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 tablespoon of fresh ginger into this dish if you want to give it some kick. Or add some red pepper flakes.
- The sauce isn't meant to be thick/like a glaze. If you want it to be more that way, I recommend adding a cornstarch slurry (perhaps start with 1 teaspoon cornstarch and add more if needed).
- 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 cut in half lengthwise
- 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
Instructions
- Cut the chicken in half lengthwise so you have four thinner cutlets. Sprinkle the chicken with the pepper and garlic powder, and then coat it 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.
- Take the chicken out of the skillet and set it aside.
- 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.
- Add the chicken back to the pan and continue cooking until the sauce has reduced a bit and the chicken is fully cooked though (about 5 minutes). The sauce is not meant to be thick. If you want more of a glaze, you can add a cornstarch slurry if you wish. Serve immediately.
Notes
- I used my 10-1/4" Lodge cast iron skillet to make this recipe (any skillet is fine).
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Connie says
Can I use boneless chicken thighs?
Natasha says
Sure!
Jo says
Could you do this with boneless pork chops?
Natasha says
Yes! I actually have a recipe for that and it's linked within this blog post 🙂
AngelaML says
Hi Natasha,
I made this last night for dinner and it was a HUGE hit! It's about the 3rd recipe I've made of yours with pan frying the chicken and have the timing/flame down pat now. Looking forward to making more of your chicken recipes too! Keep them coming.
I did add in some ginger paste. Loved the flavor. We served this with jasmine rice and steamed Asian veggies. So yummy!!!
Natasha says
Wonderful!! 🙂 I will definitely keep the chicken recipes coming!
Cammy Herman says
We LOVE this plate in our house! It is another super easy weeknight meal with so much flavor. Absolutely delicious.
Natasha says
So happy to hear that! Thanks for commenting! 🙂
Janet says
My family loved this. I actually dredged it in egg and then the flour - worked out perfectly. My family also prefers a thicker sauce sauce so I added a cornstarch slurry (2tsp - as I also had to make 1.5 times the sauce to feed 3 hungry men). They pronounced this a keeper.
Natasha says
That’s awesome! 🤗♥️
Rio says
Hi i love your receipe. Btw what do u think if i decide using egg for coating instead of flour for precooking prep?
Natasha says
Thank you!! You could definitely give it a try. I can't really say exactly how it will turn out without testing. The flour does help thicken the sauce up a bit.
Patty says
Would you recommend this for Salmon? Assuming I can follow the same recipe and skip flour dredging?
Natasha says
Hi! Yes, I think that would work. ☺️
Megan says
Sooo delicious!
Natasha says
So glad you enjoyed it, Megan! XO
Ellen says
This chicken was a hit tonight for dinner! My soon to be seven year old is even considering it for her birthday dinner in two weeks! I served it with white rice, sautéed carrots and steamed broccoli. I used low sodium soy sauce and regular chicken broth and it was not too salty for us. Sure to become a regular in our house.
Natasha says
Oh wow... that's quite the honor that she would like it as her birthday dinner. 🙂 Thanks for your sweet comment!
Tmac says
I added some fresh ginger for some kick, and did the cornstarch slurry to thicken the sauce a bit. Served with homemade fried rice and roasted broccoli and cauliflower. Huge hit, adding to my favourites list!
Natasha says
I'm so happy you liked it!!
Hannah says
Made this last night! My boyfriend and I both loved it. Super easy too!! Can’t wait to try it using pork chops
Natasha says
Yay!! I'm so glad to hear that, Hannah!! Thanks for taking the time to comment. 🙂