Honey Garlic Chicken Skillet

Honey Garlic Chicken is that quick and satisfying weeknight dinner that feels both special and simple. The chicken is coated in a crisp crust and finished with a sweet garlicky glaze that pairs so beautifully with tender broccoli and red peppers. This is my go-to meal when I want big flavor without spending all night over the stove.

I first made this when my friend came over and we needed dinner fast and everyone asked for the recipe before they left. It has become a staple for us during busy school weeks.

Ingredients

• Boneless skinless chicken breasts: these stay tender if you use a meat mallet to pound them evenly
• Salt and pepper: for seasoning the chicken brings out its natural flavor
• All-purpose flour: ensures a crispy crust on the chicken
• Peanut oil: rich flavor and high smoke point but olive oil works too
• Beef broth and chicken broth: using both brings deep complex taste choose low sodium if watching salt
• Soy sauce: adds umami and savory notes opt for a good quality low sodium variety
• Honey: gives the sauce its signature sticky sweetness choose pure honey for best flavor
• Hot sauce: provides a subtle kick use as much or as little as you like
• Fresh garlic: I always mince my own for the most punch flavor
• Apple cider vinegar: brings brightness and balance to the sauce
• Ground ginger: a little goes far so choose fresh or a good ground version
• Toasted sesame oil: toasty aroma and classic Asian flavor goes in at the end to keep its aroma
• Brown sugar: for a caramelized depth try to use dark brown if available
• Red pepper flakes: for gentle heat but skip if you want it mild
• Cornstarch with cold water: thickens the sauce to a glossy finish
• Red bell pepper: gives sweetness and color choose one that is firm and shiny
• Fresh broccoli florets: vibrant crunch and nutrition look for tight dense heads
• Cooked rice: grains soak up all that amazing sauce white or brown rice both work
• Green onions: freshness and a pop of color slice just before serving

Step-by-Step Instructions

Prepare the Sauce:

In a medium bowl combine beef broth chicken broth soy sauce honey hot sauce garlic apple cider vinegar ground ginger sesame oil brown sugar and red pepper flakes Do not add the cornstarch yet Set the mixture aside so the flavors can blend

Prep and Tenderize the Chicken:

Slice your boneless chicken breasts in half lengthwise to make thinner cutlets Cover with plastic wrap and firmly pound with the textured side of a meat mallet until they are a consistent half inch thick Evenness here helps the chicken cook evenly and stay juicy

Season and Dredge the Chicken:

Pat the chicken dry and season both sides with salt and pepper Dredge each piece in all-purpose flour shaking off any extra flour This extra step gives you that perfect crisp crust

Sear the Chicken:

Heat peanut or olive oil in a large skillet over medium high heat Carefully place the chicken in batches so the pan is not crowded Sear for four to five minutes per side until a golden crust forms Remove the chicken and let it rest on a plate

Make the Sauce and Cook the Veggies:

Wipe out the skillet to remove excess oil but leave behind the golden bits These bits are called fond and they add tons of flavor Return the skillet to medium heat Pour in your prepared sauce add the broccoli and bell pepper Cook for three to four minutes stirring occasionally until the veggies are crisp tender but still bright

Thicken the Sauce:

Bring the sauce to a gentle boil In a separate cup whisk cornstarch with an equal amount of cold water to make a smooth slurry Slowly drizzle the slurry into the pan stirring the sauce constantly until it thickens to your liking Lower the heat

Finish and Serve:

Return the chicken to the skillet Spoon the thickened sauce and veggies over the top Let everything heat together for about five minutes to blend the flavors Serve the chicken and veggies over steamed rice and finish with a sprinkle of green onions for a fresh bite

Pin

The honey is my favorite ingredient because it caramelizes around each piece of chicken making every bite perfectly sweet and savory. Whenever I serve this at family gatherings the entire skillet is gone within minutes and everyone is scraping up the last drops of the sauce.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days or freeze individual portions for up to three months. Reheat gently in the microwave or in an oven safe dish covered at three fifty degrees until hot. The sauce will thicken more after chilling so you can add a splash of water or broth to loosen if needed.

Ingredient Substitutions

Swap in boneless skinless chicken thighs for juicier results. For a gluten free version use rice flour or a one to one gluten free blend in place of all purpose flour. If you want more veggie variety try adding snow peas carrots or spinach to the skillet. For a soy free version use coconut aminos instead of soy sauce.

Serving Suggestions

This dish pairs well with jasmine or basmati rice but you can also serve it over brown rice or even quinoa for extra fiber. Garnish with extra green onions or sesame seeds to add more texture. For a fun take create honey garlic chicken rice bowls and let everyone customize their own toppings.

Pin

Cultural Inspiration

Honey garlic chicken borrows flavors from Asian American cuisine and is a popular fusion takeout style dish. The sticky glaze and crisp vegetables remind me of those favorite holiday party platters where everyone gathers around to grab a piece of saucy chicken straight from the pan.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and provide extra juiciness and flavor. Adjust cooking time as needed until fully cooked.

→ Is it possible to make the sauce less sweet?

Absolutely. Simply reduce the amount of honey or brown sugar to suit your preferred level of sweetness.

→ How can I thicken the glaze?

Mix cornstarch with cold water and stir into the simmering sauce. Adjust the amount to reach your desired thickness.

→ What vegetables can I substitute or add?

Try snow peas, carrots, celery, spinach, or kale to personalize the meal. Use fresh or thawed frozen options as you like.

→ How do I keep the chicken tender?

Slice and pound the chicken evenly, avoid overcooking, and let it rest briefly before serving with the sauce.

→ Can leftovers be reheated or frozen?

Yes, store leftovers in an airtight container. They reheat well in the microwave or oven, and can be frozen for up to 3 months.