Make this quick and easy honey garlic chicken recipe using everyday pantry staples. The incredible honey garlic sauce takes less than five minutes to prepare.

We are always looking for more easy chicken dinners to add to our weekly rotation, and this honey garlic chicken absolutely makes the list. The honey garlic sauce is incredibly simple. The chicken turns out perfectly juicy inside and so flavorful on the outside thanks to that sauce.

Cutting the chicken into smaller pieces—just like in our honey teriyaki chicken recipe—keeps the cooking time for this recipe low. Add just a few more minutes to build the sauce right in the pan, and dinner is ready.

Key Ingredients

• Chicken: While our photos show boneless, skinless chicken breasts, this easy honey garlic chicken is equally delicious made with chicken thighs.
• Cornstarch: Lightly coating the chicken in cornstarch before pan-frying keeps it incredibly tender and juicy. That coating also helps the sauce cling to the chicken.
• Garlic and Green Onion: You’ll use 4 cloves of garlic, and then for serving, 2 green onions. The onions add color and bring out the garlicky flavor in the sauce.
• Honey: We didn’t want this sauce to be too sweet, but you should still taste the honey. Use a honey you enjoy (some are lighter in flavor, while others are more potent).
• Soy Sauce: Regular soy sauce (the red-capped bottle) is great here. You can use low-sodium (green cap) if you’d like, or try tamari or shoyu.
• Vinegar: Unseasoned rice vinegar cuts through the sweetness of our honey. Apple cider vinegar or white wine vinegar work well as substitutes, though they do change the flavor of our sauce a bit.
• Broth: This is the base of our honey garlic sauce. Use a low-sodium chicken broth, then adjust the seasoning to taste at the end.
• Butter: Right as this sauce finishes up, you will swirl a few tablespoons of butter into it. Since you do this on low heat, the butter stays creamy and makes the sauce glossy and rich. We use the same trick when making scallops and these cilantro lime butter shrimp.

Find the full recipe with measurements below.

How to Make Honey Garlic Chicken

1. Cut your chicken into bite-sized pieces, season with salt and pepper, and toss in cornstarch until lightly coated.
2. Pan-fry the chicken pieces until light brown on all sides and cooked through, about 8 minutes.
3. Transfer the chicken to a plate, then prepare the quick honey garlic chicken sauce right in the same skillet.
4. Return the chicken to the pan, toss to coat with the sauce and sliced green onions, and serve.

Our Secrets for Making It Best

Tip 1: Toss the chicken in cornstarch. We use this same trick for the chicken in our broccoli chicken stir fry and when making baked tofu. The cornstarch creates a light coating that traps juiciness inside and helps the sauce stick. It is an easy, quick step that makes the dish feel a bit more special. To forgo the cornstarch, simply cook the chicken seasoned with salt and pepper.

Tip 2: Reduce the heat before making the sauce. Garlic can burn quickly, so lower the heat after removing the chicken from the pan and before adding the garlic. Stir the garlic around the skillet for 30 seconds to toast it slightly before pouring in the remaining sauce ingredients.

Tip 3: Swirl the butter in at the end. The butter in this recipe creates a glossy, rich, and seriously flavorful sauce (similar to the pan sauce in our skillet pork chop recipe). Add the butter over low—or even no—heat, swirling it in slowly. Doing this gently over lower heat keeps the sauce creamy. Once melted into the sauce, return the chicken to the skillet and finish with sliced green onions.

What to Serve with Honey Garlic Chicken

Since this garlic honey chicken is a quicker meal, serve it with something easy like plain rice, cilantro lime rice, or roasted potatoes. For some green, try quick sautéed broccoli, steamed cabbage, or the bok choy shown in our photos. And for some crunch, try this Asian slaw, our napa cabbage salad, or greens with our carrot ginger dressing.

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This honey mustard sauce recipe is ridiculously quick to make and tastes so good that it makes almost anything taste better.

My family goes bonkers for this creamy honey mustard sauce. We are officially obsessed. Made with simple ingredients, I bet you already have everything in the fridge to make it.

We keep a batch of this easy sauce in our fridge next to homemade ketchup. My son loves it with chicken nuggets or french fries, but I’m currently loving it with roasted broccoli (try it!). If you’re looking for a salad dressing rather than a sauce, consider this honey mustard salad dressing instead.

