This Honey Butter Chicken is the ultimate comfort food: crispy, golden chicken coated in a sticky, sweet, and savory honey butter glaze. Perfect for busy weeknights, this dish combines the richness of butter, the natural sweetness of honey, and a touch of soy and vinegar for depth of flavor. Every bite is juicy, tender, and bursting with irresistible flavor.
The chicken is first lightly coated and pan-fried to golden perfection, then tossed in a warm, glossy honey butter sauce that clings to every piece. Quick to make yet restaurant-worthy, this recipe is perfect for family dinners, meal prep, or even as a party favorite. Serve it over fluffy white rice or buttery mashed potatoes to soak up every drop of the sauce.
Why You’ll Love This Recipe
-
Quick & Easy: Ready in just 30 minutes.
-
Crispy & Tender: Chicken is golden on the outside, juicy on the inside.
-
Sweet & Savory: The honey butter sauce hits all the right flavor notes.
-
Family-Friendly: Mildly sweet and not too spicy for kids.
-
Minimal Ingredients: Pantry-friendly staples you probably already have.
-
Versatile: Perfect over rice, noodles, or mashed potatoes.
Ingredient Breakdown
Chicken (1 lb boneless skinless breasts, cut into 1-inch pieces)
Provides lean protein and cooks quickly while staying tender inside.
Flour & Spices (¼ cup flour, garlic powder, onion powder, cayenne, salt, black pepper)
Creates a light, crispy coating that locks in moisture and adds flavor.
Butter & Oil (6 tbsp butter, 1 tbsp canola oil)
Butter enriches the sauce while oil ensures a crispy sear on the chicken.
Honey (½ cup)
Adds natural sweetness and helps create a sticky, glossy glaze.
Soy Sauce & Apple Cider Vinegar
Soy sauce brings umami depth; vinegar balances sweetness with acidity.
Green Onions
Fresh garnish for color, flavor, and a mild crunch.
Pro Tips
-
Even Chicken Pieces: Cut chicken uniformly for consistent cooking.
-
Don’t Crowd the Pan: Fry in batches to maintain crispiness.
-
Simmer the Sauce Gently: Low heat prevents burning while thickening.
-
Let it Rest: Allowing chicken to sit in the sauce ensures it clings perfectly.
-
Adjust Sweetness: Taste and tweak honey levels for personal preference.
Ingredient Swaps or Variations
-
Protein Options: Try shrimp, or tofu for a twist.
-
Spicy Kick: Add a pinch of chili flakes or sriracha to the sauce.
-
Gluten-Free: Use cornstarch or gluten-free flour for coating.
-
Dairy-Free: Substitute butter with vegan butter or coconut oil.
-
Extra Flavor: Add minced garlic or ginger to the sauce for a punch.
Serving Suggestions
-
Serve over steamed jasmine or basmati rice.
-
Pair with buttery mashed potatoes or roasted vegetables.
-
Garnish with extra green onions or sesame seeds.
-
Serve with a side salad for a lighter meal.
Make Ahead + Storage Tips
-
Prep Ahead: Mix the dry coating and slice chicken in advance.
-
Leftovers: Store in an airtight container in the fridge for up to 2 days.
-
Reheat: Warm gently in a skillet over low heat to keep the glaze sticky.
-
Freeze: Not recommended, as the sauce may separate when thawed.
Cultural or Historical Notes
Sticky, sweet, and savory chicken dishes are popular in Southern-inspired and Asian-American cuisine. This recipe draws on the sweet-savory flavors found in honey garlic chicken, adding butter for richness and caramelized depth, making it a fusion of comfort and flavor.
Frequently Asked Questions (FAQ)
Q: Can I use chicken thighs instead of breasts?
A: Yes! Thighs are juicier and add extra flavor. Adjust cooking time slightly.
Q: How do I keep the chicken crispy?
A: Fry in small batches, and add the sauce at the end, tossing quickly.
Q: Can I make this spicy?
A: Yes, add chili flakes, cayenne, or sriracha to taste.
Q: Can this recipe be made in the oven?
A: Yes, bake coated chicken at 400°F for 15–20 minutes until golden, then toss in sauce.
Q: What should I serve with Honey Butter Chicken?
A: Rice, mashed potatoes, roasted veggies, or noodles all pair beautifully.
Honey Butter Chicken
Ingredients
Equipment
Method
- In a large bowl, whisk together the flour, garlic powder, cayenne pepper, onion powder, salt, and pepper. Add the chicken pieces and toss to coat evenly.
- Heat 1 tablespoon butter and 1 tablespoon oil in a large cast iron skillet over medium heat. Shake off excess flour and cook chicken pieces for 2–3 minutes per side until golden brown. Remove and set aside.
- Reduce heat to low. In the same skillet, melt 5 tablespoons butter. Whisk in honey, soy sauce, apple cider vinegar, salt, and pepper. Simmer until thickened and glossy.
- Return the cooked chicken to the pan and toss to coat in the sauce. Cook for 1–2 minutes, then let rest for 5 minutes.
- Serve hot over rice or mashed potatoes. Garnish with sliced green onions.