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Two pieces of honey garlic chicken sit on a bed of rice next to a side of broccoli. The plate of chicken dinner is on a wooden table.
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5 from 4 votes

Honey Garlic Chicken

This easy 15 minute chicken dinner is full of flavor and family friendly. Dredging the chicken in flour makes a stunning golden crust that holds unto the sauce perfectly! Giving the chicken a few hours to marinate in oil makes it SUPER tender and moist. Ideally, I like to do that for several hours but even if you have 15 minutes it is worth taking the time to do. Serve this chicken over rice with some steamed vegetables.
Prep Time5 mins
Cook Time10 mins
Optional Marinating Time (Up to 24 Hours)15 mins
Total Time30 mins
Course: dinner
Cuisine: American
Keyword: honey garlic chicken, easy chicken dinner, chicken sauce, 15 minute dinner, dinner from pantry staples
Servings: 4
Calories: 493kcal

Ingredients

  • 1 pound chicken breast or thighs see note
  • ¼ cup olive oil can sub any favorite oil
  • ¼ cup flour see note for GF option
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground black pepper
  • 3 ½ Tablespoons butter divided
  • 2 teaspoons garlic minced
  • 4 teaspoons apple cider vinegar can sub white or rice vinegar
  • 1 Tablespoon soy sauce
  • ¼ cup honey

Instructions

  • Combine chicken and oil in large Ziploc bag for 15 minutes to 24 hours.
  • In a shallow bowl combine flour, salt and pepper.
  • Whisk together vinegar, soy sauce and honey – set aside.
  • After marinating, remove chicken from oil and dredge both sides in the flour mixture. Set each piece on a plate as you finish. Discard any remaining flour mixture.
  • In a large skillet melt 3 Tablespoons of butter over high heat. (Tip – drizzle a bit of olive oil in here to help keep butter from burning.)
  • When butter is mostly melted add the coated chicken. Cook for 2 minutes over high heat and then flip and cook the 2nd side for 1 minute.
  • Turn the heat down to medium-low. Add garlic and remaining butter, stirring to prevent garlic from burning.
  • Add honey mixture to the pan, swirling to combine. Bring the sauce to a simmer and simmer for up to a minute to thicken.
  • Turn chicken one last time to coat. Serve chicken immediately with rice and the sauces drizzled over.

Notes

Chicken – I get chicken tenders for this which are breasts already sliced up. You can use boneless skinless thighs or you can use a full chicken breast by slicing it in half through the width of the breast.
Gluten Free – To make this GF substitute cornstarch for the flour. It will brown a bit differently but create a similar crust.

Nutrition

Calories: 493kcal | Carbohydrates: 24g | Protein: 2g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 26mg | Sodium: 922mg | Potassium: 21mg | Fiber: 1g | Sugar: 18g | Vitamin A: 306IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg