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Honey Garlic Chicken is a simple skillet dinner with tender, juicy chicken smothered in a sticky sweet and savory sauce. Made in just 15 minutes with ingredients you already have on hand, it’s perfect for busy weeknights when you want something flavorful without the fuss.
If you love easy chicken dinners with bold flavor, try Creamy Baked Chicken or Brown Sugar Garlic Barbecue Chicken. You can find more family favorites in our chicken recipes collection.
Before You Get Started
A few quick tips to make sure your Honey Garlic Chicken turns out perfectly every time:
- Pound the chicken to an even thickness. This helps the chicken cook evenly so you don’t end up with dry edges and an undercooked center. Place the breasts in a zip-top bag or between plastic wrap and gently pound to about ¾-inch thick.
- Let the chicken sear undisturbed. Resist the urge to move the chicken around in the pan. Letting it cook for 2-3 minutes without touching it gives you that golden, slightly caramelized exterior.
- Watch your heat when adding the sauce. Honey can burn quickly over high heat, so keep the temperature at medium and let the sauce simmer gently. You want it to thicken and get glossy, not scorch on the bottom of the pan.
RECIPE WALK-THROUGH
How To Make Honey Garlic Chicken
See the recipe card below for full, detailed instructions
This recipe comes together fast, so it helps to have everything prepped and ready before you start cooking.
Step 1: Make the Sauce
In a small bowl, whisk together honey, chicken broth, rice wine vinegar, soy sauce, lemon juice, and red pepper flakes. This combination gives you that perfect balance of sweet, tangy, and savory with just a little hint of heat.
Set the sauce aside until you’re ready to use it.
- This sticky honey garlic glaze is one of our favorites. It works beautifully on Honey Garlic Salmon and Spicy Honey Garlic Meatballs too.
Step 2: Prep and Season the Chicken
Pat the chicken breasts dry with paper towels. This step is important because dry chicken sears better and won’t steam in the pan.
Mix together salt, pepper, and garlic powder, then season both sides of the chicken generously.
- Boneless, skinless chicken breasts work best here, but you can also use chicken tenders (reduce cook time to about 2 minutes per side) or boneless, skinless thighs (increase cook time to about 5-6 minutes per side). Just make sure all chicken reaches 165°F internally.
Step 3: Sear the Chicken
Heat olive oil in a large skillet over medium heat. A cast iron skillet works great for getting a nice golden crust, but any large skillet will do.
Add the chicken in a single layer, making sure not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and cooked through. The exact time depends on the thickness of your chicken.
- Quick Note: If your chicken is browning too quickly on the outside but still pink inside, lower the heat slightly and cover the pan for the last minute or two.
Step 4: Add the Garlic and Sauce
Push the chicken to one side of the pan and add a splash of olive oil to the center. Add the minced garlic and cook for about 30 seconds, just until fragrant. Be careful not to let it burn.
Pour in the honey garlic sauce and swirl it around the pan to coat everything. Bring the sauce to a gentle simmer and let it cook for 1-2 minutes until it thickens slightly. You’ll know it’s ready when the sauce looks glossy and coats the back of a spoon.
Turn the chicken to coat both sides in the sauce, then serve immediately with extra sauce drizzled on top. Garnish with sliced green onions or fresh parsley if you like.
What to Serve with Honey Garlic Chicken
The sweet and savory flavors pair well with simple sides that can soak up all that delicious sauce. Here are some of our favorites:
- Simple Spinach Salad with Red Wine Vinaigrette
- Seasoned Rice with Herbs and Garlic
- Honey Roasted Sweet Potatoes (or Mashed Potatoes)
- Easy One Pan Buttered Noodles
- Garlic Green Beans
- Honey Butter Roasted Carrots
Frequently Asked Questions
What is honey garlic sauce made of?
This honey garlic sauce is a simple mix of honey, chicken broth, rice wine vinegar, soy sauce, lemon juice, and red pepper flakes. The combination creates a sticky, glossy glaze that’s sweet, tangy, and savory all at once.
How do I keep the chicken from drying out?
Pounding the chicken to an even thickness helps it cook evenly. Also, don’t overcook it. Use a meat thermometer and pull the chicken off the heat once it reaches 165°F. Letting it rest for a minute before slicing helps keep the juices inside.
What if my sauce is too thin?
If the sauce hasn’t thickened after a couple of minutes, remove the chicken from the pan and let the sauce simmer on its own for another minute or two. The honey will continue to reduce and become stickier. Just keep the heat at medium so it doesn’t burn.
Can I make this ahead for meal prep?
Yes! The chicken and sauce store well in an airtight container in the fridge for up to 3-4 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce, or microwave in short intervals.
Can I use a different cut of chicken?
Absolutely. Boneless, skinless thighs work great and stay extra juicy. Cook them for about 5-6 minutes per side. Chicken tenders are another option and only need about 2 minutes per side. Adjust the cooking time as needed, and always check for an internal temperature of 165°F.
More Easy Chicken Dinners To Try
- Honey Garlic Chicken Drumettes
- Baked Chicken Breasts
- Instant Pot Chicken Pasta
- Slow Cooker Teriyaki Chicken
- Baked Lemon Chicken
Looking for more ideas? Browse all of our chicken recipes.
Honey Garlic Chicken
Ingredients
- 2 pounds boneless skinless chicken breast about 3 large
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 6 cloves garlic minced
- 1/3 cup honey
- 1/4 cup chicken broth or water
- 2 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- ½ teaspoon red pepper flakes
Instructions
- In a small bowl, whisk together honey, chicken broth, rice wine vinegar, soy sauce, lemon juice, and red pepper flakes. Set aside.
- Pound chicken breasts to an even thickness (about ¾ inch). Pat dry with paper towels.
- Mix salt, pepper, and garlic powder together. Season both sides of the chicken.
- Heat olive oil in a large skillet over medium heat. Add chicken in a single layer and cook for 3-4 minutes per side, or until golden and cooked through.
- Push chicken to one side. Add a splash of oil and the minced garlic to the center. Cook for 30 seconds until fragrant.
- Pour in the sauce and swirl to coat. Bring to a simmer and cook for 1-2 minutes until thickened and glossy.
- Turn chicken to coat in the sauce. Serve immediately, drizzled with extra sauce. Garnish with green onions or fresh parsley.
Notes
- Even thickness matters. Pounding the chicken ensures it cooks evenly so you get juicy chicken throughout, not dry edges.
- Internal temperature. Chicken is done when it reaches 165°F on a meat thermometer.
- Sauce consistency. The sauce is ready when it’s glossy and coats the back of a spoon. If it’s too thin, remove the chicken and let the sauce simmer for another minute.
- Don’t burn the honey. Keep the heat at medium once you add the sauce. High heat will cause the honey to scorch.
- Other cuts. Boneless thighs need 5-6 minutes per side. Chicken tenders need about 2 minutes per side.
- Storage. Refrigerate leftovers in an airtight container for 3-4 days. Reheat in a skillet with a splash of broth to loosen the sauce.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
