Browned Butter Honey Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
498 kcal
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Course
Main Course
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Cuisine
American
Browned Butter Honey Chicken
Description
Browned Butter Honey Chicken begins by drying and seasoning skin-on, bone-in chicken thighs. The chicken is seared skin-side down in an oven-safe skillet to develop crispy, golden skin, then briefly flipped before resting. The pan is then used to brown butter, which is cooked until foamy and nutty, then combined with honey, grated garlic, crushed red pepper (if used), and lemon juice to build a sauce. The chicken is returned to the skillet, basted with the sauce, and finished in a 350°F oven until fully cooked through.
The result is a dish with a crisp, flavorful skin and juicy meat infused with a balance of sweet honey, savory browned butter, bright lemon, and a touch of heat. This combination delivers layered tastes and textures that highlight the cooking techniques used. Chopped parsley adds freshness as a garnish.
Chicken thighs keep well in the refrigerator for several days when stored with the sauce in an airtight container. To maintain skin texture and flavor during preparation, dry the chicken thoroughly and keep skin attached when cooking. Reheating should be done gently to warm through without drying out the meat.
Ingredients
- 4 chicken thighs bone-in, skin-on
- kosher salt to taste
- black pepper to taste, freshly ground
- 1 tablespoon olive oil
- 3 tablespoons butter salted
- ¼ cup honey
- 4 garlic grated, large cloves
- crushed red pepper to taste
- ½ lemon juiced
- parsley for serving, fresh
Instructions
- Preheat oven to 350˚F.
- Pat chicken dry with a paper towel, then season all over with salt and pepper.
- Heat oil in an oven-safe skillet (preferably cast iron) over medium heat. Sear chicken thighs undisturbed, skin side down, until the skin is golden brown and crispy, 8-10 minutes. Flip and sear again until slightly golden, 3 minutes. Transfer chicken to a plate (it will not be fully cooked at this point) and set aside. Pour off all but 1 tablespoon of rendered chicken fat.
- Melt butter in the same skillet over medium low heat, scraping up any bits with a spatula. Swirl the pan occasionally until butter is foamy, golden brown, and nutty, 3-4 minutes. Add honey, garlic, and chili flakes (if using) cooking until fragrant, 1 minute. Add in the lemon juice and season to taste with salt and pepper.
- Add the chicken back into the browned butter, skin side up. Baste thighs with butter sauce. Transfer to oven and cook until the chicken registers an internal temperature of 165˚F, 5-7 minutes. Top with fresh parsley and serve immediately.
Notes
- Pat chicken thighs dry before seasoning to help the skin crisp up during cooking.
- Keep the skin on the chicken; it crisps well and helps retain moisture during oven cooking.
- Store leftovers with sauce in an airtight container in the refrigerator for 3-4 days; reheat gently in a preheated oven to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 498 kcal
% Daily Value*
| Calories | 498kcal | 25% |
| Carbohydrates | 20g | 7% |
| Protein | 24g | 48% |
| Fat | 36g | 55% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 164mg | 55% |
| Sodium | 479mg | 20% |
| Potassium | 354mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 528IU | 11% |
| Vitamin C | 8mg | 9% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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