- 2 lbs chicken breasts boneless skinless
- 1/2 cup chicken broth
- 1/4 cup honey
- 4 cloves garlic pressed
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp olive oil
- Mix the chicken broth, honey, garlic, salt and pepper together with a whisk until the honey is dissolved and everything is evenly combined.
- Cut the chicken breasts in half lengthwise so they are half the thickness (butterfly.) Place them in a covered container or zip top bag and pour the honey mixture over them to coat. Let rest in the refrigerator for 10-15 minutes.
- Heat the olive oil over high in a large skillet. Use tongs, to place the chicken breasts in a single layer on the skillet and cook for 4-5 minutes. If there is not enough room to do a single layer, cook the chicken in 2 separate batches so they do not overlap. Flip each chicken breast over and continue to cook for 2-3 minutes until there is a sear on the bottom, then pour the remaining honey mixture into the pan and bring to a boil and let cook for an additional 3-4 minutes or until the sauce starts to thicken.
- Remove from heat and serve warm spooning additional sauce over top. Enjoy!
- You can cut the chicken in half, chunks, or use chicken tenderloins in lieu of full chicken breasts to cooking quicker.
- Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month.
- Gluten free
- Dairy free