🍯🧄 Honey Garlic Chicken with Mushrooms
A sweet-savory, garlicky chicken dinner that’s weeknight-easy and wildly cozy. Ready in ~30 minutes.
Ingredients (serves 3–4)
1 lb (450 g) chicken thighs or breasts, bite-size pieces
2 cups mushrooms, sliced (cremini or button)
3–4 cloves garlic, minced
3 Tbsp honey
3 Tbsp soy sauce (or tamari)
1 Tbsp rice vinegar or apple cider vinegar
1 tsp cornstarch + 2 Tbsp water (optional, for thicker sauce)
1 Tbsp olive oil or butter
Salt & pepper
Optional: chili flakes, sesame seeds, green onions
How to Make It
Season & sear
Heat oil/butter in a large skillet over medium-high. Season chicken with salt & pepper. Sear 4–6 minutes until golden and cooked through. Remove to a plate.
Sauté mushrooms
In the same pan, add mushrooms. Cook 4–5 minutes until browned and their moisture cooks off. Add garlic; stir 30 seconds until fragrant.
Build the sauce
Stir in honey, soy sauce, and vinegar. Let it bubble for 1–2 minutes. If you like a glossy, thicker sauce, add the cornstarch slurry and simmer until it coats a spoon.
Bring it together
Return chicken to the pan. Toss to coat and warm through, 1–2 minutes. Taste and tweak (more honey = sweeter, more soy = saltier, splash of vinegar = brighter).
Finish & serve
Optional chili flakes for heat, sesame seeds/green onions for flair. Serve over rice, noodles, or with veggies.
Pro Tips
Extra caramelization: Don’t crowd the pan—sear chicken in batches if needed.
Juicier chicken: Thighs stay tender; breasts work great too—just don’t overcook.
Umami boost: Add 1 tsp oyster sauce or a knob of butter at the end.
Easy Swaps
Protein: Try shrimp (cook 2–3 min/side) or tofu (pan-crisp first).
Veggies: Broccoli, snap peas, or bell peppers are clutch here.
Gluten-free: Use tamari or coconut aminos.
Want this turned into a one-pan meal with broccoli, or a saucier version for noodles?
