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Honey Butter Chicken

Honey butter chicken with caramelized golden chicken breasts coated in a glossy amber honey butter sauce. A quick skillet dinner method: sear first, then simmer and baste until the glaze clings to every surface.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
Seasoning
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp smoked paprika to taste
Sear & Sauce
  • 2 tbsp olive oil
  • 6 tbsp butter
  • 3 cloves garlic, minced
  • 0.333 cup honey
  • 1 tbsp soy sauce
  • 1 tbsp apple cider vinegar
Garnish
  • 1 fresh thyme for garnish
  • 0.25 tsp flaky sea salt for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the boneless skinless chicken breasts with salt, pepper, garlic powder, and smoked paprika to taste. Heat olive oil in a large cast iron skillet over medium-high heat and sear the chicken for 5-6 minutes per side, until golden and the internal temperature reaches 165°F, then remove.
Make the honey butter sauce
  1. Melt butter in the same pan over medium heat until it foams and turns glossy. Add minced garlic and cook for 1 minute, stirring, until fragrant.
  2. Stir in honey, soy sauce, and apple cider vinegar. Bring the sauce to a simmer and watch it bubble as it begins to thicken.
  3. Return the chicken to the skillet and cook for 2-3 minutes, turning and basting with the sauce. Continue until the sauce caramelizes and coats the chicken in a darker amber glaze.
Serve
  1. Plate the honey butter chicken and drizzle with any remaining sauce from the skillet. Finish with fresh thyme leaves and flaky sea salt.

Notes

For the best glossy coating, don’t overcrowd the skillet and avoid moving the chicken during the first sear so you get real caramelized color. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet until warmed through. Freeze yes (up to 2 months), though the sauce may thicken—add a splash of water when reheating to loosen. For a gluten-free option, use gluten-free soy sauce.