Description
Honey Garlic Glazed Chicken Breast
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Ingredients
4 boneless, skinless chicken breasts
Salt and black pepper, to taste
1 tsp smoked paprika
2 tbsp olive oil
For the Sauce:
3 garlic cloves, minced
⅓ cup honey
3 tbsp soy sauce
2 tbsp apple cider vinegar
1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)
For Garnish:
Fresh parsley, chopped
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Instructions
1. Prepare the Chicken:
Season both sides of the chicken breasts with salt, black pepper, and smoked paprika.
Heat the olive oil in a skillet over medium heat.
2. Cook the Chicken:
Place the chicken breasts in the skillet and cook for 6–7 minutes on each side, or until golden brown and cooked through. Remove the chicken and set aside.
3. Make the Sauce:
In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute.
Stir in the honey, soy sauce, and apple cider vinegar. Bring to a gentle simmer.
If you prefer a thicker sauce, stir in the cornstarch slurry and simmer for 1–2 minutes until the sauce thickens.
4. Glaze the Chicken:
Return the chicken breasts to the skillet, spooning the sauce over them to coat evenly. Simmer for 2–3 minutes to allow the flavors to meld.
5. Serve:
Transfer the chicken to a serving plate, drizzle with extra sauce, and garnish with chopped parsley.
Step-by-Step Guide
Follow this detailed guide for perfect results every time. Begin by patting your chicken breasts completely dry with paper towels; this ensures a good sear. Using a meat mallet or rolling pin, gently pound the thicker ends of the breasts to an even 1-inch thickness for uniform cooking. After seasoning, heat the oil until it shimmers before adding the chicken. Cook undisturbed for the full 6-7 minutes to develop a golden crust. When making the sauce, keep the heat at medium-low after adding the honey to prevent burning. The final simmer with the chicken allows the glaze to adhere and caramelize slightly on the meat.
Serving Suggestions
This versatile dish pairs beautifully with a variety of sides. For a classic combination, serve over a bed of fluffy white rice, jasmine rice, or cauliflower rice to soak up the extra glaze. Roasted vegetables like broccoli, carrots, or asparagus complement the sweet and savory flavors. A simple green salad with a light vinaigrette helps balance the richness. For a heartier meal, consider creamy mashed potatoes or buttered noodles.
How-to Summary
In summary: Dry and pound chicken for even thickness, season, and pan-sear until cooked through. Remove chicken, then in the same pan, sauté garlic and combine with honey, soy sauce, and vinegar to create the glaze. Thicken with a cornstarch slurry if desired, then return chicken to the pan, coating it in the sauce. Garnish and serve immediately.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely. Bone-in or boneless thighs work well. Adjust cooking time to 8-10 minutes per side, ensuring the internal temperature reaches 165°F.
How can I make this recipe less sweet?
Reduce the honey to 1/4 cup and increase the soy sauce by 1 tablespoon. A squeeze of fresh lime juice at the end can also balance the sweetness.
What’s the best way to store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet with a splash of water or chicken broth to prevent the sauce from becoming too sticky.
Can I make the sauce ahead of time?
Yes, you can whisk the sauce ingredients (except the cornstarch slurry) together and refrigerate for up to 2 days. Thicken with cornstarch when you cook.
Is there a substitute for soy sauce for a gluten-free version?
Use tamari or a certified gluten-free soy sauce. Coconut aminos are another excellent, slightly sweeter alternative.
Common Mistakes to Avoid
- Not drying the chicken: Wet chicken steams instead of sears, leading to a pale, rubbery exterior.
- Overcrowding the pan: Cook in batches if necessary. Crowding lowers the pan temperature and causes the chicken to release moisture.
- Burning the garlic: Sauté just until fragrant (about 30-60 seconds). Burnt garlic will make the sauce bitter.
- Adding honey to high heat: High heat can cause the honey to scorch instantly. Reduce heat before adding sauce ingredients.
- Skipping the rest: Let the chicken rest for 5 minutes after glazing before slicing. This allows the juices to redistribute.
Conclusion
This Honey Garlic Glazed Chicken Breast is a testament to how a few simple ingredients can create a restaurant-quality meal at home. The perfect balance of sweet, savory, and garlicky flavors, combined with tender, juicy chicken, makes it a guaranteed crowd-pleaser. By following the detailed steps and avoiding common pitfalls, you can master this quick and impressive dish. It’s a reliable recipe that’s perfect for busy weeknights yet special enough for weekend entertaining.