Sticky Honey Garlic Chicken Breast: An Effortless Recipe for Sweet and Savory Perfection
Prepare for a truly irresistible meal with this sticky honey garlic chicken breast recipe! This dish features tender, juicy chicken smothered in a glossy, sweet, and savory garlic-honey-soy sauce that will have everyone asking for seconds. It’s a fantastic weeknight dinner solution that brings gourmet flavor to your table with surprisingly little effort. From marination to a quick pan-sear and oven finish, every step is designed to infuse maximum flavor and moisture, creating a memorable dining experience.
Why This Honey Garlic Chicken Breast Recipe Works So Well
This honey garlic chicken breast recipe isn’t just another chicken dish; it’s a culinary masterpiece thanks to a few clever techniques. The secret lies in a two-stage flavor infusion process that guarantees every bite is packed with incredible taste and moisture. First, the chicken breasts are generously marinated. This initial soak allows the savory, sweet, and aromatic notes of the garlic-honey-soy mixture to penetrate deep into the meat, ensuring maximum flavor from the inside out. But we don’t stop there!
The real magic happens when that flavorful marinade transforms into a luscious, bubbly, sticky sauce. Instead of discarding it, we reduce and thicken the reserved marinade, creating an intensely flavorful glaze that coats the chicken beautifully. This not only prevents waste but also concentrates all those wonderful flavors into a thick, glossy sauce perfect for spooning over your perfectly cooked chicken breasts. This rich sauce, a harmonious blend of savory soy sauce, pungent garlic, sweet honey, a hint of tangy white wine vinegar, and deep brown sugar, elevates ordinary chicken breast into something truly extraordinary and utterly addictive. It’s a simple yet effective method that guarantees restaurant-quality results in your own kitchen.
Key Ingredients You’ll Need
Crafting this incredible honey garlic chicken breast requires a handful of common pantry staples and fresh ingredients. Each component plays a crucial role in building the layered flavors that make this dish so special. You’ll find a complete list of all measurements and detailed instructions in the printable recipe card located at the very end of this post, making it easy to gather everything you need before you start cooking.
Ingredient Spotlight & Expert Substitution Tips
Understanding your ingredients and knowing how to make smart substitutions can elevate your cooking experience and adapt recipes to your pantry or dietary needs. Here’s a deeper dive into the components of our honey garlic chicken breast:
CHICKEN BREASTS – For the best results, opt for boneless, skinless chicken breasts that are uniform in size. If your chicken breasts vary greatly in thickness, you might want to pound the thicker parts slightly to an even thickness (about ¾-inch) using a meat mallet or rolling pin. This ensures consistent cooking and prevents thinner sections from drying out while thicker sections finish cooking. Always check the packaging for labels like “no added water” or “air-chilled,” which often indicate higher quality chicken that won’t release excessive liquid during cooking. While this recipe is tailored for breasts, you can absolutely make a similar dish with chicken thighs! For a dedicated recipe optimized for chicken thighs, check out our delicious honey garlic chicken post.
SOY SAUCE – This forms the salty, umami base of our marinade and sauce. We recommend a good quality regular soy sauce. If you’re managing sodium intake, low-sodium soy sauce is a great alternative; just be mindful that you might need a tiny pinch more salt later if you feel the flavor needs boosting. For a gluten-free option, tamari works perfectly as a 1:1 substitute, providing the same depth of flavor.
HONEY – The star of the “honey garlic” duo, honey brings a natural sweetness and helps create that signature sticky glaze. Any type of liquid honey will work. If you don’t have honey on hand, maple syrup can be used as a substitute, though it will impart a slightly different flavor profile. Agave nectar is another option for sweetness.
GARLIC – Freshly minced garlic is non-negotiable for this recipe’s bold flavor. We call for a generous amount (3 tablespoons!), as it’s essential to the savory depth. While pre-minced garlic from a jar can be used in a pinch, fresh garlic offers a more vibrant and potent aroma and taste. If you’re a garlic lover, feel free to add even more!
WHITE WINE VINEGAR – A splash of white wine vinegar provides a crucial acidic balance to cut through the sweetness of the honey and the richness of the soy sauce. It brightens the overall flavor profile. Rice vinegar or apple cider vinegar are excellent substitutes if white wine vinegar isn’t available. Lemon juice can also work but might give a slightly more citrusy note.
BROWN SUGAR – Adding a tablespoon of brown sugar enhances the sweetness and contributes a subtle molasses depth that complements the honey beautifully. It also aids in achieving that lovely caramelization on the chicken. Granulated sugar can be used as a simple substitute, or you can omit it if you prefer less sweetness, though the sauce might be less thick and glossy.
CORNSTARCH & WATER (for Slurry) – This dynamic duo is key to thickening our beautiful sauce into a luscious, glossy glaze. Cornstarch, when mixed with cold water to form a slurry, prevents clumping and allows the sauce to thicken smoothly as it cooks. Arrowroot powder can be used as a gluten-free alternative, typically used in a 1:1 ratio. Remember to always mix cornstarch with cold liquid before adding it to hot sauces to avoid lumps.
