Honey Glazed Chicken
This honey glazed chicken is sticky, golden, and bursting with sweet and savory flavor. Made with a simple garlic butter pan sauce, it comes together in under 30 minutes and is guaranteed to be a weeknight family favorite!
Equipment
- Large Skillet
- Meat Thermometer
- Cutting Board
- Sharp Knife
Ingredients
Chicken
- 3 chicken breasts medium, about 1½ lbs total
- salt and black pepper to taste
- 1/4 cup all-purpose flour or cornstarch for gluten-free
Honey Glaze
- 4 tbsp butter divided; or 3 tbsp olive oil
- 4 garlic cloves minced
- 1/3 cup honey or maple syrup
- 1 tbsp soy sauce use tamari for gluten-free
- 1 1/2 tbsp apple cider vinegar
Garnish
- fresh chives chopped
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. Do not cut all the way through.
- Season and Dredge: Season both sides of the chicken generously with salt and black 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 hot, melt 3 tablespoons of butter, swirling the pan as it melts to prevent splatter. Add the chicken scored-side down and cook for 5 to 6 minutes until golden. Flip and cook another 4 minutes, or until nearly cooked through.
- Add Garlic and Glaze: Add the remaining 1 tablespoon of butter and the minced garlic to the pan. Sauté briefly until fragrant, about 30 seconds. Stir in the honey, soy sauce, and apple cider vinegar.
- Simmer and Coat: Let the sauce simmer for 2 to 3 minutes until thickened, spooning it continuously over the chicken as it cooks. The internal temperature at the thickest part of the chicken should reach 165°F (74°C).
- Garnish and Serve: Remove from heat. Garnish with freshly chopped chives and serve warm with the extra pan sauce spooned generously over the top.
Notes
Score the chicken breasts before dredging,this helps the glaze absorb into the meat for maximum flavor. A meat thermometer is your best friend here; pull the chicken at exactly 165°F to keep it juicy. Double the glaze if you plan to serve this over rice, you will want every drop!
