If you need a fast, flavorful weeknight dinner, this honey garlic chicken is your new go-to. It all cooks in a single pan, uses just a handful of ingredients, and delivers big on flavor. The sautéed chicken infuses the sauce with its juices, making every bite sticky, savory, and sweet.
❤️ Why You’ll Love This Recipe
- Quick & easy — just 20 minutes from start to finish
- Minimal cleanup — one pan only
- Simple ingredients you probably already have
- Flavorful & comforting — garlic, honey, soy sauce, and buttery richness come together beautifully
- Flexible — works with chicken thighs, and pairs with rice, veggies, or greens
🛒 Ingredients & Swaps
- Olive Oil & Butter — use a mix of both for richness and flavor
- Boneless, Skinless Chicken Breast (or thighs) — slice in half for even cooking
- Flour — lightly coats the chicken to help it crisp
- Fresh Garlic (sliced or minced) — for best flavor; garlic powder only if necessary
- Soy Sauce — adds savory umami
- Seasoned Rice Vinegar — gives brightness to balance sweetness
- Honey — key to the sauce’s sticky-sweet character
- Salt & Black Pepper — taste as you go
- Green Onion — thinly sliced, for garnish
👩🍳 How to Make It
- Prep & Season Chicken
Season each piece with salt and pepper. Dredge lightly in flour, shaking off excess. - Sear the Chicken
Heat olive oil and 1 tablespoon butter over medium-high heat. Add chicken and cook ~4–5 minutes per side until a deep golden-brown crust forms. Remove and set aside. - Garlic & Deglaze
Reduce heat to medium. Add the remaining butter, then the garlic. Stir quickly so it becomes fragrant—but doesn’t burn.
Add soy sauce and rice vinegar, deglazing the pan and scraping up browned bits. - Make the Sauce
Pour in the honey, plus a pinch of salt and pepper. Let the sauce simmer gently until slightly thickened (about 4–5 minutes). - Finish with Chicken
Return the seared chicken to the pan, spoon sauce over it, and heat through briefly. - Serve & Garnish
Plate the chicken, drizzle remaining sauce, and top with sliced green onion. Serve hot.
💡 Tips for Best Results
- Slice evenly: Cutting the chicken into halves ensures they cook evenly.
- Hot pan is key: Get good sear color before turning to lock in flavor.
- Watch the garlic: Garlic burns fast — keep the heat moderate and stir continuously.
- Deglaze well: Scraping up those little browned bits gives depth to the sauce.
- Adjust consistency: If sauce is too thin, simmer a bit longer; if too thick, add a splash of water.
🍗 Thighs Instead of Breasts?
Absolutely! Use boneless skinless thighs if you prefer. Because thighs tend to be thicker and juicier:
- You might need slightly more flour and sauce to coat evenly.
- After cooking the sauce, finish in a 375°F oven for 5–10 minutes (if needed) to ensure thighs reach proper doneness.
🥗 What to Serve with It
- Steamed or jasmine rice
- Broccoli, sautéed or steamed
- Air-fryer asparagus, zucchini, or green beans
- A crisp green salad or roasted potatoes
This dish also pairs nicely with avocado slices or a light cucumber salad for freshness.
🕒 Make‑Ahead & Storage
- Meal Prep: Cook ahead and portion with rice + veggies for easy lunches.
- Store: Keep in an airtight container in the fridge up to 1 week.
- Freeze: Freeze portions in sealed containers for up to 3 months. Thaw overnight.
- Reheat: Warm gently in a skillet over medium heat, adding sauce so the chicken doesn’t dry out.
❓ FAQ
What is honey garlic sauce made of?
This sauce combines pan drippings, butter, fresh garlic, soy sauce, rice vinegar, and honey. The mix of sweet, savory, and tangy gives it that irresistible sticky texture.
Can I use garlic powder instead?
Yes, but fresh garlic provides much more flavor. If using powder, start with about ¾ teaspoon and adjust to taste.
Does the chicken stay crispy?
It won’t retain the same crispiness as freshly fried—but the flour coating helps it hold up better. The sauce ensures it remains moist and flavorful.