OLIVE OIL – Used for searing the chicken breasts, olive oil provides a good cooking medium and adds a touch of flavor. Any neutral-flavored high-heat cooking oil, such as vegetable oil, canola oil, or avocado oil, can be used instead.
GARLIC SALT – While the marinade already includes fresh garlic, a touch of garlic salt ensures that savory garlic essence is present throughout and adds a final seasoning touch. If you only have regular salt, use that and consider adding a bit of garlic powder to the marinade for extra garlic kick.
Mastering Honey Garlic Chicken Breast: Step-by-Step Guide
These step-by-step photos and instructions are here to help you visualize how to make this delicious recipe from start to finish. You can Jump to Recipe at any time to get the printable version of this recipe, complete with precise measurements and comprehensive instructions at the bottom of the page.
- Prepare the Marinade: Begin by combining all your marinade ingredients in an immersion blender. Blend until the mixture is smooth and completely free of any garlic chunks. This ensures an even distribution of flavor throughout the chicken.
- Marinate the Chicken: Place your boneless, skinless chicken breasts into a gallon-sized zip-top plastic bag. Pour the freshly blended marinade directly over the chicken, ensuring each piece is well coated. Seal the bag securely and let the chicken marinate at room temperature for 1 hour. If you prefer, or for longer marination, refrigerate for up to 3 hours.
- Preheat Oven: Preheat your oven to 375°F (190°C). This ensures your oven is ready for baking immediately after searing the chicken.
- Sear the Chicken: Heat olive oil in a large, oven-safe skillet (cast iron or a similar pan works wonderfully) over medium-high heat until it begins to shimmer. Carefully remove the chicken breasts from the marinade using tongs, allowing any excess to drip off (but remember to reserve the remaining marinade – do not discard!). Place the chicken into the hot skillet and cook for 2-3 minutes per side, or until beautifully golden brown. Gently scoot the breasts occasionally to prevent sticking.
- Flip and Continue Searing: Turn the chicken breasts over to the other side and cook for an additional 2-3 minutes to achieve an even brown crust. This searing step locks in juices and builds flavor.
- Add Reserved Marinade: Pour the entire reserved marinade directly over the seared chicken in the skillet. It will start to simmer and thicken.
- Thicken with Slurry: In a small bowl, whisk together the cornstarch and water to create a smooth slurry. Add this slurry to the simmering sauce in the skillet, stirring gently as you pour. Turn the chicken breasts once more to ensure they are fully coated in the thickening sauce. The sauce will become noticeably glossy and sticky.
- Bake to Perfection: Carefully transfer the skillet into the preheated oven. Bake for approximately 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when measured with an instant-read thermometer inserted into the thickest part of the breast. The sauce will be beautifully caramelized and sticky.
Frequently Asked Questions & Expert Tips
Storing your leftovers properly is key to enjoying them later. Once the chicken has cooled to room temperature, transfer it along with any remaining sauce into an airtight container. Keep it refrigerated for up to 3 days. To reheat, gently warm in a skillet over medium-low heat or in the microwave until heated through. You may add a splash of water or chicken broth to loosen the sauce if it’s too thick.
Food safety is paramount. Chicken is considered safely cooked when it reaches an internal temperature of 165°F (74°C). Always use an instant-read thermometer inserted into the thickest portion of the breast, away from any bone, to ensure it’s fully cooked. The chicken should be opaque throughout with no pinkness.
Absolutely! Chicken thighs are a fantastic alternative, offering a richer flavor and often staying even juicier. The cooking times will vary slightly as thighs typically take longer to cook through than breasts. For precise instructions and optimal results when using chicken thighs, we highly recommend checking out our dedicated honey garlic chicken recipe specifically designed for thighs!
Yes, you can! You can prepare the marinade up to 2-3 days in advance and store it in the refrigerator. The chicken can be marinated for up to 3 hours in the fridge or 1 hour at room temperature before cooking. If you want to get a head start, you can marinate the chicken for up to 24 hours in the refrigerator, which can further tenderize the meat and deepen the flavors. This makes it an excellent option for meal prep!
If you love a little heat, it’s easy to add a spicy kick to this dish. You can incorporate red pepper flakes into the marinade (start with ½ teaspoon and adjust to your preference). A dash of Sriracha or your favorite hot sauce can also be whisked into the marinade or drizzled over the cooked chicken right before serving. For a more subtle heat, add a pinch of cayenne pepper.
While searing first adds a wonderful crust and depth of flavor, you can certainly adapt this recipe for grilling or baking directly. If grilling, marinate as directed, then grill over medium heat until cooked through, brushing with reserved, boiled marinade (to ensure safety) during the last few minutes. If baking, you can place the marinated chicken in a baking dish with the reserved marinade and bake at 375°F (190°C) for 25-35 minutes, or until cooked through, then thicken the sauce on the stovetop if desired.
