Honey Garlic Chicken Breast - The Best Chicken I Ever Had
Honey Garlic Chicken Breast is an easy, flavourful dinner that comes together in under an hour. Boneless chicken breasts are scored, lightly floured, then browned before being simmered in a delicious honey garlic glaze made with butter, soy sauce, lemon juice, and aromatic garlic. The slow cooker method keeps the chicken moist and tender whilst the glaze reduces to a glossy, sticky coating. Served hot with fresh parsley and extra pan drippings, this is comfort food at its finest — perfect for families looking for a simple yet impressive meal
Watch: Honey Garlic Chicken Breast - The Best Chicken I Ever Had
Original recipe video — click to play
Original method: 25 minutes stovetop
Ingredients
Main
- 3 breasts Boneless, skinless chicken breasts, each scored with shallow slits (0.5–1 cm deep)
Approximately 150–180 g each
- to taste Salt
- to taste Ground black pepper
- 180 ml Plain flour, all-purpose
Approximately 0.75 cup; for coating
- 45 ml Oil or butter
For browning chicken before slow cooking
Honey Garlic Glaze
- 45 g Butter
Approximately 3 tablespoons
- 30 ml Soy sauce
2 tablespoons
- 120 ml Honey
0.5 cup
- 3 cloves Garlic cloves, minced or crushed
Large cloves
- 15 ml Lemon juice
1 tablespoon; or apple cider vinegar as substitute
- 3 ml Chilli flakes(optional)
0.5 teaspoon; optional, for heat
Garnish
- to taste Fresh parsley, chopped
Add just before serving
Method
- 1
Pat the chicken breasts dry with kitchen paper. Using a sharp knife, cut shallow slits (0.5–1 cm deep) into each breast. Season generously with salt and ground black pepper on both sides.
~5 minsTip: Scoring helps the glaze penetrate the meat
- 2
Place the flour in a shallow bowl. Coat each seasoned chicken breast in the flour, shaking off any excess.
~3 mins - 3
Heat the oil or butter in a large frying pan over a medium–high heat. Once hot, carefully place the floured chicken breasts in the pan. Brown for 3–4 minutes per side until golden. Do not cook through. Transfer the browned chicken to your slow cooker.
~8 minsTip: Browning develops colour and flavour; the chicken will finish cooking in the slow cooker
- 4
In the same frying pan (without washing), melt the butter over a medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
~3 minsTip: Use the pan residue for extra flavour
- 5
Stir in the soy sauce, honey, lemon juice, and chilli flakes (if using). Stir well to combine.
~2 mins - 6
Pour the honey garlic glaze over the chicken in the slow cooker. Gently stir to coat all pieces.
~2 mins - 7
Cover the slow cooker and cook on Low for 6 hours or on High for 3 hours, until the chicken is cooked through and tender.
~6 hrsTip: For a thicker, more reduced glaze, remove the lid for the final 30 minutes of cooking on Low or final 15 minutes on High
- 8Optional step
Transfer the chicken to a serving plate or bowls. If desired, simmer the glaze in the slow cooker on High (uncovered) for 10–15 minutes to further reduce and thicken.
~10 minsTip: This step is optional but creates a glossier coating
- 9
Drizzle the chicken with the honey garlic glaze from the slow cooker. Garnish generously with fresh chopped parsley. Serve hot.
~3 mins
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, absolutely. Chicken thighs are more forgiving in the slow cooker and will remain tender. Use 6–8 thighs (bone-in, skin removed, or boneless skinless) and follow the same method. They may take slightly longer to cook through, so check after 5 hours on Low or 2.5 hours on High
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