This 20-Minute Chicken Dinner Is Better Than Take-Out

When I’m craving takeout but don’t want to wait, I make this honey soy chicken. It’s a one-pan recipe that takes about 20 minutes to make—faster than delivery!

Overhead view of a teal dutch oven with three honey soy chicken breasts and sauce topped with green onions next to a bowl of white rice, a striped fabric napkin and blue plate of recipe and chicken — Simply Recipes / Photo by Julia Gartland / Food Styling by Pearl Jones

There’s something about having takeout that feels like a reward after a long day. Still, there are nights when deciding what to order and waiting for the delivery feels like a huge feat. It’s on these nights that I lean into dishes like this 20-minute honey soy chicken.

It’s the dinner I turn to when I want those big, bold takeout flavors without leaving my kitchen (or my comfy clothes). Chicken cutlets are lightly coated in a one-bowl batter, cooked in a skillet until golden, and finished with a sticky, sweet, and savory honey soy sauce. It’s a family and kid-friendly one-pan recipe and a huge crowd-pleaser.

The best part? It’s ready in less time than it would take my family to scroll through all the delivery options. Served over fluffy rice, it’s my kind of weeknight dinner.

Tips for Making My Honey Soy Chicken

Serving Suggestions: I love serving this chicken over steamed jasmine rice with a side of cut-up cucumber and grated carrots because I can prep them while the chicken cooks. When I have more time, I’ll steam some broccoli or sauté some snap peas to add to the dish.
Time-Saving Tips: Start the rice first; it’ll be ready when your chicken is. If you don’t have it in you to make rice, try using 90-second rice packs. If you’re a meal-prepper, you can make the sauce several days in advance and store it in the fridge in an airtight container for when it’s time to cook.
Ingredient Swaps: If you’re out of cornstarch, you can use all-purpose flour instead, though the coating will be a little thicker. No rice vinegar? Apple cider vinegar works in a pinch.

Overhead view of a blue plate with a serving of partially sliced honey soy chicken and white rice topped with green onions along with a fork and knife — Simply Recipes / Photo by Julia Gartland / Food Styling by Pearl Jones

Skillet Chicken Recipes

Mix the sauce:

In a small bowl, add the honey, water, soy sauce, rice vinegar, garlic, ginger, and 1/2 teaspoon of cornstarch. Whisk together and set aside.

Make the batter:

In a medium bowl, add the remaining 1/4 cup cornstarch and the egg. Whisk together until well combined and set aside.

Batter the chicken:

Heat the oil in a large skillet over medium heat until it shimmers. Meanwhile, season the chicken generously with salt and pepper and transfer the breasts to the cornstarch and egg mixture. Flip and rearrange the chicken until all pieces are coated in batter.

Overhead view of a clear glass bowl of with a raw chicken breast in egg mixture next to a bowl of soy sauce mixture and a plate of raw chicken for Honey Soy Chicken recipe — Simply Recipes / Photo by Julia Gartland / Food Styling by Pearl Jones

Cook the chicken:

Let any excess drip off and place the chicken into the hot pan. Cook, undisturbed, until golden, about 5 minutes. Flip and cook on the other side until the chicken is golden brown and cooked through to 165°F, another 4 to 5 minutes.

Overhead view of tongs removing a chicken breast from a dutch oven next to a white plate of three chicken breasts and a bowl of the soy sauce mixture for Honey Soy Chicken recipe — Simply Recipes / Photo by Julia Gartland / Food Styling by Pearl Jones

Cook the sauce and combine:

Remove the chicken to a plate and pour the sauce into the pan. Bring to a boil over high heat, then reduce to medium and simmer until thickened, stirring occasionally, about 4 minutes.

Return the chicken to the pan and coat with the sauce. Serve the chicken on top of steamed rice, if using, and drizzle more sauce over the top. Garnish with green onions and serve immediately.

This is best eaten on the day it’s made, but if you keep the sauce and the chicken separate, any leftovers can be stored in airtight containers in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

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