Honey Glazed Chicken Breast
This glazed honey chicken recipe is finger-lickin' good! The sticky, sweet, and savory glaze covers every bite, taking a simple chicken breast and turning it into a crowd-pleasing meal your family will request over and over (mine does!). Serve over rice with roasted vegetables for an easy weeknight meal.
Ingredients
- 3 chicken breasts, medium, about 1 1/2 lbs*
- Salt and black pepper, to taste
- 1/4 cup all-purpose flour, or cornstarch for gluten-free
- 4 Tbsp butter, divided (or 3 tbsp olive oil)
- 4 garlic cloves, minced
- 1 1/2 Tbsp apple cider vinegar
- 1 Tbsp soy sauce
- 1/3 cup honey or maple syrup
- Fresh chives, chopped for garnish
Instructions
- Score the Chicken: Place the chicken breasts on a cutting board and score the top in a shallow diamond pattern, cutting about ⅓ of the way through (don’t cut all the way through).
- Season and Dredge: Season both sides with salt and pepper. Lightly dredge in flour, pressing it into the scored grooves, then shake off the excess.
- Sear the Chicken: Set a large skillet over medium heat. Once the skillet is hot, melt 3 tablespoons of butter, swirling the pan as it melts to prevent splatter. Add the chicken, scored-side down, and cook 5–6 minutes until golden. Flip and cook another 4 minutes, or until nearly cooked through. They will finish cooking as they simmer in the sauce.
- Add Garlic and Glaze: Add the remaining 1 tablespoon butter and the garlic to the pan and sauté briefly until fragrant. Stir in the honey, soy sauce, and apple cider vinegar. Let the sauce simmer 2–3 minutes until thickened, spooning it over the chicken as it cooks. The thickest part of the chicken should reach 165˚F.
- Finish: Garnish with fresh chives and serve warm with the extra sauce spooned over the top.
Notes
*Using a Different Cut of Chicken? You can substitute with chicken tenderes which cook faster, or use chicken thighs, which should reach a final temperature of 170-175˚F.
Storage and Reheating:
- To Refrigerate - once cooled to room temperature, transfer to an airtight container and refrigerate for 3-4 days.
- To Freeze - store in the freezer for up to 3 months. Thaw in the fridge overnight.
- To Reheat - Heat in a skillet until warmed to 165°F. Add a splash of water to loosen up the sauce and add moisture.
Nutrition Facts
Honey Glazed Chicken Breast
Amount per Serving
Calories
416
% Daily Value*
Fat
16
g
25
%
Saturated Fat
8
g
50
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
139
mg
46
%
Sodium
540
mg
23
%
Potassium
679
mg
19
%
Carbohydrates
31
g
10
%
Fiber
0.4
g
2
%
Sugar
23
g
26
%
Protein
38
g
76
%
Vitamin A
401
IU
8
%
Vitamin C
3
mg
4
%
Calcium
21
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
