Honey Garlic Chicken Breast

 


Honey Garlic Chicken Breast

Ingredients

2 ¼ pounds boneless skinless chicken breasts about 4 breasts

2 Tablespoons olive oil

1 ½ teaspoons cornstarch

3 Tablespoons water

Marinade

⅓ cup soy sauce

2 Tablespoons white wine vinegar

3 Tablespoons minced garlic

1 Tablespoon brown sugar

½ cup honey

1 teaspoon garlic salt

Before You Begin

We like to purchase chicken breasts that have not had water added to them. This is always noted on the package. Be sure all breasts are uniform is size so that they cook evenly.

Chicken is considered done when it reaches an internal temperature of 165F on an instant-read thermometer inserted into the thickest portion of the breast. 

Store leftovers in an air-tight container kept in the refrigerator for up to 3 days.

Instructions

Preheat oven to 375 F.

Place all marinade ingredients in an immersion blender, blend until smooth and no chunks remain.

Place chicken breasts into a gallon sized zip top plastic bag. Pour marinade into the bag, seal the bag. Allow to marinate at room temperature for 1 hour (or up to 3 hours in the refrigerator).

Heat olive oil in a large oven safe skillet over medium-high heat until shimmering.

Use tongs to remove breasts from marinade (reserve marinade, do not discard), one at a time, and place in skillet. Cook for 2-3 minutes, or until nicely browned, occasionally scooting the breasts from side to side to ensure they are not sticking.

Turn breasts over and cook for an additional 2-3 minutes.

Pour reserved marinade over the chicken in the skillet.

Make a slurry by combining the cornstarch and water and whisking together. Add the slurry to the skillet and turn the breasts one more time, mixing the slurry in as you go.

Place skillet into the preheated oven and bake for 25 minutes.

 

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