Delicious Serving Suggestions to Complete Your Meal
This sticky honey garlic chicken breast is incredibly versatile and pairs wonderfully with a variety of side dishes. For a classic and satisfying meal, serve it generously over or alongside fluffy white rice, allowing the extra sauce to soak into the grains. Complement the richness of the chicken with a side of vibrant steamed or sautéed vegetables such as broccoli, green beans, asparagus, or bell peppers. Their fresh crunch provides a perfect contrast to the tender chicken.
If you’re craving something heartier, mashed potatoes are another excellent choice, providing a creamy base for the savory-sweet sauce. For an added touch of freshness and visual appeal, consider garnishing your finished dish with a sprinkle of toasted sesame seeds, finely chopped fresh parsley, or thinly sliced green onions. Beyond being a main course, the homemade honey garlic sauce itself is a fantastic dipper or coating for other proteins and veggies. Think about using it for crispy baked chicken wings, grilled shrimp skewers, roasted vegetables, or even homemade meatballs. The possibilities are endless!
Explore More Mouthwatering Chicken Recipes
If you loved this honey garlic chicken, you’re in for a treat! We have a treasure trove of delicious chicken recipes that are sure to become family favorites. Each one offers unique flavors and cooking methods, ensuring there’s something for every palate and occasion. Don’t stop at just one, expand your culinary horizons with these other fantastic chicken dishes:
- Garlic Chicken with Parsley
- Spicy Hunan Chicken
- Classic Sesame Chicken
- Sweet & Savory Bourbon Chicken
- Slow Cooker Crockpot Sticky Chicken
I absolutely adore spending time in the kitchen, creating delicious meals, and sharing my culinary adventures with all of you! Remembering to visit daily for new inspiration can be tricky, which is why I’ve made it easy for you. I offer a convenient newsletter delivered straight to your inbox every time a new recipe is posted. Simply subscribe here and start receiving your free daily recipes, ensuring you never miss a mouthwatering update!
Honey Garlic Chicken Breast
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Course:
Dinner
Cuisine:
American, Chinese
4 servings
518
Amanda Davis
Ingredients
- 2 ¼ pounds boneless skinless chicken breasts about 4 breasts
- 2 Tablespoons olive oil
- 1 ½ teaspoons cornstarch
- 3 Tablespoons water
Marinade
- ⅓ cup soy sauce
- 2 Tablespoons white wine vinegar
- 3 Tablespoons minced garlic
- 1 Tablespoon brown sugar
- ½ cup honey
- 1 teaspoon garlic salt
Essential Equipment
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Immersion blender (or standard blender)
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Oven-safe skillet (e.g., cast iron)
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Measuring cups and spoons
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Gallon-sized zip-top plastic bag
Before You Begin: Important Notes & Tips
- We highly recommend purchasing boneless, skinless chicken breasts that have not had water added to them. This is usually noted on the package. For even cooking, ensure all breasts are uniform in size. If they are thick, gently pound them to an even ¾-inch thickness.
- Always ensure chicken is cooked to a safe internal temperature of 165°F (74°C). Use an instant-read thermometer inserted into the thickest part of the breast for accuracy.
- Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- For an extra flavorful crust, ensure your skillet is very hot before adding the chicken, and don’t overcrowd the pan. Cook in batches if necessary.
Instructions
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Place all marinade ingredients (soy sauce, white wine vinegar, minced garlic, brown sugar, honey, garlic salt) into an immersion blender or standard blender. Blend until completely smooth and no garlic chunks remain.
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Put the chicken breasts into a gallon-sized zip-top plastic bag. Pour the prepared marinade into the bag, making sure all chicken pieces are coated. Seal the bag, pressing out any excess air. Allow to marinate at room temperature for 1 hour, or refrigerate for up to 3 hours for deeper flavor.
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Preheat your oven to 375°F (190°C).
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Heat the olive oil in a large, oven-safe skillet (such as cast iron) over medium-high heat until the oil is shimmering.
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Using tongs, carefully remove the chicken breasts from the marinade, allowing any excess marinade to drip back into the bag (be sure to reserve the remaining marinade for later, do not discard). Place the chicken into the hot skillet. Cook for 2-3 minutes, or until a nice golden-brown crust forms. Occasionally scoot the breasts gently to ensure they don’t stick to the bottom of the pan.
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Flip the chicken breasts over to the other side and continue to cook for an additional 2-3 minutes, browning the second side.
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Pour the reserved marinade directly over the chicken in the skillet. It will immediately begin to simmer.
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In a small bowl, whisk together the cornstarch and 3 tablespoons of cold water to create a smooth slurry. Add this slurry to the simmering marinade in the skillet, stirring continuously. Turn the chicken breasts one more time, ensuring the sauce is evenly distributed and beginning to thicken into a glossy, sticky glaze.
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Carefully transfer the skillet into the preheated oven. Bake for approximately 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The sauce will be wonderfully sticky and flavorful. Remove from oven and serve immediately.
Nutrition Information
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.