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Honey Butter Chicken

Honey butter chicken with caramelized golden chicken breasts in a glossy amber honey-butter sauce. Quick skillet cooking delivers a sweet, sticky glaze that coats every surface.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Cutting not required; pat dry for better browning.
Seasoning
  • Salt Season to taste.
  • pepper Season to taste.
  • garlic powder Season to taste.
  • smoked paprika Season to taste.
Skillet fat
  • 2 tbsp olive oil Used for searing.
Honey butter sauce base
  • 6 tbsp butter Melt to build the sauce.
  • 3 garlic Minced.
  • 1 tsp honey If your honey is thick, warm jar briefly to pour easily.
  • 1 tbsp soy sauce Adds savory depth to the sweet glaze.
  • 1 tbsp apple cider vinegar Balances sweetness and helps caramelize.
Garnish
  • Fresh thyme Leaves for finishing.
  • flaky sea salt Sprinkle to taste.

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the 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 until deeply golden and internal temperature reaches 165°F, 5-6 minutes per side, then remove to a plate.
Build the honey butter sauce
  1. Melt butter in the same pan over medium heat, then add minced garlic and cook until fragrant, about 1 minute. Stir to prevent browning and keep the garlic pale-golden.
Glaze and caramelize
  1. Stir in honey, soy sauce, and apple cider vinegar, then bring the mixture to a simmer. Add the chicken back to the pan and cook 2-3 minutes, turning and basting, until the sauce caramelizes and coats the chicken.
Serve
  1. Plate the chicken and drizzle with any remaining sauce from the pan. Finish with fresh thyme leaves and flaky sea salt.

Notes

Pro tip: pat the chicken dry so it browns faster and forms a thicker glaze. Store leftovers in the fridge up to 3-4 days in a sealed container; reheat gently in a skillet with a splash of water or chicken broth to loosen the sauce. Freezing: no (honey-butter sauce can separate after thawing). Dietary swap: use plant-based butter and honey alternative for a dairy-free version while keeping the same glaze method.