Before you cook
Before you start Equipment you'll need
- Oven-safe skillet (10-12 inches) — Allows you to sear chicken on stovetop then transfer directly to oven for baking, ensuring even cooking and golden skin
- Meat thermometer — Accurately measures internal temperature to ensure chicken reaches safe 165°F without overcooking
- Small mixing bowl — Combines honey, garlic, and seasonings into glaze before coating chicken
- Whisk — Efficiently blends honey and garlic glaze ingredients for smooth consistency
- Paper towels — Pats chicken dry before searing to achieve golden crust and proper browning
- Serving plate — Presents finished baked chicken attractively for serving
Safety Safety & allergen notes
- Chicken must reach an internal temperature of 165°F (74°C) at the thickest part to prevent foodborne illness - use a meat thermometer to verify doneness
- Use oven mitts when handling the hot skillet during searing and when removing it from the oven - the handle and pan remain extremely hot
- Hot oil can splatter when chicken is added to the skillet - place chicken away from your body and avoid leaning over the pan
- The skillet handle stays hot after baking - always use oven mitts and warn others it is hot before transferring to stovetop for sauce thickening
Non-negotiables Rules for success
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Pat chicken breasts completely dry before seasoning
Moisture on the surface prevents proper browning and creates steam that inhibits the development of a golden crust during searing
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Use medium-high heat and wait until oil is visibly hot before adding chicken
Proper heat creates immediate searing that locks in juices and develops flavor through the Maillard reaction; cold oil results in steamed, pale chicken
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Don't move chicken during the 3-4 minute sear on each side
Constant movement prevents contact with the hot pan surface needed to form the golden brown crust and breaks the developing crust
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Use a meat thermometer and check at the thickest part to confirm 165°F internal temperature
This ensures chicken is safely cooked through to kill harmful bacteria while preventing overdrying; visual cues alone are unreliable
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Make cornstarch slurry with cold water before adding to hot sauce
Cold water prevents lumps from forming; adding dry cornstarch directly to hot liquid creates clumps that won't thicken evenly
Prep Get set first
About 8 min of prep
- Preheat oven to 400°F (200°C)
- Pat chicken breasts dry with paper towels
- Gather all ingredients: honey, garlic, soy sauce, balsamic vinegar, Dijon mustard, lemon juice, red pepper flakes, cornstarch
- Mince garlic cloves
- Have oven-safe skillet ready on stovetop
- Have meat thermometer accessible
- Prepare small bowl and whisk for sauce
This honey garlic chicken takes about 40 minutes total with 15 minutes hands-on prep and searing, then 15 minutes in the oven while you relax.
Ingredients
Instructions
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Preheat oven
Preheat your oven to 400°F (200°C).
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Prepare chicken
Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
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Heat oil in skillet
Heat olive oil in a large oven-safe skillet over medium-high heat.
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Sear chicken
Once the oil is hot, carefully place the chicken breasts in the skillet and sear for 3-4 minutes on each side until golden brown.
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Make honey-garlic sauce
In a small bowl, whisk together honey, minced garlic, soy sauce, balsamic vinegar, Dijon mustard, lemon juice, and red pepper flakes.
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Coat chicken with sauce
Pour the honey-garlic mixture over the seared chicken breasts, ensuring they are well coated.
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Bake chicken
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer at the thickest part.
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Remove chicken from oven
Remove the skillet from the oven and transfer the chicken to a serving plate.
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Thicken sauce
In a small bowl, mix cornstarch with water to create a slurry, then stir it into the pan sauce over medium heat for 1-2 minutes until slightly thickened.
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Serve
Pour the thickened sauce over the chicken and serve immediately.
Chef's notes
For a thicker sauce, use 1.5 teaspoons cornstarch instead of 1 tablespoon
The recipe can be doubled easily in a larger skillet or by cooking in batches
Serve with rice, roasted vegetables, or a fresh green salad