1. Prepare the Chicken

Start by preparing the chicken breasts (or thighs). Pat them dry with paper towels to remove any excess moisture. This will help the chicken sear better and absorb the sauce more effectively. Season both sides of the chicken with salt, garlic powder, and onion powder. Make sure the seasoning is evenly distributed for consistent flavor.

If the chicken breasts are particularly thick, you can butterfly them or pound them to an even thickness to ensure they cook quickly and evenly. This step is optional but can make the cooking process faster and help the chicken cook more uniformly.

2. Cook the Chicken

In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot and shimmering, add the chicken breasts to the pan. Cook the chicken for 6-7 minutes on each side, or until golden brown and cooked through. You can check the doneness of the chicken by cutting into the thickest part to ensure it’s no longer pink, or use a meat thermometer to confirm it has reached an internal temperature of 165°F (74°C).

Once the chicken is fully cooked, remove it from the skillet and set it aside on a plate to rest. This will allow the juices to redistribute, keeping the chicken moist and tender.

3. Make the Honey Pepper Sauce

In the same skillet, reduce the heat to medium. Without cleaning the pan, add the honey, soy sauce, and apple cider vinegar (or lemon juice). Stir the ingredients together, allowing them to combine into a smooth sauce. The sauce should begin to bubble slightly.

Add the black pepper, adjusting the amount to your personal preference for spice. If you like a more intense flavor, feel free to add extra black pepper or even a pinch of red pepper flakes for additional heat. Stir in the garlic powder and onion powder as well, giving the sauce a bit more depth and flavor.

Let the sauce simmer for about 2-3 minutes, or until it thickens slightly and becomes glossy. You want it to be syrupy, not too runny, so it can coat the chicken nicely.

4. Combine the Chicken and Sauce

Once the sauce is ready, return the chicken to the skillet. Spoon some of the sauce over the chicken, making sure each piece is coated in the sweet, spicy glaze. Let the chicken cook in the sauce for another 1-2 minutes, allowing it to absorb the flavors and reheat. If you prefer a thicker glaze, you can cook the sauce a bit longer to reduce it further.

Once the chicken is well-coated in the sauce, remove the skillet from the heat. If desired, sprinkle the chicken with chopped fresh parsley for a touch of color and freshness.

5. Serve the Honey Pepper Chicken

Slice the chicken breasts into strips or serve them whole. Plate the chicken with your favorite side dishes, such as rice, quinoa, steamed vegetables, or a simple green salad. Drizzle any leftover sauce from the pan over the chicken for added flavor.

Serve immediately while the chicken is still warm, and enjoy the delightful combination of honey sweetness and peppery spice with every bite.