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Honey Garlic Chicken

Honey garlic chicken with caramelized, pan-seared chicken breasts glazed in a sticky golden honey-garlic sauce. Sweet garlic chicken with a deeply amber, blistered glaze that clings to every surface and pools in the pan.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Use even thickness for consistent searing.
  • 1 tbsp salt Season to taste.
  • 1 tsp pepper Season to taste.
  • 1 tsp garlic powder Season to taste.
  • 2 tbsp olive oil For pan searing.
Honey Garlic Sauce
  • 4 clove garlic Minced.
  • 0.33 cup honey For sweetness and caramelization.
  • 3 tbsp soy sauce For savory depth.
  • 2 tbsp butter For richness and cooking the garlic.
  • 1 tbsp rice vinegar For brightness.
  • 1 tsp cornstarch Mixed with water to make a slurry.
  • 1 tbsp water For the cornstarch slurry.
  • 1 sesame seeds To garnish.
  • 1 sliced green onions To garnish.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Pat the boneless skinless chicken breasts dry, then season both sides with salt, pepper, and garlic powder to taste. Heat olive oil in a large skillet over medium-high heat until shimmering.
  2. Add the chicken and sear for 5-6 minutes per side until deep golden and the internal temperature reaches 165°F. Transfer to a plate and keep warm.
Make the honey garlic sauce
  1. In the same pan, reduce heat to medium and cook the minced garlic in butter for 1 minute until fragrant. Stir constantly so the garlic doesn’t brown too quickly.
  2. Add honey, soy sauce, and rice vinegar, stirring to combine and loosen the browned bits in the pan. Bring the mixture to a gentle simmer.
  3. Stir in the cornstarch slurry and simmer for 2-3 minutes until the sauce thickens into a sticky glaze with a glossy sheen. The glaze should look amber and cling to the spoon.
Glaze and finish
  1. Return the chicken to the pan and turn to coat in the honey garlic glaze. Cook for 1-2 more minutes so the glaze blisters lightly and pools at the edges.
  2. Turn off the heat and garnish with sesame seeds and sliced green onions. Spoon extra sauce over the chicken before serving.

Notes

For the best cling and blistering, keep the skillet hot during the initial sear and let the glaze simmer just until it looks glossy and thick (it will keep thickening as it coats). Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium-low until warmed through. Freeze cooked chicken for up to 2 months, though the sauce may loosen slightly when thawed. For a lower-sugar swap, use a honey alternative (or half honey and half sugar-free syrup) while keeping the simmer time the same to reach the sticky glaze texture.