First things first: let me tell you why I love honey garlic chicken breast

So—picture this: it’s 6pm, I’ve completely forgotten to thaw anything, and there’s that eternal question: what should we have for dinner? I don’t know why, but I swear my brain always seems to stage a complete walkout around dinnertime. This honey garlic chicken breast has been my secret weapon for those days. My sister gave me the recipe ages ago during a kind of frantic phone call (she said, ‘Just trust me, you’ve got honey and garlic, right?’), and since then, this dish has been the answer more times than I’d care to admit. Bonus story: once I made it for a friend who claimed not to like chicken, and she may or may not have cleaned her plate!

Why I keep coming back to this dish

I make this basically whenever I’ve forgotten to plan ahead (which is, let’s be honest, most weekdays). My family’s wild for the sauce—it’s garlicky, sticky, and just sweet enough to trick my kids into eating something that isn’t pizza. Sometimes the sauce bubbles up like it’s trying to escape, but you just stir it back in. This chicken is also easy enough for a Tuesday, but if you slap it on a plate with a little chopped parsley, suddenly it looks fancy—like you called ahead to a restaurant or something.

What you’ll need (the ingredients bit)

2 large chicken breasts (about 400-500g total), boneless and skinless; by the way, I sometimes just use thighs when they’re on sale, which is slightly juicier if you ask me
3 tbsp honey – any runny honey will do; no need for anything artisanal (unless you’re feeling fancy! My grandmother swore by clover honey, but I use whatever’s in the cupboard)
4 cloves garlic, minced (if you’re pressed for time, honestly the pre-minced stuff will do, though it’s less punchy)
2 tbsp soy sauce (I sometimes swap in tamari for gluten-free friends, and it’s totally legit)
1 tbsp olive oil or whatever mild oil you have lying around
Salt and black pepper to taste; (I eyeball it, usually a pinch or so)
Optional: a squeeze of lemon or a sprinkle of chili flakes if you want to shake things up

Here’s how I usually cobble it together

First up: Pat the chicken dry with a paper towel. (No idea why but it really does help with browning.) Bang it between two bits of cling film with a rolling pin if it’s thick—cooks faster and more even. Or just poke at it a bit if you’re low on energy. Season both sides with salt and pepper.
Heat a large skillet over medium-high; add the olive oil. Wait until it has that shimmery look, then slap the chicken in. Let it sear for about 5 minutes on the first side—don’t touch it, even though it’s tempting. This is the crucial browning step!
Flip the chicken. After a minute or so, reduce to medium. Scatter in the garlic and cook for 30 seconds (I give the pan a little wiggle here). Then, pour in honey and soy sauce. Watch it sizzle.
Let the sauce bubble up and thicken—takes 4-6 minutes. Spoon it over the chicken as it cooks. If it looks too sticky, add a splash of water or chicken broth. (This is where I sneak a taste. Perk of being the cook.)
Once the chicken’s cooked through (juices run clear, or if you’re fancy, 75°C/165°F internally), take it off the heat. Let it rest a minute so the juices don’t run away when you slice it. (Can’t tell you how many times I’ve cut too soon and, well, regret.)

Just a few notes (learned the hard way)

I used to crank the heat to high, thinking faster is better. It’s not. The sauce burns before the chicken’s cooked. Honestly, patience goes a long way.
Fresh garlic is the best, but if you’re in a rush, granulated’s fine. The flavor’s milder though, so maybe add a pinch extra.
Once I tried doubling the honey for “extra sauce” and it went straight to caramel territory—tasty, but stuck to my teeth for an hour. Maybe don’t overdo the honey.

Variations I’ve cooked up (and one that flopped!)

Sometimes I swap in maple syrup for honey—very nice, especially in autumn, though a bit sweeter. Or add a teaspoon of Dijon mustard when I’m feeling French.
Tried adding fresh ginger once. Kicked up the flavor, but my kids called it “gingerbread chicken”—so now I go easy, or skip for picky eaters.
I once tried breading the chicken before the sauce—not a disaster, but the breading went soggy. Not my finest hour.

Don’t stress over equipment

A non-stick or stainless steel skillet does the trick, but I’ve honestly managed it in a wonky old pan, just add a dab more oil to stop sticking. Don’t have a meat thermometer? I just cut into the thickest bit and check it’s not pink. Simple as that.

What about leftovers and storing?

Pop leftover slices in a lidded container in the fridge—should be fine for up to 3 days. Though honestly, in my house this never lasts more than a day (leftover chicken sandwiches are my favorite midnight snack). If you want to freeze, do it without the sauce or it can get kind of weird in texture.

Ways to serve it (what we actually do at home)

Honestly, most nights I just pile it up with some steamed rice and frozen peas (so British, I know). But sometimes I’ll slice it cold for a salad, or, when I’m extra nice, serve with crispy roast potatoes. My mum likes it with buttery noodles and a squeeze of lemon—she says it cuts through the sweetness. I just like it with whatever’s handy.

Pro tips (aka, things I’ve done wrong and won’t do again)

Don’t skimp on the resting step—even just 3 minutes makes it juicier.
If you use a cast iron pan, keep the sauce moving with a spoon or it sticks quick as a flash.
Tried to rush through by dumping all the sauce ingredients in at the start (rookie mistake); wait till after searing for better flavor.

Real questions (actual texts from pals)

“Can I throw everything in the slow cooker?”
Yeah, you can, but the sauce is thinner. I’d brown the chicken first if you can manage (I only bother half the time, myself).
“What if I don’t have honey?”
Syrup, agave, or even brown sugar—each gives a slightly different result, but no one will complain (unless they’re my dad, but he’s picky about sweet things).
“Does it freeze well?”
Kinda; I mean, you can freeze cooked chicken breast, but the texture’s nicest fresh. If you must, freeze without sauce, then warm through with extra sauce later. (Or just eat cold, actually tastes pretty good that way.)
“How do you cut the garlic without it sticking everywhere?”
Honestly, I sometimes just bash it with the flat of a knife and then chop—I saw that on Bon Appétit and it’s life-changing. Or, if you’re lazy (like me on Mondays), use a garlic press.
“Can I use chicken thighs instead of breast?”
Absolutely, and they’re juicier. I’d say halve the cooking time, though, or you’ll end up with shoe leather (and nobody wants that).

If you want to learn more about quick pan sauces (they’re a game-changer), have a look at Serious Eats’ guide to pan sauces. Or, if you’re curious about honey varieties, this BBC Good Food article is as good as any.

Alright, there you have it—my go-to, never-fail honey garlic chicken breast. Give it a whirl and let me know if it becomes your last-minute dinner ace in the hole, too. (And if it goes sideways, well, that’s what takeout is for…)

Honey Garlic Chicken Breast