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Honey Butter Chicken

Honey butter chicken with caramelized, golden chicken breasts coated in a glossy amber honey butter sauce. Sear in one skillet, simmer the honey sauce, then baste until it clings 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
  • 4 boneless skinless chicken breasts
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 1 tsp garlic powder to taste
  • 1 tsp smoked paprika to taste
  • 2 tbsp olive oil
Honey Butter Sauce
  • 6 tbsp butter
  • 3 cloves garlic minced
  • 0.333 cup honey
  • 1 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • fresh thyme for garnish
  • 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 the chicken 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 golden.
  2. Stir in the honey, soy sauce, and apple cider vinegar. Bring to a simmer and let it bubble for 30-60 seconds until glossy.
Glaze and finish
  1. Return the chicken to the pan and cook for 2-3 minutes, turning and basting as the sauce caramelizes. Keep cooking until the honey butter sauce coats the chicken and looks amber and thick.
  2. Plate the chicken and drizzle with any remaining sauce. Finish with fresh thyme leaves and flaky sea salt.

Notes

For the most caramelized crust, make sure the skillet is fully preheated before searing and avoid moving the chicken for the first 3-4 minutes per side. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over low heat until warmed through. Freezing is not recommended because the honey butter sauce can break when thawed. For a lower-sodium option, use low-sodium soy sauce so the glaze stays flavorful without extra salt.