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This recipe for sticky honey ginger chicken uses chicken breasts that marinated for 1 hour in a flavor-packed sauce of runny honey, soy sauce, fresh garlic, and more. Once marinated, the chicken cooks quickly — just 25 minutes in a hot skillet! This glazed chicken is a delicious dinner served with a side of vegetables, green salad, or rice.
And today’s easy dinner is brought to you in the form of a simple skillet chicken breast recipe! I am always looking for the simplest of ways to change up the flavors in my house, while still ensuring we get in our protein and fiber with every meal. A skillet dinner is the perfect balance. A few of my other favorites are my Balsamic Caprese Chicken Skillet, Teriyaki Chicken Skillet, and 15-Minute Skillet Cilantro Lime Chicken Tenderloins.
But this recipe, is definitely one that is extra special! As a nutritionist, I love using fresh ginger as one of my staples, and love the flavor it adds to any meat! Ginger also happens to be a super food. It is a root vegetable that has been used for hundreds of years for a variety of purposes (medicinal, to preserve food, to add flavor, etc.) Other benefits of ginger include: maintaining blood circulation, settling discomfort in the gut, boosting the immune system, reducing pain and inflammation, and many more!
How to Make this Marinated Chicken Breast Recipe:
This simple dish is a great way to add ginger to your diet. If you’ve never cooked with it before, this dish is a perfect place to start because of the subtle taste and combination with the honey.
You’ll get started by combining the honey, ginger, soy sauce, garlic, dijon mustard, and olive oil. You’ll place the chicken and sauce into a large ziploc bag, and let marinate for at least an hour:
Next, heat up a skillet pan to medium high heat. You’ll want your pan HOT before you add the chicken. Add some oil to heat the pan (I use avocado oil mostly for my cooking, but use whatever oil you choose). You’ll add the chicken and cook for about 2 minutes on each side until it’s a pretty dark brown carmel color:
Your chicken will not be cooked through at this point, don’t worry. You’ll set it aside on a plate, and then add onions to your skillet. You’ll probably need to add a bit more oil to the pan. Scrape up some of the residual ginger and garlic. Also, turn down the heat to medium. I also added some water (1/4 cup) to mix around the sauce and loosen it up from the bottom of the pan. Cook the onion for a few minutes (3-5 mins) until the onions become clear or look like this:
Now add the chicken back to the pan. You’ll reduce the heat to medium low and cover the pan with a lid. Add another 1/4 cup of water if the liquid is really low. You’ll cook the chicken for about 15 minutes or until it is no longer pink. At this point, perfectly juicy chicken with a saucy blend is ready for you to devour!
Serving
Serve over rice, greens, with your favorite vegetables, or in a salad. I added some broccoli here for a little extra fiber. Make sure to pour the additional sauce on top! You can also try with any of these yummy vegetable side dishes:
- Coconut Lime Cauliflower Rice
- Asian Slaw
- Roasted Broccoli with Lemon and Garlic
- Broccoli and Apple Rainbow Salad
Skillet Chicken Breast with Honey-Ginger Marinade
Ingredients
- 4 large chicken breasts
- 3 tbsp honey, the runny kind
- 2 tbsp soy sauce or coconut aminos
- 2 tbsp olive oil
- 1 tbsp dijon mustard
- 2 tbsp fresh grated or chopped ginger
- 3 large garlic cloves, minced
- 1 large onion
- 1/4- 1/2 cup water
Instructions
- Mix together honey, soy sauce, 1 tbsp oil, dijon mustard, ginger, and garlic in a small bowl.
- Place inside a ziploc bag with chicken, and mix to coat evenly.
- Marinate for at least an hour.
- Heat up a skillet to medium high heat, add oil.
- Once the skillet is HOT, add chicken. Brown on each side (about 2 minutes per side).
- Remove chicken and set aside.
- Add onions, more oil if necessary, and a little water if necessary.
- Turn the heat down, and sauté onion for around 3-5 minutes.
- Add chicken back to the pan, and more water if necessary.
- Cover the pan, and allow chicken to simmer for around 15 minutes, or until completely cooked.
- Serve with vegetables, over salad, or rice.
Notes
Love this recipe – I’ve made it at least half a dozen times!
It was perfection. Can never go wrong with your recipes.
Thank you, this recipe looks yummy. Do you think its possible to skip the mustard? Or replace it with somethine else?
OMG!! This was so good! So glad I cooked it!!!