Honey Butter Chicken (Printable)

Crispy chicken in sweet honey butter sauce with garlic and herbs

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

# Expert Advice:

01 -
  • The sauce creates this incredible sticky glaze that coats every piece of chicken
  • It comes together in under 40 minutes but tastes like it took all day
  • That sweet and savory combination hits all your cravings at once
02 -
  • Do not overcrowd the pan or the chicken will steam instead of sear
  • Let the sauce reduce a bit in step 5 or it will be too thin
  • The sauce thickens quickly as it cools, so do not overreduce
03 -
  • Cast iron or stainless steel pans give the best sear
  • Room temperature chicken cooks more evenly
  • Let the sauce cool slightly before serving to thicken further

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