Can I use chicken thighs instead of breasts?

Absolutely! Thighs are juicy and flavorful—just cook them a bit longer if they’re not in small pieces.

Is this recipe freezer-friendly?

You bet. Cook the chicken and sauce, let it cool, and freeze in an airtight container. Just reheat in a pan when you're ready to eat.

What can I serve with Honey Butter Chicken?

Rice is classic, but mashed potatoes, roasted veggies, or even a simple side salad work beautifully.

Can I make this gluten-free?

Yes! Just swap the flour for a gluten-free blend and use tamari instead of soy sauce.

Honey Butter Chicken - Chicken magic recipes

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

Scale

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

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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