Skillet honey garlic chicken is a one pan dinner with golden seared chicken coated in a glossy sauce of honey, garlic, soy sauce, and butter. It takes only a few ingredients, and the sauce thickens in the same pan right before dinner.
The sauce goes from bubbling to sticky in a couple of minutes, so have everything measured before you start. Serve it over rice or noodles to catch every drop.
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Why This Skillet Honey Garlic Chicken Recipe Works
Browning the chicken first builds a savory crust and leaves browned bits in the pan, which become the foundation of the sauce. Letting the chicken sit untouched is what creates that color.
Honey and soy sauce balance sweet and salty, while butter gives the glaze a smooth, rich finish. Garlic added just before the liquid keeps its flavor without turning bitter.
Slicing thick chicken breasts in half horizontally makes thinner cutlets that cook quickly and evenly. Returning the chicken to the sauce lets it pick up a sticky coating.
Ingredients for Skillet Honey Garlic Chicken
- 24 ounces boneless skinless chicken breasts, about two large breasts
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup honey
- 2 tablespoons low sodium soy sauce
- 2 tablespoons water, to loosen the sauce
Chicken breasts. Two large breasts sliced in half horizontally make four even cutlets that cook quickly in a hot skillet.
Honey. Runny honey blends into the sauce easily and caramelizes along the edges of the chicken.
Soy sauce. Low sodium soy sauce adds savory depth without making the glaze too salty.
Butter. Unsalted butter lets you control the salt and gives the sauce a smooth, glossy finish.
Garlic. Fresh garlic cooks in under a minute, so add it just before the honey to keep it sweet and not bitter.
How to Make Skillet Honey Garlic Chicken
1. Slice and season Slice each breast in half horizontally to make four thin cutlets, pat them dry, and season both sides with the salt and pepper.
2. Sear the first side Heat the oil in a large skillet over medium high heat, add the chicken, and cook without moving it for about five minutes until deeply golden.
3. Flip and finish Turn the chicken over and cook for another four to five minutes until it reaches 165 degrees F, then move it to a plate.
4. Cook the garlic Lower the heat to medium, melt the butter in the same pan, and stir in the garlic for about thirty seconds until it smells fragrant.
5. Build the sauce Pour in the honey, soy sauce, and water, stirring to scrape up the browned bits, and let the mixture bubble for about one minute.
6. Return the chicken Slide the chicken and any juices back into the pan and spoon the sauce over the top for two to three minutes until it turns sticky.
7. Serve right away Spoon the extra sauce from the pan over the chicken on the plate while it is still warm and glossy.
How to Serve Skillet Honey Garlic Chicken
Spoon the chicken over steamed cilantro lime rice so the sauce soaks into every grain. Add a side of air fryer asparagus or parmesan garlic roasted Brussels sprouts for something green. For a bigger meal, add egg fried rice with vegetables to the table.
How to Store and Reheat Skillet Honey Garlic Chicken
Cool the chicken quickly and refrigerate it in an airtight container for three to four days. Reheat in a skillet over medium heat with a splash of water until it reaches 165 degrees F, which loosens the sauce again.
Tips and Variations for Skillet Honey Garlic Chicken
Pat the chicken dry. Dry chicken browns instead of steaming, so blot each piece with a paper towel before it hits the pan.
Leave it alone. Resist the urge to move the chicken while it sears, because the crust releases naturally when it is ready.
Do not rinse raw chicken. Washing raw chicken spreads germs to the sink and counters, so skip it and wash your hands and tools afterward.
Check the temperature. Chicken is safe at 165 degrees F, so check the thickest cutlet with a thermometer before making the sauce.
Watch the honey. Honey burns quickly over high heat, so lower the flame before it goes in and stir constantly.
Honey safety. Honey is not safe for children under 1 year, so serve something else to infants.
Swap the cut. Boneless chicken thighs work well too and stay juicy, though they may need a couple more minutes per side.
Check trusted guidance. The Texas AgriLife Extension food safety guide covers general food safety basics for cooking poultry.
Frequently Asked Questions About Skillet Honey Garlic Chicken
What should I serve with Skillet Honey Garlic Chicken?
Rice, noodles, and roasted vegetables all soak up the sauce well.
Can I use thighs in Skillet Honey Garlic Chicken?
Yes, boneless thighs work well and cook to 165 degrees F in about the same time.
How do I thicken the sauce in Skillet Honey Garlic Chicken?
Let it bubble a little longer over medium heat, and thin it with a splash of water if it gets too thick.
Can I make this gluten free?
Use tamari or a gluten free soy sauce in place of regular soy sauce, and check the label.
How do I keep the garlic from burning?
Lower the heat before adding it and stir constantly for about thirty seconds.
Skillet Honey Garlic Chicken
Equipment
- Large skillet
- Tongs
- Meat thermometer
Ingredients
Main Ingredients
- 24 oz boneless skinless chicken breasts two large breasts, sliced in half horizontally
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic minced
- ¼ cup honey
- 2 tbsp low sodium soy sauce
- 2 tbsp water to loosen the sauce
Instructions
Cooking
- Season. Slice the breasts into 4 cutlets and season with salt and pepper.
- Sear. Heat the oil over medium high heat and cook the chicken 5 minutes per side until it reaches 165 degrees F, then set aside.
- Start the sauce. Melt the butter over medium heat, add the garlic, and cook 30 seconds.
- Glaze. Add the honey, soy sauce, and water and simmer 1 minute, then return the chicken and cook 2 to 3 minutes until sticky.
