Honey Garlic Chicken
These Honey Garlic Chicken Breasts are made in one pan with basic pantry ingredients. The perfect quick and easy chicken dinner!
Servings: 4
Cost: £1.50 / $2
Equipment
- Sharp Knife & Chopping Board
- Large Shallow Dish (for dredging chicken)
- Large Pan & Tongs
- Wooden Spoon
Ingredients
Chicken
- 2x 250g/9oz Chicken Breasts, preferably brought close to room temp
- 35g / 1/4 cup Plain Flour
- 1 tsp EACH: Salt, Garlic Powder
- 1/2 tsp Black Pepper
- 1 tbsp Olive Oil
- 1 tbsp / 15g Butter
Sauce
- 2 tbsp / 30g Butter
- 2 cloves of Garlic, finely diced
- 80g / 1/4 cup Honey
- 1 1/2 tbsp Apple Cider Vinegar
- 1 tbsp Light Soy Sauce
- 4x single sprigs of Fresh Thyme (optional)
Instructions
- Horizontally slice both chicken breasts right through the centre to create 4 even-sized breasts.
- In a large shallow dish combine flour with garlic powder, salt and pepper. One by one thoroughly dredge the breasts through the flour, then shake off excess and place to one side.
- Heat 1 tbsp oil and butter in a large pan over medium-high heat. Once hot, add the chicken and fry both sides for a few minutes until golden on the outside and just about cooked through the centre. Remove and place on a plate to one side.
- Lower the heat to medium and melt in the remaining 2 tbsp butter. Add the garlic and fry for 30 seconds or so (careful it doesn't burn!) then stir in the honey, soy sauce and apple cider vinegar. Gently simmer for a couple of minutes until the sauce thickens a little. It should have a light glossy consistency.
- Turn the heat to low, add the chicken (alongside any resting juices) and place a sprig of thyme on each breast (optional). Baste in the sauce for a minute or so to warm it back through. The sauce should be thick enough to cling to the chicken, but not so thick it won't drizzle with ease (add a dash of stock of water to loosen up if needed). Serve up and enjoy!
Video
Notes
a) Sauce consistency - The sauce should have a glossy consistency - thin enough to spoon over the chicken but thick enough it clings to it. If for whatever reason your sauce thickens too much/drys out consider adding a splash of chicken stock or water.
b) Honey - Ensure you're using runny honey so the sauce doesn't clump up!
c) Chicken Thighs - Keep the recipe the same and use boneless skinless thighs. You won't need to slice them at the start, but you can pound them to even them out if you'd like. They'll typically take 4-5 minutes each side depending on size.
d) Inspiration - This recipe is adapted from the wonderful Recipetineats.
e) Calories - Based on 1 breast each with 1/4 of the sauce.
Nutrition
Calories: 313kcal | Carbohydrates: 19.17g | Protein: 28.94g | Fat: 13.17g | Saturated Fat: 4.909g | Polyunsaturated Fat: 1.322g | Monounsaturated Fat: 5.312g | Trans Fat: 0.012g | Cholesterol: 102mg | Sodium: 456mg | Potassium: 460mg | Fiber: 0.2g | Sugar: 18.22g | Vitamin A: 220IU | Vitamin C: 0.9mg | Calcium: 18mg | Iron: 0.82mg