Honey Butter Chicken (Printable Version)

Golden chicken glazed in a rich honey butter sauce with hints of garlic and spice.

# 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

# Directions:

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. Stir in honey, soy sauce, vinegar, paprika, and chili flakes. Simmer for 2-3 minutes until slightly thickened.
04 - 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.
05 - Garnish with parsley and sesame seeds. Serve hot over steamed rice, mashed potatoes, or with a crisp salad.

# Expert Tips:

01 -
  • The sauce creates this gorgeous sticky glaze that coats every single piece of chicken perfectly
  • It comes together in under 40 minutes but tastes like something from a restaurant
  • The balance of sweet honey and savory butter with just a hint of heat is absolutely addictive
02 -
  • Crowding the pan steams the chicken instead of searing it. Work in batches if your skillet is smaller.
  • The sauce continues thickening off heat, so dont reduce it too much in the pan.
  • Honey can burn quickly over high heat, so keep the temperature moderate once the sauce goes in.
03 -
  • Let the chicken come to room temperature before cooking for even results
  • Warm your honey slightly in the microwave for easier measuring
  • Taste the sauce before adding the chicken back in and adjust as needed

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