Honey Butter Chicken (Printable Version)
Tender chicken coated in a sticky honey butter sauce with garlic and spices. Ready in under 40 minutes.
# 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
# Step-by-Step:
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. Add chicken in a single layer. Sear for 4–5 minutes without moving, then flip and cook 3–4 minutes until golden and cooked through. Remove chicken to plate.
03 - Reduce heat to medium. Add remaining 2 tbsp butter. Once melted, add garlic and sauté 30 seconds until fragrant.
04 - Stir in honey, soy sauce, vinegar, paprika, and chili flakes. Simmer 2–3 minutes until slightly thickened.
05 - Return chicken to skillet and toss to coat in sauce. Cook 2–3 minutes, allowing 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 -
- The sauce comes together faster than you can set the table
- That sticky sweet and savory coating makes even picky eaters ask for seconds
02 -
- Crowding the pan will steam the chicken instead of searing it, work in batches if needed
- The sauce thickens fast once it cools slightly, so dont overreduce it in the pan
03 -
- Fry chicken in batches for the crispiest exterior
- Let the sauce bubble down until it coats the back of a spoon