Name: Honey Garlic Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 4 boneless, skinless chicken breasts (or thighs for more juiciness); 2 tbsp olive oil; Salt and pepper, to taste; 3–4 cloves garlic, minced; 1/3 cup honey; 2 tbsp soy sauce (or tamari for gluten-free); 1 tbsp apple cider vinegar or rice vinegar; 1/2 tsp red pepper flakes (optional); 1 tbsp cornstarch (optional, for thickening); 1 tbsp water (if using cornstarch)

This honey garlic chicken is a quick, flavor-packed dish that’s perfect for weeknights. I cook tender chicken breasts (or thighs for extra juiciness) in a sweet and savory sauce made with garlic, honey, and soy sauce. The result is a sticky, delicious glaze that clings to the chicken and makes every bite irresistible.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts (or thighs for more juiciness)

2 tbsp olive oil

Salt and pepper, to taste

3–4 cloves garlic, minced

1/3 cup honey

2 tbsp soy sauce (or tamari for gluten-free)

1 tbsp apple cider vinegar or rice vinegar

1/2 tsp red pepper flakes (optional for a little heat)

1 tbsp cornstarch (optional, for thickening the sauce)

1 tbsp water (if using cornstarch)

Directions

Prep the Chicken:

I start by seasoning the chicken breasts or thighs with salt and pepper on both sides.

Cook the Chicken:

In a large skillet over medium-high heat, I heat 1 tablespoon of olive oil. Then I cook the chicken for 5–7 minutes on each side until it’s golden and fully cooked through (I check for an internal temperature of 165°F / 75°C). After that, I remove the chicken and set it aside.

Make the Honey Garlic Sauce:

Using the same skillet, I reduce the heat to medium and add the remaining tablespoon of olive oil. I sauté the minced garlic for 1–2 minutes until it smells amazing. Then I stir in the honey, soy sauce, and vinegar, letting it simmer for 2–3 minutes. If I want a thicker sauce, I mix cornstarch with water and stir it into the sauce until it thickens.

Combine Chicken with Sauce:

I return the chicken to the skillet and spoon the sauce over it, turning the chicken so it’s completely coated. I let it simmer for another 2–3 minutes to soak up all the flavor.

Serve:

Once it’s ready, I serve the chicken hot, drizzling extra sauce on top. I like to garnish with fresh herbs like parsley or green onions, and sometimes I sprinkle on sesame seeds for texture.

Servings and timing

This recipe serves 4 people and takes about 25–30 minutes from start to finish, including prep and cooking time.

Variations

Spicy Kick: I add more red pepper flakes or a little sriracha if I’m craving heat.

Citrus Twist: A squeeze of fresh lemon or orange juice brightens the flavor beautifully.

Alternative Sweeteners: I’ve swapped out the honey for maple syrup or agave before—both are delicious.

Different Cuts: Sometimes I use chicken thighs for extra juiciness and a richer flavor.

Baking Option: If I want less hands-on cooking, I bake the seasoned chicken and pour the sauce over it during the last 10 minutes.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. When I reheat it, I do so gently in a skillet over medium heat to keep the chicken juicy and the sauce from burning. I can also microwave it in short bursts, stirring in between, but I prefer the stovetop for best texture. If the sauce thickens too much after chilling, I just add a splash of water to loosen it up.

FAQs

How do I know when the chicken is cooked through?

I use a meat thermometer to check that the internal temperature reaches 165°F (75°C). The juices should run clear, and the chicken should no longer be pink inside.

Can I make this dish ahead of time?

Yes, I often make it a day in advance. It actually tastes even better the next day after the flavors have had more time to develop.

Is this recipe gluten-free?

If I use tamari instead of soy sauce, it’s a great gluten-free option. Just double-check your vinegar and other condiments to be sure they’re gluten-free too.

What should I serve this with?

I usually serve it over steamed rice, but it’s also great with noodles, mashed potatoes, or a bed of greens. Roasted or stir-fried veggies make a perfect side.

Can I freeze honey garlic chicken?

Yes, I can freeze the cooked chicken and sauce together in a freezer-safe container. I just make sure it’s fully cooled first. It keeps well for up to 2 months.

Conclusion

This honey garlic chicken has become one of my go-to meals for busy weeknights or lazy weekends. It’s simple, flavorful, and endlessly adaptable. Whether I’m serving it with rice, tossing it into a salad, or pairing it with roasted veggies, it never fails to satisfy. I love that it’s made with pantry staples and comes together so quickly—definitely a keeper in my recipe rotation.