Name: Honey Garlic Chicken Breasts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American / Asian-Inspired
Ingredients: 4 boneless, skinless chicken breasts; Salt and black pepper, to taste; 2 tablespoons olive oil; 4 garlic cloves, minced; 1/4 cup honey; 2 tablespoons soy sauce; 2 tablespoons water

This Honey Garlic Chicken Breasts recipe is all about juicy chicken pan-seared to perfection and coated in a sticky, savory-sweet glaze made with honey, garlic, and soy sauce. It’s quick, delicious, and ideal for those busy nights when I want something tasty without a lot of hassle.

Honey Garlic Chicken Breasts

Why You’ll Love This Recipe

I love how this recipe delivers big flavor with minimal effort. The honey and garlic create a sticky, glossy sauce that clings to the chicken in the best way. It’s ready in just 30 minutes, uses pantry staples I already have, and works just as well for a family dinner as it does for meal prep during the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts
salt and black pepper
olive oil
garlic cloves, minced
honey
soy sauce
water

Directions

I season the chicken breasts with salt and pepper on both sides.
I heat olive oil in a large skillet over medium-high heat.
I cook the chicken for about 6–7 minutes per side, until golden and cooked through. Then I set it aside.
In the same skillet, I sauté the minced garlic for 30 seconds until fragrant.
I add honey, soy sauce, and water to the pan, stirring everything together.
I let the sauce simmer for 2–3 minutes until it thickens slightly.
I return the chicken to the skillet and coat it well in the glaze.
I let it simmer for another 2 minutes so the flavors meld together.
I serve the chicken hot, spooning extra sauce over the top.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

I like to add a pinch of red pepper flakes for a spicy kick.
A splash of lemon or orange juice adds a bright citrus note to the glaze.
Sometimes I throw in fresh chopped herbs like thyme or parsley for a touch of freshness.
This sauce also works beautifully with chicken thighs, salmon, or tofu if I want to switch it up.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm it in a skillet over medium heat or use the microwave in short bursts until heated through.
If I want to freeze it, I cool the chicken first, then freeze it in a sealed container for up to 2 months. I thaw it in the fridge overnight before reheating.

FAQs

How do I keep the chicken from drying out?

I make sure not to overcook the chicken and always check for an internal temperature of 165°F. Letting it rest after cooking helps keep it juicy, too.

Can I use chicken thighs instead?

Yes, I’ve used boneless thighs before and they work great. They stay moist and have a slightly richer flavor.

Is there a soy-free option?

I swap in tamari or coconut aminos when I need a soy-free version, and the flavor still turns out amazing.

What should I serve this with?

I usually go with rice, mashed potatoes, or roasted veggies. Anything that can soak up that sauce works perfectly.

Can I make the sauce ahead of time?

Definitely. I make the sauce and store it in the fridge for up to a week. Then I just reheat and use when needed.

Conclusion

This Honey Garlic Chicken Breasts recipe is one I always keep in rotation. It’s quick, full of flavor, and made with ingredients I usually have on hand. Whether I’m cooking for myself or serving guests, this dish never disappoints.