This honey garlic chicken is a quick, family-friendly skillet dinner made with bite-size pieces of chicken in a buttery, glossy honey-garlic sauce. The chicken is lightly coated in flour, browned in butter, then simmered. Works with chicken thighs or breasts – see cook-time notes below. For extra crispiness, use cornstarch instead of flour.
HONEY GARLIC CHICKEN At A Glance
Prep
8 min
COOK
12 min
Total
20 min
Serves
4
Pan
Large skillet
Main ingredients: chicken breast or thighs, honey, garlic, soy sauce, vinegar, flour
Tastes like: Sweet, savory, and saucy chicken bites!
I love quick dinners on busy days, and this 20-minute honey garlic chicken skillet has already earned a spot in our regular dinner rotation here on the farm. I make it with bite-size pieces of chicken breast so it cooks quickly, then make the sauce a little extra buttery and spoonable so we have enough to drizzle over rice. It comes together about as fast as my rice cooker can make a fresh batch, and last night we took our bowls outside to enjoy on the porch on a beautiful summer evening.
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What You Need
This recipe uses simple pantry ingredients and one skillet. I used a large cast iron skillet, but any large heavy skillet will work.
Chicken: I used boneless, skinless chicken breast, cut into bite-size pieces. Boneless chicken thighs also work and will be a little juicier.
Flour: A light coating of all-purpose flour helps the chicken brown and gives the sauce a little body. For a gluten-free option, use cornstarch instead.
Butter: Butter gives the sauce a richer, homemade flavor.
Garlic: Fresh minced garlic is best here. Add it after the chicken browns so it does not burn.
Honey: Honey gives the sauce its sweetness and glossy finish. Maple syrup can work in a pinch, but honey gives the most classic honey garlic flavor and glossy finish.
Soy sauce: Low-sodium soy sauce balances the honey. For gluten-free honey garlic chicken, use tamari.
Vinegar: Apple cider vinegar or rice vinegar keeps the sauce from tasting too sweet.
Sesame oil: This is optional, but a little toasted sesame oil adds a subtle takeout-style flavor.
How to Make Honey Garlic Chicken
Step 1: Cut the chicken into bite-size pieces and pat it dry. Toss it with salt, pepper, and flour until lightly coated.
Step 2: Melt most of the butter in a large skillet, then cook the chicken until lightly golden and mostly cooked through, about 5-7 minutes for breasts, 7-9 minutes for thighs. Stir some, but not constantly; letting the chicken sit for a minute at a time helps it brown.
Step 3: Reduce the heat, add the rest of the butter and the garlic, and cook just until fragrant. Then add the honey, soy sauce, vinegar, and sesame oil if using.
Step 4: Let the sauce bubble gently for a few minutes until it turns glossy and can coat the back of a spoon. If it gets too thick, add a tablespoon or two of water until it is spoonable again. The goal is a glossy sauce that coats the chicken but still leaves enough in the pan to spoon over rice. The chicken is done when it reaches 165°F in the center.
Troubleshooting the Sauce
I like the sauce glossy and spoonable, not reduced down into a sticky glaze, because I want enough to soak into the rice.
If the sauce is too thin, let it simmer a little longer in the skillet. A wider pan will help it reduce faster.
If the sauce gets too thick or sticky, stir in 1 tablespoon of water at a time until it loosens.
If the garlic tastes bitter, it probably cooked too long or the pan was too hot. Next time, add the garlic after the chicken browns, cook it for only about 30 seconds, then add the sauce right away to stop the garlic from scorching.
If the chicken is not browning well, make sure the pieces are dry before coating them, use a hot skillet, and avoid crowding the pan. When I tested this in my cast iron skillet, I got the best color by letting the chicken sit for a minute at a time instead of stirring constantly.
What to Serve With Honey Garlic Chicken
This honey garlic chicken is especially good over white rice because the buttery honey garlic sauce soaks right in, that’s why I keep this version a little saucier than a sticky glaze. You can also serve it with jasmine rice, brown rice, fried rice, noodles, broccoli, green beans, snap peas, or mixed stir-fried vegetables.
For garnish, I like sliced green onion and sesame seeds.
If you like cozy chicken-and-rice dinners, you may also enjoy my Feel-Better Chicken and Rice.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Reheat gently in a skillet or microwave with a splash of water to loosen the sauce. I love it even more the next day.
You can freeze honey garlic chicken for up to 2–3 months, though the sauce may be a little thinner after thawing. Thaw overnight in the refrigerator and reheat gently.
Honey Garlic Chicken Recipe
Equipment
Ingredients
- 1 lb chicken breast or thigh, boneless and skinless cut into bite-size cubes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 4 tablespoons butter divided
- 4 garlic cloves minced
- 1/3 cup honey or maple syrup
- 2 1/2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar or apple cider vinegar
- 1/2 teaspoon toasted sesame oil optional
- 2-4 tablespoons water as needed
Instructions
- Cut the chicken into bite-size pieces and pat dry with paper towels.
- Add the chicken to a bowl. Sprinkle with salt, pepper, and flour, then toss until lightly coated.
- Melt 3 tablespoons butter in a large skillet over medium to medium-high heat.
- Add the chicken in a single layer and cook for 5–7 minutes (breast) or 7-9 minutes (thigh), stirring once a minute, until lightly golden and mostly cooked through.
- Reduce the heat to medium-low. Add the remaining 1 tablespoon butter and the minced garlic. Stir for about 30 seconds, just until fragrant.
- Add the honey, soy sauce, vinegar, and sesame oil if using. Stir well, scraping up any browned bits from the bottom of the pan.
- Let the sauce gently bubble for 2–4 minutes, stirring often, until glossy and thick enough to coat the chicken.
- Add water, 1 tablespoon at a time, if needed, until the sauce is spoonable.
- Cook until the chicken reaches 165°F in the center.
- Serve over rice or vegetables with optional green onion and sesame seeds.
Nutrition
Notes
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Meet Jennifer
Jennifer cooks and experiments in the kitchen at Maker Farm, where she focuses on simple pantry cooking, homemade staples, and practical recipes that make everyday meals easier. Over the years she has tested many ways to make cooking simpler and more dependable, and shares the methods that work best in her own kitchen, occasionally showing them on her Heart to Home at Maker Farm vlog.