chickengarlichoney
Honey Garlic Chicken Breast
Chicken breast steaks are lightly coated in flour, seared in butter and finished in a fast honey garlic sauce.
From YouTube · Dec 9, 2025
Chicken breast steaks are lightly coated in flour, seared in butter and finished in a fast honey garlic sauce.
4 min
Prep time
8 min
Cook time
12 min
Total time
4 servings
Yield
Ingredients
8 ingredients- 500 g (1 lb) boneless, skinless chicken breast, about 2 breasts
- Salt and black pepper, to taste
- 1/4 cup plain flour
- 3 1/2 tablespoons (50 g) unsalted butter, divided, or 2 1/2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 1/2 tablespoons apple cider vinegar, white vinegar or another clear vinegar
- 1 tablespoon light or all-purpose soy sauce
- 1/3 cup honey
Method
14 steps- Cut each chicken breast horizontally to make four thin steaks.
- Season both sides with salt and black pepper.
- Place the flour in a shallow dish and lightly coat each chicken piece, shaking off the excess.
- Melt most of the butter in a large frying pan over high heat, reserving about 1 teaspoon.
- Cook the chicken for 2 to 3 minutes on the first side until golden.
- Turn the chicken and cook for 1 minute on the second side.
- Reduce the heat slightly to medium-high.
- Make space in the pan, add the garlic and reserved butter, and stir briefly as the butter melts.
- Add the vinegar, soy sauce and honey.
- Stir or shake the pan to combine and bring the sauce to a simmer.
- Simmer for about 1 minute, until slightly thickened.
- Turn the chicken in the sauce to coat it evenly.
- If the sauce becomes too thick, stir in a small splash of water.
- Remove from the heat immediately and serve with the remaining sauce spooned over the chicken.
Recipe notes
Helpful tips
- Cut the chicken evenly so all four steaks cook at the same rate.
- Do not skip the light flour coating because it helps the sauce cling.
- Use light or all-purpose soy sauce rather than dark soy sauce.
- Remove the pan from the heat as soon as the sauce thickens.
Equipment
- Large frying pan
- Shallow dish
- Tongs
- Knife
- Chopping board
Storage
Refrigerate in a covered container for up to 3 days and reheat until piping hot.
Additional tips
- Chicken must reach 74°C or 165°F internally.
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