Go Back

Honey Pepper Chicken

Honey pepper chicken made in one skillet with pan-seared, golden chicken breasts glazed in a glossy honey pepper sauce. Crackly black pepper flecks stay visible as the sauce thickens and caramelizes at the edges for a deep amber shine.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 1 salt and cracked black pepper
  • 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
  • 2 tbsp water

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 so every surface is speckled.
  2. Heat the olive oil in a skillet over medium-high heat until shimmering, then place the chicken in the pan.
Pan-sear the chicken
  1. Sear the chicken for 5–6 minutes per side until golden and cooked through, using a visual check for a deep browning crust and clear juices.
  2. Remove the chicken from the skillet and set aside while you make the sauce in the same pan.
Make the honey pepper sauce
  1. In the same pan, whisk together the 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 (cornstarch mixed with water) and cook about 2 minutes until thickened and glossy.
Glaze and serve
  1. Return the chicken to the pan and coat on all sides so the glaze clings and looks caramelized.
  2. Serve over mashed potatoes or rice with extra sauce drizzled on top for a shiny finish.

Notes

For the most even cooking, pound the chicken to a uniform thickness before seasoning. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a skillet over medium heat until warmed through. Freezing is not recommended because the pepper glaze can loosen when thawed. For a lower-sugar swap, use a honey substitute in the same amount to keep the sweet-and-spicy balance.