Honey Butter Chicken
This Honey Butter Chicken is a weeknight winner. Juicy chicken pieces are pan-seared until golden and tossed in a glossy glaze made from honey, butter, and garlic. It’s quick to make, full of flavor.
Servings: 4 Servings
Calories: 466kcal
Equipment
- Large Mixing Bowl
- large skillet
Ingredients
- 1 ½ pounds boneless skinless chicken thighs cut into pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons oil vegetable or canola
For the sauce
- ⅓ cup honey
- ¼ cup unsalted butter
- 3 cloves garlic minced
- 1 tablespoon soy sauce
- 1 tablespoons apple cider vinegar or rice vinegar
Instructions
- In a bowl, season chicken with salt and pepper. Sprinkle with cornstarch and toss to coat evenly.
- Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 4–5 minutes per side or until golden and cooked through. Remove from skillet and set aside.
- In the same skillet, reduce heat to medium. Add butter and let it melt, then stir in garlic and cook for 30 seconds. Add honey, soy sauce, and vinegar. Simmer for 2–3 minutes until slightly thickened.
- Return chicken to the pan and toss to coat in the sauce. Cook for another 2 minutes, then serve hot.
Notes
- Let the sauce simmer until it lightly coats the chicken—nothing worse than runny sauce!
- Use fresh garlic for a bright, punchy flavor.
- Chicken thighs stay juicier, but breasts work in a pinch—just don’t skip the cornstarch for that perfect glaze.
Nutrition
Serving: 1Serving | Calories: 466kcal | Carbohydrates: 28g | Protein: 37g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 743mg | Potassium: 671mg | Fiber: 0.2g | Sugar: 23g | Vitamin A: 406IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg