Can I use chicken thighs instead of breasts?

Yes! Chicken thighs are juicier and can be cooked the same way. Adjust searing time slightly longer to ensure they’re fully cooked.

How do I prevent the honey from burning?

Cook on medium heat and add honey after searing. Stir frequently and avoid high heat once honey is added.

Can this recipe be made vegan?

Absolutely. Use firm tofu or tempeh, lightly coated with flour and seared, then follow the same sauce instructions.

Can I make this ahead of time?

Yes, you can prep chicken and sauce separately. Reheat gently on the stove before serving.

Honey Glazed Chicken Easy One: Simple & Flavorful Dinner

Name: Easy Honey Glazed Chicken Easy One – Quick & Delicious
Ingredients: 500g / 1 lb chicken breast , boneless and skinless (2 pieces); Salt and pepper; 1/4 cup flour (Note 1); 3 1/2 tbsp (50g) unsalted butter (or 2 1/2 tbsp olive oil); 2 garlic cloves , minced; 1 1/2 tbsp apple cider vinegar (or white or other clear vinegar); 1 tbsp soy sauce , light or all purpose (Note 2); 1/3 cup honey (or maple syrup)

Description

This is a super quick and easy way to serve juicy chicken breast—first seared to perfection, then simmered in a rich, sticky honey garlic sauce. Don’t be fooled by the short ingredient list! Dusting the chicken with flour is totally worth it—it forms a golden crust that helps the sauce cling for maximum flavor

Ingredients

500g / 1 lb chicken breast , boneless and skinless (2 pieces)

Salt and pepper

1/4 cup flour (Note 1)

3 1/2 tbsp (50g) unsalted butter (or 2 1/2 tbsp olive oil)

2 garlic cloves , minced

1 1/2 tbsp apple cider vinegar (or white or other clear vinegar)

1 tbsp soy sauce , light or all purpose (Note 2)

1/3 cup honey (or maple syrup)

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Instructions

Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper.

Place flour in a shallow dish. Coat chicken in flour and shake off excess.

Melt most of the butter in a large skillet over high heat – hold back about 1 tsp for later.

Place chicken in skillet and cook for 2 – 3 minutes until golden. Turn and cook the other side for 1 minute.

Turn heat down slightly to medium high.

Make a bit of room in the pan and add garlic and top with remaining dab of butter. Stir garlic briefly once butter melts.

Add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sauce to simmer, then simmer for 1 minute or until slightly thickened.

Turn chicken to coat in sauce. If the sauce gets too thick, add a touch of water and stir.

Remove from stove immediately. Place chicken on plates and drizzle over remaining sauce.

Notes

For the best results: use light soy sauce for a balanced flavor, don’t skip the flour—it gives the chicken a crispy crust, and sauté garlic just until golden to avoid any bitterness. If the sauce gets too thick, a splash of water will bring it back to perfection.