A quick and delicious chicken recipe featuring a sweet and savory honey garlic sauce, perfect for weeknight dinners or special occasions.

4 boneless, skinless chicken breasts

2 tablespoons olive oil

1/4 cup honey

4 cloves garlic, minced

1 tablespoon soy sauce

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

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Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper on both sides.
Place the chicken breasts in the skillet and cook for 5-6 minutes on each side, until golden brown and cooked through. Once done, remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
Add honey, soy sauce, apple cider vinegar, and Dijon mustard to the skillet. Stir everything together and bring it to a simmer.
Let the sauce simmer for 3-4 minutes, allowing it to thicken slightly.
Return the chicken to the skillet, spoon the sauce over the chicken, and cook for an additional 2-3 minutes, letting the sauce coat the chicken.
Garnish with freshly chopped parsley and serve.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating: Reheat in a skillet over low heat or microwave for 1-2 minutes, being careful not to dry out the chicken.

Variations: Add a pinch of red pepper flakes for heat or swap the chicken for tofu for a vegetarian version.

Sweetness Level: Adjust the honey to your preference for a sweeter or more savory sauce.

Freezing: Freeze cooked chicken in an airtight container for up to 3 months. Reheat in a skillet after thawing.