Honey Butter Chicken (Printable)
Golden chicken coated in luscious honey butter sauce with garlic and subtle heat
# What You’ll 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
# How-To Steps:
01 - Pat chicken pieces dry with paper towels. Season with salt and pepper, then toss with cornstarch until evenly coated.
02 - Heat a large skillet over medium-high heat. Add 2 tbsp butter and swirl to coat the pan. Add chicken pieces in a single layer. Sear for 4–5 minutes without moving, then flip and cook another 3–4 minutes until golden 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 garlic and sauté for 30 seconds until fragrant.
04 - Stir in honey, soy sauce, vinegar, paprika, and chili flakes. Simmer for 2–3 minutes until slightly thickened.
05 - Return chicken to the skillet and toss to coat in the sauce. Cook for another 2–3 minutes, allowing the flavors to meld and sauce to glaze the chicken.
06 - Garnish with parsley and sesame seeds. Serve hot over steamed rice, mashed potatoes, or with a crisp salad.
# Expert Advice:
01 -
- That moment when honey and butter melt together into something magical
- A 35-minute dinner that tastes like it came from a restaurant kitchen
02 -
- Overcrowding the pan steams the chicken instead of searing it
- The sauce continues thickening off the heat, so do not over-reduce
03 -
- Pat chicken completely dry for the best sear
- Let the sauce cool slightly before serving to thicken naturally