Description
Juicy chicken glazed in a sweet‑and‑spicy honey‑pepper sauce, ready in around 30 minutes for a quick, flavorful weeknight dinner.
Ingredients
- 2 boneless, skinless chicken breasts
- ½ cup honey
- 1 tbsp soy sauce
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp ginger powder
- Salt, to taste
- 2 tbsp oil (for cooking)
Instructions
- Pat chicken dry with paper towels.
- Whisk together honey, soy sauce, black pepper, garlic powder, ginger powder, and salt in a bowl.
- Heat oil in a skillet over medium heat.
- Cook chicken 6–7 minutes per side, until golden and cooked through (165 °F internal).
- Pour sauce over chicken and cook 2–3 minutes per side until glossy and thickened.
- Remove chicken, let rest a few minutes, slice, and drizzle with remaining sauce.
Notes
- For more depth, use boneless chicken thighs.
- Adjust heat by adding crushed red pepper flakes or sriracha.
- Preheat skillet for a better sear.
- Leftovers keep in fridge for 3 days or freeze up to 2 months; reheat gently and loosen sauce with water or broth.