Honey Garlic Chicken BreastNagi Pressure Cooker Recipe
Quick and easy pressure cooker chicken breast simmered in a sticky honey garlic sauce with a golden sear and tender, juicy interior.
Equipment
- 1 Skillet for searing chicken and making sauce
Ingredients
Main Ingredients
- 500 g Chicken breast boneless and skinless, cut into thin fillets
- Salt and pepper to season both sides
- ¼ cup Flour for light dusting
- 3 ½ tablespoon Unsalted butter or olive oil for searing and sauce
- 2 Garlic cloves minced
- 1 ½ tablespoon Apple cider vinegar or any clear vinegar
- 1 tablespoon Light soy sauce
- ⅓ cup Honey or maple syrup
Instructions
Instructions
- Cut each chicken breast horizontally to make four thin fillets. Season both sides with salt and pepper.
- Dredge fillets lightly in flour, shaking off excess.
- Melt most of the butter in a skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden. Transfer to plate and cover.
- Reduce heat to medium. Add remaining butter and garlic to skillet. Cook for 30 seconds until fragrant.
- Stir in vinegar, soy sauce, and honey, scraping up brown bits. Simmer 2–3 minutes until thickened.
- Return chicken to skillet. Coat with sauce and simmer another 1–2 minutes to heat through.
- If sauce thickens too much, add a splash of water. Remove from heat.
- Serve chicken drizzled with remaining sauce.
Notes
Use maple syrup as a substitute if honey isn't available. Store leftovers in an airtight container for up to 4 days or freeze for up to a month. Reheat gently with a splash of water to retain sauce and tenderness.