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Honey Garlic Chicken

Honey garlic chicken with caramelized, pan-seared chicken breasts glazed in a sticky golden honey-garlic sauce that clings and pools in the skillet. Sweet garlic chicken made in one pan for an easy weeknight Asian chicken dinner.
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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
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 1 tsp garlic powder to taste
  • 2 tbsp olive oil
Honey Garlic Sauce
  • 4 garlic cloves, minced
  • 0.33 cup honey
  • 3 tbsp soy sauce
  • 2 tbsp butter
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch mixed with 1 tbsp water
  • 1 tbsp water for cornstarch slurry
Garnish and Serving
  • 1 tbsp sesame seeds
  • 2 green onions sliced, for garnish
  • 0.5 cup steamed rice for serving

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat until shimmering, then sear chicken for 5-6 minutes per side until deeply golden and the internal temperature reaches 165°F.
  2. Remove the chicken from the skillet and set aside while you make the honey garlic sauce.
Make the honey garlic glaze
  1. In the same pan, cook the minced garlic in butter for 1 minute over medium heat until fragrant and lightly golden. Stir in the honey, soy sauce, and rice vinegar, and bring to a gentle simmer.
  2. Add the cornstarch slurry and simmer for 2-3 minutes, stirring, until the sauce thickens into a sticky glaze.
Glaze and finish
  1. Return the seared chicken to the skillet and turn to coat in the honey garlic glaze. Cook for 1-2 more minutes until the glaze clings and looks glossy and amber.
  2. Garnish with sesame seeds and sliced green onions, then serve the chicken over steamed rice.

Notes

For the stickiest glaze, simmer the honey-garlic sauce until it visibly thickens before returning the chicken. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet with a splash of water to loosen the sauce. Freezing is not recommended because the sauce texture can break after thawing. For a lower-sodium option, use reduced-sodium soy sauce and keep the rest of the method the same.