tsp Salt, pepper, and garlic powder to taste
searing fat
  • 2 tbsp olive oil
honey garlic sauce
  • 4 clove garlic, minced
  • 0.333 cup honey
  • 3 tbsp soy sauce
  • 2 tbsp butter
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch
  • 1 tbsp water
  • 1 tbsp sesame seeds
  • 2 tbsp sliced green onions

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken breasts with salt, pepper, and garlic powder to taste. Heat the olive oil in a large skillet over medium-high heat, then sear the chicken for 5-6 minutes per side until golden and the internal temperature reaches 165°F, turning once for clear browning.
  2. Transfer the seared chicken to a plate while you make the sauce. Leave any browned bits in the skillet so they can flavor the honey-garlic glaze.
Make the honey garlic glaze
  1. In the same pan, cook the minced garlic in butter for 1 minute until fragrant, stirring so it doesn’t brown. You should see the garlic loosen and smell aromatic.
  2. Add the honey, soy sauce, and rice vinegar to the skillet and stir to combine. Bring the mixture to a steady simmer so it starts bubbling and developing a deeper amber color.
  3. Stir in the cornstarch slurry (cornstarch mixed with water). Simmer for 2-3 minutes, stirring, until the sauce thickens into a sticky glaze that coats the back of a spoon.
Glaze and finish
  1. Return the chicken breasts to the pan and turn them to coat in the honey garlic glaze. Cook for 1-2 more minutes so the glaze clings, blistering in spots and pooling around the chicken.
  2. Garnish with sesame seeds and sliced green onions. Serve immediately while the glaze is glossy and the chicken is hot.
  3. Serve the honey garlic chicken over steamed rice. Spoon the caramelized honey-garlic sauce from the pan over the top.

Notes

Pro tip: keep the chicken sear at medium-high and don’t move it constantly—letting it brown builds the sticky, amber pan glaze. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet with a splash of water to loosen the sauce. Freezing is not recommended for best texture. Dietary swap: use tamari (gluten-free soy sauce) to make the dish gluten-free.