Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • ⅓ cup honey
  • 2 tbsp soy sauce
  • 3 cloves garlic, minced
  • 1 tbsp lemon juice
  • ½ tsp red pepper flakes

Instructions:

  1. Pat the chicken breasts completely dry with paper towels. Slice larger breasts in half lengthwise (butterfly) to create thinner cutlets. Season both sides evenly with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear undisturbed for 3–5 minutes per side until a deep golden-brown crust forms. Remove the chicken from the pan when the internal temperature reaches approximately 150°F (65°C) and set aside on a plate.
  3. Reduce heat to medium. In the same pan, sauté minced garlic for 30 seconds until fragrant. Stir in the honey, soy sauce, lemon juice, and red pepper flakes. Simmer for 1–2 minutes until the sauce reduces into a thick, syrupy glaze.
  4. Return the chicken to the pan and spoon the glaze over the meat for 1 minute until the sauce is mahogany-colored and clinging tightly to the chicken.