Description
Honey Garlic Chicken Breast — juicy seared chicken coated in a sticky honey-soy glaze, perfect for quick weeknight dinners and meal prep. Makes 4 servings in 22 minutes with 8 simple ingredients.
Ingredients
Scale
- 680 g (1.5 lb) boneless skinless chicken breasts
- 1½ tsp (8 g) kosher salt
- ½ tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) olive oil or neutral oil
- 60 ml (4 tbsp) honey
- 45 ml (3 tbsp) low-sodium soy sauce or tamari
- 15 ml (1 tbsp) rice vinegar or lemon juice
- 12 g (3 cloves) minced garlic
- 14 g (1 tbsp) unsalted butter
- ¼ tsp (0.5 g) red pepper flakes (optional)
- Sesame seeds and sliced scallions for garnish (optional)
Instructions
- Pound and season the chicken: Place chicken breasts between plastic wrap and pound to an even thickness. Season with salt and pepper and let rest for 5 minutes.
- Sear the chicken: Heat oil in a skillet over medium-high heat and sear chicken for 3–4 minutes on one side until golden brown; flip and cook for another 3 minutes.
- Make the honey-garlic glaze: Whisk together honey, soy sauce, rice vinegar, and minced garlic in a bowl.
- Reduce the sauce and finish the chicken: Remove chicken, pour glaze into the skillet, simmer for 1–2 minutes, then return chicken to coat in the sauce and cook until internal temp reaches 74°C (165°F).
- Rest and slice the chicken: Transfer chicken to a cutting board, rest for 3 minutes, then slice and spoon extra sauce over the top.
Notes
- Fridge Storage: Place cooled chicken in an airtight glass container within 1 hour of cooking. Store on the middle shelf of the refrigerator at or below 4 °C (40 °F). The glazed chicken stays moist and safe to eat for up to 4 days. Keep sauce stored over the chicken to prevent surface drying.
- Freezer Storage: Wrap individual portions tightly in plastic wrap, then place inside a zip-top freezer bag with the air pressed out. Freeze at 0 °F (–18 °C) for up to 3 months. Thaw overnight in the refrigerator for 10 hours before reheating. Label each bag with the freeze date.
- Oven Reheat: Preheat oven to 165 °C (325 °F). Place chicken in an oven-safe dish, spoon a tablespoon of water or extra glaze over the top, and cover with foil. Reheat for 15 minutes until the internal temperature reaches 74 °C (165 °F). This method preserves the most even texture.
- Microwave Reheat: Place one portion on a microwave-safe plate and drizzle with a teaspoon of water to create steam. Cover loosely with a damp paper towel and heat at 70% power for 2 minutes. Let stand for 1 minute before eating. Avoid full power—it toughens the exterior.
- Air Fryer Reheat: Preheat the air fryer to 175 °C (350 °F). Lightly mist the chicken with cooking spray and place in a single layer in the basket. Reheat for 4 minutes, flipping halfway. This method re-crisps the caramelized glaze edges while keeping the interior juicy.
- Prep Time: 10
- Cook Time: 12
- Category: Breakfast
- Method: Searing
- Cuisine: Asian
Nutrition
- Serving Size: 1 glazed
- Calories: 267 calories
- Sugar: 17g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 105mg