You’re going to love these 15-minute, Honey Sriracha Chicken Breasts! Juicy chicken breasts in the most epic honey sriracha sauce. This sauce is LIQUID GOLD!
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15-minute dinner for busy evenings
Everyone needs a quick, weeknight dinner recipe in their back pocket. I whip this one out a lot! It’s super fast, super easy, and super delicious!
Honey Sriracha Sauce is LIQUID GOLD
Let me tell you friends, this sauce is incredible. With honey, sriracha, garlic, and lime – it’s a little sweet, a little spicy, a little tangy, and a whole lot of YUM! It simmers down just a bit to become a little syrupy and it just clings to the chicken. Plus, there’s enough sauce to sprinkle over rice or mop up with some crusty bread.
Add this to your arsenal of chicken breast recipes
I used chicken breasts in this recipe, because they cook up so fast. Definitely a plus on busy evenings! You can also make it with boneless chicken thighs if you prefer. If your chicken breasts are on the larger side, cut them in half horizontally to make thinner fillets. Mine were on the smaller side so I just hit them a bit with a kitchen mallet to even them out. I’ve dredged these breasts in flour before cooking. It’s totally optional, but I like the crispy coating it gives to the chicken and how it keeps the breasts juicy. Plus the sauce just clings to every nook and cranny!
How to make Honey Sriracha Chicken Breasts
Making these Honey Sriracha Chicken Breasts is so easy.
- Salt and pepper the chicken, then dredge in flour.
- Cook the chicken until golden brown on both sides.
- Push the chicken to one side of the pan and put in the butter and garlic.
- Cook the garlic for a half a minute then add the sauce ingredients. Let it simmer for a minute to get bubbly and syrupy, coating the chicken breasts. And done! How easy was that?!
Do these chicken breasts look good or what? Crispy outside and so juicy inside.
How to serve
These Honey Sriracha Chicken Breasts are perfect served with rice and a steamed veggie like broccoli. I made sure there was enough sauce to drizzle over the rice.
Recipe
Honey Sriracha Chicken Breasts
Ingredients
For the sauce:
- ⅓ cup honey (113g)
- 2 tablespoons Sriracha Asian Chile Sauce ((34g))
- 2 tablespoons rice wine vinegar (30g)
- 1 ½ tablespoons soy sauce (27g)
- 1 tablespoon freshly squeezed lime juice (16g)
For the chicken:
- 1 lb. chicken breasts (500g)
- ¼ cup all-purpose flour (35g)
- 2 tablespoons vegetable oil
- 1 tablespoon butter (28g)
- 5 cloves garlic finely minced
Garnish:
- sliced green onion
- sesame seeds
Instructions
For the sauce:
- Combine the sauce ingredients in a bowl. Set aside.
For the chicken:
- If your chicken breasts are on the larger side, cut them in half horizontally to make thinner fillets. If they are on the smaller side, hit them a bit with a kitchen mallet to even them out.
- Salt and pepper chicken breasts to taste. Dredge in flour.
- Heat 2 tablespoons vegetable oil in a pan over high heat. Sauté chicken breasts until golden brown on each side and cooked through.
- Either remove chicken from pan or push to one side.
- Add butter and garlic to pan and cook for 30 seconds, stirring. Add the rest of the sauce ingredients. Let simmer for about 1 minute or until desired thickness.
- Turn off heat. Return chicken to pan (or spread out if pushed to one side) and coat with sauce.
- Sprinkle with sliced green onions and sesame seeds. Serve.
Notes
- These Honey Sriracha Chicken Breasts are perfect served with rice and a steamed veggie like broccoli. I made sure there was enough sauce to drizzle over the rice.
Nutrition
Enjoy, friends!
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Jilly says
Absolutely delicious!
Kelly says
So happy you liked it, Jilly!
Raeanne says
So you think it would be terrible if I substituted lime for lemon? I only have a lemon.
Kelly says
I do that all the time!
