This efficient 12-minute meal uses a simple five-ingredient sauce to create a rich, syrupy glaze. It is an ideal solution for busy weeknights using common pantry staples.
List of ingredients
- 500g / 1 lb chicken breast, boneless and skinless (2 pieces)
- Salt and pepper – for seasoning
- 1/4 cup flour – used to create a crust for the sauce to cling to
- 3 1/2 tbsp (50g) unsalted butter (or 2 1/2 tbsp olive oil)
- 2 garlic cloves, minced – for aromatic flavor
- 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)
step-by-step instructions
- Prepare the meat: Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper.
- Coat the chicken: Place flour in a shallow dish. Coat chicken in flour and shake off any excess to ensure a thin layer.
- Sear the first side: Melt most of the butter in a large skillet over high heat, holding back about 1 tsp for later.
- Cook until golden: Place chicken in the skillet and cook for 2 to 3 minutes until golden. Turn and cook the other side for 1 minute.
- Adjust the heat: Turn the heat down slightly to medium-high to prevent the garlic from burning.
- Sauté the garlic: Make a bit of room in the pan and add minced garlic and the remaining dab of butter. Stir briefly once the butter melts.
- Simmer the sauce: Add vinegar, soy sauce, and honey. Stir or shake the pan to combine, then simmer for 1 minute or until slightly thickened.
- Glaze the chicken: Turn the chicken to coat thoroughly in the sauce. If the sauce becomes too thick, stir in a touch of water.
- Finish and serve: Remove from the stove immediately. Place chicken on plates and drizzle the remaining sauce over the top.
Pro Searing and Sauce Techniques
Use High Initial Heat for a Golden Crust
Starting the pan on high heat ensures the butter sizzles immediately, which prevents the chicken from sticking. This temperature creates the Maillard reaction, giving the flour-coated chicken a professional golden-brown finish.
Shake Off Excess Flour Carefully
Only a light dusting of flour is required for the sauce to adhere. Too much flour will lead to a thick, pasty layer in the pan that can burn or make the sauce overly cloudy.
Avoid Overcrowding the Skillet
If the pan is too full, the chicken will steam instead of sear, resulting in a pale color and less flavor. Cook in batches if necessary to maintain a high surface temperature.
Prevent Garlic from Burning
Garlic has a low burn point and becomes bitter if overheated. Lowering the heat to medium-high and adding the final dab of butter protects the garlic while it releases its aroma.
Control Sauce Thickness with Water
Honey reduces quickly and can become tacky or overly thick if simmered too long. Adding a teaspoon of water at the end thins the glaze to a pourable consistency without losing flavor.
Ingredient Substitutions and Alternatives
Use Cornstarch for a Gluten-Free Option
Replacing all-purpose flour with cornstarch or cornflour makes the dish gluten-free. While it may not brown as deeply as wheat flour, the sauce will still cling to the chicken effectively.
Substitute Honey with Maple Syrup
Maple syrup serves as a direct replacement for honey and provides a slightly different sweetness profile. The viscosity remains similar, so no adjustments to the cooking time are needed.
Alternative Clear Vinegars
If apple cider vinegar is unavailable, white distilled vinegar or rice vinegar are suitable alternatives. These provide the necessary acidity to cut through the sweetness of the honey.
Using Olive Oil instead of Butter
For a dairy-free version, use 2 1/2 tbsp of olive oil for the searing process. Note that you will lose some of the richness provided by the butter in the final sauce.
Selecting the Right Soy Sauce
Light or all-purpose soy sauce is recommended for this recipe. Avoid dark soy sauce, as its intense color and heavier flavor can overwhelm the delicate balance of honey and garlic.
Adapting the Recipe for Other Proteins
Cooking with Beef Steaks
Use thin-cut sirloin or flank steaks for similar results. Follow the flouring and searing process, but adjust the cook time based on the desired doneness, adding the sauce during the last two minutes.
Preparing Large Shrimp or Prawns
Thaw, drain, and pat shrimp dry before coating them in flour. Sear for 1 minute on the first side and 30 seconds on the second side before adding the sauce ingredients.
Using Firm Tofu Steaks
Use extra-firm tofu cut into 0.75cm thick steaks and pat them dry. Coat in flour and sear for 1 minute per side, then remove them from the pan to prepare the sauce separately before tossing them back in.
Searing White Fish Fillets
Cod or tilapia work well with this glaze due to their mild flavor. Cook the fish similarly to the chicken, being careful not to over-flip the fillets to avoid breaking the delicate meat.
