Go Back

Honey Butter Chicken

Honey butter chicken features caramelized golden chicken breasts coated in a glossy amber honey butter sauce. This easy honey butter chicken is seared in one skillet, then simmered and glazed until the sauce clings to every surface.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Honey butter chicken
  • 4 boneless skinless chicken breasts Use evenly sized breasts for even browning.
  • 0.5 tsp salt To taste; season both sides.
  • 0.25 tsp pepper To taste; freshly ground if possible.
  • 0.5 tsp garlic powder To taste; adds savory depth.
  • 0.5 tsp smoked paprika To taste; adds mild smokiness and color.
  • 2 tbsp olive oil For searing the chicken.
  • 6 tbsp butter For the honey butter sauce.
  • 3 garlic, minced Cook just until fragrant so it doesn’t turn bitter.
  • 0.3333333333 cup honey For the sweet caramelized glaze.
  • 1 tbsp soy sauce Adds salty depth to balance sweetness.
  • 1 tbsp apple cider vinegar Provides tang for a glossy, balanced sauce.
  • 1 fresh thyme For garnish; use leaves.
  • 0.25 tsp flaky sea salt For finishing; sprinkle lightly.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts with salt, pepper, garlic powder, and smoked paprika. Heat a cast iron skillet with the olive oil over medium-high heat until hot, then sear the chicken for 5-6 minutes per side until golden and the internal temperature reaches 165°F; remove to a plate.
Make the honey butter sauce
  1. Melt the butter in the same pan over medium heat. Add the minced garlic and cook for 1 minute, stirring, until fragrant and lightly softened.
  2. Stir in the honey, soy sauce, and apple cider vinegar. Bring the mixture to a simmer, watching for bubbles that release a glossy aroma.
Glaze and finish
  1. Return the chicken to the pan and cook for 2-3 minutes, turning and basting with the sauce. Cook until the sauce caramelizes and coats the chicken with a glossy amber finish.
  2. Plate the chicken and drizzle with any remaining sauce from the skillet. Finish with fresh thyme leaves and flaky sea salt.

Notes

Pro tip: keep the sauce at a steady simmer while basting so it thickens without burning the garlic. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet over low heat until warmed through. Freezing is not recommended because the glaze can separate slightly. For a lighter option, use reduced-sugar honey or reduce honey by 1-2 tablespoons for a less-sweet glaze.