Description
This Honey Garlic Chicken recipe features tender chicken breasts cooked in a flavorful sauce made from honey, garlic, soy sauce, and a hint of lemon juice. The chicken is seared on the stovetop to develop a golden crust, then finished in the oven to ensure juicy, perfectly cooked meat while the sauce thickens into a delicious glaze. Garnished with chopped scallions, it’s a simple yet elegant dish perfect for weeknight dinners.
Ingredients
Scale
Chicken
- 2 large chicken breasts
- Salt & pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- Chopped scallions to taste (optional but recommended)
Sauce
- 3 tablespoons low sodium soy sauce
- 1/4 cup honey
- 1/4 cup chicken broth
- 1/2 tablespoon lemon juice or apple cider vinegar
- 4 cloves garlic, minced
- 1 tablespoon cornstarch
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and move the rack to the top third position to prepare for finishing the chicken in the oven.
- Prepare Sauce: In a small bowl, whisk together soy sauce, honey, chicken broth, lemon juice or apple cider vinegar, minced garlic, and cornstarch until smooth. Set aside.
- Prepare Chicken: Slice the chicken breasts in half lengthwise to create 4 thinner pieces. Season both sides with salt and pepper to taste.
- Heat Skillet: Add olive oil and butter to an oven-safe skillet and heat over medium-high heat for a few minutes until the butter melts and the skillet is hot.
- Sear Chicken: Place the chicken pieces in the skillet and cook for 4-5 minutes on each side until they develop a golden-brown crust.
- Add Sauce & Simmer: Quickly whisk the sauce again, then pour it into the skillet around the chicken pieces. Let it bubble gently for about 30 seconds to start thickening. Remove skillet from heat, spoon some sauce over each chicken piece.
- Finish in Oven: Transfer the skillet to the preheated oven and bake for 4-5 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the sauce thickens further without burning.
- Serve: Remove from oven and serve immediately. Spoon extra sauce over the chicken and sprinkle with chopped scallions if desired.
Notes
- Cutting the chicken breasts in half ensures faster, even cooking and more surface area for the sauce to coat.
- If you don’t have chicken broth, water can be used as a substitute, though flavor may be slightly less rich.
- Use an oven-safe skillet like cast iron or stainless steel to transfer seamlessly from stovetop to oven.
- Be careful not to overcook the chicken in the oven to prevent dryness and sauce burning.
- Chopped scallions add freshness and color but are optional.
