About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

Knicely Made

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Honey Garlic Chicken


This 20-minute one-pan Honey Garlic Chicken is an easy weeknight dinner that everyone will love.


PREP TIME:8 minutes

COOK TIME:12 minutes

REST TIME: 5 minutes

TOTAL TIME: 25 minutes

YIELD: 4 servings


INGREDIENTS:

2 medium (about 1 to 1 1/2 pounds) Boneless, Skinless Chicken Breasts

1/3 cup (40 grams) All-Purpose Flour

1/4 teaspoon Salt

1 tablespoon Extra Virgin Olive Oil

1 tablespoon (14 grams) Unsalted Butter

3 cloves Garlic, crushed or minced

Pinch of Red Pepper Flakes, optional

1/3 cup Honey

1/4 cup Water

3 tablespoons Soy Sauce

2 tablespoons White Vinegar

1 teaspoon Cornstarch

1 tablespoon Cold Water


INSTRUCTIONS:

1. Slice each piece of chicken into 2 cutlets by placing your hand on top of the chicken breast and carefully running a sharp knife horizontally through the breast, slicing the top and bottom into two thin, even pieces.

2. In a bowl or container large enough to fit a chicken breast, stir together flour and salt. Dredge each chicken breast piece in the mixture until lightly coated.

3. In a 12-inch skillet with a lid heat oil over medium-high heat. Once hot, add chicken breasts and cook until well browned, 2-3 minutes. Flip and repeat with the second side. Transfer chicken breasts to a plate.

4. Turn heat down to medium and add the butter to the pan. Once the butter is melted, add garlic and optional red pepper flakes and cook until garlic is lightly golden, about 1 minute.

5. Whisk together the 1 teaspoon cornstarch and 1 tablespoon cold water and add to the skillet. Add honey, water, soy sauce and vinegar to the skillet and mix well. Bring to a simmer, using a wooden spoon to scape any cooked-on bits from the bottom of the pan. Carefully add chicken back to the pan. Cover and cook, stirring occasionally, until chicken is cooked through, 5 to 8 minutes. The chicken will be cooked through when an instant read thermometer inserted into the thickest part of the chicken breast reads 165° Fahrenheit. If at any point the sauce becomes too thick and looks like it might burn, add a couple tablespoons of water to the pan.

6. Transfer chicken breasts to a clean plate and allow them to rest for 5 minutes. If sauce is not quite thick enough, you can allow it to continue simmering uncovered while your chicken rests until it reaches your desired consistency.

7. Serve the chicken with the sauce and a side of rice. I also like to serve ours with steamed broccoli.

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