Key Ingredients

• Mayonnaise and sour cream: I love combining mayo and sour cream for this creamy dipping sauce. The mayonnaise is creamy and rich, while the sour cream lightens things a bit. We do this when making our favorite potato salad dressing. If you don’t have both, you can still make the sauce and use what you have. I love using homemade mayo.
• Honey: You can’t have honey mustard sauce without honey. Some brands taste sweeter and more floral than others. You may need to adjust the amount of honey in the sauce to get the flavor right.
• Mustard: For the best honey mustard sauce, use BOTH yellow (American-style) and Dijon mustard. Yellow mustard contains a lot of vinegar, which enhances the sauce’s flavor. Dijon mustard adds the punchy mustard spice we need (Dijon is also what I use when making our honey mustard chicken recipe).
• Vinegar or lemon Juice: Creamy sauces taste better with a little extra acid. In this case, we love distilled vinegar or lemon juice.

Find the full recipe with measurements below.

Ways to Use Creamy Honey Mustard Sauce

I love this honey mustard dipping sauce. It’s perfect for dipping our homemade chicken nuggets, popcorn chicken, or my son’s favorite fish sticks.

I love it with baked French fries or sweet potato fries! It’s also really delicious, spooned over baked pork chops and grilled chicken breasts.

More Sauce Recipes

Creamy Honey Mustard Sauce

Our honey mustard sauce recipe is quick and easy and uses simple pantry staples. You can make this delicious sauce in five minutes or less. We love the combination of mayonnaise and sour cream. The mayo is rich, and the sour cream adds a little tang.

Makes ⅔ cup

Watch Us Make the Recipe

You Will Need

2 tablespoons mayonnaise, try homemade mayonnaise

2 tablespoons sour cream

2 tablespoons honey

2 tablespoons Dijon mustard

2 tablespoons yellow mustard

1 tablespoon fresh lemon juice or distilled white vinegar

Directions

1Stir all of the ingredients in a medium bowl until well blended. Taste, and then adjust with additional honey or mustard depending on preference.

2Store in a jar or air-tight container in the refrigerator for up to two weeks.

Adam and Joanne’s Tips

• The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 tablespoon
/
Calories
41
/
Total Fat
2.6g
/
Saturated Fat
0.6g
/
Cholesterol
2.6mg
/
Sodium
129.6mg
/
Carbohydrate
3.8g
/
Dietary Fiber
0.1g
/
Total Sugars
3.6g
/
Protein
0.2g

AUTHOR:

Joanne Gallagher

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My family loves this sweet and tangy honey mustard dressing recipe. It’s made with simple ingredients and tastes way better than store-bought.

This recipe is incredibly simple to make, and you probably already have everything you need to make it in your kitchen. I love it for salads, but this dressing has so many uses. Many of our readers use it as a marinade for chicken. It works wonders as a dressing for grain bowls and we love brushing it onto salmon before baking in the oven.

I love that this salad dressing uses real ingredients and does not call for mayonnaise. For a creamier sauce that’s perfect for dipping, see our creamy honey mustard sauce. If you are looking for a marinade, we both love this honey mustard chicken.

Key Ingredients

• Mustard: I use creamy Dijon, but whole grain or regular yellow mustard will work.
• Honey: I love using local raw honey (it tastes so good). If you’d like a honey-free option, try maple syrup!
• Apple cider vinegar: I love using apple cider vinegar with “the mother” left in the bottle (like Braggs) and find it has the best flavor.
• Olive oil: Makes our dressing silky and luxurious. It also adds flavor. Avocado oil is a good alternative.
• Fresh lemon juice: Optional, but I highly recommend it. The lemon makes the dressing pop. I add the juice from one or two lemon wedges.

Find the full recipe with measurements below.

How to Make Honey Mustard Dressing

Tip 1: Whisk or shake until emulsified. Just a few seconds of whisking turns the dressing into a single emulsified mixture. It is amazing what happens when you whisk the mustard with olive oil and vinegar. You can also add all of the ingredients to a mason jar and shake.

Tip 2: Make it extra creamy. As written, this is a vinaigrette-style dressing and, honestly, is pretty creamy already. For a thicker even creamier dressing, whisk in a little sour cream or plain yogurt.

Serving Suggestions

Of all the salad dressing recipes on Inspired Taste, this one is the most versatile. We love drizzling it over roasted vegetables. It’s especially good with roasted Brussels sprouts, cabbage, carrots, sweet bell peppers, and broccoli.

You can even marinate chicken, fish, and pork in this dressing. You can also use it as a sauce for serving with pork chops or grilled chicken.

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These sweet and spicy hot honey chicken meatballs are irresistible! They’re juicy, tender, and coated in an unbelievably good spicy honey butter!

These spicy chicken meatballs are high on my favorites list. The hot honey butter glaze is out of this world, and the meatballs are juicy and extra delicious thanks to a handful of spices.

These are inspired by our popular meatball recipe, so you know they will be juicy and super tender, just like the original.

