Ingredients
Scale
- 2 large chicken breasts
- Salt & pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- Chopped scallions to taste (optional but recommended)
- 3 tablespoons low sodium soy sauce
- 1/4 cup honey
- 1/4 cup chicken broth
- 1/2 tablespoon lemon juice or apple cider vinegar
- 4 cloves garlic, minced
- 1 tablespoon cornstarch
Instructions
- Preheat your oven to 400°F and move the rack to the top third of the oven.
- Add the sauce ingredients to a small bowl and whisk them together. Set aside.
- Cut the chicken breasts in half lengthwise so you have 4 thinner pieces. Season them with salt & pepper.
- Add the oil and butter to an oven-safe skillet over medium-high heat. Let the skillet heat up for a few minutes.
- Cook the chicken for 4-5 minutes per side until golden.
- Give the sauce another quick whisk and pour it into the skillet in between the chicken pieces. Let it bubble for 30 seconds, then take the pan off the heat.
- Spoon some sauce over the chicken and place the skillet in the oven for 4-5 minutes or until the chicken is cooked through (165°F) and the sauce thickens up a little more.
- Serve immediately with extra sauce and chopped scallions.
Notes
- Do not overcook the chicken in the oven, or the sauce may burn.
- For extra flavor, marinate the chicken in the sauce for 30 minutes before cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop & Oven
- Cuisine: Asian-Inspired
- Diet: Low Lactose
Nutrition
- Serving Size: 1 piece
- Calories: 280
- Sugar: 15g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg