Honey Garlic Chicken with Mushrooms
This Honey Garlic Chicken with Mushrooms is juicy, tender, and coated in a sticky, sweet-savory sauce. It’s quick enough for a weeknight dinner but tastes like something from a restaurant!
Ingredients
4 boneless, skinless chicken breasts (or thighs)
Salt & black pepper, to taste
1 tsp paprika
2 tbsp olive oil (or butter)
3–4 cloves garlic, minced
2 cups mushrooms, sliced
1/3 cup honey
1/4 cup soy sauce
1 tbsp apple cider vinegar (or lemon juice)
1 tsp cornstarch + 2 tbsp water (optional, for thicker sauce)
Fresh parsley (optional, for garnish)
Instructions
Season the Chicken
Pat chicken dry. Season both sides with salt, pepper, and paprika.
Sear the Chicken
Heat oil in a large skillet over medium-high heat.
Cook chicken 5–6 minutes per side until golden brown and cooked through.
Remove from pan and set aside.
Cook the Mushrooms
In the same pan, add mushrooms. Cook 4–5 minutes until browned and tender.
Add minced garlic and sauté for 30 seconds until fragrant.
Make the Honey Garlic Sauce
Stir in honey, soy sauce, and vinegar.
Let it simmer 2–3 minutes.
Thicken (Optional)
Mix cornstarch with water and stir into the sauce.
Simmer until thick and glossy.
Finish the Dish
Return chicken to the skillet.
Spoon sauce over the chicken and simmer 3–4 minutes until everything is coated and sticky.
Serve
Garnish with parsley and serve hot.
Serving Ideas
Over white rice or brown rice
With mashed potatoes
Alongside steamed vegetables
With warm crusty bread to soak up the sauce
If you’d like, I can also give you a slow cooker version or a no-sugar version