Key Ingredients

• Hot Honey Glaze: It’s easy and made with butter, honey, your favorite hot sauce, and a pinch of salt. I love vinegary styles of hot sauce, like Tabasco or Crystal’s hot sauce.
• Ground Chicken: If you can find it, grab a package of ground chicken with some fat (look for 7% to 10% fat). The extra fat keeps our meatballs juicy and tender.
• Breadcrumbs: I add breadcrumbs for texture. I also love substituting them for crushed saltine crackers like we do for this meatloaf.
• Milk: Adds moisture and tenderizes the ground chicken, making our meatballs juicy and tender once cooked.
• Egg: Adds more moisture and helps the mixture firm up once cooked.
• Parmesan: My secret ingredient for the best meatballs! Parmigiano-Reggiano adds flavor and salt to our mixture. I’m pretty generous with it.
• Spices, salt, and pepper: I love turning these into spiced chicken meatballs with garlic powder, onion powder, sweet paprika, smoked paprika, oregano, pepper, and salt. The combination is amazing!

Find the full recipe with measurements below.

How to Make Hot Honey Chicken Meatballs

Tip 1: Mix everything but the ground meat first. Start by stirring the breadcrumbs and milk together in a mixing bowl, and let the mixture thicken for a few minutes. Then, stir in the other ingredients. Mixing these ingredients before adding the ground meat guarantees the seasonings are evenly distributed. Doing this also prevents over-mixing the chicken, which can make our meatballs mushy.

Tip 2: Cook them on the stovetop. I prefer to cook these meatballs in a skillet on the stove. I love how this method adds a caramelized exterior. You can bake them if you’d like. Use my baking tips in this meatball recipe for guidance.

Tip 3: Make the hot honey butter. Heat butter, honey, a pinch of salt, and hot sauce together. As they heat, the butter melts into the honey and hot sauce, making a lovely sauce. As you toss it with the chicken meatballs, it turns into a sweet and spicy glaze.

More Meatball Recipes

Hot Honey Chicken Meatballs

• PREP
  10 mins
  
• COOK
  20 mins
  
• TOTAL
  30 mins
  

These ground chicken meatballs are juicy, tender, and coated in spicy honey butter. It’s impossible to eat just one. The hot sauce you use is up to you! We love original Tabasco and Crystal hot sauces, but I’d imagine almost anything will work. We recommend one tablespoon of hot sauce, but you can adjust this based on how spicy you’d like them.

If you need to substitute for honey, try maple, golden, or brown sugar.

Makes 18 meatballs

Watch Us Make the Recipe

You Will Need

Spiced Chicken Meatballs

1 pound (450g) ground chicken, see notes if you have 1 ¼ pound package

1/2 cup (35g) panko breadcrumbs or homemade breadcrumbs

1/3 cup milk, dairy or non-dairy

1 large egg

1/4 cup Parmigiano-Reggiano cheese, finely grated, 1/2 ounce

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon sweet paprika

1/4 teaspoon smoked paprika

1/2 teaspoon dried oregano

1/2 teaspoon fresh ground black pepper

3/4 teaspoon fine sea salt

2 tablespoons high-heat cooking oil like grape seed or avocado oil

Hot Honey Sauce

2 tablespoons unsalted butter

1 tablespoon honey

1 tablespoon hot sauce, or more to taste, we like Crystal or Tabasco

Pinch of salt

Directions

1Stir breadcrumbs and milk in a large bowl, then let it sit for 5 minutes. Add the egg, cheese, garlic powder, onion powder, sweet paprika, smoked paprika, oregano, pepper, and salt. Stir until well blended.

2Add the ground chicken, and use a fork or your fingers to gently mix everything until combined. Try not to overmix for the most tender meatballs.

3Wet your hands and form the mixture into 1 ½-inch balls (about 1 ½ tablespoons each). A medium cookie scoop helps portion out the meatballs. The mixture is on the softer side, so don’t worry if you have difficulty making perfect balls. Since we want tender and juicy meatballs, we add more bread crumbs and milk, making the mixture less firm. Even though this causes less-than-perfect round meatballs, the texture of the interior is better.

4Heat 2 tablespoons of oil in the bottom of a wide Dutch oven or nonstick pan over medium heat.

5Place the meatballs in the hot oil and cook until they are cooked through, the outsides are browned, and they register 165°F in the middle on an instant-read thermometer, about 15 minutes. Depending on the shape or size of the pot, this might need to be done in two batches.

6Make the hot honey butter. Combine the hot sauce, butter, salt, and honey in a small saucepan over medium-low heat. Swirl the pan until the butter melts into the hot sauce and honey.

7Pour the sauce over the cooked meatballs, and then serve.

