These Honey Garlic Chicken Breasts are made in one pan with basic pantry ingredients. The perfect quick and easy chicken dinner!

Honestly, this dish is beyond simple to make. I think you’re going to be shocked at just how delicious it is though! Follow me…

overhead shot of chicken in pan with spoon and sauce

Honey Garlic Chicken Breasts

You know, it wasn’t that long ago I uploaded my Honey Garlic Pork Chops. But can you ever really have too much honey garlic?! Absolutely not no. Hence here we are, similar recipe but this time with the glorious chicken breast!

I love this recipe for so many different reasons, mainly because it’s outrageously delicious, but also because it’s so darn quick and easy to make! 20 mins and some pantry staples are all you’ll need.

Chicken Breast

We’re going to use a couple of chicken breasts for this recipe. We’ll be slicing them through the centre to create 4 even-sized breasts, meaning they’ll cook quicker and more evenly. I also love dredging them through seasoned flour. This will help build up a crust and allow the sauce to cling to the chicken.

Process shots: slice chicken (photo 1), dredge through flour (photo 2), add to pan (photo 3), fry then remove (photo 4).

4 step by step photos showing how to prepare honey garlic chicken

Can I use Chicken Thigh – You sure can! I recommend boneless skinless chicken thighs. I’ve added some more on this in the recipes card notes below.

Honey Garlic Sauce

This sauce itself is actually incredibly simple. Here’s what you’ll need:

  • Honey – This creates the bulk of the sauce.
  • Garlic – You only need a couple of cloves. The flour is also seasoned with garlic powder.
  • Butter – Adds richness and is used to fry the garlic.
  • Soy Sauce – Adds a depth of savoury flavour and seasons the sauce with salt.
  • Apple Cider Vinegar – This cuts through the sweetness of the sauce.
  • Fresh Thyme – This is completely optional, but I like to add a sprig on top of each breast when basting in the sauce. The thyme very lightly infuses the sauce.

I recommend using runny honey (as opposed to the firm kind you can get) to ensure the sauce doesn’t go clumpy. I also highly recommend light soy sauce as opposed to dark.

Process shots: melt butter (photo 1), fry garlic (photo 2), simmer remaining sauce ingredients (photo 3), coat chicken in sauce (photo 4).

4 step by step photos showing how to make honey garlic chicken

Top Tip #1 – Be very vigilant after you’ve added the garlic as it will brown quickly, and will continue to do so after you add the liquid too. A minute or so should be fine in between adding the butter and liquids.
Top Tip #2 – If for whatever reason your sauce thickens too much or dries out, consider adding a splash of chicken stock or water.

Once the sauce has thickened, turn the heat to low as you baste the chicken. You don’t want the chicken to overcook and dry out!

Right, gimme that spoon.

pouring honey garlic sauce on chicken breast in skillet with golden spoon

Serving Honey Garlic Chicken

The sauce should end up light and glossy. Thick enough to cling to the chicken, but not so thick it won’t drizzle with ease.

What to serve with honey garlic chicken?

Here are a few different options, but check out my Side Dishes for more inspo.

Potatoes: Mustard Mash | Rustic Mash | Roasted Baby PotatoesGoose Fat Roast PotatoesOven Baked Chips.

Veg: Parmesan Roasted CauliflowerHoney Balsamic Roasted CarrotsGarlic Green Beans | Roasted Broccolini

Alrighty, let’s tuck into this honey garlic chicken recipe shall we!?

honey garlic chicken breast on plate with mashed potatoes and green beans blurred in the background

How to make Honey Garlic Chicken (Full Recipe & Video)

overhead shot of chicken in pan with spoon and sauce


Honey Garlic Chicken

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These Honey Garlic Chicken Breasts are made in one pan with basic pantry ingredients. The perfect quick and easy chicken dinner!
Course Dinner, Main Course
Cuisine Comfort Food
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 313kcal
Cost £1.50 / $2


  • Sharp Knife & Chopping Board
  • Large Shallow Dish (for dredging chicken)
  • Large Pan & Tongs
  • Wooden Spoon



  • 2x 250g/9oz Chicken Breasts, preferably brought close to room temp
  • 35g / 1/4 cup Plain Flour
  • 1 tsp EACH: Salt, Garlic Powder
  • 1/2 tsp Black Pepper
  • 1 tbsp Olive Oil
  • 1 tbsp / 15g Butter


  • 2 tbsp / 30g Butter
  • 2 cloves of Garlic, finely diced
  • 80g / 1/4 cup Honey
  • 1 1/2 tbsp Apple Cider Vinegar
  • 1 tbsp Light Soy Sauce
  • 4x single sprigs of Fresh Thyme (optional)


  • Horizontally slice both chicken breasts right through the centre to create 4 even-sized breasts.
  • In a large shallow dish combine flour with garlic powder, salt and pepper. One by one thoroughly dredge the breasts through the flour, then shake off excess and place to one side.
  • Heat 1 tbsp oil and butter in a large pan over medium-high heat. Once hot, add the chicken and fry both sides for a few minutes until golden on the outside and just about cooked through the centre. Remove and place on a plate to one side.
  • Lower the heat to medium and melt in the remaining 2 tbsp butter. Add the garlic and fry for 30 seconds or so (careful it doesn't burn!) then stir in the honey, soy sauce and apple cider vinegar. Gently simmer for a couple of minutes until the sauce thickens a little. It should have a light glossy consistency.
  • Turn the heat to low, add the chicken (alongside any resting juices) and place a sprig of thyme on each breast (optional). Baste in the sauce for a minute or so to warm it back through. The sauce should be thick enough to cling to the chicken, but not so thick it won't drizzle with ease (add a dash of stock of water to loosen up if needed). Serve up and enjoy!



a) Sauce consistency – The sauce should have a glossy consistency – thin enough to spoon over the chicken but thick enough it clings to it. If for whatever reason your sauce thickens too much/drys out consider adding a splash of chicken stock or water.

b) Honey – Ensure you’re using runny honey so the sauce doesn’t clump up!

c) Chicken Thighs – Keep the recipe the same and use boneless skinless thighs. You won’t need to slice them at the start, but you can pound them to even them out if you’d like. They’ll typically take 4-5 minutes each side depending on size.

d) Inspiration – This recipe is adapted from the wonderful Recipetineats.

e) Calories – Based on 1 breast each with 1/4 of the sauce.


Calories: 313kcal | Carbohydrates: 19.17g | Protein: 28.94g | Fat: 13.17g | Saturated Fat: 4.909g | Polyunsaturated Fat: 1.322g | Monounsaturated Fat: 5.312g | Trans Fat: 0.012g | Cholesterol: 102mg | Sodium: 456mg | Potassium: 460mg | Fiber: 0.2g | Sugar: 18.22g | Vitamin A: 220IU | Vitamin C: 0.9mg | Calcium: 18mg | Iron: 0.82mg

Hey, whilst you’re here why not check out my other recipes?

One Pan Chicken Dinner Recipes


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