The Cozy Cook

Honey Garlic Chicken

This Honey Garlic Chicken is a restaurant quality meal that’s served with broccoli and red peppers over rice. It has a thick and flavorful glaze with juicy chicken that’s all prepared in a single skillet. Your family will love this easy dinner recipe!

A white plate Honey Garlic Chicken on top of rice with Broccoli and Red Peppers.

Honey Garlic Chicken

Get ready, because your family is going to think that you ordered takeout for dinner. (Delicious, highest-quality takeout.) This meal has juicy, tender chicken smothered in that flavorful glaze with broccoli and red peppers over rice… you can’t beat it.

Don’t miss my pro tips on ingredient substitution options, how to make perfectly cooked rice every time, and more- check it out below!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Slice the chicken into 3 thinner slices. Sprinkle lightly with salt/pepper. Dredge in flour and tap off excess. Sear in olive oil for 4-5 minutes per side, until a golden crust has developed. Set aside. 

Wipe away any excess oil but leave the chicken remnants in the pan. Add the sauce mixture (but not the corn starch) over medium heat. Use a silicone spatula to “clean” the bottom of the pan. 

A plate of seared chicken next to a skillet with a beef broth mixtures being added.

Add the vegetables and cook for 4-5 minutes, until softened. 

Broccoli and Peppers in a honey garlic sauce before and after being cooked.

Bring to a gentle boil. Combine corn starch with 1/4 cup cold water. Slowly add it to the sauce, stirring continuously, until desired thickness is obtained. Add the chicken back to the skillet and spoon the sauce on top. Let the chicken heat through, about 5 minutes.

Garnish with green onions and red pepper flakes and serve over rice.

A skillet with glaze, broccoli, peppers, and chicken for honey garlic chicken.

Pro Tips

  • All beef broth or all chicken broth can be used, I like the depth of flavor from using both.
  • If your chicken is smaller in size: Feel free to use 3-4 instead of 2.
  • Pound the chicken with the textured side of the meat mallet to create texture on the surface of the chicken. This gives the breading something to cling onto, tenderizes the meat, and makes it juicier.
  • Red Chili Peppers can be used instead of red bell peppers to add a little heat if preferred. A tsp. of hot sauce can also be used.

My Tips For Perfectly Cooked Rice

This method works for me every time:

  • Bring 2 cups chicken broth to a boil. Add 1 cup white long grain rice and cover tightly.
  • Reduce to a simmer, cook for 15 minutes. Turn heat off.
  • Important: Let the rice sit in the pot, covered, for 10 full minutes. Any rice stuck to the bottom will release during this time.
  • This will yield 3 cups of flavorful rice.
  • Note: Other varieties of rice will require different amounts of liquid and simmering time.

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. 
  • This meal does freeze well. I reheat from frozen in the microwave, you can also thaw overnight and reheat leftovers in a lightly greased, covered casserole dish at 350° for 20-25 minutes.

A skillet filled with Honey Garlic Chicken with Glaze, Broccoli, and Peppers.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

  • This is the skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great.
  • Meat Tenderizer – Using this tool really does make the chicken more tender, you’ll barely have to chew it!
  • Rubbermaid Containers with lids– I always use these to combine my corn starch + cold water.
  • Kitchen Tongs– makes it easy to handle the chicken when searing and even easier to flip individual mushroom slices as they cook.
  • Garlic Twister– Makes it quick & easy to mince garlic and it takes very little storage space. I always recommend using fresh garlic vs. jarred.

Try These Next

Get My Free Meal Plan

I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!

And follow me on FacebookInstagram, and Pinterest!

Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

A white plate with Honey Garlic Chicken on top of rice with red bell peppers and broccoli.

Honey Garlic Chicken

5 from 4 ratings
This Honey Garlic Chicken recipe is an easy skillet meal that can be made with chicken breast or thighs. It has a thick and flavorful glaze and is served with broccoli, red peppers, and rice!

Ingredients

Chicken

  • 2 large boneless/skinless chicken breasts
  • Salt/Pepper
  • ½ cup all-purpose flour
  • 3-4 tablespoons peanut oil, can sub olive oil

Sauce

  • ¾ cup beef broth
  • ¾ cup chicken broth
  • ¼ cup low sodium soy sauce
  • 1/3 cup honey
  • 5 cloves garlic, minced
  • 2 Tablespoons apple cider vinegar
  • ½ teaspoon ground ginger
  • 1 teaspoon toasted sesame oil
  • ¼ cup packed brown sugar
  • 1 small Bell pepper
  • 2 cups Broccoli
  • Pinch red pepper flakes
  • ¼ cup cornstarch, plus ¼ cup cold water

For Serving

  • 3 cups cooked rice, any kind
  • Green Onions, to garnish
  • Red Pepper Flakes, to garnish.

