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 that 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.
- Place all marinade ingredients in an immersion blender, and 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).
- Preheat oven to 375 F.
- 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 then place in the 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 the skillet into the preheated oven and bake for 25 minutes.
Frequently Asked Questions & Expert Tips
Store leftovers in an air-tight container kept in the refrigerator for up to 3 days.
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.
Yes, we have a honey garlic chicken recipe dedicated to making it with chicken thighs!
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
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Honey Garlic Chicken Breast
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 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
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
- 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).
- Preheat oven to 375 F.
- 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
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Stephen says
I made this the other night and had to come back and say this was really good and had lots of flavor. I didn’t have an oven proof skillet so I transferred everything to a baking dish which worked just fine. Served with rice and a veg. The sauce was extra good spooned over the rice. Thanks for a great recipe, I’ll definitely be making it again!