1-First Step: Slice and season the chicken Start with 500g (1 lb) boneless skinless chicken breasts. Slice each breast horizontally to make 4 thin steaks in total. This is important because thinner pieces cook faster and more evenly, which is perfect when you want dinner done quickly. Pat the chicken dry if needed, then season both sides with salt and pepper to taste. Once seasoned, place the flour in a shallow dish and dredge each piece lightly. Shake off any excess flour. You want a thin coating, not a heavy breading. That little dusting helps the chicken brown in the pan and gives the sauce something to grab onto later.

2-Second Step: Brown the chicken in a hot skillet Set a skillet over high heat and melt most of the butter, or use oil if you prefer. If you are using the butter option, reserve a small amount for later with the garlic. Once the skillet is hot, add the chicken in a single layer. Let it cook for 2 to 3 minutes per side until golden brown. Do not move the chicken too much while it is searing. That golden crust is where a lot of the flavor comes from. If your pan is small, cook in batches so the pieces brown instead of steam. The chicken does not need to be fully cooked at this stage since it will finish in the sauce.

3-Third Step: Add the garlic and build the sauce Reduce the heat to medium-high. Add the minced garlic and the remaining butter, then stir for about 20 to 30 seconds. You want the garlic fragrant, not burnt. Burnt garlic can turn bitter very fast, so keep it moving in the pan. Next, pour in the apple cider vinegar, soy sauce, and honey. Stir everything together and let it simmer for about 1 minute. The sauce should thicken slightly and turn glossy. If it looks too thick, add a splash of water to loosen it. If it looks too thin, let it cook for a few more seconds until it coats the back of a spoon.

4-Fourth Step: Coat the chicken fully Once the sauce is ready, return the chicken to the skillet if needed and spoon the sauce over the top. Turn each piece so it gets fully coated. This is the moment where the whole dish comes together, and it smells absolutely amazing. Let the chicken sit in the sauce for a brief moment so the flavor gets into every bite. Because the chicken was sliced thin, it will finish cooking quickly. You are looking for a tender center and a glossy, sticky coating on top.

5-Final Step: Serve right away Remove the pan from the heat once the chicken is coated and cooked through. Serve the chicken hot with rice, steamed vegetables, or a fresh salad. The sauce is sweet and savory, so it pairs nicely with simple sides that soak up every drop.