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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 caramelizes to a deeply amber, blistered finish and pools in the skillet for maximum flavor.
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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 and seasoning
  • 4 boneless skinless chicken breasts Use evenly thick breasts for best searing.
  • 0.25 tsp Salt, pepper, and garlic powder to taste Season the chicken generously; amounts vary by preference.
Searing oil
  • 2 tbsp olive oil
Honey garlic sauce
  • 4 garlic, minced Mince finely so it disperses through the glaze.
  • 0.33 cup honey For a glossy, caramel-like finish.
  • 3 tbsp soy sauce Use regular soy sauce for the classic savory-sweet balance.
  • 2 tbsp butter Adds richness and helps the garlic toast.
  • 1 tbsp rice vinegar Brightens the sauce so it tastes balanced.
  • 1 tsp cornstarch mixed with 1 tablespoon water Pre-mix to avoid lumps before adding to the pan.
Garnish
  • 1 tbsp sesame seeds and sliced green onions for garnish Sprinkle right before serving for fresh color and crunch.
Serving suggestion
  • steamed rice Serve as the base so the honey garlic glaze pools and coats the grains.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the boneless skinless chicken breasts with salt, pepper, and garlic powder to taste. Heat olive oil in a large skillet over medium-high heat and sear until deeply golden, about 5-6 minutes per side, until the internal temperature reaches 165°F, then remove the chicken.
Cook the honey garlic sauce
  1. In the same pan, cook the minced garlic with butter for 1 minute over medium-high heat until fragrant. Add honey, soy sauce, and rice vinegar, stirring to combine.
Thicken to a sticky glaze
  1. Stir in the cornstarch mixed with 1 tablespoon water and simmer for 2-3 minutes until the sauce thickens into a sticky, golden glaze. The sauce should look glossy and slightly blistered.
Glaze the chicken
  1. Return the chicken to the pan and turn to coat in the honey garlic glaze, making sure the glaze pools around the chicken. Cook for 1-2 more minutes until the glaze clings and darkens slightly.
Finish and serve
  1. Garnish with sesame seeds and sliced green onions for garnish. Serve the glazed chicken over steamed rice, spooning extra sauce from the skillet on top.

Notes

Pro tip: Mince garlic finely so it toasts quickly and spreads evenly through the amber glaze without burning—if the garlic starts to brown too fast, lower heat slightly. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet over medium-low with a splash of water to loosen the glaze. Freezing is not recommended because the sauce texture can thin after thawing; for a lighter option, use low-sodium soy sauce and reduce honey to 2 tbsp while keeping the cornstarch slurry the same.