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This honey garlic soy sauce chicken recipe is quick, easy, flavorful, and the sauce is made with pantry staples. Ready in about 30 minutes!
My Honey Soy Pork Chops recipe inspired this one. I figured it would be just as easy to do it with chicken, and I know we’re all looking for easy chicken recipes these days.
This recipe is very straightforward. I cut the chicken breasts in half lengthwise so they cook faster and remain tender. I then season them with pepper and garlic powder (an extra layer of flavor to prevent the chicken from being bland), coat the chicken in flour, and pan-fry it until it’s nice and golden. The sauce is made from a handful of ingredients – butter, chicken broth, soy sauce, honey, and garlic. This is an easy weeknight meal option.
Recipe notes & tips:
- I recommend using low-sodium soy sauce and low-sodium chicken broth for this recipe. I did test it with the regular kinds, and I think it may be too salty for many people. If you go that route, maybe skip salting the side dishes.
- You can grate about a teaspoon of fresh ginger into this dish if you want to give it a little zing. Or add some red pepper flakes for a kick.
- The chicken can splatter while you’re frying it, so I recommend using a splatter guard like this one.
What to serve with honey soy sauce chicken?
Try mashed potatoes (or any kind of potatoes), rice, or steamed veggies.
More easy chicken recipes to try:
Let me know if you’ve made this honey soy garlic chicken.
Questions? Ask me in the comments below.
Honey Garlic Soy Sauce Chicken
Ingredients
- 2 large chicken breasts
- Pepper to taste
- 1/2 teaspoon garlic powder
- Flour for dredging
- 2 tablespoons butter divided
- 1 tablespoon olive oil
- 1/2 cup low-sodium chicken broth or stock
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon honey
- 4 cloves garlic minced
- 1/2 teaspoon cornstarch
Instructions
- Cut the chicken in half lengthwise so you have four thinner cutlets. Sprinkle them with the pepper and garlic powder, and then coat each piece in flour.
- Add 1 tbsp of the butter and the olive oil to a skillet over medium-high heat. Once the pan's hot, add the chicken. Cook it for 4-5 minutes/side until golden, then transfer to a plate.
- Take the pan off the heat and add the chicken broth, soy sauce, honey, garlic, and remaining butter. Return it to the heat and let the sauce bubble for about a minute or so.
- In a small bowl, mix the cornstarch with 1 teaspoon of cold water, then pour it into the skillet and give it a stir.
- Add the chicken back to the pan (along with any juices on the plate) and continue cooking until the sauce has reduced a bit and the chicken is fully cooked through (about 5 minutes). You may need to reduce the heat so it's not bubbling like crazy. Serve immediately.
Notes
- If needed, you can skip the flour dredge on the chicken. It helps it nicely brown in a fairly short amount of time and also helps thicken the sauce a bit (but the cornstarch does most of the thickening).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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So quick, easy and good!! Adding this to my don’t feel like cooking rotation!
Fantastic!! Thanks, Mandy!
Can you use margarine instead of butter?? I ran out of butter.
I think that should be ok.
This recipe was truly easy to make, quick and quite tasty.
I will def save it as a favorite and make again.
Most items are probably in your pantry
I did add a touch of cayenne and doubled the amount of sauce. We like sauce….lol
I love sauce too lol. I’m so happy you liked it! Thanks for your review!
Delicious and quick to make!
So glad you liked it, Natalie!
Can I use boneless chicken thighs?
Sure!