Honey Garlic Chicken with Mushrooms
Tender chicken coated in a glossy honey garlic sauce with perfectly sautéed mushrooms. Ready in about 30–40 minutes and perfect over rice, noodles, or mashed potatoes.
🛒 Ingredients (Serves 4)
For the Chicken:
4 boneless, skinless chicken thighs (or 2 large breasts, halved)
1 tsp salt
½ tsp black pepper
½ tsp paprika
3 tbsp all-purpose flour (for light coating)
2 tbsp olive oil
1 tbsp butter
For the Mushrooms:
8 oz (225g) mushrooms, sliced (cremini or button)
1 tbsp butter
Pinch of salt & pepper
For the Honey Garlic Sauce:
⅓ cup honey
¼ cup low-sodium soy sauce
4 cloves garlic, minced
1 tbsp apple cider vinegar (or rice vinegar)
½ tsp dried thyme (optional)
1 tbsp cornstarch + 2 tbsp water (slurry for thickening)
Optional Garnish:
Chopped parsley
Green onions
Sesame seeds
👩🍳 Instructions
Step 1: Prepare the Chicken
Pat chicken dry with paper towels.
Season with salt, pepper, and paprika.
Lightly dredge in flour (shake off excess).
Step 2: Sear the Chicken
Heat olive oil and butter in a large skillet over medium-high heat.
Add chicken and cook 5–6 minutes per side until golden brown and cooked through (internal temp 165°F / 75°C).
Remove from pan and set aside.
Step 3: Cook the Mushrooms
In the same skillet, add 1 tbsp butter.
Add sliced mushrooms with a pinch of salt.
Cook 5–7 minutes until browned and tender.
Remove mushrooms and set aside with chicken.
Step 4: Make the Honey Garlic Sauce
Lower heat to medium.
Add minced garlic to the pan and sauté 30 seconds (do not burn).
Stir in honey, soy sauce, vinegar, and thyme.
Simmer 2–3 minutes.
Add cornstarch slurry and stir until sauce thickens (about 1–2 minutes).
Step 5: Combine Everything
Return chicken and mushrooms to the skillet.
Spoon sauce over the top.
Simmer together 3–5 minutes until everything is coated and glossy.
🍽 Serving Suggestions
Serve over:
Steamed jasmine rice
Garlic mashed potatoes
Egg noodles
Quinoa
Stir-fried vegetables
