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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 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
- 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
- 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.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
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