Honey Garlic Chicken Recipe
Craving a meal that’s sweet, savory, and satisfying and ready in about 30 minutes? This Honey Garlic Chicken is made with tender chicken simmered in a sweet and savory garlic sauce that’s perfect for busy weeknights.
Key Takeaways
- Honey Garlic Chicken is a quick meal ready in 30 minutes, featuring tender chicken in a sweet and savory garlic sauce.
- Gather simple ingredients like chicken, honey, and vegetables for this easy dish.
- To prepare, cook chicken with garlic and bell pepper, then add a honey mixture and vegetables to simmer.
- Customize the recipe by swapping veggies or adding spices for extra flavor.
- This dish is healthy, paleo-friendly, and perfect for busy weeknights; share the love by doubling the recipe.
Gather Your Ingredients
- 2 tablespoons coconut oil
- 2 boneless, skinless chicken breasts, cut into strips (about 1 pound)
- Salt and pepper to taste
- 1 garlic clove, minced
- 1 medium red bell pepper, julienned
- 2 tablespoons honey
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- 1 medium zucchini, spiralized or julienned
- 1 medium yellow squash, spiralized or julienned
Directions
- Whisk together the honey, dried basil, and dried thyme in a small bowl. Set aside.
- Heat the coconut oil in a large nonstick skillet over medium-high heat.
- Season the chicken strips with salt and pepper. Add the chicken to the skillet along with the minced garlic and julienned red bell pepper. Cook for 5-7 minutes, or until the chicken is cooked through and slightly browned.
- Once the chicken is cooked, pour the honey mixture into the skillet and toss to coat everything evenly. Simmer for 1-2 minutes, allowing the sauce to reduce slightly.
- Add the spiralized or julienned zucchini and squash to the skillet. Reduce heat to medium and cook for another 3-5 minutes, or until the vegetables are tender-crisp.
Noodle Options
One of the things I like most about this recipe is how easy it is to customize.
For a lighter meal, serve the honey garlic chicken with zucchini noodles or yellow squash noodles. If you’re short on time, many grocery stores sell fresh, pre-spiralized vegetable noodles in the produce section, making dinner even easier.
If you’re not following a low-carb or Paleo lifestyle, cooked spaghetti is an excellent substitute and often a more budget-friendly option. The pasta absorbs the flavorful honey garlic coating, making it a hearty meal the whole family will enjoy.
Tips, Tricks, & Notes
- If you prefer a thicker sauce, whisk in a teaspoon of arrowroot powder or tapioca starch with the honey mixture before adding it to the skillet.
- Get creative with the veggies! Swap the zucchini and squash for broccoli florets, asparagus spears, or even chopped mushrooms.
- If you prefer a spicier dish, you can add a pinch of red pepper flakes or a splash of hot sauce to the sauce.
- Make it a one-pan meal by adding chopped broccoli or cauliflower florets along with the chicken in step 2.
- Feeling extra generous? Double the recipe and share the love with a friend or loved one.
- As the chicken cooks, it naturally releases flavorful juices that combine with the honey and garlic to lightly coat the vegetables. Because zucchini and yellow squash also release moisture as they cook, there’s no need for a heavy sauce.
- If you substitute cooked spaghetti for the vegetable noodles, reserve 2 to 4 tablespoons of the pasta cooking water before draining. Toss the spaghetti with the chicken and add just enough pasta water to help the honey garlic mixture lightly coat the noodles.
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Recipe Variations
This recipe is easy to customize.
- Add broccoli or snow peas during the last few minutes of cooking for a complete one-pan meal.
- Stir in sliced mushrooms or bell peppers for extra vegetables.
- Add crushed red pepper flakes for a spicy version.
- Sprinkle with sesame seeds and sliced green onions before serving for an Asian-inspired finish.
- Use boneless chicken thighs instead of breasts for even juicier results.
Honey Garlic Chicken
Ingredients
Method
- Whisk together the honey, dried basil, and dried thyme in a small bowl. Set aside.
- Heat coconut oil in large, nonstick skillet over medium-high heat.
- Season the chicken strips with salt and pepper. Add the chicken to the skillet along with the minced garlic and julienned red bell pepper. Cook for 5-7 minutes, or until the chicken is cooked through and slightly browned.
- Once the chicken is cooked, pour the honey mixture into the skillet and toss to coat everything evenly. Simmer for 1-2 minutes, allowing the sauce to reduce slightly.
- Add the spiralized or julienned zucchini and squash to the skillet. Reduce heat to medium and cook for another 3-5 minutes, or until the vegetables are tender-crisp.
Nutrition
Video
Notes
Tried this recipe?
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Last Bite
If you try this Honey Garlic Chicken, I’d love to hear what you served with it! Leave a comment and star rating below, and don’t forget to save this recipe for your next busy weeknight.
