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Honey Pepper Chicken

Honey pepper chicken with a glossy, caramelized honey-pepper glaze that clings to pan-seared chicken. Cracked black pepper flecks stay visible as the sauce simmers to a deep amber and thickens with a cornstarch slurry.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.25 tsp salt Season generously (use to taste).
  • 0.5 tsp cracked black pepper Use to taste; keep pepper flecks visible.
  • 2 tbsp olive oil
Honey Pepper Sauce
  • 0.5 cup honey
  • 0.25 cup soy sauce
  • 2 tbsp apple cider vinegar
  • 1 tbsp brown sugar
  • 1 tsp cracked black pepper
  • 0.5 tsp garlic powder
  • 0.25 tsp cayenne pepper
  • 1 tbsp cornstarch Mixed with 2 tablespoons water for a slurry.
  • 2 tbsp water For the cornstarch slurry.

Equipment

  • 1 cast iron skillet

Method
 

Prep and season
  1. Pound the chicken breasts to an even thickness, then season generously with salt and cracked black pepper.
  2. Set the seasoned chicken aside while you heat the skillet.
Sear the chicken
  1. Heat olive oil in a skillet over medium-high heat until shimmering, then sear the chicken for 5–6 minutes per side until golden and cooked through.
  2. Transfer the chicken to a plate or tray and set aside.
Make the honey pepper sauce
  1. In the same pan, whisk honey, soy sauce, apple cider vinegar, brown sugar, cracked black pepper, garlic powder, and cayenne until smooth.
  2. Bring the sauce to a simmer, then stir in the cornstarch slurry and cook for about 2 minutes until thickened and glossy.
Glaze and serve
  1. Return the chicken to the pan and coat in the honey pepper sauce on all sides until the glaze clings and caramelizes at the edges.
  2. Serve over mashed potatoes or rice, drizzling extra sauce on top.

Notes

For best caramelization, keep the skillet at medium-high and avoid overcrowding so the chicken browns before the sauce reduces. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet over low heat to loosen the glaze with a splash of water. Freezing is not recommended because the glaze texture can turn grainy after thawing. For a lower-sugar swap, replace brown sugar with an equal amount of a brown-sugar style sweetener designed for cooking and reduce to taste.