Honey-Garlic Chicken

By Yasmin Fahr

Published April 24, 2024

Honey-Garlic Chicken
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
5(3,354)
Comments
Read comments

These sweet and salty honey-garlic chicken breasts are perfect for when you want big flavor, but you’re short on time. To ensure golden-brown chicken breasts that stay plump and moist, start with a hot pan and pat the chicken dry to avoid adding extra moisture, then allow the chicken to sear properly. Once your chicken has taken on color, set it aside and create a simple pan sauce of honey, soy sauce, vinegar, garlic and butter. When the sauce is glossy, return the chicken to the pan and turn it until coated in the satiny honey-garlic sauce. Serve with roasted potatoes, rice or bread to soak it all up. 

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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.

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Preparation

  1. Step 1

    Pat the chicken dry. Season all over with salt and pepper.

  2. 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.

  3. Step 3

    Use tongs to flip the chicken and cook until just cooked through, about 4 minutes.

  4. 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.

  5. Step 5

    Transfer the cooked chicken to a plate and set aside.

  6. 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.

  7. 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.

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Ratings

5 out of 5
3,354 user ratings
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Comments

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.

honey garlic chicken

Add some grated ginger

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."

Loves to Cook

I used boneless thighs and my only suggestion would be to reduce the amount of water to ensure that the pan sauce is thick enough to adhere well to the chicken.

Ezloan

Do you think this could be done on the grill initially and then finished with the sauce? Thinking of making for a crowd and the grill is so much easier.

Elle

It was okay, but I wasn't blown away. Flavor was very basic. I will say I made it for a picky eater and he thought it was great. I, personally, would def jazz up the flavor profile, but maybe just not the right recipe for my tastes♡

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