Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless thighs work brilliantly here—just no need to slice them. They usually need a couple of extra minutes per side but turn out super juicy and flavorful.

How do I prevent the honey garlic sauce from turning too thick or clumpy?

Always use runny honey, and if the sauce thickens more than you’d like, add a splash of water or chicken stock. Don’t walk away from the stove while the sauce simmers—it only needs a minute or two.

Is it necessary to use fresh thyme, or can I skip it?

Fresh thyme is totally optional. It adds a gentle herbal aroma but the dish is still fantastic without it. For a different flavor, try a sprinkle of dried Italian herbs.

Can I make this dish gluten-free?

Yes! Swap the flour for a gluten-free blend or a little cornstarch to coat the chicken. Double-check that your soy sauce is gluten-free as well.

Honey Garlic Chicken Recipe - LittleSpoonBites

Description

This Honey Garlic Chicken recipe delivers juicy chicken breasts coated in a sticky, flavorful honey garlic sauce. Ready in under 30 minutes, it’s a perfect quick and easy main course, offering a harmonious blend of sweet, savory, and tangy notes with a hint of fresh herbs. Ideal for weeknight dinners, this dish is loved for its simplicity, versatility, and restaurant-quality result at home.

Ingredients

Scale

For the Chicken

2 x 250g (9oz) Chicken Breasts, preferably brought close to room temperature
35g (1/4 cup) Plain Flour
1 tsp Salt
1 tsp Garlic Powder
1/2 tsp Black Pepper
1 tbsp Olive Oil
1 tbsp (15g) Butter

For the Sauce

2 tbsp (30g) Butter
2 cloves Garlic, finely diced
80g (1/4 cup) Honey (runny preferred)
1 1/2 tbsp Apple Cider Vinegar
1 tbsp Light Soy Sauce
4 single sprigs Fresh Thyme (optional)

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Instructions

Prepare the Chicken. Horizontally slice both chicken breasts through the center to create 4 even-sized pieces. This helps the chicken cook evenly and faster.
Dredge the Chicken. In a large shallow dish, combine the flour, garlic powder, salt, and black pepper. Thoroughly coat each chicken breast in the flour mixture, shaking off any excess, and set aside.
Cook the Chicken. Heat the olive oil and 1 tbsp of butter in a large pan over medium-high heat. Once hot, add the chicken pieces and fry both sides for a few minutes until golden brown and nearly cooked through the center. Remove the chicken from the pan and set it aside on a plate.
Make the Sauce. Lower the heat to medium and melt the remaining 2 tbsp butter in the same pan. Add the minced garlic and fry for about 30 seconds, making sure it doesn’t burn. Stir in the honey, apple cider vinegar, and light soy sauce. Let the sauce simmer gently for a couple of minutes until it thickens to a light glossy consistency.
Finish & Serve. Reduce the heat to low. Add the cooked chicken back into the pan along with any resting juices. Place a sprig of thyme on each breast if using. Baste the chicken in the sauce for about a minute until warmed through, ensuring the sauce clings to the chicken but is still spoonable. Add a splash of stock or water if the sauce is too thick. Serve immediately and enjoy!

Notes

Sauce Consistency: The sauce should be glossy and sticky enough to coat the chicken but not so thick that it can’t be drizzled. If it becomes too thick or dries out, add a splash of chicken stock or water.
Honey: Use runny honey for best results, as thicker honey may clump and not blend smoothly into the sauce.
Alternative Cut: You can use boneless, skinless chicken thighs instead of breasts. Pound them to even thickness if desired, and adjust cooking time as needed (approximately 4-5 minutes per side).
Inspiration: Adapted from Recipetineats.
Calories: Nutrition is calculated per chicken breast with 1/4 of the sauce.

Nutrition

Serving Size: 1 breast (with 1/4 of the sauce)
Calories: 313 kcal
Sugar: 18.22 g
Sodium: 456 mg
Fat: 13.17 g
Saturated Fat: 4.909 g
Unsaturated Fat: 6.634 g
Trans Fat: 0.012 g
Carbohydrates: 19.17 g
Fiber: 0.2 g
Protein: 28.94 g
Cholesterol: 102 mg