Honey Garlic Chicken Cutlets
Juicy chicken cutlets kissed with a glossy honey-garlic glaze, seared to a light crust and finished with a savory-sweet sauce. This dish comes together in one skillet, delivering bold flavor with simple ingredients. Perfect for weeknights and impressing guests alike, it pairs beautifully with steamed greens, rice, or mashed potatoes.
Ingredients
- 1 lb boneless, skinless chicken cutlets
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp neutral oil (like vegetable or canola)
- 3 cloves garlic, minced
- 1/4 cup honey
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar or apple cider vinegar
- 1/2 tsp sesame oil (optional, for aroma)
- 1/4 tsp red pepper flakes (optional, for a gentle kick)
Instructions
- Pound the chicken cutlets to an even thickness if they’re uneven; this helps them cook evenly and stay juicy.
- Season both sides with salt and pepper, then dredge lightly in flour, tapping off any excess. The flour coating gives a subtle crisp to the outside.
- In a large skillet, heat the oil over medium-high heat. Add the chicken and sear 2–3 minutes per side until golden and cooked through. Remove to a plate and keep warm.
- In the same pan, reduce heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the honey, soy sauce, and vinegar. Stir to combine, then let the sauce simmer gently for 2–3 minutes until it thickens to a glossy glaze.
- Return the chicken to the pan and spoon the sauce over each piece, coating well. If using, drizzle sesame oil and a pinch of red pepper flakes. Cook for an additional 1–2 minutes to let flavors meld.
- Serve the chicken hot, spooning extra glaze from the pan over the top. This dish goes wonderfully with steamed broccoli, rice, or mashed potatoes.