Honey Garlic Chicken Breast

Sticky honey garlic chicken breast is a lip-smacking dinner that’s smothered in a sweet and savory garlic-honey-soy sauce. 

Why this recipe works

This honey garlic chicken breast recipe is first marinated to infuse as much flavor and moisture as possible, but don’t toss the marinade when you’re done because it transforms into a bubbly sticky sauce to spoon over the breasts!

The sauce (and marinade) is a mixture of soy sauce, garlic, and honey with a splash of white wine vinegar and brown sugar for further flavor. It turns ordinary chicken breast into something special. 

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHICKEN – Be sure all the chicken breasts are uniform in size so that they cook evenly. We prefer to purchase boneless skinless chicken breasts do not have water added to them, this is always noted on the package. Want a recipe for chicken thighs? Hop over to our honey garlic chicken post!

How to Make Honey Garlic Chicken Breast

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 375 F.
2. Place all marinade ingredients in an immersion blender, blend until smooth and no chunks remain.
3. Place chicken breasts into a gallon sized zip-top plastic bag. Pour marinade into the bag, seal the bag. Allow to marinate at room temperature for 1 hour (or up to 3 hours in the refrigerator).
4. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
5. Use tongs to remove breasts from marinade (reserve marinade, do not discard), one at a time, and place in skillet. Cook for 2-3 minutes, or until nicely browned, occasionally scooting the breasts from side to side to ensure they are not sticking.
6. Turn breasts over and cook for an additional 2-3 minutes.
7. Pour reserved marinade over the chicken in the skillet.
8. Make a slurry by combining the cornstarch and water and whisking together. Add the slurry to the skillet and turn the breasts one more time, mixing the slurry in as you go.
9. Place skillet into the preheated oven and bake for 25 minutes.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve honey garlic chicken over or alongside white rice with a side of steamed or sauteed veggies. You can also pair this chicken with mashed potatoes. Garnish with sesame seeds, chopped parsley, or sliced green onions if desired.

You can even use this homemade sauce as a dipper or coating for chicken wings, vegetables, shrimp, and meatballs to name a few. 

More Chicken Recipes

• Garlic Chicken
• Hunan Chicken
• Sesame Chicken
• Bourbon Chicken
• Crockpot Sticky Chicken

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Honey Garlic Chicken Breast

Honey garlic chicken breast takes juicy chicken and pairs it with an explosion of sticky and sweet flavors from the mouth-watering sauce, and it comes together easily with simple ingredients!

5 from 2 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dinner

Cuisine: American, Chinese

Servings: 4 servings

1 hour hr 40 minutes mins

Calories: 518

Author: Amanda Davis

Ingredients

• ▢ 2 ¼ pounds boneless skinless chicken breasts about 4 breasts
• ▢ 2 Tablespoons olive oil
• ▢ 1 ½ teaspoons cornstarch
• ▢ 3 Tablespoons water

Marinade

• ▢ ⅓ cup soy sauce
• ▢ 2 Tablespoons white wine vinegar
• ▢ 3 Tablespoons minced garlic
• ▢ 1 Tablespoon brown sugar
• ▢ ½ cup honey
• ▢ 1 teaspoon garlic salt

Things You’ll Need

• ▢
  immersion blender
• ▢
  Oven proof skillet

Before You Begin

• We like to purchase chicken breasts that have not had water added to them. This is always noted on the package. Be sure all breasts are uniform is size so that they cook evenly.
• Chicken is considered done when it reaches an internal temperature of 165F on an instant-read thermometer inserted into the thickest portion of the breast. 
• Store leftovers in an air-tight container kept in the refrigerator for up to 3 days.

Instructions

• Preheat oven to 375 F.
• Place all marinade ingredients in an immersion blender, blend until smooth and no chunks remain.
• Place chicken breasts into a gallon sized zip top plastic bag. Pour marinade into the bag, seal the bag. Allow to marinate at room temperature for 1 hour (or up to 3 hours in the refrigerator).
• Heat olive oil in a large oven safe skillet over medium-high heat until shimmering.
• Use tongs to remove breasts from marinade (reserve marinade, do not discard), one at a time, and place in skillet. Cook for 2-3 minutes, or until nicely browned, occasionally scooting the breasts from side to side to ensure they are not sticking.
• Turn breasts over and cook for an additional 2-3 minutes.
• Pour reserved marinade over the chicken in the skillet.
• Make a slurry by combining the cornstarch and water and whisking together. Add the slurry to the skillet and turn the breasts one more time, mixing the slurry in as you go.
• Place skillet into the preheated oven and bake for 25 minutes.

Nutrition

Serving: 1breast | Calories: 518cal | Carbohydrates: 42g | Protein: 57g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 163mg | Sodium: 1962mg | Potassium: 1038mg | Fiber: 0.4g | Sugar: 38g | Vitamin A: 77IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 2mg

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