Meet your new weeknight hero: One-Pan Honey Garlic Chicken Breast. It’s sweet, savory, sticky in the best way and cooks in one skillet with pantry staples. You’ll sear juicy chicken, simmer a quick honey-garlic sauce, and dinner’s done. Tested twice; best texture came from a 3–4 minute sear per side, then a short covered simmer to finish.
Ingredients
- 4 boneless skinless chicken breasts (about 2 lb total / 900 g)
- 1 tsp kosher salt (plus more to taste)
- ½ tsp black pepper
- 1 tbsp cornstarch (8 g), divided
- 2 tbsp olive oil (30 ml)
- 3 tbsp unsalted butter (42 g) or 3 tbsp olive oil for dairy-free
- 6 cloves garlic, minced (about 2 tbsp / 18 g)
- ⅓ cup honey (110 g)
- 3 tbsp low-sodium soy sauce (45 ml) or tamari (GF)
- 2 tbsp rice vinegar or apple cider vinegar (30 ml)
- ¼ cup low-sodium chicken broth (60 ml)
- Optional heat: ¼–½ tsp red pepper flakes
- Garnish: 2 tbsp chopped parsley or green onions; sesame seeds
Yield: 4 servings
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Use olive oil in place of butter | Same method; flavor stays bright. |
| Gluten-free | Use tamari or certified GF soy sauce | Check broth label too. |
| No alcohol/pork | Already alcohol- and pork-free | Family-friendly. |
| Pantry substitutes | Maple syrup for honey; lemon juice for vinegar | Flavor skews slightly fruitier with maple. |
| Lower sugar | ¼ cup (85 g) honey + 2–3 tbsp water | Simmer longer to thicken. |
| No cornstarch | Use 2 tsp flour or potato starch | Sauce may be slightly less glossy. |
Step-By-Step Instructions
- Season & sear. Pat chicken dry. Sprinkle with salt, pepper, and ½ tbsp cornstarch. Heat olive oil in a 12-inch skillet over medium-high. Sear chicken 3–4 minutes per side until golden.
- Make the sauce. Reduce heat to medium. Add butter (or oil) and garlic; cook 30 seconds until fragrant. Stir in honey, soy sauce/tamari, vinegar, broth, red pepper flakes, and the remaining ½ tbsp cornstarch whisked with 1 tbsp water.
- Simmer & glaze. Return chicken to the pan, turning to coat. Cover and simmer 4–6 minutes, flipping once, until the sauce is glossy and chicken reaches 165°F (74°C). Rest 3 minutes, then spoon sauce over the top and garnish.
Pro Tips & Variations
- Pound thick ends for even cooking; aim for ¾–1 inch thickness.
- If sauce over-reduces, add 1–2 tbsp water and stir.
- Add veg to the pan: snap peas, broccoli florets, or thin carrot coins for the last 3–4 minutes.
- Spice route: add 1 tsp grated ginger and 1 tsp sriracha.
- Budget tip: Use chicken thighs (boneless, trimmed) and cook 2–3 minutes longer.
- Meal prep: Slice cooled chicken and toss with extra glaze for bowls.
Serving Suggestions
- Steamed rice or quinoa; spoon extra glaze over.
- Garlic butter noodles or simple sesame noodles (use tamari for GF).
- Roasted broccoli or a crisp cucumber salad.
Storage & Reheating
- Refrigerate: 3–4 days in a sealed container.
- Freeze: Up to 2 months; thaw overnight in the fridge.
- Reheat: Skillet over medium-low 4–6 minutes or covered in a 300°F (150°C) oven 10–12 minutes. Splash in 1–2 tbsp water to loosen glaze.
- Food safety: Chicken is done at 165°F (74°C); cool and refrigerate within 2 hours.
Troubleshooting
- Sauce too thin → Simmer 1–2 minutes longer; add 1 tsp cornstarch mixed with 1 tsp water if needed.
- Chicken dry → Next time, reduce sear time or cover during the final simmer; rest 3 minutes before slicing.
- Too salty → Add 1–2 tbsp water and 1–2 tsp honey; simmer to balance.
FAQs
Q1: Can I bake this instead?
A1: Yes. Sear briefly, then bake at 400°F (205°C) for 8–12 minutes, adding sauce to the pan; finish on the stove to thicken if needed.
Q2: Can I use frozen chicken breasts?
A2: Thaw fully first for even cooking. Pat dry before seasoning to get a good sear.
Q3: How do I keep the glaze from burning?
A3: Keep heat at medium once honey is added and stir frequently; add 1–2 tbsp water if the pan looks dry.
Nutrition (per serving)
Calories: 345; Protein: 36 g; Carbs: 26 g; Fat: 12 g