Honey Glazed Chicken

Ingredients (Serves 4)

For the Chicken:

• 4 boneless, skinless chicken breasts (or thighs if preferred)
• Salt and black pepper, to taste
• 1–2 tbsp olive oil (or vegetable oil)

For the Honey Glaze:

• 1/3 cup honey
• 2 tbsp soy sauce
• 2 tbsp Dijon mustard (or yellow mustard)
• 1–2 cloves garlic, minced
• 1 tsp apple cider vinegar (optional, for tang)
• 1/2 tsp ground black pepper
• Pinch of red chili flakes (optional, for slight heat)

Optional Garnish:

• Chopped fresh parsley or green onions
• Sesame seeds

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Equipment Needed

• Skillet or frying pan
• Mixing bowl
• Tongs or spatula
• Measuring cups and spoons

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Instructions

1. Prepare the Chicken

1. Pat the chicken dry with paper towels.
2. Season both sides generously with salt and black pepper.

Tip: Dry chicken sears better and gives a more flavorful glaze.

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2. Make the Honey Glaze

1. In a small bowl, mix together honey, soy sauce, mustard, minced garlic, vinegar, black pepper, and chili flakes (if using).
2. Stir until smooth.

Optional: Adjust sweetness or tang by adding a little more honey or vinegar to taste.

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3. Cook the Chicken

1. Heat 1–2 tablespoons of oil in a skillet over medium heat.
2. Place the chicken in the skillet and sear for 4–5 minutes per side, until golden brown.
3. Reduce heat slightly if the chicken browns too quickly.

Tip: Don’t overcrowd the pan; cook in batches if needed.

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4. Add the Glaze

1. Pour the honey glaze over the chicken in the skillet.
2. Turn the chicken to coat each piece evenly.
3. Let it simmer for 2–4 minutes, spooning the glaze over the chicken so it thickens slightly and forms a shiny coating.

Be careful not to overcook; honey can burn if the heat is too high.

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5. Check for Doneness

• Chicken should reach an internal temperature of 165°F (74°C).
• The glaze should be sticky, thick, and coat the chicken evenly.

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6. Serve

1. Transfer the chicken to a serving plate.
2. Drizzle any remaining glaze from the pan over the top.
3. Garnish with chopped parsley, green onions, or sesame seeds.

Serving Suggestions:

• Serve with steamed rice, roasted vegetables, or mashed potatoes.
• Pair with a simple green salad for a lighter meal