dp spotlight sf Recipe: Honey-Garlic Chicken Breast
In less than 20 minutes, and with only a few simple ingredients, you'll have restaurant-quality, decadent chicken breasts for the whole family.
We lightly flour the chicken breasts before cooking to create a nice crust, which also allows the sauce to stick better. Speaking of the sauce, this is one you'll be making many times again. It goes well on other proteins and we recommend serving rice as a side to soak up any that's leftover.
2 large chicken breasts (1.5 - 2.0 lbs)
4 tsp of kosher salt
2 tsp of fresh ground pepper
1/4 cup of flour
4 tbsp of butter (preferrably, 100% grass-fed!) or 3 tbsp of olive oil
4 garlic cloves, minced
2 tbsp apple cider vinegar
2 tbsp soy sauce
1/2 cup of honey
Serve with rice to soak up the sauce!
Take chicken breasts out of the fridge and let come to room temperature for 30 minutes. If you remember, we recommend seasoning the breasts with kosher salt for at least a few hours before removing from the fridge.
Cut the chicken tenders away from the underside of each breast, then butterfly each breast by cutting them in half horizontally. You should now have 6 pieces, including the tenders.
If you haven't already seasoned the chicken with salt, season on both sides with the salt and pepper.
Place flour onto a dish and lightly coat each piece of chicken in it. Shake off any excess flour.
Place a large skillet (we use cast iron) on medium-high heat and melt most of the butter (set 1 tbsp aside). Depending on the size of your skillet, you may need to do this in two batches or use a second skillet.
Place chicken in skillet and cook for 2-3 minutes until golden. Flip the breasts and cook on the other side for 1 minute.
Turn heat down to medium and add garlic and remaining butter. Stir in the garlic as the butter melts.
Add the vinegar, soy sauce and honey and stir well to combine. Bring sauce to a light boil and then simmer for about a minute until the sauce begins to thicken.
Turn chicken and use a spoon to generously coat the chicken in the sauce.
Remove chicken from the stove and serve, drizzling over the remaining sauce.