Honey Garlic Butter Chicken Breasts - Our Go-To 15-Minute Chicken Breast Recipe for Dinner
Honey Garlic butter chicken breasts has quickly become one of our favorite dinner recipes. Delicious juicy chicken breast is generously seasoned then floured and pan fried until just slightly crispy. The chicken soaks up all of the delicious honey soy and garlic flavors from the sauce making this a real winner recipe.
Equipment
- Cast Iron Skillet or large pan
- Cooking tongs
- Large plate or platter
- Wooden Cutting Board
- Chef Knife
- Garlic Press (optional)
Ingredients
- 500 g / 1 lb chicken breast approx. 2 breasts
- Salt and pepper season to taste
- ¼ cup all-purpose flour
- 3 tbsp 50g unsalted butter
- 4-5 garlic cloves minced
- 1/3 cup honey or maple syrup
- 2 tbsp soy sauce
- 1 tbsp vinegar white or apple cider
- ½ tsp Cayenne Pepper
- Fresh chives
Instructions
- First, score the chicken breast about half an inch deep (1cm). We opted for a criss-cross pattern.500 g / 1 lb chicken breast
- Season each breast with some salt and pepper.Salt and pepper
- Add the flour to a large dish and coat each breast in flour. Give the breast a little shake to remove any excess flour.¼ cup all-purpose flour
- Melt half of the butter in a large skillet, once melted add the chicken and cook for 3-4 minutes per side on medium-high heat.3 tbsp 50g unsalted butter
- Move the cooked chicken to the side of the pan and add the rest of the butter along with the garlic.4-5 garlic cloves
- Reduce heat to medium and fry the garlic for a minute or two until fragrant, then add the honey, soy sauce, vinegar, and cayenne pepper.1/3 cup honey, 2 tbsp soy sauce, 1 tbsp vinegar, ½ tsp Cayenne Pepper
- Gently stir through until the ingredients are combined.
- Remove from the heat before the sauce thickens too much (around 1-2 minutes is enough time on the heat).
- Garnish with some fresh chopped chives and serve with fresh greens and plenty of steamed rice to mop up the delicious sauce.Fresh chives
Video
Notes
Cooking Notes:
- For a Gluten free option – Use cornflour / cornstarch instead.
- Soy Sauce – Light or all-purpose soy sauce is suitable for this recipe.
- Chicken breasts used were around 500g grams and about 1.5 inches thick when uncooked. If using larger chicken breast meat, adjust cooking time accordingly.
- Use a Meat thermometer to ensure your chicken is cooked through. Once it reaches an internal temperature of 165 °F (74 °C), it is done.