1-Step 1: Slice and season the chicken Start by slicing the 2 chicken breasts horizontally so you end up with 4 thin pieces. This is the trick that helps the chicken cook in a flash and keeps the texture tender. Pat the pieces dry, then season both sides with salt and pepper. Dry chicken sears better, and better searing means better flavor, which is always a good thing.

2-Step 2: Coat the chicken lightly in flour Spread the 1/4 cup flour on a plate or shallow dish. Dredge each chicken piece in the flour, then shake off the extra. You want a light coating, not a full snowstorm. This thin layer helps the sauce grab onto the chicken later instead of pooling in the pan. The flour coating is small, but it does big work. It helps the glaze cling and gives the chicken that glossy, restaurant-style finish.

3-Step 3: Sear the chicken Set a large skillet over high heat and melt most of the butter, or heat the olive oil if you are using that instead. Once the pan is hot, add the chicken and sear for 2 to 3 minutes per side until golden. You are not fully cooking it here, just building color and flavor. If your skillet is crowded, cook in batches so the pieces brown instead of steam.

4-Step 4: Add the garlic and finish the base of the sauce Lower the heat to medium-high, then add the minced garlic and the remaining butter. Stir it for just 10 to 15 seconds. Garlic burns fast, so keep it moving. At this stage, the pan should smell amazing, and if it does not, something is probably off. Add the vinegar, soy sauce, and honey right after the garlic is fragrant.

5-Step 5: Simmer until the glaze thickens Let the sauce simmer for about 1 minute. The heat will help the sauce bubble and thicken just enough to coat the chicken. Spoon the sauce over the chicken as it cooks so every piece gets covered in that sticky honey garlic goodness. If the sauce looks too thick, add a small splash of water. If it looks too thin, let it simmer another 30 seconds.

6-Step 6: Serve immediately Once the chicken is cooked through and the sauce is glossy, take the pan off the heat and serve right away. This dish is best while the glaze is warm and shiny. Spoon extra sauce over rice, noodles, or vegetables if you want to catch every drop. For a more filling meal, serve it with a side like garlic butter grilled mushrooms or over steamed broccoli.