Honey Butter Chicken

Honey Butter Chicken has a sweet and savory sauce that is absolutely amazing. This is going to be one of your family's favorite easy chicken recipes.

Course Main Course

Keyword Honey Butter Chicken

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 490kcal

Author Ang Paris

Equipment

Ingredients

Chicken

1.5 lbs chicken cut into bite-size pieces
⅓ cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon butter
1 tablespoon olive oil

Honey Butter Sauce

⅓ cup honey
5 tablespoons butter
2 teaspoons fresh garlic minced
2 tablespoons apple cider vinegar
1 tablespoon soy sauce
kosher salt and black pepper to taste

Get Recipe Ingredients

Instructions

In a mixing bowl, combine the dry ingredients.
⅓ cup all-purpose flour, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder
Toss the chicken in the seasoned flour mixture.
1.5 lbs chicken
Add olive oil and butter to a skillet over medium-high heat.
1 tablespoon butter, 1 tablespoon olive oil
Place the chicken in a large skillet in a single layer.
Turn the chicken so it browns on each side.
Remove the chicken from the skillet.
Turn the heat down to medium heat.
Add the rest of the butter to the skillet.
5 tablespoons butter
Add the remaining ingredients to the melted butter and stir.
⅓ cup honey, 2 tablespoons apple cider vinegar, 1 tablespoon soy sauce, kosher salt and black pepper to taste, 2 teaspoons fresh garlic
Stir until the sauce comes to a simmer and thickens.

Video

Notes

Variations

Use boneless skinless chicken thighs instead of breasts.
For a little hint of spice, add red pepper flakes.
Garnish with finely chopped green onions or chives for a little added freshness.
Substitute maple syrup for the honey, which mimics the sweetness of honey but with a maple flavor, of course.

Ang's Recipe Tips

Shake it Off. Shake off excess flour before cooking so the coating crisps up instead of getting gummy.
Get a Sear: A cast iron pan or a non-stick skillet works best because it allows the chicken to develop a golden brown sear. Allow the chicken pieces to develop a crust before flipping them.
Don’t Crowd the Pan. Overcrowding leads to steaming rather than searing. Cook the chicken in batches if needed so you get a nice, even sear.
Thin it out. If the sauce becomes too thick, add a splash or two of warm water or chicken broth.
Keep stirring. Constantly moving the sauce around the pan prevents hot spots that could lead to the sauce burning.

Storage & Reheating

To Store: Transfer leftover honey butter chicken to an airtight container and store in the fridge for 3-4 days. (These are my favorite airtight containers.)

To Reheat: Microwave individual portions in 30-second intervals until heated throughout.

To Freeze: Place leftover chicken in a freezer-safe container or bag. Label and store in the freezer for 1-2 months.

To Thaw: Place in the fridge to thaw overnight. When cooking from frozen, I recommend placing it in a skillet on medium heat rather than microwaving it.

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