Can I make this recipe without a cast iron skillet?

Absolutely! Any oven-safe skillet will work. If you don't have an oven-safe skillet, transfer the chicken and sauce to a baking dish before broiling. You may need to adjust the broiling time slightly.

How can I tell when my chicken is done cooking?

The chicken should reach an internal temperature of 165°F (74°C). Since these pieces are thin, they'll cook quickly. When cutting into the chicken, the juices should run clear with no pink visible.

Is there a substitute for honey in this recipe?

Maple syrup works beautifully as a substitute, though it will change the flavor profile slightly. Brown sugar dissolved in a little water can also work in a pinch.

Can I make this dish less spicy for kids?

Absolutely! Simply omit the sriracha and blackening seasoning. The honey-garlic combo is delicious on its own and very kid-friendly.

Honey Garlic Chicken Recipe

Name: Honey Garlic Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 boneless skinless chicken breasts (about 1 lb. total); 1/2 tsp kosher salt; 1/2 tsp black pepper; 1/2 tsp smoked paprika; 1/4 tsp blackening seasoning (optional); 1/4 cup all purpose flour; 1 Tbsp olive oil; Minced fresh parsley for garnish (optional); 3 Tbsp unsalted butter; 4-6 cloves garlic, minced (adjust per your tastes); 1/2 cup honey; 3 Tbsp soy sauce, reduced sodium; 2 Tbsp water; 1 Tbsp sriracha sauce; 2 Tbsp lemon juice

Description

This Honey Garlic Chicken recipe features tender, pan-seared chicken breasts smothered in a luscious homemade honey garlic sauce. The balance of sweet honey, tangy lemon, savory soy sauce, and a hint of sriracha creates a flavorful glaze that caramelizes beautifully under the broiler. Perfect for busy weeknights, this dish comes together in just 30 minutes and pairs wonderfully with rice or steamed vegetables.

Ingredients

Units Scale

CHICKEN

2 boneless skinless chicken breasts (about 1 lb. total)
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1/4 tsp blackening seasoning (optional)
1/4 cup all purpose flour
1 Tbsp olive oil
Minced fresh parsley for garnish (optional)

HONEY GARLIC SAUCE

3 Tbsp unsalted butter
4–6 cloves garlic, minced (adjust per your tastes)
1/2 cup honey
3 Tbsp soy sauce, reduced sodium
2 Tbsp water
1 Tbsp sriracha sauce
2 Tbsp lemon juice

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Instructions

Prep Chicken: Hold your knife parallel to the cutting board and carefully slice each chicken breast in half, opening it like a book. Continue slicing so you have 4 thin pieces total. Season both sides with salt, pepper, paprika, and blackening seasoning if using.
Dredge Chicken: Place the flour in a shallow dish. Press each chicken piece into the flour on both sides, shaking off excess, and set them aside on a plate.
Sear Chicken: Heat the olive oil in a large, oven-safe skillet (preferably cast iron) over medium-high heat. Cook the chicken pieces for 2-3 minutes per side, until golden brown. Remove the chicken and cover loosely with foil to keep warm.
Make Honey Garlic Sauce: Reduce the skillet heat to medium. Add the butter and melt. Stir in the minced garlic, cooking for about 30 seconds while scraping up any browned bits. Add the honey, soy sauce, water, sriracha, and lemon juice, whisking well to combine. Let it simmer for approximately 4 minutes, until the sauce thickens to a spoonable glaze consistency.
Return Chicken & Broil: While the sauce is simmering, preheat your broiler to high. Return the chicken to the skillet, spoon the sauce over each piece, and turn to coat. Place the skillet under the broiler for 1-2 minutes, until the sauce is sticky and slightly caramelized.
Serve: Serve the chicken hot with a generous spoonful of extra sauce drizzled on top. Garnish with minced fresh parsley if desired.

Notes

You can adjust the amount of garlic and sriracha in the sauce to suit your taste preferences.
For best results, use a cast iron or oven-safe skillet for seamless stovetop-to-broiler transfer.
Serve with steamed rice, quinoa, or roasted vegetables for a complete meal.
If you don’t have a broiler, finish the chicken in the skillet until the sauce is caramelized to your liking.
Chicken thighs can be substituted for chicken breasts; adjust cooking time as needed.

Nutrition

Serving Size: 1/4 of recipe
Calories: 350
Sugar: 24 g
Sodium: 620 mg
Fat: 13 g
Saturated Fat: 5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 1 g
Protein: 27 g
Cholesterol: 86 mg