Can I use chicken breast instead of thighs for Honey Butter Chicken?

Yes, you can use chicken breast if you prefer a lighter option. It cooks faster than thighs, so watch it closely to prevent drying out. The honey butter glaze still coats well, though thighs stay juicier and offer deeper flavor.

How do I thicken the honey butter sauce?

Let the sauce simmer longer until it reduces and becomes glossy. For an even stickier glaze, mix a small amount of cornstarch with water and stir it in to help the sauce cling tightly to the chicken.

What’s the best side dish for Honey Butter Chicken?

White rice is the top choice because it absorbs the sweet and savory glaze. Mashed potatoes, noodles, or roasted vegetables also pair well depending on whether you want a hearty or lighter meal.

Can I make Honey Butter Chicken ahead of time?

Yes, you can prepare the chicken ahead and refrigerate it for up to four days. Reheat gently in a skillet to maintain texture, and add a splash of water or butter to refresh the sauce.

How do I keep the chicken crispy when reheating?

Reheat the chicken in a hot skillet instead of a microwave to bring back the crisp edges while keeping the glaze intact. Add a little warm water if the sauce thickens too much.

Honey Butter Chicken – 7 Powerful Reasons You’ll Love This Recipe

Description

There is a comforting quality in a skillet meal that brings together sweetness, warmth, and a rich buttery finish you can nearly taste before it reaches the table. This honey butter chicken recipe gives you juicy chicken pieces coated in a glossy, sweet and savory glaze that works perfectly for a busy weeknight dinner or a comfortable weekend meal.

Ingredients

Scale

1.5 pounds boneless skinless chicken thighs, cut into bite-size pieces
1/3 cup plain flour or cornstarch
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons unsalted butter, divided
1/3 cup honey
2 tablespoons soy sauce or tamari
1 tablespoon rice vinegar or apple cider vinegar
3 garlic cloves, minced
2 green onions, thinly sliced
1 teaspoon sesame seeds (optional)

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Instructions

Pat the chicken thighs dry with paper towels and cut them into bite-size pieces.
In a medium bowl, toss the chicken with the flour or cornstarch, salt, and black pepper until evenly coated.
Heat 1 tablespoon of the butter in a large skillet over medium-high heat until melted and hot.
Add the coated chicken in a single layer and cook, turning occasionally, until the pieces are golden brown and cooked through, about 7 to 9 minutes.
Transfer the cooked chicken to a plate and reduce the heat to medium.
In the same skillet, add the remaining 2 tablespoons butter and the minced garlic and cook for 30 seconds until fragrant.
Stir in the honey, soy sauce or tamari, and vinegar and simmer for 2 to 3 minutes until the sauce thickens slightly and looks glossy.
Return the chicken and any juices to the skillet and toss to coat all the pieces in the honey butter sauce.
Simmer for another 1 to 2 minutes until the glaze clings to the chicken and everything is heated through.
Remove from the heat, sprinkle with sliced green onions and sesame seeds if using, and serve hot over rice or with your favorite sides.

Notes

For a lighter option, you can use boneless skinless chicken breasts instead of thighs, but watch the cook time closely so they do not dry out.
To make this recipe gluten-free, use cornstarch for coating and replace soy sauce with gluten-free tamari.
If you like a little heat, add a pinch of chili powder flakes or a dash of sriracha to the honey butter sauce while it simmers.