Honey Garlic Chicken is an epic 12 minute chicken breast recipe with a magic 5 ingredient Honey Garlic Sauce! This is a terrific back pocket quick dinner idea for busy nights that’s made with pantry staples. It’s quite amazing how so few ingredients can transform into such a tasty sauce for chicken!.
The most important cooking skill that every home cook should learn is how to fillet chicken breasts. At first, it might look hard, but if you know how to do it right and have a sharp knife, you’ll be filleting chicken breasts like a pro in no time.
In this comprehensive guide, I’ll walk you through the entire process of filleting a chicken breast, from start to finish. We’ll cover:
- Why filleting is important
- Equipment and tools you’ll need
- Step-by-step instructions
- Helpful tips and tricks
- Common mistakes to avoid
- Frequently asked questions
By the end, you’ll have all the knowledge and confidence needed to fillet chicken breasts quickly, safely, and with professional results. Let’s get started!
Why Learn to Fillet Chicken Breasts?
Filleting involves cutting a whole chicken breast horizontally into thinner cutlets. This has several advantages:
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Cooks faster: Thinner fillets mean a quicker cooking time. No more battling dried out chicken!
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Cooks evenly: The thinner, uniform thickness allows the chicken to cook through more evenly.
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Versatile uses: Fillets can be used for cutlets, stir fries, sandwiches, skewers, and more.
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Absorbs flavors With more surface area exposed, fillets absorb marinades and spices better.
If you can master this simple technique, you can make a lot of different chicken recipes. Let’s gather the tools we’ll need.
Equipment for Filleting Chicken Breasts
You don’t need any fancy gadgets. Just have these basics ready to go:
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Sharp knife: A quality chef’s knife or boning knife. Sharpness is key for clean, easy cuts.
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Cutting board: Pick a board that’s large enough to hold the chicken securely.
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Paper towels: For keeping your hands and work surface dry. Wet chicken is slippery!
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Meat mallet (optional): For pounding fillets into ultra thin cutlets.
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Kitchen shears (optional): Helpful for trimming off any excess fat or tendons.
Now let’s get prepped for filleting success.
Preparation Tips Before Filleting
Proper prep sets you up for the best results:
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Thaw fully: Never try to fillet frozen chicken. Thaw it completely in the fridge first.
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Pat dry: Blot chicken dry with paper towels to remove excess moisture and improve your grip.
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Trim fat: Slice off any excess fat or flaps for a nice uniform shape.
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Watch the angle: Place chicken perpendicular to your body for the best cutting angle.
Okay, we’re ready to fillet! Let’s go through it step-by-step.
How to Fillet a Chicken Breast – Step-By-Step
Follow these steps for perfectly filleted chicken every time:
1. Position the chicken breast
The thick end of the breast should face your less-used hand as you place it on a cutting board. Hold it firmly in place.
2. Determine the cutting line
Locate the thickest section. This is where you’ll make the initial horizontal cut.
3. Slice horizontally
Cut into the thickest part with a smooth, steady motion, making sure the knife stays parallel to the board.
4. Cut through the breast
Steadily extend the cut through the length of the breast using a gentle sawing motion.
5. Check for even thickness
Open up the breast. The fillets should be about equally thick.
6. Separate fully (if needed)
If the breast isn’t fully cut in half, finish separating it into two fillets.
7. Trim or pound (optional)
Trim fillets to an even shape or pound to desired thinness.
That covers the basic filleting method! With practice, you’ll be able to breeze through chicken breasts efficiently. Next, I’ll share some helpful tips and tricks.
Handy Tips for Filleting Success
Follow these tips for the most flawless fillets:
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Let meat rest first: Filleting is easier if the chicken sits at room temperature for 15-30 minutes after thawing.
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Watch your fingers: Curl them under to avoid nicking yourself.
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Rinse under cold water: This removes any clinging fragments so the fillets are smooth.
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Cut against the grain: This produces the most tender fillets. Identify the grain direction first.
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Butterfly for stuffing: Leave a thin hinge intact when slicing to open the breast like a book.
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Save scraps for stock: Don’t waste leftover bits. Use them to make homemade chicken stock.
Now let’s cover some common mistakes to avoid.
Common Filleting Mistakes to Avoid
Watch out for these common pitfalls:
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Using a dull knife: A blunt knife requires more force and risks slippage. Sharpen it first or use a new blade.
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Rushing the process: Take it slow. Rushing leads to uneven cuts.
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Filleting on the bias: Position the breast so you slice straight down to get uniform fillets.
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Cutting too deep: Take care not to cut all the way through when butterflying. Go just halfway.
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Not drying chicken: Skipping this makes the meat slippery and tricky to handle. Always pat dry first.
With attention to detail and proper technique, you’ll avoid these errors in no time.
Frequently Asked Questions
Here are answers to some common filleting questions:
How thin should I pound the fillets?
For cutlets, pound to 1⁄4-inch thickness. For dishes like chicken parmesan, 1⁄2 inch is ideal. Go thinner for schnitzel or escalopes.
What knife is best for butterflying?
A flexible boning knife allows the most control for butterflying since you stop short of cutting all the way through.
Should I marinate before or after?
Marinate after for maximum flavor absorption thanks to the increased surface area.
How long do fillets keep in the fridge?
Store wrapped fillets for 2-3 days max. Freeze for longer storage.
Can I freeze raw fillets?
Yes, freeze layered between parchment paper up to 4 months. Thaw overnight in the fridge before use.
Any tips for more uniform fillets?
Cut against the grain and trim fillets to match shapes after slicing. Chilling firms the meat for easier precision slicing too.
Master the Art of Filleting Chicken
There you have it – everything you need to successfully fillet chicken breasts with confidence.
The key is taking it slow, using a sharp knife, and practicing the horizontal cut until it feels natural. Before you know it, you’ll be churning out professional looking fillets to use in all your favorite recipes.
Remember to prep properly, focus on your cutting angle, watch your fingers, and refer back to these steps and tips whenever you need a filleting refresher.
What to serve with Honey Garlic Chicken Breast
There’s enough sauce to drizzle over veggies and soak into rice or whatever you serve it with. The flavour is strong enough such that you don’t need loads – a bit goes a long way!.
It’s pictured above with Cauliflower Rice (tossed with a squeeze of lemon, parsley, salt and pepper) with Cucumber Salad on the side.
Even though it’s got soy sauce in the Honey Garlic Sauce, this doesn’t taste specifically Asian-y. But it can be used with a lot of different foods. For example, it goes well with Fried Rice, Macaroni Salad, or even Mac and Cheese. I promise you, if you do it just once, you’ll get it. It only takes 12 minutes, so you have time! – Nagi x
How to make Honey Garlic Chicken Breast
- Cut each chicken breast in half, so you have 4 pieces from 2 breasts.
- Sprinkle flour on the chicken. This gives it a little crust that helps the sauce stick to it better.
- Sear chicken, add butter, garlic, vinegar, soy sauce, honey.
- Simmer until the sauce thickens. Turn chicken to coat in the amazing honey garlic sauce.
Want to BBQ it? Use this Grilled Honey Soy Chicken recipe instead.
Notice how the sauce is clinging to the surface? That’s because we dusted the chicken with flour so when it’s pan fried, it creates a crust.
