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–+ servings
the best honey garlic chicken breasts
Carmen

Honey Garlic Chicken Breasts

5 from 3 votes
A delicious, ultra-flavourful pan fried chicken breast recipe. It is so easy to make, you are in for a treat!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 chicken breasts
Course: Pan fry
Cuisine: Pan fry
Ingredients Equipment Method Notes

Ingredients
  

  • 4 chicken breasts
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ black pepper
  • Honey Garlic Sauce:1 lemon cut half into slices and juice of the other half
  • ¼ cup honey
  • ¼ cup of white wine
  • 2 tablespoon low sodium soy sauce
  • 2 green onions white and green parts separated
  • 3 cloves minced garlic
  • 2 tablespoon of butter
  • 1-2 tablespoon Avocado oil for sautéingOptional: 2-3 tablespoon of water if the sauce is too dry.

Equipment

Method
 

  1. Cut diagonal slits into the chicken breasts. Season with spice rub.
  2.  
  3. Slice your garlic and cut the onions separating the white and the green parts. Cut half of the lemon into half, juice one half and cut the other half into slices.  
  4.  
  5. In cast iron, heat your oil and pan fry your chicken until you get a nice sear on both sides. Add in the lemon slices. When the chicken has a nice sear on both sides, remove it and set aside. 
  6.  
  7. Deglaze the cast iron pan with the garlic, the white part of the green onions, white wine (optional), soy sauce, juice of half a lemon, and honey.
  8.  
  9. Add back the chicken and cold butter to the pan. The cold butter will help thicken up the sauce and make it glossy.
  10.  
  11. Cover with a lid for 5 minutes or until the chicken has an internal temperature of 165 degrees.
  12.  
  13. Add the remaining green onions, serve, and enjoy!

Notes

  • Use only fresh garlic for this recipe! Pre-minced garlic won’t have as much flavor.
  • Honey tends to burn easily, so keep a close eye on it while cooking.
  • Add more water if the sauce dries out quickly. 
  • The right amount of butter is key! Too much will make the sauce greasy, and too little won’t give it enough richness.
  • Simmer the sauce until it’s thick and slightly glossy. It should only take a couple of minutes.

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