Honey Glazed Chicken Breast Recipe
Make Honey Glazed Chicken Breast Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Honey Glaze
Garnish & Finish
Method
Chicken & Marinade
Prep chicken
Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly or gently pound to an even thickness of about 1/2-3/4 inch so they cook evenly.
Season both sides of each chicken breast with kosher salt, black pepper and garlic powder. Rub 1 tablespoon olive oil over both sides to help the seasonings adhere and to promote browning.
Honey Glaze
Make the glaze
In a small bowl or measuring cup, whisk together honey, soy sauce, lemon juice, apple cider vinegar, Dijon mustard, minced garlic and 1/4 teaspoon freshly ground black pepper until smooth.
Set 1/4 cup of the glaze aside in a small bowl (this will be used for finishing and serving). The remaining glaze will be used to cook the chicken.
Cook chicken (stovetop to oven method)
Preheat oven to 375°F (190°C). Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon butter and allow to melt and foam. When butter is hot, add the chicken breasts. Sear undisturbed 3-4 minutes until a golden crust forms. Flip and sear the other side 2-3 minutes.
Pour the remaining glaze over the seared chicken in the skillet, spooning it to coat the tops. Transfer the skillet to the preheated oven and bake 10-12 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Baste once or twice with the glaze while in the oven if desired.
If you do not have an ovenproof skillet, after searing transfer the chicken and glaze to a baking dish and bake as above.
Finish glaze
When chicken reaches 165°F, remove the skillet from the oven and transfer breasts to a plate to rest for 5 minutes. Place the skillet with the cooking juices back on the stove over medium-low heat, add the reserved 1/4 cup glaze and simmer 1-2 minutes. Stir in remaining 1 tablespoon butter to glossy finish and to slightly thicken. Taste and adjust with a pinch of salt or a squeeze of lemon if needed.
Garnish & Serve
Slice or leave whole the rested chicken breasts and spoon the warmed glaze over each portion. Sprinkle chopped parsley and optional toasted sesame seeds on top. Serve with lemon wedges on the side for squeezing.
Suggested accompaniments: steamed rice, roasted vegetables, or a simple green salad. Serve immediately.