Honey Garlic Chicken

Name: Honey Garlic Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3 serving
Ingredients: 3 boneless skinless chicken breasts (approximately 1½ pounds); 1 tablespoon olive oil; 1 teaspoon paprika; 1 teaspoon chili powder; 1 teaspoon garlic powder; 1 teaspoon fresh parsley; ½ teaspoon salt; ¼ teaspoon pepper; ½ cup all-purpose flour; 8 tablespoons unsalted butter; 4 cloves garlic; ⅓ cup honey; 1 tablespoon soy sauce; 1 tablespoon apple cider vinegar

User Reviews

5.0

54 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
3
Calories
751 kcal
Course
Main Course, Dinner

Honey Garlic Chicken

Iris Hanson

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Honey Garlic Chicken is seasoned and coated boneless, skinless chicken breasts that are pan-fried and covered in a honey garlic sauce.

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Ingredients

Servings

3 boneless skinless chicken breasts (approximately 1½ pounds), pounded to ½-inch thickness
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon fresh parsley, plus more for garnish
½ teaspoon salt
¼ teaspoon pepper
½ cup all-purpose flour
8 tablespoons unsalted butter, divided
4 cloves garlic, minced
⅓ cup honey
1 tablespoon soy sauce
1 tablespoon apple cider vinegar

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Instructions

Pat chicken dry with a paper towel and use a sharp knife to make 4-5 cross-hatch cuts, making sure to not cut all the way through the chicken.
Drizzle olive oil over both sides of each chicken breast.
In a small bowl, combine paprika, chili powder, garlic powder, parsley, salt, and pepper.
Season the chicken all over with the seasoning mixture, including rubbing it into the grooves.
In a wide, deep plate, add the flour. Dredge each chicken breast in the flour, coating all sides. Shake off excess flour.
In a large skillet over medium heat, melt 6 tablespoons of butter. Add chicken, cross-hatch side up, and cook for 5 minutes. Flip and repeat on the opposite side. Chicken may not be cooked through yet; it will continue cooking in the final step.
Remove chicken from pan, and tent it to keep warm.
To the skillet, add the remaining butter and garlic, and cook for one minute.
Add honey, soy sauce, and apple cider vinegar to the skillet and whisk to combine.
Add the chicken back to the pan, cross-hatch side up. Allow the mixture to simmer until the sauce is thickened and chicken is cooked through, or about 3-5 minutes. (Chicken is fully cooked when it reaches an internal temperature of 165°F.) Occasionally baste the chicken with the sauce.
Serve, garnished with fresh parsley, with cooked rice and steamed broccoli.