Honey Garlic Chicken Oven Recipe

Name: Honey Garlic Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1.5-2 lbs boneless skinless chicken breasts or thighs (cut into pieces or left whole, as preferred); 1 tsp kosher salt; 0.5 tsp black pepper; 0.5 tsp garlic powder (optional); 1/3 cup all-purpose flour or cornstarch (for dredging); 2 tbsp olive oil; 1/3 cup honey; 1/4 cup chicken stock; 3 tbsp soy sauce (regular or low sodium); 1.5 tbsp rice vinegar or apple cider vinegar; 4 cloves garlic (minced); 2 tbsp unsalted butter; sliced green onions; toasted sesame seeds; red pepper flakes (optional, for heat)

Tender chicken browned to perfection, kissed with garlicky sweetness and soy-savory magic—this honey garlic chicken comes together with just chicken, garlic, honey, and a few pantry staples. That sticky glaze? Yeah, it’s gonna steal the show.

Imagine cozying up with a plate that smells like a warm, garlicky hug collided with the best part of takeout. This honey garlic chicken situation is one of those dinners you whip up on autopilot once you learn it. The chicken’s got that golden crust, the sauce is glossy and sweet (but not cloying), and everything just sort of melts together in the pan like one big edible team hug.

You’ll hear the sizzle, smell the garlic, slyly “taste-test” the sauce with a spoon (or okay, three). It’s the kind of weeknight miracle that doesn’t feel like work but tastes like you didn’t phone it in.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Honey Garlic Chicken

No drama here, just a friendly chicken recipe that does what it promises: sweet, sticky, garlicky goodness in under 30. It’s fast. It smells amazing. It goes with basically anything. Win-win-win.

Ridiculously simple to make: You pat, season, dredge, and let the skillet work some magic while you hover, inhaling deeply.
That sweet-savory balance: Honey meets garlic, vinegar, and soy in a sauce that’s glossy, balanced, and totally spoon-lickable.
Flexible AF: Chicken breasts or thighs, rice vinegar or apple cider—she’s not picky.
Better than takeout: But without the mystery oil or waiting 49 minutes because “Kevin just left the restaurant!”
Kid-friendly but adult-approved: It’s sweet enough for picky eaters but has enough garlic for grown-ups to feel fancy.
Absolutely weeknight-worthy: From fridge to table in about 25 minutes, plus leftovers reheat like a dream.

Ingredient Notes

Let’s peek into the pantries. Nothing wild here—you probably have half of this already hanging out.

Boneless chicken breasts or thighs: Go with what you love. Thighs are juicier and a little more forgiving, but breasts work beautifully too.
Salt, pepper, garlic powder: A basic trio that gets the chicken started off right. Garlic powder’s optional, but nice for a little extra oomph.
All-purpose flour or cornstarch: Helps give the chicken that lightly crisped coating and helps the sauce cling like a stage-five clinger (in a good way).
Honey: This is where the sweet part of “honey garlic” shows up. Floral-y, sticky, cozy vibes.
Chicken stock: Adds savory depth to the sauce so it’s not just sweet on sweet.
Soy sauce: For umami vibes and a bit of salinity. Even the low-sodium stuff works just fine.
Rice vinegar (or apple cider vinegar): Brings brightness to balance the honey. It’s subtle, but if you skip it, you’ll notice.
Fresh garlic (4 cloves, hello): This recipe doesn’t hold back. Mince it fine for maximum flavor in the glaze.
Olive oil + butter: A mix of both gives us richness and browning power when it’s time to sear.
Optional garnishes: Green onions slice through the sweetness, sesame seeds add crunch, and red pepper flakes bring a little kick if you’re into spice.

How To Make This Honey Garlic Chicken

Okay, let’s bring this beauty to life. Nothing fussy here. One pan, one sauce, one delicious mess by the end.

Season and dredge the chicken: Pat those chicken pieces dry. Nobody likes a soggy sear. Sprinkle both sides with salt, pepper, and garlic powder (if you’re using it), then give them a light flour or cornstarch bath. Shake off the extra—you want a whisper, not a whole tuxedo.
Whisk the sauce ingredients: In a small bowl or measuring cup (I always go measuring cup—it pours better!), whisk together your honey, stock, soy sauce, vinegar, and that glorious minced garlic. Set it nearby, because things move fast once the skillet’s hot.
Sear the chicken in a big skillet: Heat your olive oil over medium-high heat until it’s shimmering. Add the floured chicken pieces and let them sizzle away, about 4 to 5 minutes per side. You’re going for golden brown deliciousness.
Pour in the sauce and reduce: Turn the heat down to medium-low so the sauce doesn’t boil away on impact. Pour that whisked honey-garlic combo all over the chicken, add the butter, and gently shimmy the pan so everything gets coated in that glorious glaze.
Simmer until sticky and perfect: Let the sauce bubble gently, flipping the chicken now and then. After about 3 to 5 minutes, it should thicken into a shiny, sticky hug around each piece. Internal temp should hit 165°F before you pull them.
Garnish and serve: Spoon extra sauce over the top, then go wild with green onions, sesame seeds, or a cheeky sprinkle of red pepper flakes. Serve hot and bask in your pan sauce glory.