Adam and Joanne’s Tips

• Ground chicken: You can buy ground chicken in 1 pound or 1 ¼ pound packages. Use either in this recipe without any changes. You will have a few extra meatballs if you have 1 ¼ pounds of chicken.
• Baked meatballs: Heat the oven to 425°F and line a baking sheet with parchment paper, foil, or a silicone mat. Place formed meatballs onto the baking sheet, leaving a little space between each meatball. Lightly spray the top of the meatballs with cooking spray or brush with oil. Bake until golden brown, and they register 165°F in the middle on an instant-read thermometer, about 20 minutes.
• Storing: Cooked meatballs will last 3 days in the fridge in an airtight container. You can freeze them for up to three months. Store them in an airtight, freezer-friendly container.
• Make ahead tips: Raw meatballs can be refrigerated overnight and baked the next day. You should get 18 to 20 meatballs. You can also freeze the raw meatballs and store up to three months. To freeze them, form the meatballs and place them onto a baking sheet lined with parchment paper or a silicone baking mat. Place the baking sheet into the freezer until the meatballs are firm. Transfer frozen meatballs to an airtight, freezer-friendly container and freeze for three months.
• The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
3 meatballs (3 of 18 total)
/
Calories
246 calories
/
Total Fat
15.4g
/
Saturated Fat
4.6g
/
Cholesterol
104.7mg
/
Sodium
612mg
/
Carbohydrate
10.8g
/
Dietary Fiber
0.7g
/
Total Sugars
3.5g
/
Protein
16.9g

AUTHOR:

Joanne Gallagher

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This hot honey prosciutto pizza is the lazy dinner or lunch you’ll make on repeat. Salty prosciutto, melty cheese, and a generous drizzle of hot honey on a crispy flatbread or pita — ready in 15 minutes, no pizza dough required.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Recipes To Try

At A Glance

• Ready In: 15 minutes
• Serves: 1
• Diet: Nut-free
• Nutrition Highlights: ~30 grams protein, ~620 calories per serve, high protein – to be updated
• Main Ingredients: Lebanese flatbread or pita, pizza sauce, pizza cheese, prosciutto, hot honey
• Flavor Profile: Salty, cheesy, subtly spicy, sticky-sweet — the whole package
• Meal-Prep Friendly: Best eaten fresh; the flatbread softens if stored
• Best Served With: Fresh rocket with balsamic or a simple green salad

This started as my answer to hot honey pepperoni pizza — I love that combination, but I had prosciutto in the fridge and a flatbread that needed using. Ten minutes later I had something I honestly liked even better.

The prosciutto goes on after baking, which means it stays silky and slightly warm from the residual heat, rather than crisping up the way pepperoni does. That contrast — tender, salty prosciutto against bubbling, golden cheese — is the whole point. And then the hot honey ties it all together: sweet, sticky, with just enough heat to wake everything up.

It’s become my go-to lazy lunch and one of those weeknight dinners that feels more special than a 15-minute meal has any right to. If you haven’t tried hot honey on pizza yet, this is your sign.

You might also like these recipes: hot honey chicken wings, hot honey chicken tenders, mini pizza ham pineapple, tortilla wrap recipes, or these easy weeknight dinners.

What You’ll Need

How To Make Hot Honey Prosciutto Pizza

Watch The Video

Recipe Tips

• Don’t skip the post-bake prosciutto step. Baking prosciutto makes it dry and a little tough. Layering it on after the pizza comes out of the oven keeps it silky and tender — a much better result.
• Use a hot oven. 210°C / 415°F gives you a good golden base and properly melted cheese in about 10 minutes. Any lower and the cheese won’t colour nicely.
• Adjust the hot honey to taste. 2 teaspoons is a good starting point if you’re new to it; go to 3 if you like a real hit of sweet heat. I usually go generous.
• No hot honey? Drizzle with regular honey and scatter a small pinch of dried chili flakes or a drizzle of your favorite chili oil over the top. It’s not quite the same, but it gets you there.
• Want it crispier? Place the flatbread directly on the oven rack (rather than a tray) for the last few minutes. The underside crisps up beautifully.
• Variations: Try swapping prosciutto for speck or coppa. Add a handful of fresh rocket on top with the prosciutto for extra flavor and freshness. A few shavings of parmesan also work beautifully.
• Storage: This is really best eaten fresh. The flatbread base softens if stored, and prosciutto doesn’t love being reheated. Make it, eat it.

Serving Suggestions

This pizza is a complete meal on its own, but if you want to round it out, a handful of fresh rocket dressed with a little balsamic glaze is the natural pairing — the peppery bitterness cuts through the richness of the cheese and honey perfectly. A simple green salad works just as well. I sometimes do a quick rocket or arugula salad with Parmesan on the side, which takes about 3 minutes to throw together. Serve with a glass of something cold — this pizza is casual, fun food, and the occasion should match.

If you’ve tried this hot honey prosciutto pizza or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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