Honey garlic butter chicken is a skillet dinner of juicy, golden chicken thighs simmered in a glossy sauce of butter, garlic, honey, and a little paprika.
It takes about 40 minutes and relies on simple pantry ingredients. The sauce reduces right in the pan until it clings to the chicken, giving you a sweet, savory, and slightly smoky glaze that is wonderful over rice or potatoes.
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Why This Honey Garlic Butter Chicken Recipe Works
Thighs stay juicy and forgiving. They have more fat than breasts, so they handle a simmer in the sauce without drying out.
Cooking the chicken first and adding the honey later keeps the sugar from scorching. The glaze comes together in about 10 minutes of gentle bubbling.
The garlic goes into the butter after the chicken comes out and cooks for just 30 seconds, so it stays sweet and aromatic instead of bitter.
Ingredients for Honey Garlic Butter Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 4 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1 cup low sodium chicken broth
- 1 tablespoon honey
- Chopped fresh parsley, for garnish
Chicken thighs: Boneless, skinless thighs are the juiciest choice. Trim any large pieces of fat and pat them dry so they brown well.
Butter: Unsalted butter lets you control the salt. Part of it browns the chicken and the rest becomes the body of the sauce.
Honey: One tablespoon adds a gentle sweetness and helps the sauce turn glossy as it reduces.
Paprika: It adds smoky color to the chicken and the sauce. Use smoked paprika if you want a deeper flavor.
How to Make Honey Garlic Butter Chicken
1. Season the chicken. Pat the thighs dry and season them with the salt, pepper, and paprika.
2. Brown the thighs. Melt 1 tablespoon of the butter in a large skillet over medium high heat. Cook the chicken for 5 to 7 minutes per side until deep golden brown, then move it to a plate.
3. Add butter and garlic. Lower the heat to medium and add the remaining 3 tablespoons of butter. Stir in the garlic and cook for 30 seconds until fragrant.
4. Make the glaze. Pour in the broth and honey, scraping up the browned bits. Simmer for 8 to 10 minutes until the sauce is reduced by about half and looks glossy.
5. Finish the chicken. Return the chicken and any juices to the pan and spoon the sauce over the top. Simmer for 2 to 3 minutes until a thermometer reads 165 degrees F, then sprinkle with parsley.
How to Serve Honey Garlic Butter Chicken
Serve over rice, mashed potatoes, or noodles so none of the sauce goes to waste. Air fryer asparagus and broccoli with Parmesan are quick green sides. Green bean casserole and dinner rolls round out a bigger meal.
How to Store and Reheat Honey Garlic Butter Chicken
Refrigerate leftovers in a covered container for 3 to 4 days. Reheat gently over low heat with a splash of broth until the chicken reaches 165 degrees F. You can freeze the cooked chicken with a little of the sauce in a freezer bag for up to 3 months and thaw it overnight in the refrigerator.
Tips and Variations for Honey Garlic Butter Chicken
Pat the chicken dry. Dry thighs brown better and the sauce tastes richer.
Keep the heat steady. Medium heat for the sauce keeps the butter and honey from scorching.
Add the honey after browning. Sugar burns quickly, so it goes in with the broth rather than with the raw chicken.
Add cheese. Sprinkle shredded Monterey Jack over the chicken for the last 2 minutes and cover the pan until it melts.
Make it spicy. A pinch of red pepper flakes in the sauce adds gentle heat.
Use breasts. Pound them to 3/4 inch and cook 5 to 6 minutes per side. Check for 165 degrees F.
Add onions. Caramelized onions stirred into the sauce add sweetness and body.
Check the temperature. Poultry should reach 165 degrees F, as shown in the FDA safe temperature chart.
Frequently Asked Questions About Honey Garlic Butter Chicken
Can I Make Honey Garlic Butter Chicken Ahead of Time?
Yes. Cook it fully and refrigerate for up to 3 to 4 days, then reheat gently with a splash of broth.
Can I Use Chicken Breasts for Honey Garlic Butter Chicken?
Yes. Pound them to an even thickness and cook 5 to 6 minutes per side. They dry out faster than thighs, so use a thermometer.
How Do I Thicken Honey Garlic Butter Chicken Sauce?
Simmer it a few minutes longer, or stir 1 teaspoon cornstarch into 1 tablespoon cold water and add it to the pan.
Is It Spicy?
No. Paprika adds smoky color rather than heat. Add red pepper flakes if you want spice.
Can I Use Salted Butter?
Yes, but reduce the salt on the chicken to 1/4 teaspoon and taste the sauce before adding more.
Honey Garlic Butter Chicken
Equipment
- Large skillet
- Instant read thermometer
- Wooden spoon
Ingredients
Main Ingredients
- 1 ½ lb boneless, skinless chicken thighs trimmed and patted dry
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 4 tbsp unsalted butter divided
- 3 cloves garlic minced
- 1 cup low sodium chicken broth
- 1 tbsp honey
- 1 tbsp fresh parsley chopped, for garnish
Instructions
Cooking
- Season. Dry the thighs and coat them with salt, pepper, and paprika.
- Brown. Melt 1 tablespoon butter in a large skillet over medium high heat. Cook the thighs 5 to 7 minutes per side until deep golden and set them aside.
- Bloom the garlic. Reduce the heat to medium, melt in the remaining butter, and stir in the garlic for 30 seconds.
- Reduce the sauce. Add the broth and honey, scrape up the browned bits, and simmer 8 to 10 minutes until reduced by half.
- Return the chicken. Set the thighs back in, spoon sauce over them, and simmer 2 to 3 minutes until 165 degrees F. Top with parsley.
