Honey Butter Chicken

Honey butter chicken is the perfect combination of sweet, savory, and crispy. It features juicy pieces of chicken coated in a light, crispy crust and tossed in a buttery honey glaze that clings to every bite. It’s a quick, flavorful meal that I love serving over rice or with a side of vegetables when I want something comforting and a little indulgent.

Why You’ll Love This Recipe

I love this recipe because it’s fast, flavorful, and made with simple ingredients. The chicken gets a golden, crisp finish, while the honey butter sauce adds just the right balance of sweetness and richness. It feels like takeout, but it’s made right at home in one pan. It’s also versatile—I can serve it over rice, in wraps, or with roasted veggies for a complete meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)

• Salt and pepper

• Cornstarch or flour (for coating)

• Garlic powder

• Paprika (optional)

• Oil (for pan-frying)

For the honey butter sauce:

• Unsalted butter

• Honey

• Garlic (minced)

• Soy sauce (for a hint of saltiness)

• Red pepper flakes (optional, for heat)

Directions

1. I season the chicken pieces with salt, pepper, garlic powder, and paprika.

2. I coat the chicken lightly in cornstarch or flour to help create a crispy crust.

3. In a skillet, I heat oil over medium heat and cook the chicken until golden and crispy on all sides.

4. While the chicken cooks, I melt the butter in a small saucepan and stir in the honey, minced garlic, soy sauce, and red pepper flakes.

5. I let the sauce simmer for a minute or two until it slightly thickens.

6. Once the chicken is cooked through, I pour the honey butter sauce over the top and toss to coat every piece.

7. I serve it immediately, garnished with chopped parsley, green onions, or sesame seeds if I’m feeling fancy.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• I use chicken wings or tenders instead of bite-sized pieces for a different presentation.

• I sometimes add a splash of lemon juice or rice vinegar to the sauce for a touch of brightness.

• For extra crunch, I double-coat the chicken with cornstarch and let it rest before frying.

• I’ve served this over mashed potatoes or in lettuce wraps for a fun twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm the chicken in a skillet over medium heat to maintain its crispness. If I’m using the microwave, I reheat in short bursts and add a splash of water or broth to loosen the sauce.
I don’t recommend freezing this dish once coated in sauce, as the texture of the chicken may soften.

FAQs

Can I bake the chicken instead of frying?

Yes, I’ve baked it at 400°F until crispy, flipping halfway through. It’s not quite as crunchy, but still tasty when tossed in the sauce.

Can I make this with pre-cooked or leftover chicken?

It works best with freshly cooked chicken so the coating stays crispy, but I’ve tossed leftover grilled chicken in the sauce for a quick meal.

Is it very sweet?

It’s sweet but balanced with the butter, garlic, and soy sauce. I adjust the honey depending on how sweet I want it.

What oil should I use for frying?

I use a neutral oil like canola, vegetable, or peanut oil. It should have a high smoke point.

Can I add vegetables?

Absolutely. I’ve stir-fried bell peppers, broccoli, or snap peas and added them to the pan with the chicken before tossing in the sauce.

Conclusion

Honey butter chicken is a quick and comforting dish that delivers big flavor with minimal effort. It’s crispy, saucy, and endlessly satisfying—the kind of recipe I make when I want something delicious and stress-free. Whether I’m serving it over rice or eating it straight from the skillet, it’s always a hit in my kitchen.

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