Sweet and Savory Honey Butter Chicken

Golden-brown chicken tenders cooking in a skillet, with a spoon drizzling a glossy sauce over the pieces. The chicken is seasoned and sizzling in the sauce.

This honey butter chicken recipe features tender strips of chicken simmered in a rich honey butter sauce with garlic, apple cider vinegar, and a hint of red pepper heat. It is ready in about twenty minutes with basic ingredients and is delicious served over rice, potatoes, or vegetables for a cozy, guest-worthy main dish.

Course Dinner

Cuisine American

Prep Time 10

Cook Time 8

Total Time 18

Servings

Calories 350

Author Gina Dickson

Ingredients

1 pound chicken boneless breast meat or thigh
1/2 teaspoon salt
1/2 teaspoon pepper
1 /3 cup flour
6 tablespoons butter divided
2 cloves garlic minced
2 tablespoons apple cider vinegar
1 tablespoon soy sauce or coconut aminos
1/3 cup honey
1 teaspoon crushed red pepper seeds more if you like it spicy

Instructions

Prep the Chicken

Cut the chicken into horizontal strips that are 2 inches wide.
1 pound chicken boneless breast
Sprinkle the chicken with salt and pepper.
1/2 teaspoon salt, 1/2 teaspoon pepper
Place the flour in a shallow pan and coat the chicken on both sides. Shake off any excess.
1 /3 cup flour

Cook the Chicken

Melt 3 tablespoons butter in a large skillet over medium heat.
6 tablespoons butter
Add the chicken and cook for 3 minutes.
Flip the chicken and cook for another 3 minutes. Reduce the heat if it browns too quickly.

Make the Sauce

Push the chicken to one side of the skillet and add the remaining 3 tablespoons butter.
When the butter melts add the garlic and cook for 30 seconds.
2 cloves garlic
Add the vinegar, soy sauce, crushed red pepper seeds, and honey. Stir and spoon the sauce over the chicken.
2 tablespoons apple cider vinegar, 1 tablespoon soy sauce, 1 teaspoon crushed red pepper seeds, 1/3 cup honey
Bring to a low simmer for about 2 minutes. Add a tablespoon of water if the sauce becomes too thick.

Finish

Remove from heat and transfer the chicken to a serving platter.
Spoon honey butter sauce over the top.

Notes

Storage and Reheating

Room Temperature: For gatherings, keep honey butter chicken at room temperature for no more than two hours, then refrigerate any leftovers for safety.
Fridge: Store leftover honey butter chicken in a shallow airtight container in the refrigerator for up to three days; the sauce will thicken as it chills but loosens again when gently reheated.
Freezer: Cool the chicken completely, then freeze it with the sauce in a labeled freezer-safe container or heavy-duty bag for up to three months.
Reheat: Reheat the chicken and sauce covered in a small baking dish at 325 degrees for about fifteen minutes, or warm smaller portions in a covered skillet with a splash of water just until heated through.

Nutrition