Honey Butter Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 people
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Calories
4562 kcal
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Course
Main Course, Dinner
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Cuisine
American
Honey Butter Chicken
Description
This recipe starts with seasoning chicken thighs and searing them skin side down in butter until crisp. After flipping to brown the other side, the excess grease is drained. In the same pan, additional butter is melted and browned to develop a nutty aroma, then combined with honey, garlic, and lemon juice to create a glossy sauce. The chicken can be returned to the pan to cook through while being basted with the flavorful mixture. This method yields a rich yet balanced dish with a tender interior and caramelized exterior.
The texture contrasts from crispy skin and succulent meat, complemented by the honey's sweetness and tangy lemon. Garlic adds an aromatic depth, making the sauce both simple and layered. Handling the sauce in the same pan captures fond flavors, making each bite flavorful.
This chicken works well served alongside vegetables, rice, or potatoes. Variations include adding spices like red pepper flakes for heat or herbs such as thyme or rosemary for additional aroma. The recipe also adapts for boneless chicken thighs or breasts with adjusted searing and cooking times.
Leftovers keep well refrigerated for a few days and can be reheated gently in a skillet or oven. The dish can also be frozen for longer storage. Adjust seasonings after reheating for best flavor. Attempting different sweeteners like maple syrup or agave and adding tangy or Asian-inspired elements allows for personalization.
Ingredients
- 6 chicken thighs bone-in, skin-on (But you can use boneless skinless chicken thighs, although they'll cook in half the time).
- salt to taste
- black pepper to taste
- 6 tablespoons butter divided, unsalted
- ¼ cup honey Agave, brown rice syrup, and maple syrup also work. Use sugar-free honey or maple syrup for a low carb version!, 4 tablespoons
- 1 tablespoon garlic or 4 cloves garlic, minced - Garlic powder works in a pinch. Use ¼-teaspoon for every fresh clove, minced
- 2 tablespoons lemon juice Lime works as well, fresh squeezed
- 2-4 tablespoons chicken broth OPTIONAL - This can be replaced with vegetable broth or water.
- 4 lemon to serve - Or try lime wedges, wedges
- 2 tablespoons parsley You can also try cilantro or basil. OPTIONAL, fresh chopped
Instructions
- Position an oven shelf about 8-inches away from heat element of your oven broiler. Turn on the broiler!
- SEASON: Pat chicken dry with paper towel, then season the thighs well with salt and pepper. Heat a large cast iron skillet over medium high heat until sizzling hot. Then, melt 2 tablespoons of butter.
- SEAR the chicken thighs, skin side down first, until the skin is nice and crispy (about 5 minutes). Flip and sear again until golden and crisp (about another 5 minutes). Drain most of the excess grease from the pan, leaving 2 tablespoons of the pan juices for added flavor. Transfer chicken to a warm plate and reserve.
- MAKE THE SAUCE: Melt the 4 remaining tablespoons of butter over medium heat in the same skillet you seared the chicken, scraping any bits left over from the chicken with a spatula.
- Stir the butter and swirl the pan now and then for about 3 minutes or until the foam settles and the butter starts to become golden brown with a nutty aroma.
- Stir in the honey and let it dissolve into the butter. Then add in the garlic and sauté for about 1 minute until fragrant. Stir in the lemon juice until combining all of the flavors together. Add the chicken back into to the browned butter/honey mixture in the skillet.
- COOK SKIN SIDE UP for 5 minutes in the sauce, while basting the tops or chicken skin with the pan juices. Reduce heat to medium-low, cover the skillet with a lid, and allow the chicken to cook until cooked through.
- Just make sure to flip the thighs every 5 minutes or so until done (about extra 10-15 minutes depending on the size of the thighs). If needed, adjust the salt and pepper! Stir in 2-3 tablespoons of chicken broth if the sauce becomes to thick.
- BROIL: Transfer the skillet to your oven to broil for 2-3 minutes, or until the chicken skin is nicely charred.
- ALTERNATIVELY FOR OVEN BAKED CHICKEN: Preheat oven to 400°F or 200°C. Sear chicken in a cast-iron skillet, skin side down first, for 3 minutes. Flip and sear for additional 3 minutes until browned.
- Transfer the chicken to a plate; make the sauce following the recipe instructions above, then add the chicken into the sauce. Transfer to the oven to bake for 20-25 minutes until fully cooked through and no longer pink inside. Change oven settings to broil, until nicely charred on the tops (2-3 minutes).
- SERVE with lemon wedges around the chicken and chopped parsley on top, drizzled with the pan juices. Steamed veggies such as asparagus go well with it!
Notes
- For boneless, skinless chicken thighs, sear both sides until golden before preparing the sauce; cooking time is roughly halved compared to bone-in thighs.
- Store leftovers in an airtight container in the fridge for up to 3 days; freeze for 2-3 months in freezer-safe packaging.
- Reheat thawed chicken over medium heat, flipping, or in a 375°F oven until warmed through.
- Enhance the sauce by adding red pepper flakes for spice or herbs like thyme and rosemary for aroma.
- Chicken breasts can be used by butterflying and adjusting cooking times accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 4562 kcal
% Daily Value*
| Calories | 456.2kcal | 23% |
| Carbohydrates | 9.9g | 3% |
| Protein | 25.2g | 50% |
| Fat | 35.6g | 55% |
| Saturated Fat | 13.7g | 69% |
| Polyunsaturated Fat | 5.5g | 32% |
| Monounsaturated Fat | 12.9g | 65% |
| Trans Fat | 0.6g | 30% |
| Cholesterol | 171.8mg | 57% |
| Sodium | 165.4mg | 7% |
| Potassium | 479mg | 10% |
| Fiber | 1.6g | 6% |
| Sugar | 4.5g | 9% |
| Vitamin A | 861.5IU | 17% |
| Vitamin C | 51.1mg | 57% |
| Calcium | 45.2mg | 5% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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