Storage Options

So you didn’t eat it all in one sitting? Honestly, impressive. Here’s how to save your leftovers without losing that sticky charm.

Pop cooled chicken into an airtight container and stick it in the fridge. It’ll keep happily for about 4 days. The sauce may thicken up, but it’s still dreamy once warmed.

If you’re thinking long game, yes, you can totally freeze it. Make sure it’s cooled fully first, then tuck into freezer-safe containers or a big ol’ zip-top bag. Squeeze out the air and freeze for up to 2 months. Thaw overnight in the fridge before going any further.

Reheating? You’ve got two solid options. For best texture, reheat in a skillet over low heat with a splash of water or chicken stock to loosen the sauce. Microwave works too, just cover it so nothing splatters and zap in short bursts.

Variations and Substitutions

This recipe is flexible enough to handle whatever’s in your fridge or pantry. Don’t stress substitutions—let’s make it work.

Chicken thighs instead of breasts: They’re extra juicy and hard to overcook, especially with all that sticky sauce to bathe in.
Gluten-free option: Swap that all-purpose flour with cornstarch or a 1:1 gluten-free mix. It crisps just fine and clings like a champ.
Swap the vinegar: No rice vinegar? Apple cider vinegar steps in easily. White wine vinegar also works, with just a smidge more tang.
Dash of heat: Red pepper flakes stirred directly into the glaze add a little punch without overpowering the sweet garlic vibe.
Jazz up the sauce: Try adding fresh minced ginger or a bit of hoisin or gochujang for a twist that takes it down the Hunan chicken road.

What to Serve with Honey Garlic Chicken

A glossy main like this needs something solid (and maybe a little simple) to soak up that honey-garlic goodness. Here’s how to round it out.

Steamed jasmine or basmati rice: Nothing tricky here, just fluffy rice doing what it does best—soaking in sauce. A little sesame oil drizzle on top doesn’t hurt either. Or if you’re going low-carb, cauliflower rice totally works.
Noodles (soba, ramen, or egg): Toss them in a bowl and spoon extra sauce over the top. Boom. Suddenly you’re eating like it’s Friday night and payday. Throw in edamame or bok choy if you’re feeling green.
Roasted or steamed broccoli: It drinks up that glaze like it knows something we don’t. The lil crispy bits? My favorite. Pro tip: toss it under the broiler for the final two minutes.
Simple stir-fried veggies: Snap peas, carrots, bell peppers, and a splash of soy. Easy and done. Want another fun option? Try it alongside these garlic parmesan chicken bites for a two-chicken sitch.
Crispy potatoes or sweet potato wedges: Not traditional, but extremely what I want when I need grounding carbs. Toss ’em in the oven while the chicken’s doing its thing.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I use frozen chicken for this recipe?

Technically yes, but I’d highly recommend thawing it first. Frozen chicken won’t sear properly (hello, extra moisture), and the texture can stay rubbery in the center. Let it thaw overnight in the fridge or use the cold water method if you’re in a pinch. And always pat it dry before dredging.

Can I make the sauce ahead of time?

Absolutely! Whisk it all together and store it in a jar in the fridge. It’ll keep for about a week. Just give it a good shake or stir right before using since the honey can settle a bit at the bottom. Nothing a quick whisk won’t fix.

Is this dish spicy?

Not by default. It leans sweet-savory, not spicy. But if you like a little heat (hi, me too), just add red pepper flakes to the sauce or as a garnish. You can even sneak in a dash of sriracha if you’re feeling bold. Totally optional but fun!

Can I bake the chicken instead of cooking it on the stovetop?

Yes, with a small adjustment. Dredge and season the chicken as written, then bake at 400°F for about 20–25 minutes, flipping once. While that’s in the oven, simmer the sauce separately on the stove until glossy and thick. Pour it over the baked chicken before serving. Still tasty, but no skillet sizzle.

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

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