Ingredients
Method
- Pat chicken breasts dry and season with salt and pepper.
- Heat olive oil in a skillet on medium-high, sear chicken for 5–6 minutes per side until golden brown. Remove and set aside.
- p id=”instruction-step-3″>3. Lower heat to medium, melt butter in the same skillet, and add minced garlic. Sauté for 30 seconds to 1 minute. <
- id=”instruction-step-4″>4. Add honey, soy sauce, vinegar, and red pepper flakes. Simmer for 2–3 minutes.
- d=”instruction-step-5″>5. Return chicken to pan and cook for 5–7 minutes more, spooning sauce over and ensuring internal temp reaches 165°F.
- instruction-step-6″>6. Mix cornstarch with water and add to skillet if a thicker sauce is desired. Stir until thickened.
- instruction-step-7″>7. Let chicken rest for a few minutes before slicing. Garnish and serve.
Nutrition
Notes
Ingredient Swap: I've totally made this with boneless, skinless chicken thighs when I wanted something a little richer and they turned out just as fantastic, maybe even more forgiving if I got
