This irresistible hasselback honey garlic chicken breast recipe transforms ordinary chicken into an extraordinary dish with elegant presentation and incredible flavor. The crosshatch scoring technique allows the sweet and savory glaze to penetrate deep into the meat, creating tender, juicy chicken with a beautifully caramelized exterior.
Ingredients
For the Chicken:
- 800g (1.75 lbs) chicken breast, boneless and skinless (3 large breasts)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 45g (3 tbsp) all-purpose flour
- 45ml (3 tbsp) sunflower oil
For the Honey Garlic Glaze:
- 2 cloves garlic, minced
- 40g (3 tbsp) butter
- 15ml (1 tbsp) fresh lemon juice
- 30ml (2 tbsp) soy sauce
- 5ml (1 tsp) honey
Instructions
Preparing the Hasselback Chicken
- Score the chicken breasts by placing each breast on a cutting board and making diagonal cuts about 5mm (1/4 inch) deep and 1cm (1/2 inch) apart across the surface. Rotate the chicken and make another set of diagonal cuts in the opposite direction, creating a crosshatch pattern.
- Season thoroughly by sprinkling salt, black pepper, and paprika evenly over both sides of the scored chicken breasts. Gently rub the seasonings into the cuts to ensure maximum flavor penetration.
- Dust with flour by lightly coating each seasoned chicken breast with flour, making sure to get flour into the cuts. Shake off excess flour while preserving the coating in the scored grooves.
Cooking the Hasselback Chicken
- Heat the oil in a large skillet or frying pan over high heat until it shimmers and is ready for searing.
- Sear the chicken by placing the scored side down first in the hot oil. Cook for exactly 4 minutes without moving to develop a golden-brown crust and crispy texture in the cuts.
- Flip and continue cooking for another 4 minutes on the second side. The internal temperature should reach 74°C (165°F) when measured with a meat thermometer.
Creating the Honey Garlic Glaze
- Reduce heat to low and push the chicken to one side of the pan to create space for the glaze preparation.
- Add aromatics by placing butter and minced garlic in the empty side of the pan. Cook for 1 minute, stirring constantly until the garlic becomes fragrant and the butter melts completely.
- Build the glaze by whisking in lemon juice, soy sauce, and honey until well combined. The mixture should be smooth and glossy.
- Glaze the chicken by spooning the sauce generously over the chicken breasts, making sure the glaze gets into all the cuts. Cook for 3 minutes on low heat, basting frequently and turning once to coat both sides evenly.
- Rest and serve by removing from heat and allowing the chicken to rest for 3 minutes. This helps the juices redistribute and the glaze to set. Slice against the grain and drizzle with remaining pan sauce.
Nutritional Information
Per Serving (serves 4):
- Calories: 295
- Protein: 42g
- Carbohydrates: 9g
- Fat: 11g
- Fiber: 0.5g
- Sugar: 4g
- Sodium: 720mg
Cooking Time:
- Prep time: 8 minutes
- Cook time: 10 minutes
- Total time: 18 minutes
Recipe Variations and Substitutions
Scoring Techniques
For deeper flavor penetration, make the cuts slightly deeper at 8mm (1/3 inch). For a more elegant presentation, create parallel cuts only in one direction. Diamond patterns can be achieved by making cuts at 45-degree angles in both directions.
Alternative Proteins
This hasselback technique works excellently with pork tenderloin, turkey breast, or thick fish fillets like salmon. Adjust cooking times accordingly, with pork requiring 5-6 minutes per side and fish needing only 3-4 minutes per side.
Glaze Variations
Create a Mediterranean version by substituting honey with balsamic reduction and adding fresh herbs like thyme or oregano. For an Asian twist, incorporate 1 teaspoon of grated fresh ginger and 1/2 teaspoon of sesame oil into the glaze.
Spice Modifications
Add heat with 1/4 teaspoon of cayenne pepper or red pepper flakes mixed into the seasoning. For aromatic complexity, include 1/2 teaspoon of garlic powder and 1/4 teaspoon of onion powder in the initial seasoning blend.
Flour Alternatives
Substitute all-purpose flour with cornstarch for extra crispiness, almond flour for a gluten-free option, or seasoned breadcrumbs for additional texture and flavor complexity.
Professional Tips for Perfect Results
The key to successful hasselback chicken lies in consistent scoring depth and proper heat management. Use a sharp knife to create clean, even cuts that won’t tear the meat. The crosshatch pattern not only looks impressive but also increases the surface area for maximum flavor absorption.
When searing, resist the urge to move the chicken prematurely. The initial high-heat searing creates the foundation for the beautiful caramelized exterior that makes this dish so visually appealing and delicious.
Storage and Meal Planning
Leftover hasselback honey garlic chicken stores well in the refrigerator for up to 4 days. The scored texture actually helps the chicken retain moisture during storage. Reheat gently in a covered skillet over medium-low heat or in the oven at 160°C (325°F) for 8-10 minutes.
This dish meal preps beautifully when sliced and portioned with vegetables and grains. The intense flavor means a little goes a long way in salads, wraps, or grain bowls throughout the week.
Serving Suggestions
The elegant presentation of hasselback chicken makes it perfect for dinner parties or special occasions. Serve over creamy risotto, garlic mashed potatoes, or alongside roasted seasonal vegetables. The sweet and savory glaze pairs wonderfully with steamed jasmine rice or quinoa pilaf.
For a complete meal, consider serving with honey-glazed carrots and steamed asparagus to complement the dish’s flavor profile. A simple arugula salad with lemon vinaigrette provides a fresh contrast to the rich, glazed chicken.
Frequently Asked Questions
How deep should I make the cuts in the chicken? Make cuts approximately 5-8mm (1/4 to 1/3 inch) deep. This depth allows for flavor penetration without compromising the structural integrity of the meat. Deeper cuts risk the chicken falling apart during cooking.
Can I prepare the scored chicken ahead of time? Yes, you can score and season the chicken up to 4 hours in advance. Store covered in the refrigerator and bring to room temperature 15 minutes before cooking for even results.
What if my glaze burns during cooking? If the glaze starts to burn, immediately reduce heat to the lowest setting and add a tablespoon of water or chicken broth to the pan. This will help deglaze and prevent burning while maintaining flavor.
How do I know when the hasselback chicken is fully cooked? Insert a meat thermometer into the thickest part of the breast, avoiding the cuts. The internal temperature should reach 74°C (165°F). The juices should run clear, and the meat should no longer be pink.
Can I use this technique for bone-in chicken breasts? While possible, bone-in breasts require longer cooking times and more careful temperature monitoring. Increase cooking time to 6-7 minutes per side and ensure the internal temperature reaches 74°C (165°F) near the bone.
This hasselback honey garlic chicken breast recipe elevates simple ingredients into a restaurant-quality dish that’s sure to impress. The combination of the elegant scoring technique and the perfectly balanced glaze creates a meal that looks as incredible as it tastes, proving that impressive cooking doesn’t always require complicated techniques or hours in the kitchen.