This easy honey garlic chicken breast recipe takes less than 15 minutes for your quick dinner. NO dry, NO tough but tender and juicy like sous vide chicken breasts.
Ingredients
- 500 g /1lb chicken breast
- 4 tablespoons olive oil, to pan fry chicken breast
- 2 gloves garlic, minced
- 1/3 cup honey
- 1 tablespoon soy sauce
- 1 tablespoon Balsamic Vinegar
Instructions
- Soak in salted water: Place the chicken breast in a container, and add 2 tablespoons of salt and water to cover the chicken. Soak them in salt water for 2 hours. (Note 1)
- Dry chicken breast: Use kitchen paper to dry off the chicken. (Note 2)
- 1st Pan fry on low heat without preheating the pan: Put 4 tablespoons of oil in the pan over low heat. Add the chicken breast and pan fry for 2 minutes on one side, then turn over and fry for another 2 minutes. Turn off the heat. (Note 3)
- 1st REST: Take them out and put them on a plate for 2 minutes to use the residual heat to ripen the chicken breast. (Note 4)
- 2nd Pan fry on low heat: turn on the heat to low and add the chicken breasts to the pan. Sear each side over low heat for 2 minutes.
- Turn off the heat. Let the chicken breasts ripen in the pan with the remaining heat for 1 minute.
- 2nd REST: Place the chicken breast on a plate to let it rest for 2 minutes. This way the chicken breast will cook evenly.
- Preheat the pan to medium-high heat: Pour off most of the oil, leaving a small amount of oil. Preheat the skillet over medium-high heat until you can see smoke. Fry the chicken breast for 1 minute on each side for golden brown color.
- 3rd REST: Transfer them to a plate and rest for 2 minutes.
- Sauteed: Turn the heat to medium, add garlic, honey, soy sauce and balsamic vinegar to the pan and stir fry for 1 minute.
- Add the chicken breast back in so it soaks up the sauce and gets a nice brown color for 1 minute on each side.
- REST: Set the chicken breast aside for 2 minutes to slice. If you slice them while they're still hot. The gravy will flow out. The chicken breast won't be juicy.
- Ready to serve.
Video
Tips & Notes:
1. Salt can soften the fibers of the chicken, and soaking in salt water allows the chicken to absorb water. This makes the chicken tender and juicy.
2. Dry the chicken so it doesn't splatter oil during cooking.
3. It's important to fry the chicken on low heat during the 1st and 2nd searing. This way the chicken breast won't shrink and become tough.
4. Let the chicken breast rest and use the remaining heat to let the chicken mature - this is the most important tip to make the chicken juicy and tender without being dry or tough.
Nutrition Information:
Serving: 100g Calories: 479kcal (24%) Carbohydrates: 32g (11%) Protein: 36g (72%) Fat: 23g (35%) Saturated Fat: 4g (25%) Polyunsaturated Fat: 3g Monounsaturated Fat: 15g Trans Fat: 0.02g Cholesterol: 107mg (36%) Sodium: 532mg (23%) Potassium: 658mg (19%) Fiber: 0.1g Sugar: 32g (36%) Vitamin A: 50IU (1%) Vitamin C: 2mg (2%) Calcium: 15mg (2%) Iron: 1mg (6%)
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