Serving and Pairing Suggestions
Pairing with Grains
Serve the chicken over steamed jasmine or basmati rice to soak up the extra glaze. Brown rice or quinoa are also excellent options for added texture and nutrients.
Complementary Vegetable Sides
Steamed broccoli, sautéed snap peas, or bok choy pair well with the honey garlic flavors. These vegetables provide a fresh contrast to the syrupy richness of the sauce.
Low-Carb Side Options
Cauliflower rice tossed with lemon and parsley is a great light alternative. Zucchini noodles or a simple cucumber salad with rice vinegar also complement the dish.
Adding Fresh Garnishes
Finish the dish with a sprinkle of toasted sesame seeds or sliced green onions. These additions provide a professional look and a subtle nuttiness or sharpness to the final plate.
Storage and Reheating Advice
Refrigeration Guidelines
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Ensure the chicken is fully cooled before sealing the container to prevent moisture buildup.
Best Reheating Method
Reheat the chicken in a skillet over medium heat with a splash of water or broth. This helps loosen the honey glaze and prevents the chicken from drying out.
Using the Microwave for Speed
If using a microwave, cover the chicken with a damp paper towel to retain moisture. Heat in short 30-second bursts to avoid overcooking the meat.
Common Troubleshooting Steps
Why is My Sauce Too Thin?
If the sauce does not thicken, simmer it for an additional 30 to 60 seconds without the chicken. This allows the honey to reduce and concentrate into a syrupy consistency.
Why is My Sauce Burning?
Honey and sugar burn quickly if the heat is too high. If the sauce begins to darken too rapidly, remove the pan from the heat immediately and stir in a teaspoon of water.
How to Fix Dry Chicken Breast
Dryness usually occurs from overcooking. Ensure you remove the chicken from the heat as soon as it reaches the safe internal temperature and the sauce has glazed the surface.
Frequently Asked Questions
Can I use frozen chicken breasts?
Yes, but they must be fully thawed and patted completely dry before dredging in flour. Excess moisture from frozen meat will steam the flour and prevent a proper sear.
Can this recipe be made in an oven?
This specific method relies on pan-searing for the crust and sauce reduction. While you can bake chicken with a glaze, the texture and sauce consistency will differ significantly from the skillet version.
Does the flour need to be seasoned?
The chicken is seasoned with salt and pepper before flouring, which is sufficient. You can add a pinch of paprika to the flour for extra color, but it is not required.
Is apple cider vinegar essential for the taste?
The vinegar provides the acidity needed to balance the honey. While apple cider vinegar is traditional, any clear vinegar will provide the necessary chemical balance to the sauce.
Print
Quick Honey Garlic Chicken Breast
- Total Time: 12 minutes
- Yield: 4 servings 1x
- Diet: General
Description
An incredible quick and easy way to serve up chicken breast – seared then simmered in the most amazing honey garlic sauce.
Ingredients
- 500g / 1 lb chicken breast, boneless and skinless (2 pieces)
- Salt and pepper
- 1/4 cup flour
- 3 1/2 tbsp unsalted butter
- 2 garlic cloves, minced
- 1 1/2 tbsp apple cider vinegar
- 1 tbsp soy sauce, light or all purpose
- 1/3 cup honey
Instructions
- Prep: Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper.
- Coat: Place flour in a shallow dish. Coat chicken in flour and shake off excess.
- Sear: Melt most of the butter in a large skillet over high heat – hold back about 1 tsp for later. Place chicken in skillet and cook for 2 – 3 minutes until golden. Turn and cook the other side for 1 minute.
- Sauté: Turn heat down slightly to medium high. Make a bit of room in the pan and add garlic and top with remaining dab of butter. Stir garlic briefly once butter melts.
- Simmer: Add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sauce to simmer, then simmer for 1 minute or until slightly thickened.
- Finish: Turn chicken to coat in sauce. If the sauce gets too thick, add a touch of water and stir. Remove from stove immediately. Place chicken on plates and drizzle over remaining sauce.
Notes
For a gluten-free version, use cornflour or cornstarch instead of flour. This sauce is also ideal for other proteins such as beef, lamb, prawns/shrimp, or tofu.
- Prep Time: 4 minutes
- Cook Time: 8 minutes
- Category: Mains
- Method: Pan-searing
- Cuisine: Western
Nutrition
- Serving Size: 166 g
- Calories: 323 kcal
- Sugar: 21 g
- Sodium: 400 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 107 mg