Honey Garlic Chicken Breast Nagi in Your Pressure Cooker
A fast and flavorful honey garlic chicken recipe made in your pressure cooker with juicy tender chicken breasts coated in a sticky, sweet, and tangy sauce. Perfect for busy weeknights!
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 500 g Chicken breast boneless and skinless (2 pieces), sliced horizontally
- Salt and pepper to season both sides
- ¼ cup Flour for light dusting
- 3 ½ tablespoon Butter unsalted (or 2 ½ tablespoon olive oil)
- 2 cloves Garlic minced fresh
- 1 ½ tablespoon Apple cider vinegar or white vinegar
- 1 tablespoon Soy sauce light
- ⅓ cup Honey or maple syrup
Instructions
Instructions
- Slice your chicken breasts horizontally to get 4 thinner cutlets. Pat dry with paper towels, season with salt and pepper on both sides.
- Dust each piece lightly with flour, shake off the excess.
- Heat 1 tablespoon butter in a skillet over medium-high heat. Cook chicken 2-3 minutes per side until golden and cooked through. Set aside.
- Lower heat to medium. Add remaining butter, then garlic. Sauté about 30 seconds until fragrant.
- Mix in vinegar, soy sauce, and honey. Stir and simmer 2-3 minutes until slightly thickened.
- Return chicken to skillet and coat well. Simmer 1 more minute to warm through.
- Serve immediately with sauce over top.
Notes
Use maple syrup instead of honey for variation. Store leftovers sealed and reheat gently to maintain tenderness.