It’s interesting that some of the best recipes come unexpectedly. Like this Sticky Garlic/Teriyaki/Honey Chicken Breast with Seared Garlicky Brussels Sprouts! An amazingly simple meal that I make often and didn’t think much of it.


Sticky Garlic/Teriyaki/Honey Chicken Breast with Seared Garlicky Brussels Sprouts

I’ve made this meal the other day and thought it was good enough to be photographed, so I’ve snapped a couple of pictures while it was hot and my family was waiting and later decided to share it with few Facebook groups.

Didn’t expect it will be such a success so I’ve decided to make a post on my blog as well. 


Sticky Garlic/Teriyaki/Honey Chicken Breast with Seared Garlicky Brussels Sprouts

I don’t have specific measurements for this recipe. But, you can adjust it to your own taste.

It takes 30 minutes to make this Amazingly Delicious and Healthy meal!

How to make Sticky Garlic/Teriyaki/Honey Chicken Breast

Directions 

Chicken:

Slice chicken breasts horizontally in half and then in half again to make medallions. 

Mix flour, salt, and pepper on a plate. Dredge chicken in flour mixture to lightly coat it; shake off excess.

Heat Light Olive oil and butter in a skillet over med-high heat. 

Pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. 

Work in batches and do not crowd skillet, adding oil as needed. 

Transfer chicken pieces to a plate.

Turn heat down, add more butter, crushed garlic, honey, teriyaki sauce, and a splash of wine vinegar. 

Bring sauce to simmer, add the cooked chicken back to skillet and coat in sauce. 
If the sauce gets too thick, add some chicken broth and stir.

My Favorite is Low-Sodium Veri Veri Teriyaki sauce!

Seared Brussels Sprouts:

Heat Light Olive oil and butter in a skillet over med-high heat.  

Sear brussels sprouts until nicely browned, about three minutes.

Add garlic, salt/pepper and a splash of chicken broth for moisture and to give them this deep green color! 

Remove and serve.

My Favorite Light Olive Oils! I use them in most recipes since they don’t have any flavor to them.

Light Olive Oils

 

Sticky Garlic/Teriyaki/Honey Chicken Breast with Seared Garlicky Brussels Sprouts

Sticky Garlic/Teriyaki/Honey Chicken Breast with Seared Garlicky Brussels Sprouts

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Sticky Garlic/Teriyaki/Honey Chicken Breast with Seared Garlicky Brussels Sprouts! Easy and Delicious any day meal! This recipe is a family favorite!

Ingredients

  • Chicken Breast
  • Flour
  • salt/pepper
  • Light Olive oil
  • Butter
  • Garlic cloves, crushed
  • Honey
  • Low Sodium Teriyaki Sauce
  • Wine Vinegar
  • Chicken Broth
  • Brussels Sprouts

Instructions

  1. Chicken:
  2. Slice chicken breasts horizontally in half and then in half again to make medallions. 
  3. Mix flour, salt, and pepper on a plate. Dredge chicken in flour mixture to lightly coat it; shake off excess.
  4. Heat Light Olive oil and butter in a skillet over med-high heat. 
  5. Pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. 
  6. Work in batches and do not crowd skillet, adding oil as needed. 
  7. Transfer chicken pieces to a plate.
  8. Turn heat down, add more butter, crushed garlic, honey, teriyaki sauce, and a splash of wine vinegar. 
  9. Bring sauce to simmer, add the cooked chicken back to skillet and coat in sauce. If the sauce gets too thick, add some chicken broth and stir.
  10. Seared Brussels Sprouts:
  11. Heat Light Olive oil and butter in a skillet over med-high heat.  
  12. Sear brussels sprouts until nicely browned, about three minutes.
  13. Add garlic, salt/pepper and a splash of chicken broth for moisture and to give them this deep green color.
  14. Remove and serve.

Did you make this recipe?

Please leave a comment on the blog and star rating. Tag me on Instagram or Facebook @craftycookingbyanna or share in on Pinterest! Thank you for your support!

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