Honey Garlic Chicken
Ingredients:
3 boneless, skinless chicken breasts (about 1½ pounds), pounded to ½-inch thickness
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon fresh parsley, plus more for garnish
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup all-purpose flour
8 tablespoons unsalted butter, divided
4 cloves garlic, minced
1/3 cup honey
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
Instructions:
Prepare the chicken: Pat chicken dry with a paper towel. Use a sharp knife to make 4-5 shallow cross-hatch cuts on each breast.
Season the chicken: Drizzle olive oil over both sides of the chicken. In a small bowl, mix paprika, chili powder, garlic powder, parsley, salt, and pepper. Rub the seasoning all over the chicken, making sure it gets into the grooves.
Dredge in flour: Coat each chicken breast in flour, shaking off excess.
Cook the chicken: In a large skillet over medium heat, melt 6 tablespoons of butter. Add chicken, cross-hatch side up, and cook for 5 minutes per side until golden brown. Remove from the skillet and tent with foil.
Make the sauce: In the same skillet, add the remaining butter and minced garlic. Cook for 1 minute. Whisk in honey, soy sauce, and apple cider vinegar.
Simmer the chicken: Return the chicken to the skillet, cross-hatch side up. Simmer for 3-5 minutes, occasionally basting with sauce, until the sauce thickens and the chicken reaches an internal temperature of 165°F.
Serve: Garnish with fresh parsley and serve with rice and steamed broccoli.
Notes:
For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water and stir it in.
To thin the sauce, add a little water until it reaches your desired consistency.
Leftovers can be stored in the fridge for up to 3 days and reheated on the stovetop or in the microwave.
#HoneyGarlicChicken #EasyDinner #FlavorfulMeals