Honey Butter Chicken (Printable View)
Tender glazed chicken with sweet honey butter sauce, ready in 35 minutes.
# Ingredient List:
→ 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
# How to Make It:
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. Stir in honey, soy sauce, vinegar, paprika, and chili flakes. Simmer for 2–3 minutes until slightly thickened.
04 - 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.
05 - Garnish with parsley and sesame seeds. Serve hot over steamed rice, mashed potatoes, or with a crisp salad.
# Expert Suggestions:
01 -
- The sauce hits every note sweet, salty, rich without overwhelming your palate
- It comes together faster than delivery and tastes infinitely better
02 -
- Crowding the pan steams the chicken instead of searing it, so work in batches if needed
- The sauce continues thickening off heat, so pull it slightly earlier than seems right
03 -
- Room temperature chicken sears more evenly than cold from the fridge
- Use a light-colored pan to monitor the sauce color as it reduces