1-First Step: Prep the chicken Start with 500g or 1 lb of boneless, skinless chicken breast, which is usually about 2 pieces. Cut each breast in half horizontally to make 4 thinner steaks. This helps the chicken cook evenly and quickly, which is one reason this recipe works so well for busy nights. Sprinkle both sides with salt and pepper so the meat has flavor before it ever touches the pan.

2-Second Step: Coat the chicken Pour 1/4 cup flour onto a plate or shallow dish. Lightly coat each chicken piece in the flour, then shake off the excess. You want a thin dusting, not a heavy crust. This coating helps the chicken brown nicely and gives the sauce something to grab onto later. If you need a gluten-free version, cornstarch works well here.

3-Third Step: Brown the chicken Heat a large skillet over high heat and melt most of the 3 1/2 tablespoons unsalted butter in the pan. If you prefer, you can use 2 1/2 tablespoons olive oil instead, though butter gives the richest flavor. When the pan is hot, add the chicken pieces. Cook for 2 to 3 minutes on the first side until golden, then turn and cook the second side for 1 minute. The chicken does not need to be fully cooked yet because it will finish in the sauce.

4-Fourth Step: Add garlic and build the sauce Turn the heat down to medium high. Add the 2 minced garlic cloves and the remaining butter. Stir briefly so the garlic becomes fragrant, but do not let it burn. Burnt garlic turns bitter fast, and nobody wants that in a sweet honey glaze. Next, pour in 1 1/2 tablespoons apple cider vinegar, 1 tablespoon light or all purpose soy sauce, and 1/3 cup honey or maple syrup.

5-Fifth Step: Simmer until slightly thickened Let the sauce come to a simmer for about 1 minute. It should thicken just a little and become shiny. If it gets too thick, add a small splash of water and stir. A little water can bring the sauce right back to a smooth texture, which is especially helpful if you are cooking over strong heat.

6-Final Step: Coat and serve right away Turn the chicken pieces in the sauce so every side gets coated. Remove the skillet from the heat immediately once the chicken is covered and the sauce looks glossy. The chicken will stay juicy if you do not overcook it. Serve the Honey Garlic Chicken Breasts hot with rice, vegetables, or a crisp salad for a complete meal.