Description
This Honey Butter Chicken is sweet, savory, and perfectly crispy—everything you want in a fast and flavorful weeknight dinner. Coated in a buttery honey glaze with hints of soy and vinegar, it’s served over fluffy rice and topped with green onions for a dish that tastes like pure comfort.
Ingredients
Chicken
¼ cup all-purpose flour
½ tsp garlic powder
¼ tsp cayenne pepper
½ tsp onion powder
1 tsp salt
¼ tsp ground black pepper
1 lb chicken breasts, cut into 1-inch pieces
1 tbsp unsalted butter
1 tbsp canola oil (or any light oil)
1 tbsp green onions, sliced
Honey Butter Sauce
5 tbsp butter, room temperature
½ cup honey
1 tbsp soy sauce
1 tbsp apple cider vinegar
¼ tsp salt
⅛ tsp ground black pepper
Instructions
In a large bowl, combine flour, garlic powder, cayenne, onion powder, salt, and black pepper. Toss chicken pieces in the mixture to coat evenly.
In a large cast iron skillet, heat butter and oil over medium heat. Add chicken in a single layer, shaking off excess flour. Cook for 2–3 minutes per side until golden brown. Remove and set aside.
Reduce heat to low. In the same skillet, melt remaining butter. Stir in honey, soy sauce, apple cider vinegar, salt, and pepper. Cook until the sauce thickens into a caramel-like consistency.
Return chicken to the skillet and stir to coat thoroughly in sauce. Let sit for 5 minutes off the heat.
Serve over white rice and garnish with green onions.
Notes
For extra crispiness, you can add 1 tbsp of cornstarch to the flour mixture.
Chicken thighs can be used instead of breasts for juicier bites.
Leftovers can be stored in the fridge for up to 3 days. Reheat gently on the stovetop.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main course
- Method: Stovetop
- Cuisine: American-Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 22 g
- Sodium: 640 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 85 mg