Honey Glazed Chicken Breast

Ingredients

• 3 boneless skinless chicken breasts, about 1½ lb
• Salt and black pepper
• 1/4 cup all-purpose flour or cornstarch
• 4 tbsp unsalted butter, divided
• 4 cloves garlic, minced
• 1½ tbsp apple cider vinegar
• 1 tbsp soy sauce
• 1/3 cup honey
• 2 tbsp chopped fresh chives

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Place the chicken breasts on a clean cutting board and trim away any visible excess fat. Pat the chicken completely dry with paper towels, then cut each breast in half horizontally to create thinner, more even cutlets. Even thickness is important because it helps every piece finish cooking at roughly the same time.
2. Step 2.Season both sides of the chicken evenly with salt and black pepper. Put the flour or cornstarch in a shallow dish and lightly coat each cutlet, shaking off the excess. The thin coating is not meant to be thick like fried chicken; it simply helps the chicken brown and gives the glaze something to cling to.
3. Step 3.Heat a large skillet over medium-high heat for a minute or two, then add 2 tablespoons of the butter. When the butter melts and begins to foam without smoking, place the chicken in a single layer. Leave enough space between pieces so the pan stays hot and the chicken can brown rather than steam.
4. Step 4.Cook the chicken for about 3–4 minutes on the first side without moving it constantly. When the underside is golden brown and releases fairly easily from the pan, turn the cutlets and cook the second side for another 3–4 minutes. The thickest part should reach 165°F for safe doneness.
5. Step 5.Transfer the cooked chicken to a clean plate and reduce the skillet heat to medium. Add the remaining 2 tablespoons of butter and the minced garlic. Stir for about 30 seconds, watching closely so the garlic becomes fragrant and lightly golden rather than dark brown or bitter.
6. Step 6.Pour in the apple cider vinegar and soy sauce and use a wooden spoon to loosen the browned bits from the skillet. Let the mixture bubble gently for about 30 seconds so the sharp vinegar aroma softens. Keep the heat moderate because a very hot pan can cause the liquid to reduce too quickly.
7. Step 7.Add the honey and stir continuously until it becomes a smooth, glossy sauce. Let it simmer for about 1–2 minutes, watching the edges because honey can burn easily. The finished glaze should coat the back of a spoon and look slightly thicker than when it first entered the pan.
8. Step 8.Return the chicken and any juices from the plate to the skillet. Turn each cutlet several times over low heat so the glaze coats both sides evenly, then cook for another minute or two until the chicken is hot throughout and the sauce clings to the surface. Do not keep cooking after the chicken is done, or the lean meat can become dry.
9. Step 9.Turn off the heat and scatter the chopped chives over the chicken. Taste a little of the glaze and add a tiny pinch of salt or a few drops of vinegar only if the balance needs adjustment. Let the chicken rest in the pan for about 2 minutes so the juices settle before serving.
10. Step 10.Serve the glazed chicken with rice, roasted vegetables, or a crisp salad, spooning any remaining sauce from the skillet over the top. For leftovers, cool the chicken promptly, refrigerate it in a covered container, and reheat gently until steaming hot without repeatedly cooking and cooling the same portion.