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Honey Garlic Chicken BreastNagi Pressure Cooker Recipe

This quick and easy Honey Garlic Chicken Breast recipe combines bold, sweet and savory flavors. Cooked in minutes using a pressure cooker or skillet, it’s perfect for weeknight dinners and delivers restaurant-worthy taste with minimal ingredients.
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Prep Time 4 minutes
Cook Time 8 minutes
Total Time 12 minutes
Course Soup
Cuisine Mexican
Servings 4 people
Calories 323 kcal

Equipment

  • 1 Skillet Large

Ingredients
  

Main ingredients

  • 500g Chicken breasts boneless and skinless, sliced in half
  • Salt and pepper to taste
  • ¼ cup Flour for coating
  • 3 ½ tablespoon Unsalted butter or 2 ½ tablespoon olive oil
  • 2 cloves Garlic minced
  • 1 ½ tablespoon Apple cider vinegar or white or clear vinegar
  • 1 tablespoon Soy sauce light or all purpose
  • ⅓ cup Honey or maple syrup

Instructions
 

Instructions

  • Slice chicken breasts in half horizontally to create four thinner pieces.
  • Season chicken with salt and pepper, then coat with flour and shake off excess.
  • Heat 1 tablespoon butter in a skillet over medium-high heat. Cook chicken 2–3 minutes per side until golden and cooked through. Set aside.
  • Reduce heat to medium, add remaining butter and minced garlic. Sauté ~30 seconds until fragrant.
  • Add vinegar, soy sauce, and honey. Stir and bring to simmer for 1–2 minutes until slightly thickened.
  • Return chicken to pan and coat with sauce. Simmer 1–2 more minutes.
  • Remove from heat and serve immediately. Spoon extra sauce over chicken.

Notes

You can substitute chicken breasts with thighs, prawns, tofu, or even fish as needed. Store leftovers in the fridge up to 4 days or freeze up to 2 months. Reheat gently.