Description
Crispy chicken cutlets glazed in a sweet, sticky, and savory honey garlic sauce. A quick and flavorful dish perfect for weeknights, and easily made gluten-free by using cornstarch.
Ingredients
- 2 boneless skinless chicken breasts (about 1 lb)
- 1/4 cup flour (or cornstarch for gluten-free)
- 3 1/2 tablespoons butter (or olive oil)
- 2 cloves garlic, minced
- 1/3 cup honey
- 1 tablespoon soy sauce (light or all-purpose)
- 1 1/2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Prep the Chicken: Slice chicken breasts in half horizontally to create 4 thin cutlets. Season both sides with salt and pepper. Dredge in flour and shake off excess.
- Sear the Chicken: Heat most of the butter in a skillet over high heat. Sear chicken for 2–3 minutes per side until golden and nearly cooked through. Remove and set aside.
- Make the Sauce: Add remaining butter and garlic to the skillet. Sauté for 30 seconds. Add honey, soy sauce, and apple cider vinegar. Simmer 1–2 minutes until slightly thickened.
- Finish the Dish: Return chicken to the skillet and turn to coat in the sauce. Simmer for 1 more minute until sticky and glossy.
- Serve Hot: Remove from heat and serve with rice, vegetables, or noodles.
Notes
Add chili flakes or sriracha for a spicy twist. This recipe also works well with boneless chicken thighs. Leftovers keep well and can be reheated in a pan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-seared
- Cuisine: Asian-inspired