Honey-Garlic Chicken
Published April 24, 2024
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2chicken breasts, halved lengthwise, or 4 chicken cutlets (about 1 pound)
- Salt and black pepper
- 2tablespoons olive oil
- 2tablespoons honey
- 2tablespoons soy sauce
- 2tablespoons apple cider, rice wine or white wine vinegar
- 3 to 4large garlic cloves, minced or grated
- 2tablespoons unsalted butter
- Chopped fresh parsley, for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
322 calories; 16 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 0 grams dietary fiber; 9 grams sugars; 32 grams protein; 504 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Pat the chicken dry. Season all over with salt and pepper.
- Step 2
Heat the oil in a large (12-inch) skillet over medium-high for 1 to 2 minutes until hot and shimmering. Add the chicken and cook without moving until it’s golden brown on the bottom, about 5 minutes.
- Step 3
Use tongs to flip the chicken and cook until just cooked through, about 4 minutes.
- Step 4
While the chicken cooks on the second side, mix together 3 tablespoons of water, the honey and soy sauce in a measuring cup.
- Step 5
Transfer the cooked chicken to a plate and set aside.
- Step 6
Pour in the soy sauce mixture and let cook until the liquid reduces, about 1 minute. Add the vinegar, garlic and butter, stirring to melt and incorporate until thick and glossy, about 2 minutes more.
- Step 7
Return the chicken to the pan, leaving behind any accumulated juices on the plate, and turn to coat in the sauce. If the sauce is too thick, add the accumulated juices, then serve immediately, garnishing with the parsley, if desired.
Private Notes
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Cooking Notes
Kelly S
Liked by both my teenager and me. The sauce is great, very tasty and left a delicious flavour in my mouth! I didn't need to double the sauce and had enough for my rice, but my son just liked soy sauce on his rice, so maybe that's why I had enough. I prepped the ingredients for the sauce in advance. I put the garlic into the apple cider vinegar and it sat for over an hour. This might have mellowed the garlic.... recommend that idea.
Jackie D.
I think the recipe author didn't want to write vinegar after each type of vinegar. They're saying use one of these three vinegars: apple cider, rice wine or white wine rather than saying "Use apple cider vinegar, rice wine vinegar, or white wine vinegar."
honey garlic chicken
Add some grated ginger
Rachel
I made this with boneless skinless chicken thighs and it was delicious. I followed the recipe as written, except doubled it and made a version for a vegetarian guest with seared extra firm tofu. The sauce was enjoyed by all, even an increasingly selective toddler.
Carol
Easy, healthy, quick to prepare and delicious! I used boneless skinless thighs since that’s what I had on hand and served it with steamed brown rice and roasted asparagus. Next time I’m going to double the sauce and add chili flakes or use hot honey for some heat, but otherwise great as is.
Janet
I've made this several times now, and I much prefer sherry vinegar to apple cider vinegar in this recipe. And, yes, absolutely double the sauce.
Melissa
Less honey, more vinegar, and don't skimp on the garlic.
Gale
You won't be sorry - easy to make for one person or two. either breast or thighs work well.
William
Mixed review: Sauce was superb, but the breast was dried & toughened (typically) by frying it in a hot pan. Today's enormous chicken breasts cannot be cooked through to 160º in 9 minutes. Try 15-20 minutes. And putting a chicken breast into hot oil is a spatter attack (even in a. 6-qt pot), so I use a toaster oven, but tonight gave the stovetop another chance. Never again. Huge messy cleanup, including grease off the floor. The recipe has great potential, but not on the stovetop.
Tara D.
My boyfriend and I were very pleased with this recipe! The sauce had a beautiful, glossy color. I used a high-quality honey. If you prefer not to have strong vinegar taste, try rice vinegar. It worked really well! This was perfect for an easy, weeknight chicken with a homemade sauce, rather than a store bought one.
Ashton
This one was tasty. I added an extra tbsp of honey on my second time for a little extra sweetness. Preparation finished with seating the chicken atop a bed of brown rice.
MAQ
The simplicity and speed were welcome. The taste was blander than I expected given the reviews. I let the extra portions marinate in the sauce overnight and then the taste came through as described. Perhaps I need(ed) to add more garlic as some others thankfully suggested.
Caroline
Easy and delicious! Great for a weeknight meat dish. I also appreciate that the estimated cook time seemed to take into account preparation of ingredients and was spot on.
Mindy
I followed the recipe (used white wine vinegar) and was delicious. Served with a side of rice.
Stephen W
Didn't have any chicken on hand so I made with a nice pork tenderloin and it was divine! Oh, and I added some grated ginger which someone mentioned below lol
Emily
Can anyone speak to how this sauce compares with Canadian honey-garlic sauce?
Les O
This was soooo good. Made mostly as written but doubled the sauce (actually halved the chicken but kept the sauce proportions the same) and added some ginger too per comments. Brined the chicken beforehand, and sliced it up thin in the sauce before making bowls out of it — one over cauliflower rice for me, one over brown rice for my husband. Some pickled shallots, some thin sliced broccoli, some scallions: SUCH a great dish. (Ignore my commentary if you want, and just make this. It’s terrific.)
Caroline
Excellent as it is, just added a bit of fresh ginger to the sauce. Thank you
Mae
Thumbs up. Very good. The sweetness was nice.
William
Mixed review: Sauce was superb, but the breast was dried & toughened (typically) by frying it in a hot pan. Today's enormous chicken breasts cannot be cooked through to 160º in 9 minutes. Try 15-20 minutes. And putting a chicken breast into hot oil is a spatter attack (even in a. 6-qt pot), so I use a toaster oven, but tonight gave the stovetop another chance. Never again. Huge messy cleanup, including grease off the floor. The recipe has great potential, but not on the stovetop.
Barb
Tasty, but sautéing the chicken was way too messy. Next time, I will use chicken thighs on the grill and prep the sauce separately, marrying them together at the end. I used reduced sodium soy sauce, but it was still a bit saltier than I’d like. I doubled the sauce recipe and plan to use 3/4 the specified soy sauce next time. The sauce should be delicious on Chinese broccoli or broccolini.
Kim
We doubled the sauce and used half hot honey & half reg. I also added 4 frozen ginger cubes to the sauce. I sauteed a thinly sliced onion then seared my chicken (thighs). Deglazed the pan with a little sauce mixture and then simmered the sauce and added 1.5tsp cornstarch with a little water to thicken. Added back in the chicken and onions. We will be making this again!
mary
As advised, I doubled the sauce. I also maxed the garlic and added the tiniest bit of ground ginger and red pepper flakes. Served it over rice. Easy, fast, and delicious.
R
My family found this sauce far too cloying.
Mike b
Very good sauce, glossy and delicious, I doubled the sauce amounts for those of you like me who find there isn’t enough! I added honey mustard as well.
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