Skillet Honey Garlic Chicken
Seared chicken cutlets glazed with a sticky sauce of honey, garlic, soy sauce, and butter, all made in a single skillet.
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.
Notes
Substitutions: Use boneless thighs in place of breasts and tamari for a gluten free version.
Tips: Do not rinse raw chicken and check the temperature before making the sauce. Rice and vegetables are not included in the nutrition numbers.
Storage: Refrigerate for 3 to 4 days and reheat to 165 degrees F.