Season and sear the chicken:
Lightly season the sliced chicken breasts with salt and pepper on both sides. In a large skillet, heat the olive oil over medium-high heat. Add the chicken to the skillet in a single layer and cook for 3–4 minutes per side, or until golden brown and fully cooked through. Remove chicken from the pan and set aside.
Sauté garlic:
Reduce heat to medium. In the same pan, melt the butter and add the minced garlic. Sauté for 30–60 seconds until fragrant, stirring constantly to avoid burning.
Add mushrooms:
Toss in the sliced mushrooms and cook for 4–5 minutes, or until they’re tender and golden, stirring occasionally to ensure even cooking and absorption of the garlic butter.
Create the glaze:
Stir in the honey and soy sauce. Return the cooked chicken to the skillet and toss everything together to coat evenly in the sauce. Simmer for 2–3 minutes, allowing the sauce to reduce and glaze the chicken and mushrooms until shiny and slightly sticky.
Serve:
Remove from heat and serve hot over steamed rice, jasmine rice, or noodles. Spoon extra sauce from the pan over the top for added flavor.
