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Delicious honey butter chicken garnished and served on a plate

Honey Butter Chicken

A comforting and easy-to-make honey butter chicken recipe that features juicy chicken thighs coated in a glossy honey-butter glaze with hints of garlic and depth from soy sauce and rice vinegar.
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Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken
  • 1 pound boneless, skinless chicken thighs, trimmed and cut into roughly 2-inch bite-sized pieces Fresh is best; if frozen, fully thaw and pat dry.
Coating and seasoning
  • 1 tablespoon cornstarch For a light crisp.
  • 1 tablespoon all-purpose flour Bob’s 1-to-1 gluten-free flour works as a direct substitute if you need gluten-free.
  • ½ teaspoon fine salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
Aromatic
  • 3 cloves garlic, thinly sliced Fresh garlic gives the best aroma; pre-minced jarred garlic will work in a pinch.
Cooking fat
  • 1 tablespoon avocado oil Or any high-heat neutral oil such as canola or grapeseed.
Sauce components
  • ¼ cup honey Use mild-flavored honey for a subtle sweetness; robust varieties make the sauce bolder.
  • 4 tablespoons cold unsalted butter, cut into cubes So it melts evenly.
  • 1 tablespoon soy sauce or tamari Use tamari for gluten-free.
  • 1 tablespoon rice vinegar Helps brighten and balance the honey.
Garnish
  • Finely chopped fresh parsley For color and freshness.

Method
 

Prep the chicken
  1. Trim any excess fat from the boneless thighs and cut them into roughly 2-inch bite-sized pieces so they cook evenly. Pat the pieces very dry with paper towels.
  2. In a large mixing bowl, whisk together cornstarch, flour, salt, black pepper, and garlic powder. Toss the chicken pieces in the dry mix until each piece is lightly and evenly coated.
Heat the pan and oil
  1. Place a large skillet over medium heat and add avocado oil. Allow the pan to come to temperature.
Cook the chicken in a single layer
  1. Add the coated chicken pieces to the skillet in a single layer. Cook for about 8 minutes on the first side until deeply golden, then turn each piece and cook for an additional 8 minutes.
Remove chicken and set aside
  1. When the chicken is cooked through and golden, transfer the pieces to a plate and tent loosely with foil to keep warm.
Add the garlic and build aroma
  1. Lower the heat to medium-low, then add the thinly sliced garlic to the same pan. Sauté for about 1 minute until fragrant and slightly golden.
Make the honey butter sauce
  1. Reduce heat to low. Add cold unsalted butter cubes to the pan, then stir in honey, soy sauce, and rice vinegar. Stir until the butter melts and the ingredients combine into a glossy sauce.
Toss chicken in the sauce to finish
  1. Return the chicken to the pan and toss in the sauce until every piece is generously coated. Heat through for 1 to 2 minutes.
Garnish and serve hot
  1. Sprinkle with finely chopped fresh parsley for brightness and color. Serve immediately.

Notes

Serve over steamed rice or with roasted vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.