5 from 68 votes
Browned Butter Honey Chicken
This recipe features bone-in, skin-on chicken thighs pan-seared until the skin is crispy and then finished in the oven in a sauce made from browned butter, honey, garlic, chili flakes, and lemon juice. The mixture balances sweetness, acidity, and heat, while the butter browning adds a nutty depth. The crispy skin and tender chicken underneath make this a richly flavored main dish suitable for a satisfying dinner.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
4
servings
Calories:
498 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 498
% 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.