This hoisin glazed chicken breast is the most flavorful 25 minute dinner idea! I sear juicy chicken breasts in a cast iron skillet for a crispy exterior, then glaze them with a gingery garlic hoisin sauce. It’s perfectly sticky and savory, and easy to serve with rice and veggies for a simple weeknight meal.
Pan-Seared Chicken Breasts with Hoisin Sauce Glaze
When I’m short on time, I know a stovetop chicken breast recipe is going to get dinner on the table fast. Much like my honey garlic chicken breasts, this dish relies on two things: a quick pan-sear and a delicious sauce. It’s a foolproof weeknight dinner equation!
Chicken breasts cook fast, and my hoisin ginger glaze only requires a few basic ingredients. It’s a slightly different version of the sauce I use in my green bean stir fry. I love how the glaze mimics a caramelized finish when it coats the chicken, creating a sticky texture and the most mouthwatering flavor!
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Sauté the Aromatics for Extra Depth
Instead of whisking the grated ginger and garlic directly into the sauce with the other ingredients, set them aside. Once you remove the chicken from the skillet, add the ginger and garlic to the leftover oil for about 10-15 seconds, then pour the sauce over them. This flash-fries the aromatics, ensuring the final glaze is mellow and aromatic rather than sharp or bitter.
Hoisin Glazed Chicken Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 4 boneless, skinless chicken breasts (*)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1-2 tablespoons neutral oil (canola or vegetable**)
- 3 tablespoons hoisin sauce (***)
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon freshly grated ginger (****)
- 1 clove garlic (grated)
- 1 teaspoon rice vinegar (or lime juice)
- 1-2 tablespoons water
Optional Garnishes
- sesame seeds
- sliced green onions
Instructions
- Pat the chicken dry and season with salt and black pepper.4 boneless, skinless chicken breasts, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Heat the oil in a large skillet set over medium heat. Sear the chicken breasts for 4-5 minutes per side, or until browned and cooked through to 160°F. Remove from skillet and keep warm on a plate covered with foil.1-2 tablespoons neutral oil
- In a small bowl, whisk together the hoisin, soy, ginger, garlic, vinegar, and water until smooth.3 tablespoons hoisin sauce, 1 tablespoon low-sodium soy sauce, 1 tablespoon freshly grated ginger, 1 clove garlic, 1 teaspoon rice vinegar, 1-2 tablespoons water
- Turn the heat to medium-low, add the sauce to the skillet, and cook for 1-2 minutes, stirring, until slightly thickened but still saucy.
- Return the chicken to the pan and turn to coat in the glaze.
- Serve with sauce spooned over the top and garnish with green onions and sesame seeds, if desired.sesame seeds, sliced green onions
Notes
- Use cast iron or stainless steel for best sear results. Avoid overheating the pan, or you may burn the glaze later.
- If you decide to slice the chicken before cooking, toss the raw pieces in 1 tsp of cornstarch and a splash of rice vinegar. This will velvet the chicken, leading to a more tender result.
- Before adding the sauce, optionally sauté the white and light green parts of a handful of green onions and/or some crushed red pepper flakes for a little extra depth and heat.
- When adding the sauce to the pan, scrape up the brown bits at the same time to incorporate all the flavor.
- If the glaze is too thick, whisk in a tsp or two of water or broth.
- Taste and add a splash of rice vinegar or lime juice off the heat for a little extra brightness.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Hoisin Chicken Step by Step
Prep: Gather the list of ingredients for this hoisin ginger glazed chicken. Grate the ginger and garlic, and juice the lime (if using).
Season the Chicken: Pat 4 boneless, skinless chicken breasts dry, then season with 1 teaspoon of kosher salt and ½ teaspoon of ground black pepper. Patting them dry helps the seasonings stick better and creates a drier surface for better searing.
Sear the Chicken: Heat 1-2 tablespoons of neutral oil in a large skillet set over medium heat. Sear the chicken breasts for 4-5 minutes per side, or until browned and cooked through to 160°F. Remove from skillet and keep warm on a plate covered with foil. They will finish cooking through to 165°F while they rest.
Mix the Sauce: In a small bowl, whisk together 3 tablespoons of hoisin sauce, 1 tablespoon of low-sodium soy sauce, 1 tablespoon of freshly grated ginger, 1 grated clove of garlic, 1 teaspoon of rice vinegar, and 1-2 tablespoons of water until smooth. Follow my tip above if you prefer to toast the aromatics.
Thicken the Sauce: Turn the heat to medium-low and add the sauce to the skillet. Stir and scrape up any stuck on brown bits as you go. Cook for 1-2 minutes, until slightly thickened but still saucy. To check if your glaze is the right consistency, run your spatula through the center of the pan. It should leave a clean, dry path for a split second before the sauce slowly flows back in to fill the gap.
Glaze the Chicken: Return the chicken breasts to the pan and turn to coat in the glaze. If the glaze is too thick, add a tsp or two of water or broth to thin it back out.
Garnish and Serve: Serve your hoisin-glazed chicken breasts with extra sauce spooned over the top and garnish with green onions and sesame seeds, if desired.
How to Store, Freeze, and Reheat
Store leftover hoisin chicken breasts in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a skillet set over medium-low heat; or in the microwave in 30-second increments until warmed through. Add a splash of water or broth to rehydrate the chicken, if needed.
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