Go Back

Honey Butter Chicken

Honey butter chicken is a quick skillet dinner with caramelized golden chicken breasts glazed in a glossy honey-butter sauce. The sweet honey and rich butter simmer into an amber coating that clings to every surface for a flavorful, savory-sweet finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
Seasonings
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp smoked paprika to taste
Olive oil
  • 2 tbsp olive oil
Butter and aromatics
  • 6 tbsp butter
  • 3 garlic cloves, minced minced (3 cloves)
Honey sauce
  • 0.333 cup honey
  • 1 tbsp soy sauce
  • 1 tbsp apple cider vinegar
Garnish
  • 0.5 tsp fresh thyme for garnish
  • 0.25 tsp flaky sea salt for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts with salt, pepper, garlic powder, and smoked paprika to taste. Heat olive oil in a large skillet over medium-high until hot, then sear the chicken for 5-6 minutes per side until deeply golden and the internal temperature reaches 165°F; remove to a plate.
Build the honey butter sauce
  1. Melt the butter in the same pan over medium heat, then add the minced garlic and cook for 1 minute until fragrant and lightly golden.
  2. Stir in the honey, soy sauce, and apple cider vinegar, then bring the mixture to a simmer.
Glaze and finish
  1. Return the chicken to the pan and cook 2-3 minutes, turning and basting with the sauce until caramelized and coated. Plate the chicken and drizzle with any remaining sauce.
  2. Finish with fresh thyme leaves and flaky sea salt for garnish, then serve while the glaze is glossy.

Notes

For the best glossy amber coating, simmer the sauce briefly before returning the chicken, and keep the heat at a steady simmer (not a hard boil). Refrigerate leftovers in a sealed container for up to 3 days; reheat in a skillet over medium-low until warmed through. Freezing is not recommended due to the sauce texture. Dietary swap: use low-sodium soy sauce if you want a lower-sodium version without changing the method.