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Honey Butter Chicken

Honey butter chicken is a quick weeknight skillet dinner with caramelized golden chicken breasts coated in a glossy amber honey-butter sauce. You’ll sear first, then simmer garlic-honey into a glaze that sticks to every surface.
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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
  

Chicken and seasonings
  • 4 boneless skinless chicken breasts
  • 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
Skillet
  • 2 tbsp olive oil
  • 6 tbsp butter
  • 3 garlic minced (about 3 cloves)
  • 0.33 cup honey
  • 1 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 1 fresh thyme for garnish
  • 1 flaky sea salt for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken breasts with salt, pepper, garlic powder, and smoked paprika. Heat olive oil in a large skillet over medium-high heat and sear until golden, 5-6 minutes per side, until the internal temperature reaches 165°F; remove and set aside.
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 golden.
  2. Stir in the honey, soy sauce, and apple cider vinegar. Bring the mixture to a simmer until it looks glossy and slightly thickened.
Glaze and serve
  1. Return the chicken to the pan and cook for 2-3 minutes. Turn and baste frequently until the sauce caramelizes and coats the chicken.
  2. Plate the chicken and drizzle with any remaining sauce. Finish with fresh thyme leaves and flaky sea salt.

Notes

Pro tip: Pat the chicken dry before seasoning so it sears more deeply and stays juicy under the glaze. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; reheat gently in a skillet over low heat until warmed through. Freezing is not recommended because the honey-butter sauce can separate and turn grainy after thawing. For a lighter option, use reduced-fat butter while keeping the honey and vinegar the same.