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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 pools in the skillet. The glaze simmers to a deeply amber shine and clings to every surface for a glossy, weeknight-ready 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
  

Boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts Use similar thickness so the sear times stay consistent.
Seasoning
  • 0.5 tsp salt To taste.
  • 0.5 tsp pepper To taste.
  • 1 tsp garlic powder To taste.
Searing fat
  • 2 tbsp olive oil For pan searing.
Honey garlic sauce
  • 4 clove garlic Minced.
  • 0.333 cup honey For sweetness and caramelized glaze.
  • 3 tbsp soy sauce Adds salt and color to the glaze.
  • 2 tbsp butter For richness and browning in the garlic step.
  • 1 tbsp rice vinegar Balances sweetness with tang.
  • 1 tsp cornstarch Mixed with water to make a slurry.
  • 1 tbsp water For cornstarch slurry.
Garnish
  • 1 tbsp sesame seeds Optional, for nutty aroma and texture.
  • 2 sliced green onions For fresh color and bite.
Serving suggestion
  • 4 steamed rice Serve the chicken over rice.

Equipment

  • 1 sheet pan

Method
 

Season and sear the chicken
  1. Season the chicken breasts with salt, pepper, and garlic powder, then heat olive oil in a large skillet over medium-high heat until shimmering. Sear until deeply golden and an instant-read thermometer reaches 165°F, 5-6 minutes per side, then remove the chicken to a plate.
Make the honey garlic glaze
  1. In the same pan, reduce heat slightly if needed and cook the minced garlic with butter for 1 minute until fragrant. Add honey, soy sauce, and rice vinegar, stirring to combine.
Thicken to a sticky, amber glaze
  1. Stir in the cornstarch slurry and simmer 2-3 minutes, stirring, until the sauce thickens into a sticky glaze. Watch for a glossy sheen and slow, ribboning drips from the spoon.
Glaze and finish the chicken
  1. Return the chicken to the pan and turn to coat thoroughly in the honey garlic glaze. Cook 1-2 more minutes, until the glaze clings and lightly blisters in spots.
Garnish and serve
  1. Garnish with sesame seeds and sliced green onions, then serve immediately over steamed rice. Let the sauce pool around the chicken for the most even coating.

Notes

Pro tip: mince the garlic finely and keep the pan at a steady medium-high—garlic burns fast, and burned garlic turns the sauce bitter. Refrigerate leftovers in a sealed container up to 3 days; rewarm gently in a skillet over low heat with a splash of water to loosen the glaze. Freezing is not recommended because the honey-soy sauce can break when thawed. Dietary swap: use low-sodium soy sauce if you want to reduce sodium while keeping the same sweet-garlic glaze.