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Honey Butter Chicken

Honey butter chicken is a quick skillet dinner with caramelized golden chicken breasts coated in a glossy amber honey butter sauce. This easy honey butter chicken recipe sears, simmers the sauce, then returns the chicken to glaze until deeply caramelized and shiny.
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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 breasts
  • 4 boneless skinless chicken breasts
Seasonings
  • Salt, pepper, garlic powder, and smoked paprika to taste Use a mix of salt, black pepper, garlic powder, and smoked paprika (amounts to taste) to season the chicken.
Pan sear fat
  • 2 tbsp olive oil
Honey butter sauce
  • 6 tbsp butter
  • 3 garlic, minced
  • 0.3333333333 cup honey Honey for the glossy amber glaze.
  • 1 tbsp soy sauce
  • 1 tbsp apple cider vinegar
Garnish
  • Fresh thyme and flaky sea salt for garnish Use thyme leaves and flaky sea salt to finish right before serving.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts with the salt, pepper, garlic powder, and smoked paprika to taste, then heat the olive oil in a large cast iron skillet over medium-high heat until shimmering. Sear for 5-6 minutes per side until golden and the internal temperature reaches 165°F, then remove the chicken.
Build the honey butter sauce
  1. Melt the butter in the same pan over medium heat, then add the minced garlic and cook for 1 minute until fragrant. Stir to prevent browning.
Simmer and caramelize
  1. Stir in the honey, soy sauce, and apple cider vinegar, then bring the mixture to a simmer for 1-2 minutes. It should look glossy and slightly thickened.
Glaze the chicken
  1. Return the chicken to the pan and cook for 2-3 minutes, turning and basting with the honey butter sauce. Continue until the sauce caramelizes and coats the chicken in an amber sheen.
Serve
  1. Plate the chicken and drizzle with any remaining sauce from the skillet. Finish with fresh thyme leaves and flaky sea salt.

Notes

Pro tip: get a real golden sear before you build the sauce—those browned bits help the glaze taste deeper. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently in a skillet over low heat until hot. Freezing is not recommended because honey-butter sauce can change texture. For a dairy-light swap, use an equal amount of vegan butter suited for sautéing, keeping the rest the same.