Honey Butter Chicken (Printable Version)
Tender chicken coated in sweet honey butter sauce with garlic and spices.
# What You Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-size pieces
02 - 1 tsp salt
03 - ½ tsp black pepper
04 - 2 tbsp cornstarch or potato starch
→ Sauce
05 - 4 tbsp unsalted butter
06 - ⅓ cup honey
07 - 2 tbsp soy sauce
08 - 1 tbsp apple cider vinegar or rice vinegar
09 - 2 garlic cloves, minced
10 - ½ tsp smoked paprika
11 - ¼ tsp chili flakes
→ Garnish
12 - 2 tbsp chopped fresh parsley or chives
13 - 1 tsp toasted sesame seeds
# Directions:
01 - Pat chicken pieces dry with paper towels. Season evenly with salt and pepper, then toss with cornstarch until thoroughly coated on all sides.
02 - Heat a large skillet over medium-high heat. Add 2 tbsp butter and swirl to coat the pan. Place chicken pieces in a single layer and sear for 4–5 minutes without moving. Flip and cook another 3–4 minutes until golden brown and cooked through. Remove chicken to a plate and set aside.
03 - Reduce heat to medium. Add remaining 2 tbsp butter to the skillet. Once melted, add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
04 - Stir in honey, soy sauce, vinegar, smoked paprika, and chili flakes. Simmer for 2–3 minutes, stirring occasionally, until sauce slightly thickens and coats the back of a spoon.
05 - Return chicken to the skillet and toss gently to coat evenly in the sauce. Cook for another 2–3 minutes, allowing flavors to meld and sauce to glaze the chicken pieces.
06 - Garnish with chopped fresh parsley or chives and toasted sesame seeds. Serve hot over steamed rice, mashed potatoes, or with a crisp salad.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- That glossy coating sticks to everything, meaning every bite is perfectly flavored
02 -
- The sauce continues thickening off the heat, so pull it a tiny bit earlier than you think you should
- Crowding the pan steams the chicken instead of searing it, so work in batches if your skillet looks crowded
03 -
- Room temperature chicken cooks more evenly, so take it out of the fridge 20 minutes before starting
- Prep all ingredients before you turn on the stove because this recipe moves fast once the butter hits the pan