Instructions

Prep Work:

  • Note: Preparing/cooking the chicken and measuring out the sauce brings you 85% of the way to completion, it goes very fast after that.
  • Slice the chicken into 2-3 thinner slices. Pound with a meat tenderizer if needed, the chicken will plump up more when cooked. Aim for ½ inch thick slices. Pat the chicken completely dry.
  • Combine all sauce ingredients except for the cornstarch and set aside.

Cook the Chicken:

  • Season each side of the chicken with salt/pepper. Dredge in flour mixture and tap off excess.
  • Heat olive oil in a large pan over medium-high heat. Add 2-3 pieces of chicken, leaving room around each. Sauté for 4-5 minutes per side, until a golden brown crust has developed. Remove and set aside. Repeat with the remaining 3 pieces of chicken.
  • Pro Tips: Make slight adjustments to the heat, (up or down), as needed during cooking. Add an additional splash of olive oil if needed throughout cooking. Try to leave the chicken undisturbed as it cooks to get a nice crusty sear.

Make the Sauce:

  • Wipe excess oil from the pan but leave the chicken remnants. This is called “fond” and it will give the sauce more flavor.
  • Add the sauce mixture (minus the cornstarch) to the skillet. Add the vegetables and heat over medium heat for 4-5 minutes, until the broccoli and peppers are softened.
  • Bring to a gentle boil. Combine cornstarch with ¼ cup cold water and stir until well-combined.
  • Slowly add the cornstarch mixture to the sauce, stirring continuously, until desired thickness is obtained. You don’t have to add it all.
  • Reduce heat to low. Add the chicken back and spoon the sauce on top. Let the chicken heat through for about 5 minutes. Serve with rice and garnish with green onions and red pepper flakes!

Notes

  • All beef broth or all chicken broth can be used, I like the depth of flavor from using both.
  • If your chicken is smaller in size: Feel free to use 3-4 instead of 2.
  • Pound the chicken with the textured side of the meat mallet to create texture on the surface of the chicken. This gives the breading something to cling onto, tenderizes the meat, and makes it juicier.
  • Red Chili Peppers can be used instead of red bell peppers to add a little heat if preferred. A tsp. of hot sauce can also be used.

My Tips for Perfectly cooked rice:
  • Bring 2 cups chicken broth to a boil. Add 1 cup white long grain rice and cover tightly. Reduce to a simmer, cook for 15 minutes. Turn heat off. Let the rice sit in the pot, covered, for 10 full minutes. Any rice stuck to the bottom will release during this time. This will yield 3 cups of flavorful rice. Note: Other varieties of rice will require different amounts of liquid and simmering time.

Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. 
  • This meal does freeze well. I reheat from frozen in the microwave, you can also thaw overnight and reheat leftovers in a lightly greased, covered casserole dish at 350° for 20-25 minutes.

  • Nutritional facts do not include rice, calorie count increases to 589 per serving if 3 cups of white long grain rice are included.

Nutrition

Calories: 435kcal, Carbohydrates: 63g, Protein: 17g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 36mg, Sodium: 948mg, Potassium: 567mg, Fiber: 2g, Sugar: 38g, Vitamin A: 412IU, Vitamin C: 70mg, Calcium: 58mg, Iron: 2mg

Leave a Comment & Rate this Recipe

Your email address will not be published. Required fields are marked *

Click the Stars to Rate This Recipe




7 comments on “Honey Garlic Chicken”

  1. This is delicious!!  My family doesn’t like cooked peppers or really peppers of any kind so next time I’ll puree one and secretly add for the flavor 😉 Easy and everyone enjoyed even the teens, I was bummed they ate so much we had barely a tiny container for a leftover meal. Will make it again! 

    • I’m so happy the family liked this one Amy! I love your sneeky idea with puree the pepper 😂. Sometimes you gotta do what you gotta do lol. Thanks so much for taking the time to leave a review!

  2. Oh wow, this looks absolutely delicious! If I hadn’t just eaten, I’d cook this right away. But that’s definitely my plan for tomorrow evening. I think I will just make one change. I will use chicken thighs instead of chicken breasts. I just love chicken thighs! Very nice recipe.

  3. I made this recipe for my husband who adores Chinese take out but needs to watch his sodium intake. I used lower sodium broth as well as the suggested low sodium soy sauce and it came out wonderful. My husband LOVED it and wants me to make it regularly. The kids gobbled it right up too and I couldn’t be happier about the one-skillet dish night!!! Happiness all around!!! Thank you!

    • You’re very welcome Abby! I’m so happy the whole family enjoyed it. Single skillet meals really are the best. Thanks so much for taking the time to leave a review!❤️

  4. I made this last night and the family loved it! I loved how the rice and sauce sticks together making every forkful full of flavor. I didn’t add all the cornstarch mixture since I was happy with the consistency. Thanks for the recipe!

As Seen On…