Tender, juicy chicken breasts glazed with a sweet and savory honey-garlic sauce, baked until golden and caramelized. This classic dish is simple enough for weeknight dinners yet impressive enough for entertaining.
The recipe can be doubled easily in a larger skillet or by cooking in batches. Serve with rice, roasted vegetables, or a fresh green salad.
For a thicker sauce, use 1.5 teaspoons cornstarch instead of 1 tablespoon.
Ingredients
Scale
Measurement units
- 4 Skinless chicken breasts (about 6-8 oz each)
- ¼ cup Honey
- 6 cloves Garlic, minced
- 3 tbsp Soy sauce
- 2 tbsp Olive oil
- 1 tbsp Balsamic vinegar
- 1 tsp Dijon mustard
- ½ tsp Salt
- ¼ tsp Black pepper
- ¼ tsp Red pepper flakes
- 1 tbsp Fresh lemon juice
- 1 tsp Cornstarch
- 2 tbsp Water
Ingredients
Scale
Measurement units
- 4 Skinless chicken breasts (about 6-8 oz each)
- ¼ cup Honey
- 6 cloves Garlic, minced
- 3 tbsp Soy sauce
- 2 tbsp Olive oil
- 1 tbsp Balsamic vinegar
- 1 tsp Dijon mustard
- ½ tsp Salt
- ¼ tsp Black pepper
- ¼ tsp Red pepper flakes
- 1 tbsp Fresh lemon juice
- 1 tsp Cornstarch
- 2 tbsp Water
Instructions
Preheat oven
Preheat your oven to 400°F (200°C).
Equipment: oven
Prepare chicken
Pat the chicken breasts dry with paper towels.
Season both sides with salt and pepper.
Equipment: paper towels
Heat oil in skillet
Heat olive oil (2 tbsp) in a large oven-safe skillet over medium-high heat.
Equipment: oven-safe skillet
Sear chicken
Once the oil is hot, carefully place the chicken breasts in the skillet.
Sear for 3-4 minutes on each side until golden brown.
Equipment: oven-safe skillet
Make honey-garlic sauce
In a small bowl, whisk together honey (¼ cup), minced garlic (4 cloves), soy sauce (3 tbsp), balsamic vinegar (2 tbsp), Dijon mustard (1 tbsp), lemon juice (1 tbsp), and red pepper flakes (½ tsp).
Equipment: small bowl, whisk
Coat chicken with sauce
Pour the honey-garlic mixture over the seared [missing: chicken_breasts], ensuring they are well coated.
Equipment: oven-safe skillet
Bake chicken
Transfer the skillet to the preheated oven.
Bake for 12-15 minutes, or until the [missing: chicken_breasts] reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer at the thickest part.
Equipment: oven, oven-safe skillet, meat thermometer
Remove chicken from oven
Remove the skillet from the oven.
Transfer the [missing: chicken_breasts] to a serving plate.
Equipment: oven mitts, serving plate
Thicken sauce
In a small bowl, mix cornstarch (1 tsp) with water (2 tbsp) to create a slurry.
Stir the slurry into the pan sauce over medium heat until slightly thickened.
Equipment: small bowl, oven-safe skillet
Serve
Pour the thickened sauce over the [missing: chicken_breasts] and serve immediately.
Before you cook
Cook notes
- • For a thicker sauce, use 1.5 teaspoons cornstarch instead of 1 tablespoon
- • The recipe can be doubled easily in a larger skillet or by cooking in batches
- • Serve with rice, roasted vegetables, or a fresh green salad
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