BAKED Honey Garlic Chicken Breasts: SO easy! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
INGREDIENTS
4 boneless skinless chicken breasts (breast halves)
½ teaspoon salt
¼ teaspoon black pepper
Honey Garlic Sauce
⅔ cup clear honey
¼ cup low sodium chicken broth (or sub water)
2 tablespoons low sodium soy sauce
2 tablespoons minced garlic
1 tablespoon apple cider vinegar
1/4 teaspoon salt
1 tablespoon corn starch
red pepper flakes (optional – for a bit of heat!)
INSTRUCTIONS
Preheat oven to 425 degrees F.
Place chicken breasts on a cutting board and cover with a piece of plastic wrap. Use a smooth meat mallet, rolling pin or small frying pan to flatten the thick ends of the breasts so that they are roughly the same thickness.
Place chicken breasts in a 9×13 baking dish (or larger — you don't want them to be squished together or they will take longer to bake) and season with salt and pepper.
Bake for 10 minutes.
Meanwhile, whisk together the sauce ingredients: honey, broth, soy sauce, garlic, vinegar, salt, corn starch, and pepper flakes if using.
After the chicken has cooked for 10 minutes, remove the pan from the oven and pour the sauce over top. (*Note: I tested adding the sauce from the beginning, and it does work, but with the high amount of sugar you do risk the sauce burning around the edges if you add it for the full 20 minutes).
Bake for another 10-12 minutes, until the thickest part of the chicken registers a temperature of 165 degrees F. If your sauce has not thickened yet (it should have!), you can place it back in the oven for a couple of minutes.
Cover the chicken and allow to rest for 10 minutes before serving.
Honey Glazed Balsamic Chicken Breasts - Seared in a Cast Iron Skillet!
Honey Balsamic Chicken starts with a simple marinade of tangy balsamic vinegar and sweet honey and is then topped with a delightful balsamic glaze. You can cook this balsamic glazed chicken breast recipe in a cast-iron skillet for an easy, elegant, gluten-free, and healthy chicken dinner main dish.
RECIPE:
INGREDIENTS:
1 lb. chicken breasts
½ cup balsamic vinegar
¼ cup chicken broth, regular sodium
2 Tbsp. honey
2 cloves garlic, crushed
½ tsp. salt, to taste
¼ tsp. black pepper
1 tsp. rosemary, fresh, finely chopped
1 Tbsp. olive oil
INSTRUCTIONS:
Pound chicken breasts to 1-inch thick and cut into 4-ounce portions.
In a medium-sized bowl whisk together vinegar, broth, honey, garlic, salt, pepper, and rosemary. Reserve ½ cup of marinade and add remaining ~¼ cup to a 1-gallon ziplock bag with the chicken breasts.
Marinate chicken for 15-30 minutes.
In a large cast-iron skillet over medium-high heat add oil and chicken, letting excess marinade drip off of chicken before adding to the skillet. Cook for 3-4 minutes per side, or until chicken is cooked through and internal temperature reaches 165 degrees. (Check with a meat thermometer.)
Meanwhile, in a separate, small saucepan or skillet add remaining balsamic marinade and bring to a boil. Boil for 1 minute and then reduce heat to simmer.
Let balsamic vinegar mixture simmer for 10 minutes or until it is reduced by half and forms a glaze.
Serve cooked chicken breasts with balsamic glaze and enjoy!
RECIPE NOTES:
You can substitute pure maple syrup or agave nectar for the honey.
Fresh thyme or basil will work well in place of the rosemary. Dried herbs will also be a good substitution for the fresh rosemary.
Website:
Quick and Easy Garlic Butter chicken Breast Recipe | Delicious Easy Dinner
You’ll love this easy Garlic Butter Chicken Breast recipe. Perfect for any weeknight dinner the chicken breast cooked in a delicious honey garlic sauce. It’s one of my favorite ways to cook chicken breast now
Ingredients!
4 chicken breast
1/4 tsp pepper flakes
5 cloves minced garlic
salt and pepper to taste
1 tbsp. vinegar (I used apple cider)
1/3 cup honey
2 tbsp. oyster sauce
2 tbsp. soy sauce
1/3 cup all purpose flour
4 tbsps. unsalted butter
1/4 cup chicken broth or water
Frying pan
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The Best Chicken Breast You'll Ever Make (Restaurant-Quality) | Epicurious 101
Chicken breast doesn't need to be dry and stringy! Sharing some juicy bits of knowledge and technique, professional chef Frank Proto teaches you how to make a perfectly succulent chicken breast on this edition of Epicurious 101.
Check out chef Frank on his YouTube Channel, ProtoCooks!
Follow him on Instagram at @protocooks
Read More: Our All-Time Best Chicken Breast Recipes
Director: Mel Ibarra
Director of Photography: Joel Kingsbury
Editor: JC Scruggs
Talent: Frank Proto
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Kat Boytsova
Culinary Associate Producer: Biba Clark
Associate Producer: Tim Colao
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Lauren Pruitt
Audio: Kurt Pierce
Production Assistant: Emmanuel Dominguez
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Courtney Karwal
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
--
0:00 Chicken Breast 101
0:25 Chapter One - Prepping The Chicken
2:09 Chapter Two - Cooking The Chicken
6:13 Chapter Three - Making The Pan Sauce
10:11 Plate and Taste
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Honey Garlic Chicken Bites | Delicious Chicken Breasts Recipe
Ingredients ????
Chicken breasts 2-400g
Salt as to taste
Black pepper ½tsp
All purpose flour ⅓cup
Cooking oil 2tsp
Unsalted butter 20g
Minced Garlic 3cloves
Honey 3tsp
Light Soy Sauce 1½tsp
Lemon 2tsp
Garnish with toasted white & Black Sesame seeds.....
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