Honey Garlic Chicken Tenderloins – Sweet, Savory, and Easy

If you want a weeknight dinner that tastes like takeout but comes together in minutes, this Honey Garlic Chicken Tenderloins recipe is your new go-to. It’s sticky, garlicky, and perfectly balanced with a touch of sweetness and tang. The sauce coats the chicken beautifully, and the tenderloins cook super fast, so you’re not stuck at the stove all evening.

Pair it with rice, noodles, or a crisp salad and you’ve got a meal that feels special without the fuss.

What Makes This Recipe So Good

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• Fast and fuss-free: Chicken tenderloins cook quickly and stay juicy, making this a 20–25 minute meal.
• Balanced flavor: Honey brings sweetness, garlic adds punch, and a splash of soy and vinegar gives savory depth.
• Simple ingredients: Everything is pantry-friendly, and you don’t need special tools.
• Kid- and adult-approved: It’s sweet and sticky but not too spicy, and you can adjust the heat.
• Versatile: Serve it over rice, stuffed into wraps, or alongside roasted veggies.

What You’ll Need

• 1.5 pounds chicken tenderloins (or sliced chicken breasts)
• 1 tablespoon olive oil or avocado oil
• 1 tablespoon butter (optional, for extra richness)
• 4 cloves garlic, minced
• 1/3 cup honey
• 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar or apple cider vinegar
• 1 teaspoon sesame oil (optional, for flavor)
• 1/4 teaspoon crushed red pepper flakes (optional, for heat)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry, optional for thickening)
• Salt and black pepper, to taste
• 2 green onions, thinly sliced (for garnish)
• Sesame seeds (optional garnish)
• Cooked rice or noodles, for serving

Step-by-Step Instructions

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1. Prep the chicken: Pat the tenderloins dry with paper towels. Season lightly with salt and pepper on both sides. This helps with browning and flavor.
2. Mix the sauce: In a small bowl, whisk together the honey, soy sauce, vinegar, sesame oil, and red pepper flakes.

   Set aside.

3. Sear the chicken: Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer. Cook 2–3 minutes per side until lightly golden and just cooked through.

   Remove to a plate. Do this in batches if needed.

4. Sauté the garlic: Reduce heat to medium. Add the butter to the skillet.

   When melted, add the minced garlic. Stir for 30 seconds until fragrant. Don’t let it burn.

5. Build the sauce: Pour in the honey-garlic mixture.

   Stir and bring to a gentle simmer. If you want a thicker glaze, add the cornstarch slurry and whisk until the sauce turns glossy and slightly thick, about 1 minute.

6. Coat the chicken: Return the tenderloins and any juices to the pan. Turn to coat in the sauce.

   Simmer 1–2 minutes to let the chicken soak up flavor.

7. Finish and garnish: Taste and adjust seasoning. Add more vinegar for tang or honey for sweetness. Sprinkle with green onions and sesame seeds.
8. Serve: Spoon over hot rice or noodles, with steamed broccoli or snap peas on the side.

   Drizzle extra sauce over everything.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days. Keep the sauce with the chicken so it stays moist.
• Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in a skillet over low heat with a splash of water to loosen the sauce.

  Microwave in short intervals, stirring between bursts, to avoid overcooking.

• Meal prep tip: Keep rice and chicken in separate containers. Add a few frozen veggies to your lunch box; they’ll steam when you reheat.

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Health Benefits

• Lean protein: Chicken tenderloins are naturally lean and support muscle repair and satiety.
• Moderate sugar: Honey sweetens without being overwhelming. You can reduce it by a tablespoon and still get great flavor.
• Garlic perks: Garlic may support heart health and has antioxidant properties, plus it adds big flavor without extra calories.
• Balanced meal: Pair with fiber-rich veggies and whole grains to keep energy steady and meals satisfying.

What Not to Do

• Don’t overcrowd the pan: The chicken will steam instead of sear.

  Work in batches for better browning.

• Don’t overcook: Tenderloins cook quickly. Pull them off as soon as they reach 165°F; they’ll finish in the sauce.
• Don’t burn the garlic: Bitter garlic can ruin the sauce. Lower the heat before adding it.
• Don’t skip seasoning: A light salt and pepper on the chicken helps the flavors pop.
• Don’t add cornstarch directly: Always mix it with water first to avoid lumps.

Variations You Can Try

• Spicy honey garlic: Add 1–2 teaspoons sriracha or gochujang.

  A dash of chili oil is great too.

• Citrus twist: Stir in a tablespoon of fresh lime or orange juice and some zest for brightness.
• Ginger-garlic: Add 1 teaspoon grated fresh ginger with the garlic for a warm, aromatic kick.
• Sheet-pan version: Toss chicken with sauce and roast at 425°F for 12–15 minutes, flipping halfway. Broil 1 minute for char.
• Air fryer: Cook seasoned tenderloins at 380°F for 8–10 minutes, flipping halfway. Warm sauce in a pan and toss to coat.
• Gluten-free: Use tamari or coconut aminos instead of soy sauce.

  Check labels on vinegar too.

• Crispy option: Lightly dust chicken with cornstarch before searing for a delicate crust that grabs the glaze.

FAQ

Can I use chicken breasts or thighs instead of tenderloins?

Yes. Slice breasts into strips for quick cooking. Thighs work well too; trim excess fat and cook a bit longer until fully done.

How do I make the sauce less sweet?

Reduce the honey by 1–2 tablespoons and add an extra teaspoon of vinegar or a squeeze of lemon to balance.

What if my sauce won’t thicken?

Simmer it a little longer, or whisk another small cornstarch slurry (1 teaspoon cornstarch + 2 teaspoons water) into the bubbling sauce and stir until glossy.

Can I make this ahead?

You can mix the sauce up to 3 days in advance and store it in the fridge.

Cook the chicken fresh for the best texture, then toss with the pre-made sauce.

Is there a way to reduce sodium?

Use low-sodium soy sauce or tamari and avoid extra added salt. You can also stretch the sauce with a splash of water and more garlic or ginger for flavor.

What sides go best with this?

Steamed jasmine rice, brown rice, or ramen noodles are classic. Add roasted broccoli, green beans, or a quick cucumber salad for crunch and freshness.

Can I add vegetables to the pan?

Absolutely.

After searing the chicken, sauté bell peppers, snap peas, or broccoli for 3–4 minutes, then proceed with the sauce. Return chicken to the pan and toss everything together.

How do I know the chicken is fully cooked?

Use an instant-read thermometer. The internal temperature should reach 165°F.

The juices should run clear and the meat should be opaque.

Final Thoughts

Honey Garlic Chicken Tenderloins deliver big flavor with minimal effort. The sauce is sticky, savory, and just sweet enough, and the chicken stays tender every time. Keep this recipe in your weeknight rotation, and don’t be afraid to tweak it to your taste—spicy, citrusy, or extra garlicky.

It’s the kind of dinner that’s easy to love and even easier to make again.