Go Back

Sweet Chili Chicken Breast

This sweet chili chicken breast is juicy, tender, and coated in a sticky sweet chili garlic glaze that's the perfect balance of sweet, savory, and mildly spicy. Pan-seared until golden, then finished in a flavorful sauce, this easy 30-minute recipe is perfect for weeknight dinners or meal prep. Serve it with rice, noodles, or steamed vegetables for a complete meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 2 people
Course: dinner, lounch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 garlic cloves minced
  • ⅓ cup sweet chili sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon honey
  • 1 teaspoon rice vinegar or fresh lime juice
  • 1 tablespoon unsalted butter
  • 1 teaspoon sesame seeds optional
  • 2 tablespoons sliced green onions optional, for garnish

Method
 

  1. Pat the chicken breasts dry with paper towels. If needed, pound them to an even thickness.
  2. Season both sides of the chicken with garlic powder, paprika, onion powder, salt, and black pepper.
  3. In a small bowl, whisk together the sweet chili sauce, soy sauce, honey, and rice vinegar.
  4. Heat the olive oil in a large skillet over medium-high heat.
  5. Add the chicken breasts and cook for 5 to 6 minutes per side, until golden brown.
  6. Reduce the heat to medium. Add the butter and minced garlic, then cook for about 30 seconds until fragrant.
  7. Pour the sweet chili sauce mixture into the skillet and spoon it over the chicken as it simmers.
  8. Cook for 2 to 3 more minutes, turning the chicken once, until the sauce thickens and coats the chicken. Cook until the internal temperature reaches 165°F (74°C).
  9. Remove the chicken from the skillet and let it rest for 5 minutes.
  10. Spoon the remaining sauce over the chicken and garnish with sesame seeds and sliced green onions before serving.

Notes

  • Fresh garlic gives the sauce the best flavor.
  • Keep the heat at medium after adding the sauce to prevent the sugars from burning.
  • Add crushed red pepper flakes or sriracha if you prefer a spicier dish.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Serve with jasmine rice, fried rice, noodles, broccoli, snap peas, or a fresh cucumber salad.