Print

Easy Honey Garlic Chicken Breast Recipe with Sun-Dried Tomatoes for Perfect Dinner

honey garlic chicken breast - featured image
Print Recipe

A quick and flavorful honey garlic chicken breast recipe enhanced with sun-dried tomatoes, delivering a juicy and savory dinner perfect for weeknights or dinner parties.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), trimmed and pounded slightly
  • 3 tablespoons honey (preferably raw honey)
  • 4 cloves garlic, minced
  • 1/3 cup chopped sun-dried tomatoes (oil-packed recommended, drained)
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup (60 ml) low sodium chicken broth
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

  1. Trim any excess fat from the chicken breasts and place them between two sheets of parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to about 1/2 inch (1.3 cm) thickness for even cooking. Season both sides generously with salt, pepper, and dried oregano. Set aside.
  2. Mince the garlic cloves finely and chop the sun-dried tomatoes into small pieces. If using oil-packed tomatoes, drain excess oil but reserve a teaspoon for cooking.
  3. Place your skillet over medium heat and add 1 tablespoon olive oil (plus the reserved tomato oil if using). Once shimmering but not smoking, add the chicken breasts. Cook undisturbed for about 5 minutes until the underside is golden brown and releases easily from the pan.
  4. Turn the chicken breasts over carefully using tongs. Immediately add the minced garlic to the pan around the chicken. Stir the garlic gently for 30 seconds to 1 minute until fragrant but not browned.
  5. Reduce heat to medium-low. Drizzle honey evenly over the chicken and scatter chopped sun-dried tomatoes around. Pour in chicken broth and apple cider vinegar. Stir gently to combine the sauce ingredients, scraping up any browned bits from the pan bottom.
  6. Let everything simmer for 5 to 7 minutes, spooning the sauce over the chicken occasionally. The sauce should reduce slightly and thicken to a glossy glaze that clings to the meat. If it’s too thin, raise the heat for a minute or two but keep an eye on it to avoid burning.
  7. Pierce the thickest part of the chicken with a fork or instant-read thermometer (should read 165°F / 74°C). If not quite there, cover and cook for another 1-2 minutes.
  8. Remove the skillet from the heat. Sprinkle chopped fresh parsley over the chicken for a pop of color and freshness. Serve immediately, spooning extra sauce over the top.

Notes

Use oil-packed sun-dried tomatoes for richer flavor and less chewiness. If using dry sun-dried tomatoes, soak in warm water for 10 minutes before chopping. Avoid burning garlic by adding it after flipping the chicken and cooking on medium-low heat once honey is added. If sauce thickens too quickly, add a splash more broth to loosen it. Pounding chicken breasts to even thickness ensures juiciness and even cooking.

Nutrition

Keywords: honey garlic chicken, chicken breast recipe, sun-dried tomatoes, quick dinner, easy chicken recipe, weeknight dinner, savory chicken, healthy chicken recipe

Find it online: https://tablemira.com/easy-honey-garlic-chicken-breast-recipe-with-sun-dried-tomatoes-for-perfect-dinner/