An incredible quick and easy way to serve up chicken breast – seared then simmered in the most amazing honey garlic sauce. Don’t be deceived by the short ingredient list! It’s absolutely worth the extra step of dusting the chicken with flour because it creates a crust for the sauce to cling to.
What people says about this recipe?
Geretta Hollins; Smells so good! I seared my chicken tenderloins a little bit longer to ensure they were cooked all the way through.
Katie W; Turned out pretty good. I did change it a bit. I melted down butter with seasonings (pepper, salt tons of paprika, a lot of celery salt.) after dusting the chicken I seared it on both sides then added garlic and a spoon of honey. I poured the sauce in a glass pan and added the chicken. Great flavors I even poured the sauce over our broccoli.
Melissa S; Loved it! Used B/S thighs and doubled the honey mixture to cover the extra thighs but that’s it. Going on my tried and true board!
Regan; Easy and delicious! I would use the butter to cook the chicken in the first step, not the olive oil.
500 g / 1 lb chicken breast , boneless and skinless (2 pieces)
Salt and pepper
1/4 cup / 60g flour (Note 1)
50 g / 3.5 tbsp unsalted butter (or 2 1/2 tbsp olive oil)
2 garlic cloves , minced
1 1/2 tbsp apple cider vinegar (or white or other clear vinegar)
1 tbsp light soy sauce (or all purpose, Note 2)
1/3 cup / 90g honey (or maple syrup)
Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper.
Place flour in a shallow dish. Coat chicken in flour and shake off excess.
Melt most of the butter in a large skillet over high heat – hold back about 1 tsp for later.