thechunkychef.com
Honey Garlic Chicken
Juicy chicken breast filets, seared, tossed in a mouthwateringly simple honey garlic sauce, then broiled until sticky and caramelized.
Prep
15 min
Cook
15 min
Total
30 min
Serves
4
Instructions
- 01
Hold your knife parallel to the cutting board and carefully slice the chicken from right to left (if you're a righty)... opening the chicken breast up like a book. Slice all the way through, so you now have 4 thinly sliced pieces of chicken.
- 02
Season chicken on both sides with salt, pepper, paprika and blackening seasoning (if using).
- 03
Add flour to shallow bowl or dish and add chicken to top of flour, press lightly, then turn chicken and press into the flour on the other side. Then shake off excess and set aside to a plate.
- 04
Add oil to large oven-safe skillet (I use cast iron) and heat over MED HIGH heat. Add chicken and cook about 2-3 minutes per side, until golden. Remove to a plate and cover loosely with foil to keep warm.
- 05
Reduce heat to MED. Add butter and melt. Add garlic and stir, scraping up any browned bits from the bottom of the skillet, cooking about 30 seconds.
- 06
Add honey, soy sauce, water, sriracha and lemon juice and whisk to combine well.
- 07
Let mixture simmer for about 4 minutes, or until sauce thickens into a spoonable glaze, like warm honey.
- 08
While sauce is thickening, preheat broiler to high.
- 09
Add chicken back to the skillet, and spoon sauce over the chicken, turning to coat.
- 10
Add skillet to oven and broil for 1-2 minutes, until sticky and slightly caramelized.
- 11
Serve hot, with a spoonful of extra sauce drizzled over the top and garnished with minced fresh parsley.
Nutrition
per serving · 1 serving
- Calories
- 281
- Protein
- 3g
- Carbs
- 44g
- Fat
- 12g
- Fiber
- 1g
- Sugar
- 35g
- Sat. fat
- 6g
- Sodium
- 1169mg
- Cholesterol
- 23mg
Variations & swaps
VARIATIONS OF THIS RECIPE
- SPICY – if you’re a fan of spice, you can increase the amount of sriracha, add some red pepper flakes, or increase the amount of blackening seasoning.
- MILDER – personally, I think this recipe is fairly mild, but if you’re sensitive to heat, you can omit the sriracha sauce.
- GLUTEN-FREE – to make this recipe gluten-free, omit the flour, and use coconut aminos instead of soy sauce. Tamari (a darker soy sauce) is generally gluten free as well, but you’ll want to check the ingredients on your bottle to be sure.
- BITE-SIZED – cut the chicken breasts into bite-sized pieces (about 1″), and sear about 2 minutes per side, just until golden, then proceed with recipe as written.
- PROTEINS – this honey garlic sauce is fabulous on just about anything! Salmon, pork, shrimp, tofu, vegetables, etc.
- HERBS – the version of this recipe I used to make nearly a decade ago included fresh rosemary, so feel free to add a teaspoon of minced fresh rosemary, or a 1/4 – 1/2 tsp of dried rosemary to the seasoning mix!
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