Dave says
Very good recipe, we ate almost everything tonight before even touching the veggies haha. I did tweak it since I did not have chicken breasts, so used bone in thighs and only honey I had was a spicy honey I use for competition ribs, and it added another layer of low heat to it. Definitely will be cooking this more, very good taste and easy to make. Thanks for sharing!!
Kelly says
That spicy honey sounds fabulous, Dave! So happy you liked it! Thanks so much!
Natalie says
Am Asian myself and I love the sauce combo! Perfect recipe
Kelly says
Thanks so much, Natalie! So happy to hear that!
marie johson says
Honey Sriracha Chicken - better tasting and healthier than take out! Thanks for sharing <3
Kelly says
Thanks so much, Marie!
Arielle says
My sauce never thickened up like I was hoping it would. I used a cast iron skillet and followed the recipe as such. Thoughts?
Kelly says
Hi Arielle! Just let it boil a little longer and it will thicken.
The chicken is cooked in a hot enough pan so that none of the juices come out creating liquid in the pan. When you add the sauce ingredients the pan should still be very hot. Mine comes up to a boil right away. Just let it boil or simmer until it reaches the consistency you're looking for. As it boils, water evaporates, thickening the sauce. Since the sauce is only a few tablespoons of liquid in addition to the honey, this should happen fairly quickly. For me, it only takes less than a minute to reach the desired consistency. No more than a few minutes if your pan is still hot from cooking the chicken. If you're aiming for a more syrupy sauce, you could stir a little cornstarch into the sauce ingredients.
Adina says
The pictures are absolutely amazing!!! Mouthwatering!
Kelly says
Thanks so much, Adina!
Karen (Back Road Journal) says
Sriracha is my husband's favorite condiment so I know he would love your chicken recipe.
Kelly says
It's delicious! This is now my daughter's favorite dinner. Thanks so much, Karen!
Haylie / Our Balanced Bowl says
Whoa! Kelly these chicken breasts look so mouthwateringly delicious! Love that the honey sriracha sauce gives them such a shiny glaze! Definitely a recipe to keep in my chicken breast arsenal! Lol!
Kelly says
Lol! When my kids are hungry you bet I have an arsenal instead of a collection! Thank you very much, Haylie!
mjskitchen says
Oh my mouth is on fire and I'm loving it!!! This is my kind of chicken dish.
Kelly says
It does give a nice little tingle to the tongue! Thanks so much, MJ!
mary anderson says
it looks like chicken achari which is famous in south asia i had it last year when i was on a tour! its a must try guys i'm damn sure this recipe won't disappoint 🙂
Kelly says
Love achari chicken! Thanks so much, Mary!
David says
Kelly - this looks so amazing and I wish I could try it! I have never been able to taste sriracha because of my garlic allergy so I don’t know if something like sambal oelek will work in its stead. What do you think?
Kelly says
I think it would taste fantastic with any hot sauce you like! I've even made it with no hot sauce and it was really good. Thanks so much, David!
David says
That is great to know, Kelly! I will report back!
Kelly says
Thanks so much, David!
David Scott Allen says
Kelly - we have now made this several times including last evening. It is fantastic - the flavors are so well balanced that you can’t tell there is honey or hot sauce or anything specific — just a perfect blend! I did it a little differently last night to make it a one-pot meal. I cut the chicken into small pieces (I only had a half pound), sautéed it with cauliflower and green beans - then added the sauce. You have given us such a gift with this recipe! Thanks again so much!
Kelly says
David, you have really made my day! Thanks so much!
Valentina says
Kelly, I am so in for this one! There are three boys in this house who are going to love you for this -- they all love sweet-spicy sauces and this one hits all the marks. For me, too. 🙂 A whole lot of YUM is right.
Kelly says
Aw thanks so much, Valentina! That makes me so happy!
Mary Ann | The Beach House Kitchen says
How juicy and flavorful do these look Kelly! Just delicious. I'm sure my family will love them. Adding to my arsenal! Thanks!
Kelly says
🙂 So easy and so delicious! Thanks so much, Mary Ann!