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Honey Butter Chicken

Honey butter chicken with caramelized golden chicken breasts and a glossy amber honey butter sauce. Sear in a skillet, simmer the garlic honey base, then coat the chicken until the sauce caramelizes.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 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
  • 2 tbsp olive oil
Honey Butter Sauce
  • 6 tbsp butter
  • 3 clove garlic minced
  • 0.33 cup honey
  • 1 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 1 fresh thyme for garnish
  • 1 flaky sea salt for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken breasts with salt, pepper, garlic powder, and smoked paprika. Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until deeply golden and the internal temperature reaches 165°F, then remove.
Build the honey butter sauce
  1. Melt the butter in the same pan over medium heat. Add the minced garlic and cook for 1 minute, until fragrant and lightly golden.
  2. Stir in the honey, soy sauce, and apple cider vinegar. Bring the mixture to a simmer, then keep it gently bubbling to start the caramelization.
Glaze and finish
  1. Return the chicken to the pan and cook for 2-3 minutes, turning and basting as you go. Cook until the sauce caramelizes and coats the chicken in a glossy amber glaze.
  2. Plate the chicken and drizzle with any remaining sauce from the skillet. Finish with fresh thyme leaves and flaky sea salt.

Notes

Pro tip: after searing, scrape up any browned bits in the pan when you simmer the honey mixture—those caramelized specks drive the glossy amber flavor. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet over low heat so the sauce stays saucy (avoid boiling). Freezing isn’t recommended because honey-butter sauces can change texture after thawing. For a lower-sugar option, use a reduced-sugar honey alternative and keep the sauce at a gentle simmer until it still coats the chicken.